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Wholesome Lentil Power Bowl with Easy Creamy Tahini

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A quick and easy lentil power bowl with roasted sweet potato, massaged kale, and a creamy tahini dressing. Perfect for meal prep and packed with plant-based protein and fiber.

Ingredients

Scale
  • 1 cup (200g) green or brown lentils, rinsed and picked over
  • 1 large (about 400g) sweet potato, peeled and diced into 1-inch cubes
  • 3 cups (about 100g) kale, stems removed and roughly chopped
  • 1 small red onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ cup (60ml) tahini, well-stirred
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon maple syrup (or honey if not vegan)
  • 1 small garlic clove, minced
  • ½ teaspoon ground cumin
  • 3–4 tablespoons water, to thin
  • ¼ teaspoon salt, or to taste
  • Optional toppings: 2 tablespoons toasted pumpkin seeds, 2 tablespoons chopped fresh parsley, ½ avocado sliced, pickled red onions

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cook the lentils: In a medium saucepan, combine the rinsed lentils with 3 cups (720ml) of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside.
  3. Roast the sweet potato: While the lentils are cooking, toss the diced sweet potato with 2 tablespoons of olive oil, the smoked paprika, garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
  4. Prepare the kale: In a large bowl, add the chopped kale, the remaining 1 tablespoon of olive oil, and a pinch of salt. Use your hands to massage the kale for 1-2 minutes until softened and darkened.
  5. Make the creamy tahini dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, ground cumin, and ¼ teaspoon of salt. The mixture will thicken at first. Slowly add water, 1 tablespoon at a time, whisking continuously, until the dressing is smooth and pourable (consistency similar to heavy cream). Taste and adjust seasoning.
  6. Assemble the bowl: Divide the massaged kale between serving bowls. Top with the cooked lentils, roasted sweet potato, and thinly sliced red onion. Add any optional toppings you like.
  7. Drizzle and serve: Generously drizzle the creamy tahini dressing over the bowl. Serve immediately while the sweet potato is still warm.

Notes

For the best texture, don’t overcook the lentils—they should be tender but hold their shape. Massaging the kale is essential to soften it. If the tahini dressing is too thick, add water a teaspoon at a time; if too thin, whisk in more tahini. The dressing can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: lentil power bowl, tahini dressing, vegan bowl, meal prep, healthy bowl, sweet potato, kale

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