The ultimate beauty-food lunch combines protein, healthy fats, and veggies for a perfectly balanced bowl. Feel free to mix up the vegetables based on what’s in season, and make this your go-to weekday lunch.

INGREDIENTS

• Tahini Dressing

• ¼ cup/55 g tahini

• 1 to 2 Tbsp freshly squeezed lemon juice

• ¼ cup/60 ml warm water

• Sea salt and freshly ground black pepper

• 1 cup/200 g cooked lentils

• 1 cup/120 g cooked quinoa

• 1 cup/120 g cubed and steamed sweet potato

• ¼ cup/40 g cherry tomatoes

• 4 kale leaves, cut into ¼-inch/6-mm slices

• 1 watermelon radish, cut into ⅛-inch/4-mm slices

• ½ avocado, peeled, pitted, and cut into ¼-inch/4-mm slices

• Pumpkin seeds, for topping

• Hemp hearts, for topping

• Lemon wedge, for topping

STEPS

1. For the dressing, whisk together the tahini, lemon juice, and water in a small bowl. Season with salt and pepper.

2. Divide the lentils and quinoa between two medium bowls and add the sweet potato, tomatoes, kale, radish, and avocado. Top with tahini dressing, pumpkin seeds, hemp hearts, and a lemon wedge.

Serves 2