These vegan bowls are made with lentils, roasted potatoes, and a zesty lemon tahini dressing. They are easy to customize and are perfect for meal prep!
1 and ½poundsbaby potatoessliced in half length-wise
1tablespoonolive oil
½teaspoonsaltdivided
1cupdry French lentilssee note #1
3cupswater
½cuptahini
1mediumlemon~3 tablespoons lemon juice and 1 tablespoon zest
2teaspoonscoconut aminos
3-4tablespoonswater
3-4handfulsarugulaabout 2 ounces of arugula
1mediumhoneycrisp applediced into small pieces
¼cuproasted 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.