Lentil Power Bowl (Print view)

Tender lentils served over hearty grains with roasted vegetables and creamy tahini dressing

# List of Ingredients:

→ 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

# Step-by-Step 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 - Bring 2 cups of water or broth to a boil in a separate pot. 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, minced garlic, and salt until smooth. Add additional water as needed to reach desired consistency.
06 - Divide cooked grains among four bowls. Layer with cooked lentils and roasted vegetables. Drizzle with tahini dressing and garnish with pumpkin seeds and parsley. Serve warm.

# Expert Suggestions:

01 -
  • It's endlessly customizable, so you can use whatever vegetables you have on hand without guilt.
  • The tahini dressing is so creamy it makes you forget there's no dairy involved, and it transforms everything it touches.
  • You'll feel genuinely energized after eating it, not sluggish or guilty about skipping vegetables.
  • Leftovers actually taste better the next day when the flavors get cozy with each other.
02 -
  • Don't skip stirring the roasted vegetables halfway through—some will burn while others stay pale if you don't, and you want them all equally caramelized and tender.
  • Tahini separates naturally, so stir the jar before measuring, or your dressing might end up too thick and oily no matter how much water you add.
03 -
  • If your tahini is particularly thick or separated, add your lemon juice first—the acid helps break it down and make it creamy before you add water.
  • Roast your vegetables on parchment paper and you'll spend less time scrubbing the pan afterward, which means you're actually more likely to make this again next week.
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