Description
A hearty, plant-based one-pan dinner featuring crispy roasted lentils, caramelized vegetables, and a creamy maple tahini dressing. Perfect for meal prep or a weeknight dinner, this dish is nourishing, flavorful, and satisfying.
Ingredients
For the Sheet Pan Meal:
- 2 cups cooked brown or green lentils, well-drained
- 2 medium sweet potatoes, diced
- 2 cups broccoli florets
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Maple Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Warm water, to thin
- Pinch of salt
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Spread lentils, sweet potatoes, broccoli, and red onion on the sheet pan.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lentils are crisp.
- While roasting, whisk together tahini, maple syrup, lemon juice, garlic, and salt. Add warm water gradually until desired consistency is reached.
- Serve the roasted mixture warm or at room temperature, drizzled generously with maple tahini dressing.
Notes
- Pat cooked lentils dry before roasting to maximize crispiness.
- Mix and match vegetables—carrots, Brussels sprouts, or cauliflower work well.
- Serve over quinoa, farro, or greens for a complete meal.
- Dressing can be made ahead and stored for up to a week.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 9g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
