Print

Wholesome Lentil Power Bowl with Creamy Tahini Dressing

lentil power bowl - featured image
Print Recipe

A hearty and nourishing bowl featuring earthy lentils, caramelized sweet potatoes, fluffy quinoa, and a creamy tahini dressing. Perfect for meal prep and budget-friendly dinners.

Ingredients

Scale
  • 1 cup (200g) dried green or brown lentils
  • 2 medium sweet potatoes, cubed (about 3 cups or 450g)
  • 1 cup (180g) cooked quinoa
  • 4 cups (120g) fresh spinach or mixed greens
  • 1/2 cup (60g) crumbled feta cheese (optional)
  • 1/4 cup (30g) toasted pumpkin seeds or sunflower seeds
  • 1/3 cup (80ml) well-stirred tahini
  • 1/4 cup (60ml) fresh lemon juice (about 1 large lemon)
  • 1 small clove garlic, minced
  • 2 tablespoons (30ml) warm water
  • 1 tablespoon (15ml) maple syrup or honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil (for roasting sweet potatoes)
  • 1/2 teaspoon salt (for sweet potatoes)
  • 1/4 teaspoon black pepper (for sweet potatoes)

Instructions

  1. Cook the lentils: Rinse 1 cup of dried lentils in a fine-mesh strainer under cold water. Pick through them quickly to remove any tiny stones or debris. Place the lentils in a medium saucepan and add 3 cups (720ml) of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the lentils are tender but still hold their shape. Drain any excess water and set aside.
  2. Roast the sweet potatoes: While the lentils are cooking, preheat your oven to 400°F (200°C). Peel and cube 2 medium sweet potatoes into 1/2-inch (1.25cm) pieces. Toss the cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on a lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until they’re golden brown and caramelized at the edges.
  3. Make the tahini dressing: In a small bowl or jar, combine 1/3 cup of well-stirred tahini, 1/4 cup of fresh lemon juice, 1 minced garlic clove, 1 tablespoon of maple syrup, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk together—it will look thick and clumpy at first. Slowly drizzle in 2 tablespoons of warm water while whisking continuously. The dressing will suddenly smooth out and become creamy and pourable. Taste and adjust: add more lemon for tang, more maple for sweetness, or …
  4. Prepare the quinoa and greens: If you don’t have pre-cooked quinoa, cook 1/3 cup of dry quinoa according to package directions (usually 1 part quinoa to 2 parts water, simmered for 15 minutes). Fluff with a fork. Wash and dry the spinach or mixed greens.
  5. Assemble the bowls: Divide the greens among four bowls. Top each with a generous scoop of cooked quinoa, a portion of roasted sweet potatoes, and a heaping spoonful of lentils. Drizzle the tahini dressing generously over everything. Sprinkle with crumbled feta (if using), toasted pumpkin seeds, and any other toppings you love. Serve immediately while the sweet potatoes are still warm.

Notes

For meal prep, store dressing separately from bowl components. The dressing keeps for up to a week in the fridge. To reheat, warm lentils and sweet potatoes in microwave or skillet, then assemble fresh with greens and dressing. Don’t microwave the greens.

Nutrition

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

Find it online: https://prismtaste.com/wholesome-lentil-power-bowl-with-creamy-tahini-dressing/