Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing

Roasted lentils sheet pan meal with maple tahini dressing is one of my favorite plant-based dinners. It’s hearty, wholesome, and full of texture—from the crispy roasted lentils to the caramelized veggies and creamy, sweet-savory dressing drizzled on top. It’s the kind of meal that feels nourishing but also totally satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s all made on one sheet pan—less mess, less fuss. The lentils get crispy and nutty in the oven, while the veggies roast up tender and golden. The maple tahini dressing ties everything together with its rich, earthy sweetness. It’s great for meal prep or a quick weeknight dinner when I want something that’s as good for me as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sheet pan meal:

• Cooked brown or green lentils (well-drained)

• Sweet potatoes, diced

• Broccoli florets

• Red onion, sliced

• Olive oil

• Garlic powder

• Smoked paprika

• Salt and black pepper

For the maple tahini dressing:

• Tahini

• Maple syrup

• Lemon juice

• Garlic, minced

• Warm water (to thin)

• Salt

Directions

1. I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. I spread the cooked lentils, sweet potatoes, broccoli, and red onion on the sheet pan. I drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper.

3. I toss everything gently to coat, then roast for 25–30 minutes, stirring halfway through, until the veggies are golden and the lentils are crisp.

4. While it roasts, I make the dressing by whisking together tahini, maple syrup, lemon juice, garlic, and salt. I add warm water slowly until it reaches a pourable consistency.

5. Once the sheet pan is done, I plate it up and drizzle generously with the maple tahini dressing. I serve it warm, at room temp, or even cold—it’s delicious any way.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I add chickpeas or cauliflower to the pan for extra variety. I’ve also used carrots or Brussels sprouts in place of sweet potatoes. If I want to add grains, I serve everything over quinoa or farro. For a punch of freshness, I throw on a handful of arugula or chopped herbs just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop the roasted parts back in the oven or air fryer until warmed through and crisp again. The dressing keeps in a jar for about a week—just give it a stir or shake before using.

FAQs

Can I use canned lentils?

Yes, I rinse and drain them well, then pat them dry with a paper towel before roasting to help them crisp up.

Do I need to cook the lentils first?

Yes, they need to be fully cooked before roasting. Raw lentils won’t roast properly on their own.

Is tahini bitter?

It can be if it’s not stirred well or if the tahini is older. I use fresh, smooth tahini and balance it with maple syrup and lemon juice.

Can I make this dressing nut-free?

It’s already nut-free! Tahini is made from sesame seeds, so it’s safe for nut-free diets.

What’s the best way to serve this?

I eat it as a bowl, wrap it in a warm pita, or even top a salad with it. It’s super versatile.

Conclusion

Roasted lentils sheet pan meal with maple tahini dressing is everything I want in a nourishing dinner—crunchy, flavorful, and easy to make. It’s a great way to eat more plants without sacrificing flavor or satisfaction. Whether I meal prep it for the week or serve it hot off the pan, it always hits the spot.