Lentil Power Bowl (Print)

Tender lentils and grains topped with roasted vegetables and tahini dressing for a satisfying plant-based meal.

# Components:

→ 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 - Set oven to 425°F (220°C).
02 - Combine 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 to 30 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, add lentils, water, bay leaf, and salt to a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes until lentils are tender. Drain excess water and remove bay leaf.
04 - In a separate pot, bring water or broth to a boil. Add quinoa or rice, reduce heat, cover, and cook according to package instructions, approximately 15 to 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 achieve desired consistency.
06 - Divide grains among serving bowls. Top with cooked lentils and roasted vegetables. Drizzle with tahini dressing and garnish with pumpkin seeds and parsley. Serve warm.

# Expert Advice:

01 -
  • It fills you up without weighing you down, the kind of clean energy that lasts through a long afternoon.
  • Every component can be prepped ahead and tossed together in minutes when hunger hits.
  • The tahini dressing ties everything together in a way that feels indulgent but is secretly just blended pantry staples.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the bottom pieces will char while the top ones stay pale and limp.
  • If your tahini dressing seizes up and gets gritty, keep whisking and add water slowly until it smooths out again, it always comes back together.
03 -
  • Roast your vegetables on parchment paper instead of foil and cleanup becomes a one-step toss instead of a scrubbing session.
  • Make a double batch of tahini dressing and keep it in the fridge, it's perfect on salads, roasted vegetables, or even as a dip for raw carrots throughout the week.
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