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Cozy Lentil Veggie Bowl with Creamy Tahini

cozy lentil and veggie power bowl with creamy tahini - featured image
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A warm and satisfying power bowl featuring roasted sweet potatoes, tender lentils, and a creamy tahini dressing. This hearty, plant-based meal is perfect for meal prep and will convert even the biggest bowl skeptics.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 large red bell pepper, sliced into strips
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup brown or green lentils, rinsed
  • 2 cups vegetable broth, low-sodium
  • 1 bay leaf
  • 1/2 teaspoon cumin seeds or ground cumin
  • 1/3 cup tahini paste, well stirred
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • 1/4 cup warm water
  • 1 tablespoon maple syrup or honey
  • Salt to taste
  • 2 large handfuls kale, stems removed and chopped
  • 1/4 cup toasted pumpkin seeds
  • Optional: 1/4 cup crumbled feta cheese or vegan feta
  • Optional: Fresh parsley or cilantro for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss sweet potatoes, bell pepper, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
  3. In a medium saucepan, combine rinsed lentils, vegetable broth, bay leaf, and cumin. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until tender but still holding shape. Drain excess liquid and remove bay leaf.
  4. Roast vegetables for 25-30 minutes, flipping halfway, until sweet potatoes are fork-tender and edges are golden brown.
  5. In a small bowl, whisk together tahini paste, lemon juice, minced garlic, maple syrup, and a pinch of salt. Slowly drizzle in warm water while whisking until smooth and pourable. Adjust salt and lemon to taste.
  6. Place chopped kale in a mixing bowl, drizzle with a tiny bit of olive oil and a pinch of salt, then massage with your hands for about 2 minutes until softened.
  7. Divide massaged kale between bowls. Top with lentils, roasted vegetables, and pumpkin seeds. Add feta or fresh herbs if using. Drizzle generously with tahini dressing.
  8. Serve immediately while warm.

Notes

For best results, don’t overcrowd the baking sheet—use two if needed. The tahini dressing can be made a day ahead and stored in the fridge; let it come to room temperature and stir before using. Store components separately in the fridge for up to 5 days; kale and dressing should be added fresh when serving. Lentils taste even better on day two.

Nutrition

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

Find it online: https://milacook.com/cozy-lentil-veggie-bowl-with-creamy-tahini/