Thai Lentil Quinoa Bowl – Grain Bowl, Power Bowl, and Nourish Bowls

Thai Lentil & Quinoa Bowl

  By lentilsorg  , ,     

June 27, 2018

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  • Prep: 15 Minutes
  • Cook: 30 Minutes
  • 15 Minutes

    30 Minutes

    45 Minutes

  • Yields: 2


  1. Preheat oven to 375°F (190°C). Line a large baking sheet with foil. Toss beets, red onion, and sweet potato with olive oil and bake for approx 30 minutes, or until you are able to pierce with a fork. Once cooked, peel the vegetables and cut in to ¾” cubes.
  2. Season your chicken breast with a pinch of salt and pepper, 1 Tbsp (15 mL) olive oil and bake for approxiamtely 15 minutes, or until cooked through. Cut in to ¾“ cubes.
  3. While the chicken is cooking, make your vinaigrette by placing all of the ingredients in a blender and blend on high speed until smooth. Adjust consistency by adding water if needed, and adjust with additional lime juice and salt to taste.
  4. In a pan on medium-high heat, add Swiss chard and 1 Tbsp (15 mL) water. Cook briefly, until just wilted.
  5. To build the bowl, start by mixing together lentils and quinoa and spoon evenly into two bowls. In small piles around the outside of the dish add chicken, beets, red onion, sweet potato, Swiss chard, pumpkin seeds, hemp seeds and a few leaves of cilantro. Finish by drizzling cashew dressing over the top in a zig zag motion.


2 medium beets

1 large red onion, peeled and halved

1 small sweet potato

2 Tbsp (30 mL) extra virgin olive oil

1 (4 oz/115 g) chicken breast

1 tsp (5 mL) pepper

to taste, salt

1 1/2 cup (375 mL) chopped Swiss chard leaves only

1 cup (250 mL) cooked split red lentils

1 cup (250 mL) cooked quinoa

¼ cup (60 mL) roasted pumpkin seeds

2 Tbsp (30 mL) hemp seeds

2 Tbsp (30 mL) cilantro

Cashew Vinaigrette:

1 cup (250 mL) unsalted cashews

3/4 cup (175 mL) water

1 lime, zest and juice

1 ½ tsp (7 mL) ground turmeric

¼ tsp (1 mL) ground ginger

1/8 tsp (0.5 mL) smoked paprika