Iron-Rich Lentil and Quinoa Bowl

Preheat your oven to 200°C (400°F). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, half of the cumin, half of the coriander, and a pinch of salt. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.

In a medium saucepan, combine the rinsed brown lentils with 2 cups of the low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain any excess liquid and set aside.

In a separate 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.

While the grains and vegetables are cooking, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, warm water, remaining olive oil, and a pinch of salt until smooth and creamy.

Heat a small skillet over medium heat and briefly sauté the baby spinach for 1-2 minutes until just wilted. Remove from heat.

To assemble the bowls, divide the cooked quinoa, brown lentils, and wilted spinach evenly among four serving bowls. Top with the roasted sweet potato cubes.

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