Roasted Vegetable and Lentil Bowl
This roasted vegetable and lentil bowl is a hearty and wholesome plant-based meal prep option featuring caramelized oven-roasted vegetables, protein-packed green lentils, and a bright lemon tahini drizzle over fluffy basmati rice. It is a nutrient-dense bowl that provides sustained energy and is naturally vegan, gluten-free, and deeply satisfying.
A nourishing roasted vegetable and lentil bowl with basmati rice and lemon tahini dressing that is completely plant-based and ideal for the whole week.
Nutrition per serving
Ingredients
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Vegetables
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Instructions
Roast the Vegetables
Preheat oven to 425 degrees Fahrenheit. Chop zucchini, bell peppers, and red onion into 1 inch pieces. Toss with olive oil, smoked paprika, salt, pepper, and 1 teaspoon cumin. Spread in a single layer on a large rimmed baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until caramelized and tender.
Cook the Lentils
Rinse green lentils under cold water. Combine with 3 cups of water or vegetable broth in a saucepan and bring to a boil. Reduce heat to low and simmer uncovered for 20 to 25 minutes until lentils are tender but still hold their shape. Drain any excess liquid and season with salt, cumin, and a splash of red wine vinegar.
Cook the Basmati Rice
Rinse basmati rice until water runs clear. Combine with 3 cups of water, bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat, leave covered for 5 minutes, then fluff with a fork. Season with salt and a drizzle of olive oil.
Assemble with Lemon Tahini Dressing
Whisk together tahini, juice of 1.5 lemons, 1 minced garlic clove, and 4 tablespoons of water until smooth and pourable. Divide rice among 4 containers, then top with lentils and roasted vegetables. Store tahini dressing in separate small containers. Refrigerate for up to 5 days.
Substitutions
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