Instructions to roast the vegetables

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper
2. Place vegetables on the baking sheet, drizzle olive oil, sprinkle garam masala and salt. Mix well and bake for 45 minutes.  Remove the baking  sheet from the oven and set aside.

Instructions to cook the quinoa

1. Heat olive oil in a wide pot for which you have a lid. Add rinsed quinoa and cook stirring often for 5 minutes. Add garam masala, salt, coconut cream, ginger, and  1 1/3 cups of water.
2. Cover the pot, bring the water to a boil, reduce the heat, and simmer covered for 20 minutes.

Instructions to cook the lentils

1. In a medium saucepan or pot add rinsed and picked lentils, 4 cups of water, and salt.  Bring water to a boil and boil the lentil in a rapid boil for 20-25 minutes or until tender.  You want the lentils to be cooked, and still firm, but not mushy.  

Serving and plating the quinoa bowl

1. Place quinoa at the bottom of a bowl and top it with lentils and roasted vegetables. You have the option to squeeze some lemon or lime on top or add more flavor with pomegranate vinaigrette, Peanut Sauce, Schug, Avocado Cilantro Dressing,
2. Add other toppings such as slices of avocado, sliced grape tomatoes, sunflower seeds, pumpkin seeds, microgreens, pickled onions,  pickled carrots, pickled turnips etc.