35 min · 1 serving · @PlantbasedBrandon
Lentil Power Bowl with Tahini
Cumin and turmeric lentils with roasted sweet potato, zucchini, red onion and grape tomatoes, drizzled with a bright lemony tahini sauce.
Nutrition per serving
- 568 kcal
- 23 g protein
- 65 g carbs
- 24 g fat
Ingredients
- 65 g dried lentils
- 160 ml vegetable broth
- ¼ tsp cumin
- 1 pinch turmeric
- 65 g sweet potato, cubed
- ¼ red onion, chopped
- ¼ zucchini, chopped
- 75 g grape tomatoes
- 1 pinch garlic powder
- 1 pinch onion powder
- ½ tbsp olive oil
- 1 ¼ tbsp tahini
- 2 tsp lemon juice
- 1 tsp olive oil, for the sauce
- ¼ tsp minced garlic
- 1 pinch salt
- 1 pinch black pepper
Steps
- Preheat the oven to 200°C (400°F).
- Toss the sweet potato, onion, zucchini and tomatoes with olive oil, garlic powder, onion powder, salt and pepper and roast 25-30 minutes.
- Meanwhile, simmer the lentils in the broth with cumin, turmeric, salt and pepper until tender and the liquid is absorbed.
- Whisk the tahini, lemon juice, olive oil, garlic, salt and pepper with a splash of water until pourable.
- Pile the lentils and roasted vegetables in a bowl and drizzle with the tahini sauce.
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