High-Protein Lentil and Quinoa Bowl

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Place the cubed sweet potato, zucchini, and red bell pepper on the baking sheet. Drizzle with 1.5 tablespoons of olive oil, and season with half of the cumin, smoked paprika, salt, and black pepper. Toss well to coat and roast for 25-30 minutes until tender and caramelized.

While the vegetables roast, combine the rinsed green lentils and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid and set aside.

In a separate small saucepan, combine the rinsed quinoa with the remaining 1 cup of vegetable broth. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let steam covered for 5 minutes, then fluff with a fork.

Prepare the lemon-tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, remaining 1.5 tablespoons of olive oil, warm water, and a pinch of salt until smooth and pourable.

Assemble the bowls: Divide the fresh baby spinach evenly among four bowls as a base. Top each with equal portions of cooked quinoa, green lentils, and the roasted vegetables.

Drizzle the tahini dressing generously over each bowl and garnish with toasted pumpkin seeds before serving.