Lentil Power Bowl (Printable Version)

Tender lentils and roasted vegetables over grains with tahini

# What You'll 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 1/2 cups water
05 - 1 bay leaf
06 - 1/2 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 - 1/2 teaspoon ground cumin
14 - Salt and pepper to taste

→ Tahini Dressing

15 - 1/4 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 - 1/2 teaspoon salt

→ Toppings

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

# Directions:

01 - Preheat oven to 425°F (220°C).
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 to reach desired consistency.
06 - Divide cooked grains among bowls. Top with cooked lentils and roasted vegetables. Drizzle with tahini dressing and sprinkle with pumpkin seeds and parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • Everything cooks at the same time, so you're not stuck at the stove for an hour.
  • The tahini dressing pulls it all together in a way that feels indulgent but stays light.
  • You can swap nearly every ingredient based on what's already in your pantry.
  • It reheats beautifully, which means lunch is handled for days.
02 -
  • Don't skip stirring the vegetables halfway through roasting or the bottoms will burn while the tops stay pale.
  • The tahini dressing will seize up at first when you add the lemon juice, but keep whisking and it will loosen into a smooth, pourable sauce.
  • If your lentils are older, they might take longer to cook, so start checking them after 20 minutes and add more water if needed.
03 -
  • Roast extra vegetables and keep them in the fridge to toss into salads or grain bowls throughout the week.
  • Make a double batch of the tahini dressing, it keeps for up to a week and works as a dip, salad dressing, or sandwich spread.
  • If your tahini is old or separated, stir it well before measuring or the dressing will taste off.
Go Back