Roasted Vegetable & Lentil Bowl with Creamy Tahini Sauce
Servings
2 servings
Ingredients
For the Bowl
-
1 cup cooked brown or green lentils (drained and rinsed)
-
1 small eggplant, sliced into rounds
-
1 medium zucchini, sliced lengthwise
-
1 red bell pepper, sliced
-
1 yellow bell pepper or carrot, sliced
-
1 cup mixed leafy greens (spinach or arugula)
-
2 tbsp olive oil
-
Salt and black pepper, to taste
-
½ tsp smoked paprika
-
½ tsp ground cumin
-
Fresh parsley or cilantro, chopped (for garnish)
For the Tahini Sauce
-
¼ cup tahini
-
2 tbsp lemon juice (freshly squeezed)
-
1 small garlic clove, grated or minced
-
2–4 tbsp warm water (to adjust consistency)
-
Salt, to taste
Instructions
1. Roast the Vegetables
-
Preheat the oven to 200°C / 400°F.
-
Arrange eggplant, zucchini, bell peppers, and carrots on a baking tray.
-
Drizzle with olive oil, season with salt, pepper, smoked paprika, and cumin.
-
Toss to coat evenly.
-
Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
2. Prepare the Lentils
-
If using canned lentils, rinse and drain well.
-
Warm them gently in a pan over low heat with a pinch of salt and a drizzle of olive oil (optional).
3. Make the Tahini Sauce
-
In a small bowl, whisk together tahini, lemon juice, and garlic.
-
Add warm water gradually until smooth and creamy.
-
Season with salt to taste. The sauce should be pourable but thick.
4. Assemble the Bowl
-
Add leafy greens as the base of each bowl.
-
Spoon the lentils onto one side.
-
Arrange roasted vegetables neatly around the bowl.
-
Drizzle generously with tahini sauce.
-
Finish with fresh herbs and a crack of black pepper.
Tips
-
Add chili flakes or roasted chickpeas for extra heat and crunch.
-
This bowl keeps well and is perfect for meal prep.
-
For extra protein, add grilled tofu or halloumi.
Result
A hearty, colorful, and nourishing plant-based bowl with warm roasted vegetables, protein-rich lentils, and a creamy tahini dressing—balanced, satisfying, and full of flavor.