Lentil Power Bowl Delight (Printable Version)

Hearty lentils with roasted vegetables atop grains, finished with creamy tahini dressing for a wholesome plant-based bowl.

# What You Need:

→ Grains

01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth

→ Lentils

03 - 1 cup green or brown lentils, rinsed
04 - 2.5 cups water
05 - 1 bay leaf
06 - 0.5 teaspoon salt

→ Roasted Vegetables

07 - 1 medium sweet potato, peeled and cubed
08 - 1 red bell pepper, diced
09 - 1 zucchini, sliced
10 - 1 red onion, sliced
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - 0.5 teaspoon ground cumin
14 - Salt and pepper to taste

→ Tahini Dressing

15 - 0.25 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 2 tablespoons water, plus more as needed
18 - 1 tablespoon maple syrup
19 - 1 small garlic clove, minced
20 - 0.5 teaspoon salt

→ Toppings

21 - 2 tablespoons pumpkin seeds
22 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F.
02 - Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - Combine lentils, water, bay leaf, and salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until lentils are tender. Drain excess water and discard bay leaf.
04 - In a separate pot, bring 2 cups of water or broth to a boil. Add quinoa or rice, reduce heat, cover, and cook according to package instructions, approximately 15-20 minutes. Fluff with a fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Add additional water as needed to reach desired consistency.
06 - Divide cooked grains among serving bowls. Top with cooked lentils and roasted vegetables. Drizzle with tahini dressing and sprinkle with pumpkin seeds and parsley. Serve warm.

# Expert Advice:

01 -
  • It actually fills you up without the heavy feeling that comes from heavy meals, because the balance of protein and fiber is genuinely there.
  • Every component can be made ahead, so you're really just assembling dinner when you're hungry and tired.
  • The tahini dressing tastes like you know something everyone else doesn't, but it's just five ingredients and a whisk.
02 -
  • Don't skip rinsing the lentils before cooking—it gets rid of any debris and somehow makes them cook more evenly and taste cleaner.
  • The vegetables won't caramelize properly if they're crowded on the baking sheet, so give them space or they'll just steam and become sad.
  • Tahini can seize up when you add liquid too fast, so whisk gradually and you'll end up with something creamy instead of chunky.
03 -
  • If your lentils are cooking too fast and falling apart, you might have older lentils—fresher ones hold their shape better, so check your pantry.
  • The tahini dressing can handle a squeeze more lemon juice or a pinch of chili flakes depending on your mood, so taste and adjust as you go.
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