Lentil Power Bowl (Printable Version)

Wholesome bowl with protein-packed lentils, roasted vegetables, and creamy tahini dressing over fluffy grains.

# Ingredient List:

→ 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 - 2½ cups water
05 - 1 bay leaf
06 - ½ 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 - ½ teaspoon ground cumin
14 - Salt and pepper to taste

→ Tahini Dressing

15 - ¼ 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 - ½ teaspoon salt

→ Toppings

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

# Steps:

01 - Set 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 baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
03 - Combine lentils, water, bay leaf, and salt in saucepan. Bring to 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 water or broth to boil. Add quinoa or rice, reduce heat, cover, and cook according to package instructions, approximately 15-20 minutes. Fluff with fork.
05 - Whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Add additional water as needed 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. Serve warm.

# Expert Advice:

01 -
  • It tastes hearty and satisfying without feeling heavy or complicated—you'll actually want to make it again.
  • The whole bowl comes together in under an hour, and most of that time is just things cooking on their own.
  • Plant-based protein that stacks up without any weird aftertaste or dense texture.
02 -
  • Don't skip the step of stirring vegetables halfway through roasting—it's the difference between perfectly caramelized and unevenly cooked.
  • Tahini separates over time, so give the jar a good stir before measuring, otherwise you'll end up with solid paste instead of creamy dressing.
03 -
  • Make the tahini dressing first and let it sit in the fridge while you cook everything else—it actually tastes better when flavors have time to mingle.
  • If your tahini dressing breaks or looks grainy, add ice-cold water one teaspoon at a time and whisk vigorously, and it'll come back together smoothly.
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