Roasted Vegetable Lentil Bowl (Printable Version)

Hearty lentils meet caramelized veggies and tangy tahini for a vibrant, nourishing plant-based meal.

# What You'll Need:

→ Vegetables

01 - 1 medium sweet potato, peeled and cubed
02 - 1 red bell pepper, chopped
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and freshly ground black pepper, to taste

→ Lentils

09 - 1 cup dried green or brown lentils, rinsed
10 - 3 cups water or vegetable broth
11 - 1 bay leaf
12 - 1/2 teaspoon salt

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or agave
16 - 1 small garlic clove, minced
17 - 2 to 3 tablespoons water, to thin
18 - Salt and freshly ground black pepper, to taste

→ Garnish

19 - 1/4 cup chopped fresh parsley
20 - 1 tablespoon toasted sesame seeds (optional)

# How To Make:

01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine sweet potato, red bell pepper, zucchini, and red onion. Add olive oil, smoked paprika, cumin, salt, and pepper. Toss thoroughly to coat. Arrange vegetables in a single layer on the lined baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, stirring once halfway through, until tender and caramelized.
04 - While vegetables roast, place lentils, water or vegetable broth, and bay leaf in a medium saucepan. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook uncovered for 20 to 25 minutes until lentils are tender but retain their shape. Discard bay leaf, stir in salt, and drain any excess liquid if necessary.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and 2 tablespoons water until smooth. Add additional water to adjust consistency as preferred. Season with salt and pepper.
06 - Divide cooked lentils among four serving bowls. Top each portion with roasted vegetables, drizzle with tahini dressing, and garnish with parsley and toasted sesame seeds.

# Expert Advice:

01 -
  • Easy to adapt with any seasonal vegetables
  • Uses simple pantry staples and basic fresh ingredients
  • High in plant-based protein and fiber perfect for a balanced diet
  • Comes together in under an hour with just one baking sheet and a saucepan
02 -
  • Great source of vegan protein and dietary fiber
  • The bowl is naturally gluten free and packed with micronutrients
  • Tahini dressing adds creamy richness without dairy
  • Roasts and reheats well for meal prep and leftovers
03 -
  • Roasting vegetables at high heat ensures caramelized edges do not overcrowd the baking sheet
  • Always taste and adjust tahini dressing to your preference lemon makes all the difference
  • Garnish just before serving to keep parsley vibrant and sesame seeds crunchy

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