🥗 Mediterranean Lentil Bowls with Roasted Vegetables – Wholesome, Hearty & Full of Flavor! 🌿🍠
A plant-based power bowl packed with protein-rich lentils, tender roasted veggies, and a creamy tahini drizzle—this one's a meal-prep favorite! 😋💚
📝 Ingredients:
For the Lentils:
🌱 1 cup dried green lentils (rinsed)
🥣 2 cups vegetable broth
🌿 1/2 tsp cumin
🌕 1/4 tsp turmeric
🧂 Salt and pepper to taste
For the Roasted Vegetables:
🍠 1 large sweet potato (peeled and cubed)
🥒 1 zucchini (sliced)
🧅 1 red onion (cut into wedges)
🛢️ 1 tbsp olive oil
🧄 1 tsp garlic powder
🧅 1/2 tsp onion powder
🧂 Salt and pepper to taste
For the Tahini Sauce:
🥄 1/4 cup tahini
🍋 2 tbsp lemon juice
🛢️ 1 tbsp olive oil
🧄 1 garlic clove (minced)
🧂 1/4 tsp salt
⚫ 1/8 tsp black pepper
👩🍳 Instructions:
1️⃣ Cook the Lentils:
– In a saucepan, combine lentils, vegetable broth, cumin, turmeric, salt, and pepper.
– Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, or until tender and liquid is mostly absorbed.
2️⃣ Roast the Vegetables:
– Preheat oven to 400°F (200°C).
– Toss sweet potatoes, zucchini, and red onion with olive oil, garlic powder, onion powder, salt, and pepper.
– Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
3️⃣ Make the Tahini Sauce:
– In a bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper.
– Add a splash of water if needed to thin to your desired consistency.
4️⃣ Assemble the Bowls:
– Divide cooked lentils between bowls.
– Top with roasted vegetables.
– Drizzle with tahini sauce and sprinkle with extra herbs or seeds if desired.
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