Roasted Lentil Sweet Potato Sheet Pan Meal
Roasted lentils and chickpeas are paired with roasted veggies and a maple tahini sauce in this easy sheet pan meal.
Servings: 4 servings
Calories: 458kcal
Ingredients
Roasted Lentils and Chickpeas
- 15 ounce can brown lentils
- 15 ounce can chickpeas
- 2-3 teaspoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Sweet Potatoes and Veggies
- 2 medium sweet potatoes *can peel if desired*
- 2 medium bell peppers any color/variety works
- 1 medium broccoli crown
- 1 tablespoon olive oil or oil of choice
- 2 teaspoons dry oregano see note #1
- 1 teaspoon dry basil
- 1 teaspoon dry parsley
- ½ teaspoon dry dill
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Maple Tahini Drizzle
- ¼ cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2-3 teaspoons soy sauce
- water as needed
Instructions
- Preheat the oven to 400F. Drain and rinse the lentils and chickpeas, then spread out on a large sheet pan. Pat dry with a paper towel or clean dish towel.
- Drizzle with olive oil, salt, and pepper, tossing to coat well. Roast at 400F for 20 minutes, stirring halfway through. Continue cooking an additional 5-10 minutes, or until the lentils are crispy.
- Meanwhile, dice the sweet potato into ½-inch cubes. Slice the pepper into ½-inch strips and cut the broccoli into florets.
- Add the sweet potato and vegetables to a large sheet pan. Drizzle with 1 tablespoon of oil, oregano, basil, parsley, dill, onion powder, salt, and pepper. Toss to coat.
- Roast at 400F for 30-35 minutes, stirring halfway through. It is ready when the sweet potato is tender and the vegetables are browning.
- To make the sauce, whisk together the tahini, apple cider vinegar, maple syrup, and 2 teaspoons soy sauce in a small bowl. Adjust to taste, adding extra soy sauce as needed. Add water, 1 tablespoon at a time, to thin to a drizzle (depending on the brand of tahini you may not need to add any water.)
- Assemble bowls by topping the sweet potato and veggies with the lentils and chickpeas and a drizzle of maple tahini. Enjoy!
Video
Notes
- Seasonings: This is a homemade Greek seasoning-inspired blend. Feel free to use 1 tablespoon of Greek seasoning for a similar result.
- A note on timing: I roast the lentils/chickpeas and sweet potato/veg separately because my oven isn't large enough to fit two large sheet pans. If you have a larger oven or a convection oven then you can roast them at the same time and this will cut down on 30 minutes of cooking time.
- Lentils cooked from dry work well here, but the recipe is written for canned lentils for convenience. If cooking dry lentils, I recommend roasting the veg first while the lentils simmer.
- How to cook lentils: To cook a similar amount of lentils from dry, add a heaping half cup of dry lentils to 1 ½ cups water or vegetable broth with a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook for 18-20 minutes, or until tender. Drain off excess liquid.
- Makes 3-4 servings. Each portion provides 24g protein if one of 3 servings. Nutrition calculations are an estimation and vary based on ingredients used.
Nutrition
Calories: 458kcal | Carbohydrates: 66g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 458mg | Potassium: 1078mg | Fiber: 17g | Sugar: 15g | Vitamin A: 17966IU | Vitamin C: 84mg | Calcium: 130mg | Iron: 6mg
