Vegan Lentil Bowl Nourishing (Printable Version)
Protein-rich lentils paired with roasted vegetables and creamy tahini dressing for a satisfying plant-based dish.
# What You'll Need:
→ Lentils
01 - 1 cup dried green or brown lentils, rinsed
02 - 3 cups water
03 - 1 bay leaf
04 - 1/2 tsp salt
→ Roasted Vegetables
05 - 1 medium sweet potato, peeled and diced
06 - 1 red bell pepper, diced
07 - 1 zucchini, sliced
08 - 1 small red onion, cut into wedges
09 - 2 tbsp olive oil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - Salt and pepper, to taste
→ Bowl Components
13 - 4 cups baby spinach or mixed greens
14 - 1 avocado, sliced
15 - 1/4 cup pumpkin seeds (pepitas)
16 - 1/4 cup fresh cilantro or parsley, chopped
→ Tahini Dressing
17 - 1/4 cup tahini
18 - 2 tbsp lemon juice
19 - 1 tbsp maple syrup
20 - 1 garlic clove, minced
21 - 2–3 tbsp water (to thin)
22 - Salt and pepper, to taste
# How To Make:
01 - Preheat oven to 425°F (220°C).
02 - In a medium saucepan, combine lentils, water, bay leaf, and salt. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until lentils are tender but not mushy. Drain and discard bay leaf.
03 - While lentils cook, 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 20–25 minutes, stirring halfway, until vegetables are golden and tender.
04 - Whisk together tahini, lemon juice, maple syrup, garlic, and enough water to achieve a pourable consistency. Season with salt and pepper.
05 - To assemble, divide spinach or greens among four bowls. Top with cooked lentils, roasted vegetables, avocado slices, and pumpkin seeds. Drizzle with tahini dressing and garnish with fresh herbs.
06 - Serve immediately.
# Expert Advice:
01 -
- The tahini dressing transforms everything it touches into something crave worthy
- You can prep everything ahead and assemble in minutes
02 -
- Do not overcrowd the baking sheet or the vegetables will steam instead of roast
- The dressing thickens as it sits so thin it right before serving
03 -
- Massage the spinach with a little olive oil to make it silkier and more digestible
- Toasting the pumpkin seeds in a dry pan for 2 minutes adds incredible crunch