Protein Packed Lentil & Veggie Bowl
This cozy gluten-free and vegan lentil bowl is a nourishing blend of roasted vegetables, hearty lentils, and a creamy tahini drizzle, perfect for fall comfort and meal prep alike.
Equipment
- saucepan
- baking sheet
- mixing bowl
Ingredients
Lentils & Grains
- 1 cup green or brown lentils dry, rinsed
- 4 cups low-sodium vegetable broth or water
- 1 bay leaf optional
Roasted Vegetables
- 1 sweet potato peeled and diced
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 small red onion sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- salt and pepper to taste
Tahini Dressing
- 3 tbsp tahini
- 1 lemon juiced
- 1 clove garlic minced
- 1 tbsp maple syrup
- 2–3 tbsp warm water to thin dressing
Optional Toppings
- fresh parsley or cilantro chopped
- toasted pumpkin seeds
- red pepper flakes
Instructions
- In a medium saucepan, combine the lentils, broth, and bay leaf. Bring to a boil, then reduce to a simmer and cook uncovered for 20–25 minutes until tender but not mushy. Drain any excess liquid and discard the bay leaf.
- Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potato, bell pepper, zucchini, and red onion with olive oil, cumin, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and lightly browned.
- In a small bowl, whisk together tahini, lemon juice, garlic, and maple syrup. Add warm water gradually until it reaches a creamy, pourable consistency.
- To assemble, divide cooked lentils into bowls, top with roasted veggies, and drizzle with tahini dressing. Finish with toppings of choice.
Notes
Store lentils, roasted veggies, and tahini dressing separately for up to 4 days in the fridge. Lentils and veggies also freeze well for up to 2 months. Reheat before assembling.
Nutrition
Calories: 420kcalCarbohydrates: 50gProtein: 18gFat: 18gSaturated Fat: 2gSodium: 220mgPotassium: 750mgFiber: 12gSugar: 6gVitamin A: 8500IUVitamin C: 45mgCalcium: 60mgIron: 5mg
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