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Wholesome Loaded Lentil Power Bowl with Creamy Tahini

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A nourishing and delicious bowl featuring tender lentils, caramelized sweet potatoes, and a creamy tahini dressing. Perfect for a quick weeknight dinner or meal prep, this vegan and gluten-free recipe is packed with protein and flavor.

Ingredients

Scale
  • 1 cup (200g) green or brown lentils, rinsed and picked over
  • 2 medium sweet potatoes (about 500g), peeled and cut into 1-inch cubes
  • 1 medium red onion, sliced into thin wedges
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh spinach, roughly chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 3 tablespoons (45ml) olive oil, divided
  • 1 teaspoon cumin seeds
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/3 cup (80ml) tahini, well stirred
  • 3 tablespoons (45ml) fresh lemon juice (about 1 large lemon)
  • 1 tablespoon (15ml) maple syrup
  • 1 small clove garlic, minced or grated
  • 1/4 cup (60ml) water, plus more as needed
  • 1/4 teaspoon salt
  • Optional toppings: fresh parsley or cilantro, toasted pumpkin seeds or sesame seeds, crumbled feta cheese, Aleppo pepper or red pepper flakes

Instructions

  1. Rinse the lentils in a fine-mesh strainer under cold water. Pick through for any small stones. Place lentils in a pot with 3 cups (710ml) water, the bay leaf, and a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until tender but still holding their shape. Drain any excess water, remove the bay leaf, and set aside.
  2. While lentils cook, preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes and red onion wedges with 2 tablespoons olive oil, smoked paprika, and a good pinch of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes, then add halved cherry tomatoes. Roast for another 10-15 minutes until sweet potatoes are golden and caramelized and tomatoes have softened.
  3. In a small dry skillet over medium heat, toast cumin seeds for about 60 seconds, shaking frequently, until fragrant. Transfer to a small bowl to cool.
  4. In a small bowl, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Whisk together—it will seize up into a thick paste. Add water a tablespoon at a time, whisking continuously, until smooth and pourable (consistency of heavy cream). Taste and adjust seasoning.
  5. Divide fresh spinach between serving bowls. Top with warm lentils, roasted sweet potatoes, onions, and tomatoes. Drizzle generously with tahini dressing. Sprinkle with toasted cumin seeds and any optional toppings. Serve immediately.

Notes

For meal prep, keep dressing separate until ready to eat. Lentils and roasted vegetables can be stored together for up to 5 days. Dressing keeps for about a week in the fridge. The flavors improve after a day in the fridge.

Nutrition

Keywords: lentil power bowl, tahini dressing, vegan bowl, gluten-free bowl, meal prep, healthy bowl, sweet potato bowl

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