Hearty Roasted Veggie & Lentil Bowl

Name: Hearty Roasted Veggie & Lentil Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ⅓ cup (80 g) tahini; 2 tablespoons (30 ml) fresh lemon juice; 1 tablespoon (15 ml) red wine vinegar; 1 to 2 tablespoons (20 to 40 g) pure maple syrup, or to taste; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon lemon zest; 1 tablespoon (4 g) fresh parsley, chopped; 1 teaspoon fresh tarragon, chopped (optional); 2 tablespoons (30 ml) water, or more as needed; 2 cups (200 g) Brussels sprouts, halved; 1 medium zucchini, sliced or diced 1 large red onion, sliced; 1 medium zucchini, sliced or diced 1 large red onion, sliced; 1 large sweet potato, cut into ¼-inch (6 mm) cubes; 2 tablespoons (30 ml) extra-virgin olive oil; 1 teaspoon paprika; ½ teaspoon ground cumin; Salt and pepper, to taste; Salt and pepper, to taste; 4 cups (120 g) baby spinach; ½ cup (90 g) cooked brown rice; ½ cup (100 g) cooked brown lentils

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Combining roasted vegetables, lentils, and brown rice with an herbaceous lemon tahini dressing, this warm and earthy bowl delivers on heartiness and flavor.

Ingredients

For the Herby Lemon Tahini Dressing

⅓ cup (80 g) tahini
2 tablespoons (

Vegan
Gluten-free

Method

Make the Dressing

In a small bowl, whisk together the tahini, olive oil, lemon juice, vinegar, maple syrup, mustard, garlic, lemon zest, parsley, tarragon (if using), and cumin. Gradually add water until the dressing reaches your desired consistency. Season with salt and pepper. Adjust the sweetness if needed with more maple syrup.