Buckwheat Lentil Bowl with Roasted Carrot and Lemon Tahini Sauce

CP Phase Dinner Yellow food vegan vegetarian pescatarian halal kosher keto dairy-free nut-free egg-free shellfish-free fish-free soy-free pork-free nightshade-free low-histamine

Buckwheat and lentils offer diverse carbs and protein. Carrots add fiber and micronutrients. Lemon and tahini jazz it up.

🥦 Ingredients

  • ●¼ cup cooked buckwheat
  • ●¼ cup cooked lentils
  • ●1 cup roasted carrots
  • ●2 tbsp tahini
  • ●Juice of
  • ●½ lemon
  • ●1 tbsp olive oil
  • ●½ tsp salt

👩‍🍳 How to Make It

1
Roast carrots: Toss with olive oil and salt. Roast at 425°F for 25 minutes. Make sauce: Mix tahini, lemon juice, and water to thin. Serve: Layer grains and carrots. Drizzle sauce.

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