Save This Lentil Power Bowl is a nourishing, plant-based meal featuring tender lentils served over a bed of fluffy quinoa or brown rice. Topped with caramelized roasted vegetables and finished with a creamy tahini drizzle, it offers a perfectly balanced combination of textures and flavors for a wholesome weeknight dinner.
Save Perfect for those seeking a gluten-free and nutrient-dense meal, this bowl is as visually vibrant as it is delicious. The smokiness of the paprika and the earthiness of the cumin bring out the best in the roasted sweet potatoes and bell peppers.
Ingredients
- Grains: 1 cup quinoa or brown rice (uncooked), 2 cups water or vegetable broth
- Lentils: 1 cup green or brown lentils (rinsed), 2 ½ cups water, 1 bay leaf, ½ tsp salt
- Roasted Vegetables: 1 medium sweet potato (peeled and cubed), 1 red bell pepper (diced), 1 zucchini (sliced), 1 red onion (sliced), 2 tbsp olive oil, 1 tsp smoked paprika, ½ tsp ground cumin, salt and pepper to taste
- Tahini Dressing: ¼ cup tahini, 2 tbsp lemon juice, 2 tbsp water (plus more as needed), 1 tbsp maple syrup, 1 small garlic clove (minced), ½ tsp salt
- Toppings (optional): 2 tbsp pumpkin seeds, 2 tbsp chopped fresh parsley
Instructions
- Step 1
- Preheat oven to 425°F (220°C).
- Step 2
- 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, until golden and tender.
- Step 3
- While vegetables roast, 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.
- Step 4
- 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 (about 15-20 minutes). Fluff with a fork.
- Step 5
- Whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Add extra water to reach desired consistency.
- Step 6
- To assemble, divide grains among bowls. Top with cooked lentils and roasted vegetables. Drizzle with tahini dressing and sprinkle with pumpkin seeds and parsley, if using. Serve warm.
Zusatztipps für die Zubereitung
To prepare this dish, you will need a saucepan for the lentils and grains, a baking sheet for roasting, and mixing bowls with a whisk for the dressing. Please note that this dish contains sesame (tahini) and is gluten-free provided you use gluten-free grains like quinoa.
Varianten und Anpassungen
You can substitute the grains with farro, bulgur, or couscous if preferred. For extra nutrients, consider adding leafy greens like spinach or kale to the base. If you enjoy a spicy kick, simply add chili flakes to the tahini dressing.
Serviervorschläge
Serve this bowl warm for the best experience. It pairs excellently with a crisp Sauvignon Blanc or sparkling water with lemon. Each serving contains approximately 420 calories, 13g of fat, 62g of carbohydrates, and 16g of protein.
Save This Lentil Power Bowl is a fantastic addition to your plant-based rotation, offering a satisfying and balanced meal that is easy to customize with whatever grains or greens you have on hand. Enjoy the vibrant colors and hearty flavors of this wholesome dish.
Recipe Q&A
- → Can I make the lentils and grains ahead of time?
Yes, both lentils and grains can be cooked up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Reheat gently before assembling the bowls, or serve at room temperature.
- → What other vegetables work well in this bowl?
Butternut squash, carrots, Brussels sprouts, or cauliflower roast beautifully alongside the listed vegetables. For quicker cooking options, try cherry tomatoes or baby spinach added during the last few minutes of roasting.
- → How can I add more protein to this bowl?
Consider topping with roasted chickpeas, hemp seeds, or chopped walnuts. You could also serve with a side of baked tofu or tempeh, or add extra lentils to increase the protein content naturally.
- → Is the tahini dressing necessary?
The dressing adds essential creaminess and ties the flavors together. If you don't enjoy tahini, try a cashew cream, avocado dressing, or simple lemon-olive oil vinaigrette as alternatives.
- → Can I use canned lentils instead of cooking dried ones?
Absolutely. Use two 15-ounce cans of lentils, rinsed and drained. Skip the cooking step and simply warm them slightly before assembling. This reduces the total time to about 30 minutes.
- → How long do leftovers keep?
Store components separately for best results. Grains and lentils last 4-5 days refrigerated. Roasted vegetables stay fresh for 3-4 days. Keep the dressing in a separate container and assemble bowls just before serving.