Meatless Monday: Quinoa with Lentils and Roasted Vegetables

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

This high fiber, high protein 100% plant-based meal is rich in potassium, iron and phytonutrients like beta-carotene and allium.

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  • 1 sweet potato
  • ½ butternut squash
  • 2 onions
  • 4 cloves garlic
  • 1 medium acorn squash
  • 4 leeks
  • 2 shallots
  • 1 cup (170 g) quinoa
  • 1 cup (200 g)  lentils
  • 2 tbsp sunflower seeds
  • Himalayan sea salt to taste (~1/4 tsp)
  • Fresh ground black pepper to taste (~1/4 tsp)
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • ¼ tsp ground turmeric
  • ¼ tsp ground cumin
  • 1 tbsp olive oil
  • 1 tbsp coconut oi


  1. Preheat oven to 425 degrees.
  2. Line baking sheet with parchment paper.
  3. Wash sweet potato (peel, optional).  Cut into chunks.
  4. Wash and peel butternut squash.  Cut into chunks.
  5. Peel onion and cut into thick slices.
  6. Keep skin on garlic cloves.
  7. Place the onion, sweet potato, butternut squash and garlic cloves onto parchment paper lined baking sheet.
  8. Drizzle with olive oil and season with spices.
  9. Bake for 40-50 minutes until soft.
  10. Wash acorn squash and cut in half. Remove seeds.
  11. Add ½ inch of water to a baking dish and place acorn squash flesh side down into dish.
  12. Add baking dish to oven with the sheet of roasted vegetables.  Bake for 40-50 minutes until you can easily scoop flesh out of skin with a spoon.
  13. While the vegetables are baking, cook quinoa (1 cup quinoa with 2 cups water) on stovetop or in rice cooker.
  14. Cook lentils on stovetop by first rinsing them well in a colander then adding to a large pot.  Add 2 cups water and bring to a boil.  Reduce heat to low and simmer, covered, for about 15-20 minutes until tender.
  15. Sauté leeks, 1 onion and 1 clove garlic in coconut oil.
  16. Once everything has finished cooking, add quinoa to center of plate.
  17. In a bowl, mix acorn squash (scooped out of skin) with sautéed vegetables (leeks, onion, garlic) and sunflower seeds.
  18. Place quinoa in center of plate, scoop squash-leek mixture on top.  Place roasted vegetables around the perimeter of the plate in a circle.


  • Acorn and Butternut Squash – any type of winter squash (like delicata, Hubbard, etc…)
  • Leeks – scallions, chives
  • Quinoa – brown rice
  • Lentils – white beans, chick peas
  • Sunflower seeds – chopped walnuts, pecans or almonds

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 70 minutes

Servings: 6

  • Nutrition per serving:
  • Calories430
  • Fat8g
  • Saturated Fat3g
  • Cholesterol0mg
  • Sodium45mg
  • Carbohydrates75g
  • Fiber17g
  • Sugars8g
  • Protein 17g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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