Description
This Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing is a wholesome, plant-based dinner that’s full of flavor and texture. Protein-packed lentils, vibrantly roasted vegetables, and hearty chickpeas are baked together on one pan for an easy and nutritious meal. A creamy maple tahini dressing ties everything together with a hint of sweetness and nutty depth.
Ingredients
Units
Scale
For the Roasted Lentil Sheet Pan
- 1 cup cooked lentils (green or brown, drained and rinsed)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
For the Maple Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 2 tablespoons warm water (more as needed)
- 1 clove garlic, minced
- 1/2 teaspoon salt
To Serve (Optional)
- Cooked quinoa or brown rice
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat Oven & Prep Sheet Pan Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare Vegetables & Lentils Add the sweet potato, red bell pepper, red onion, broccoli, lentils, and chickpeas to the sheet pan. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss well to coat.
- Roast the Sheet Pan Spread the mixture into an even layer. Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Make the Maple Tahini Dressing While the veggies roast, whisk together tahini, maple syrup, lemon juice, warm water, minced garlic, and salt in a small bowl. Add extra water to thin to your desired consistency.
- Serve Divide roasted veggies and lentils into bowls, optionally over quinoa or rice. Drizzle generously with maple tahini dressing. Garnish with chopped parsley and lemon wedges if desired.
Notes
- You can swap vegetables based on season or preference—try cauliflower, zucchini, or carrots.
- Make sure cooked lentils are not too soft to keep their texture after roasting.
- Dressing can be made ahead and stored in the fridge for up to 5 days.
- For extra crunch, try adding roasted seeds or nuts on top before serving.
- Leftovers are delicious both warm and cold for lunch the next day.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 365
- Sugar: 10g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg
