Save to Pinterest This wholesome bowl brings together tender roasted sweet potatoes, simmered lentils, and crisp vegetables for a satisfying midday meal. The star is a velvety tahini dressing that ties everything together with bright lemon and subtle sweetness. Prep the components ahead for easy assembly throughout the week.
My desk lunches used to be sad affairs until I started meal prepping these bowls on Sunday. The way the roasted sweets caramelize against the earthy lentils makes midday eating something I actually look forward to.
Last winter my coworker asked what smelled so good when I reheated a batch, and now three of us make it weekly. The pumpkin seeds add this incredible crunch that keeps the texture interesting down to the last forkful.
Ingredients
- 2 medium sweet potatoes: Peel and cube them evenly so they roast at the same rate
- 1 cup dried lentils: Green or brown hold their shape better than red for bowls
- 3 tbsp tahini: The sesame paste creates this velvety richness that ties everything together
- Fresh vegetables: Cherry tomatoes and cucumber add bright pops against the warm roasted elements
Instructions
- Roast the sweet potatoes:
- Cube them into even pieces, toss with olive oil and seasonings, then roast at 400°F until tender and caramelized at the edges.
- Cook the lentils:
- Simmer them uncovered until tender but still holding their shape, then drain any excess water.
- Make the dressing:
- Whisk tahini with lemon, olive oil, maple syrup, and garlic, adding water until it reaches a creamy pourable consistency.
- Assemble your bowls:
- Layer greens with roasted sweets, lentils, and fresh vegetables, then drizzle generously with that tahini sauce.
Save to Pinterest This recipe became my go-to after a particularly stressful month when cooking dinner felt impossible. Having something nourishing ready to eat made everything feel manageable.
Make It Your Own
Chickpeas work beautifully here if lentils are not your thing. Roasted cauliflower or broccoli can join the sweet potatoes on the baking sheet.
Meal Prep Magic
Keep the dressing separate and add it right before eating. The components stay fresh for four days in the fridge.
Serving Suggestions
A warm grain like quinoa or brown rice makes this even more substantial for dinner.
- Top with a poached egg for extra protein
- Add avocado for creamy richness
- Serve alongside crusty bread
Save to Pinterest Hope this bowl brings as much comfort to your lunch routine as it has to mine.
Recipe FAQs
- → Can I make this ahead of time?
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Absolutely. Prepare the roasted sweet potatoes, cooked lentils, and dressing up to 4 days in advance. Store separately in airtight containers and assemble when ready to serve.
- → What protein additions work well?
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Try topping with a poached egg, grilled chicken strips, or crispy chickpeas. Feta cheese or avocado slices also add protein and creaminess.
- → How do I store leftovers?
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Keep components separate in the refrigerator. The dressed bowl is best enjoyed within 1-2 days, though undressed portions last up to 5 days.
- → Can I use different lentils?
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Red lentils cook faster but become softer. French green lentils hold their shape well. Canned lentils work too—just rinse and drain before using.
- → Is this freezer-friendly?
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The roasted sweet potatoes and cooked lentils freeze well for up to 3 months. Thaw overnight in the refrigerator and add fresh vegetables and dressing before serving.
