These lentil bowls are paired with roasted potatoes, arugula, and tahini dressing for a simple but satisfying lunch that requires just 10 minutes of active time to make!
If you're looking for a way to use up a bag of dry green or brown lentils, I've got you covered! These lentil bowls are made with roasted baby potatoes, arugula, and a zesty lemon tahini dressing that you'll want to drizzle over everything.
Recipe features
- Dietary-features: vegan, nut-free, soy-free, gluten-free
- Requires just 10 minutes of active time to make
- Packed with healthy whole food ingredients like arugula and potatoes
- Easy to customize
If you've visited my blog before then you know that I love making all kinds of bowls for lunch: grain bowls, burrito bowls, and especially potato bowls. These lentil bowls are a natural addition to the blog and a great addition to your meal plan!
What you'll need
- French green lentils add a great pop of texture. You can use regular green or brown lentils if you have those on hand, but I don't recommend using red lentils.
- Baby potatoes: I used multicolor baby potatoes but regular golden baby potatoes work too.
- Lemon tahini dressing is made using lemon juice, tahini, and coconut aminos. Soy sauce works if you don't have coconut aminos. This is the same dressing that I use on my everyday kale salad.
- Arugula is tossed with diced honeycrisp apple for a salad component. If you don't like arugula, spinach or mixed salad greens can be used. Any kind of sweet red apple works in a pinch.
- Pumpkin seeds, also known as pepitas, add a pop of texture.
How to make
Start by slicing the baby potatoes in half. Toss them in enough olive oil to coat, then sprinkle with salt. I usually do this directly on a sheet pan but you can also do it in a large bowl.
Place the potatoes cut side down. This allows them to become golden and crisp.
Bake the potatoes at 425F for 30 minutes, or until fork-tender and golden (similar to my roasted breakfast potato recipe).
Meanwhile, cook 1 cup French lentils in 3 cups water. Bring to a boil, then reduce to a simmer. Cover and simmer until cooked through, 15-20 minutes.
While the lentils and potatoes cook you can assemble the arugula salad and lemon tahini dressing. The dressing is made by whisking together the tahini, lemon juice, lemon zest, and coconut aminos in a medium bowl.
Add water until it s a drizzle-able consistency. This will vary depending on the type of tahini you use but I usually have to add 3-4 tablespoons of water.
Assemble the bowls by dividing the components between 3-4 servings. Any leftover dressing is great as a dip with tofu nuggets and cauliflower wings.
Customization ideas
I love making bowls because they are really easy to customize. As much as I enjoy these lentil bowls on their own, I think they are a great way to clean out the fridge by adding extra veggies, beans, etc. that need to be used up.
Adding extra veggies and protein can also help to stretch these bowls to 5-6 servings. Here are a few of my favorite ways to customize these lentil bowls:
- Add different roasted veggies depending on the season. Summer vegetables like eggplant and peppers are a great option and in the winter I love adding roasted beets. Roasted asparagus is another good addition.
- Add extra protein with a can of chickpeas or a fried of egg. Baked tofu is also be a great addition.
- Add healthy fats to each serving with half of an avocado or a tablespoon of hemp hearts.
- Add extra whole grains by adding ½ cup cooked quinoa to each serving.
- Extras like feta, pickled onions, and kalamata olives can give the bowls a Mediterranean twist.
Looking for more lunch ideas?
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Vegan Lentil Bowls with Lemon Tahini Dressing
Ingredients
- 1 and ½ pounds baby potatoes sliced in half length-wise
- 1 tablespoon olive oil
- ½ teaspoon salt divided
- 1 cup dry French lentils see note #1
- 3 cups water
- ½ cup tahini
- 1 medium lemon ~3 tablespoons lemon juice and 1 tablespoon zest
- 2 teaspoons coconut aminos
- 3-4 tablespoons water
- 3-4 handfuls arugula about 2 ounces of arugula
- 1 medium honeycrisp apple diced into small pieces
- ¼ cup roasted pumpkin seeds
Instructions
- Preheat the oven to 425F. On a sheet pan or in a bowl, toss sliced potatoes with olive oil and ¼ teaspoon salt. Place the potatoes cut side down on the sheet pan. Roast at 425F on the middle oven rack for 30 minutes, or until fork tender and golden.
- Combine 1 cup lentils, 3 cups water, and ¼ teaspoon salt in a medium sauce pot. Bring to a rapid simmer over medium-high heat. Cover and reduce to a low simmer. Simmer until cooked through, about 15-20 minutes. Drain off excess water before using.
- Make the tahini dressing in a bowl by whisking together the tahini, the juice and zest from one lemon, and coconut aminos. Add water a tablespoon at a time until thinned to a pourable consistency.
- Assemble the bowls by distributing the cooked lentils, roasted potatoes, arugula, apple, and pumpkin seeds between 4 bowls. Drizzle with tahini dressing just before serving. Enjoy!
Video
Notes
- Lentils: Thoroughly rinse and sort the lentils before cooking them. An equal amount of brown or green lentils works but I don't recommend using red lentils.
- Leftovers: These bowls can be served hot or cold. For best quality, enjoy within 3-4 days. The lemon tahini dressing is good for up to a week.
- Extra add-ins: Avocado, feta, pecans, and quick-pickled onions are some of my favorite add-ins. You can also add roasted vegetables, a can of chickpeas, or baked tofu. See blog post for more ideas.
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