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Turmeric Coconut Lentil Quinoa Bowl


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 4 1x

Ingredients

  • 3 medium parsnips, cut into sticks ( cut in half width wise each fat part in 4 each thin part in 3 length wise)
  • 4 medium carrots, cut into sticks ( cut in half width wise each fat part in 4 each thin part in 3 length wise)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 cup green french lentils , rinsed
  • 1 cuptri color quinoa , rinsed
  • 1 tsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup canned light coconut milk
  • 1 1/2 tsp grated ginger
  • 1 tsp ground turmeric
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp fresh squeezed lime or lemon juice
  • 1 tsp maple syrup

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper
  2. Place parsnips and carrots in a resealable bag with 1/2 teaspoon of sea salt and 1 tablespoon of olive oil. Sea the bag and massage until they are all well coated with the oil
  3. Place carrots and parsnips on the lined baking sheet and bake for 20 minutes. Set a side
  4. To prepare the lentils, bring salted water to a boil in a medium sauce pan. Add rinsed lentils, lower heat to medium-low and cook uncovered for 30-35 minutes until tender. Drain well and set aside
  5. To prepare the quinoa, heat 1 teaspoon of olive oil in a medium sauce pan. Add rinsed quinoa, mix well to coat and saute for 5 minutes, stirring frequently. Add 1 cup water and 1/2 teaspoon salt and cook covered for 20 minutes. Remove from heat and let quinoa rest for 15 minutes. Uncover and fluff it up with a fork
  6. Heat coconut milk in a large, deep skillet. Add turmeric, ginger, salt and pepper and stir well. Add lentils, carrots and parsnips and let simmer for 10 minutes
  7. Remove from heat. Add cilantro, lime or lemon juice and maple syrup. Serve immediately over quinoa

Notes

Freeze the remaining coconut milk for later use.

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