High-Protein, Flavor-Packed, and Perfect for Easy Dinners
This roasted lentil & chickpea bowl is everything you want in a wholesome plant-based dinner — hearty protein, caramelized vegetables, and a rich, savory dressing that ties it all together. Roasting the lentils, chickpeas, and veggies on one sheet pan gives you deep flavor with minimal cleanup. The result is a warm, comforting bowl full of texture and nourishment, ideal for meal prep or busy weeknights. Every bite delivers crispy edges, tender veggies, and satisfying plant protein that keeps you energized and full.
PrintRoasted Lentil & Chickpea Bowl
High-protein roasted lentil and chickpea bowl with caramelized vegetables and creamy tahini sauce.
Ingredients
1 cup cooked lentils
1 can chickpeas
1 sweet potato, diced
1 broccoli head
1 red onion
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
1/2 tsp thyme
Salt and pepper
Tahini sauce (tahini, lemon juice, maple syrup, Dijon, garlic, water)
Instructions
1. Preheat oven to 425°F.
2. Toss vegetables with oil and spices.
3. Roast 15 minutes.
4. Add lentils and chickpeas; toss and roast 12–15 more minutes.
5. Whisk tahini sauce until creamy.
6. Assemble bowls with roasted mixture and drizzle sauce.
Notes
Store up to 4 days.
Serve with quinoa or rice.
Swap vegetables based on preference.
Preparation Time
Preparation: 10 minutes
Cooking: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Ingredients
For the Roasted Bowl
1 cup cooked green or brown lentils (well-drained)
1 (15-ounce) can chickpeas, rinsed and drained
1 medium sweet potato, diced
1 small broccoli head, chopped into florets
1 small red onion, sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
Creamy Tahini Sauce
3 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup
1 tsp Dijon mustard
1 garlic clove, grated
2–3 tbsp warm water (to thin)
Pinch of salt
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large sheet pan
Mixing bowls
Sharp knife
Cutting board
Measuring cups and spoons
Spatula
Small whisk
Preparation Steps (Beginner-Friendly)
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easier cleanup.
- Add the sweet potato, broccoli, and red onion to the sheet pan. Drizzle with 1 tablespoon olive oil, then sprinkle with paprika, garlic powder, cumin, thyme, salt, and pepper. Toss to coat.
- Roast for 15 minutes until the vegetables start to soften.
- Remove the pan from the oven. Add the cooked lentils and chickpeas. Drizzle the remaining olive oil over the top and toss again. ✨
- Return to the oven and roast for 12–15 more minutes until everything is golden and crisp around the edges.
- Meanwhile, whisk together tahini, lemon juice, maple syrup, Dijon, garlic, salt, and warm water until creamy.
- Assemble bowls with roasted lentils, chickpeas, and vegetables. Drizzle generously with tahini sauce and serve warm. 😊
Chef’s Tips
Store leftovers separately for up to 4 days for easy meal prep.
Add quinoa or brown rice for extra fiber and fullness.
Swap sweet potatoes for carrots, squash, or Brussels sprouts.
Mix leftover veggies into wraps or salads the next day.
Nutrition Information
Serving: 1
Calories: 360 kcal
Protein: 16 g
Carbs: 47 g
Fat: 12 g
Fiber: 12 g
Sugar: 8 g
Note: These values are estimated using online tools and may vary depending on the ingredients used. Consult a nutritionist for precise guidance.