Lentil Potato Bowls with Lemon Tahini Dressing
These plant-based bowls are made with lentils, roasted potatoes, and a zesty lemon tahini dressing. They are easy to customize and are perfect for meal prep!
Servings: 4 servings
Calories: 593kcal
Ingredients
- 1 ½ pounds baby potatoes sliced in half length-wise
- 1 tablespoon olive oil more as needed
- ¾ teaspoon salt divided; more to taste
- freshly ground black pepper as needed
- 1 cup dry French lentils see note #1
- 3 cups water
- 3-4 handfuls arugula about 2 ounces of arugula
- 1 medium honeycrisp apple diced into small pieces
- ¼ cup toasted pumpkin seeds see note #2
For the dressing
- ½ cup tahini
- 1 medium lemon ~3 tablespoons lemon juice and 1 teaspoon zest
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon maple syrup
- 3-4 tablespoons water
Instructions
- Preheat the oven to 425F. On a sheet pan or in a bowl, toss sliced potatoes with olive oil, ½ teaspoon salt, and freshly ground black pepper, to taste. Place the potatoes cut side down on the sheet pan. Roast at 425F on the middle oven rack for 25 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, coconut aminos, and maple syrup. Add water 1 tablespoon at a time, until thinned to a pourable consistency.
- Give the arugula a few rough chops, then drizzle with a bit of olive oil and sprinkle with a pinch of salt and freshly ground black pepper, to taste. Toss to combine.
- 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.
- Pumpkin seeds: If using raw pumpkin seeds, add them to the sheet pan with the potatoes during the last 5 minutes of cooking time to roast them.
- 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.
- The lentils are delicious when marinated according to this marinated lentils recipe. I just add the marinade ingredients to the cooked lentils and simmer for a few minutes, until hot, instead of marinating.
Nutrition
Serving: 1bowl | Calories: 593kcal | Carbohydrates: 79g | Protein: 24g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 560mg | Potassium: 1039mg | Fiber: 22g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 56mg | Calcium: 140mg | Iron: 7mg
