Lentil Power Bowl (Print View)

Hearty bowl featuring lentils, roasted vegetables, grains, and creamy tahini dressing for a balanced vegan meal.

# Ingredient List:

→ 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 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 degrees Fahrenheit
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 - Bring 2 cups of water or broth to a boil in a separate pot. 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, minced garlic, and salt until smooth. Add additional water to reach desired consistency
06 - Divide cooked grains among four bowls. Top with cooked lentils and roasted vegetables. Drizzle with tahini dressing and sprinkle with pumpkin seeds and parsley. Serve warm

# Expert Tips:

01 -
  • It's the kind of meal that feels indulgent and wholesome at the exact same time, no guilt required.
  • Everything cooks simultaneously, so you're done before you know it and your kitchen smells incredible.
  • Leftovers taste even better the next day, making it perfect for meal prep without the tedium.
02 -
  • Don't skip stirring the vegetables halfway through roasting—I learned this the hard way when half my batch turned golden while the other half stayed pale and sad.
  • The tahini dressing thickens as it sits, so make it last and add water gradually; it's much easier to loosen than to thicken.
03 -
  • Cut vegetables roughly the same size so they roast evenly and finish at the same time—uneven cutting is behind most roasting disappointments.
  • Keep the tahini dressing creamy and pourable by storing it separately from the bowl if you're meal prepping; it'll stiffen as it sits.
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