Roasted Lentil and Sweet Potato Sheet Pan Bowl with Maple Tahini Sauce Recipe

Introduction

This roasted lentil sweet potato sheet pan meal is a hearty and nutritious dish that’s perfect for a simple weeknight dinner. Combining tender roasted vegetables with crispy lentils and a flavorful maple tahini drizzle, it’s both satisfying and easy to prepare.

Ingredients

• 15 ounce can brown lentils
• 15 ounce can chickpeas
• 2-3 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 medium sweet potatoes (can peel if desired)
• 2 medium bell peppers (any color or variety)
• 1 medium broccoli crown
• 1 tablespoon olive oil (or oil of choice)
• 2 teaspoons dry oregano
• 1 teaspoon dry basil
• 1 teaspoon dry parsley
• 1/2 teaspoon dry dill
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 2-3 teaspoons soy sauce
• Water (as needed)

Instructions

1. Step 1: Preheat the oven to 400°F. Drain and rinse the lentils and chickpeas, then spread them out on a large sheet pan. Pat dry using a paper towel or clean dish towel.
2. Step 2: Drizzle the lentils and chickpeas with 2-3 teaspoons of olive oil, then sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss well to coat evenly. Roast for 20 minutes, stirring halfway through, then continue roasting for an additional 5-10 minutes until they are crispy.
3. Step 3: While the lentils roast, dice the sweet potatoes into 1/2-inch cubes. Slice the bell peppers into 1/2-inch strips and cut the broccoli into florets.
4. Step 4: Place the sweet potato and vegetables on a large sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with oregano, basil, parsley, dill, onion powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss everything to coat thoroughly.
5. Step 5: Roast the vegetables at 400°F for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and vegetables show some browning.
6. Step 6: To make the sauce, whisk together tahini, apple cider vinegar, maple syrup, and 2 teaspoons soy sauce in a small bowl. Taste and add more soy sauce if needed. Thin the sauce with water, one tablespoon at a time, until it reaches a drizzling consistency.
7. Step 7: Assemble the meal by topping the roasted sweet potatoes and veggies with the crispy lentils and chickpeas. Drizzle with the maple tahini sauce and enjoy!

Tips & Variations

• If you prefer softer vegetables, reduce roasting time slightly or cover the pan with foil halfway through cooking.
• Feel free to swap in other vegetables like zucchini, cauliflower, or carrots depending on what you have on hand.
• For a gluten-free option, ensure the soy sauce is tamari or another gluten-free brand.
• Adding a squeeze of fresh lemon juice to the tahini sauce brightens the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave. The tahini sauce can be kept separately and added fresh to maintain its texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lentils instead of canned?

Yes, but you’ll need to cook dried lentils beforehand until tender and drain well before roasting. This may require extra preparation time.

Is this recipe vegan?

Yes, this sheet pan meal is naturally vegan and packed with plant-based protein and nutrients.

Roasted Lentil and Sweet Potato Sheet Pan Bowl with Maple Tahini Sauce Recipe

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★★★★★

4.9 from 127 reviews

• Author: Lila
• Total Time: 55-60 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Roasted Lentil Sweet Potato Sheet Pan Meal is a wholesome, flavorful, and easy-to-make vegan dish featuring crispy roasted lentils and chickpeas paired with tender sweet potatoes and vibrant vegetables, all drizzled with a tangy maple tahini sauce. Perfect for a healthy weeknight dinner or meal prep.

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Ingredients

Scale 1x2x3x

Legumes

• 15 ounce can brown lentils
• 15 ounce can chickpeas

Vegetables

• 2 medium sweet potatoes (can peel if desired, diced into 1/2-inch cubes)
• 2 medium bell peppers (any color, sliced into 1/2-inch strips)
• 1 medium broccoli crown (cut into florets)

Oils and Seasonings

• 2–3 teaspoons olive oil (for lentils and chickpeas)
• 1 tablespoon olive oil (or oil of choice, for vegetables)
• 1/4 teaspoon kosher salt (for legumes)
• 1/4 teaspoon black pepper (for legumes)
• 1/4 teaspoon kosher salt (for vegetables)
• 1/4 teaspoon black pepper (for vegetables)
• 2 teaspoons dry oregano
• 1 teaspoon dry basil
• 1 teaspoon dry parsley
• 1/2 teaspoon dry dill
• 1/2 teaspoon onion powder

Sauce

• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 2–3 teaspoons soy sauce
• Water (as needed to thin sauce)

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Instructions

1. Preheat and prepare legumes: Preheat your oven to 400°F (200°C). Drain and rinse the canned brown lentils and chickpeas thoroughly. Spread them out on a large sheet pan and pat them dry using a paper towel or a clean dish towel to remove excess moisture.
2. Roast legumes: Drizzle the lentils and chickpeas with 2-3 teaspoons of olive oil, sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss them to coat evenly. Roast them in the oven at 400°F for 20 minutes, stirring halfway through. Continue roasting for an additional 5-10 minutes until they become crispy.
3. Prepare vegetables: While legumes are roasting, dice the sweet potatoes into 1/2-inch cubes, slice the bell peppers into 1/2-inch strips, and cut the broccoli crown into florets.
4. Season vegetables: Place the diced sweet potatoes and prepared vegetables onto a large sheet pan. Drizzle with 1 tablespoon of olive oil (or your oil of choice). Sprinkle the vegetables evenly with 2 teaspoons dry oregano, 1 teaspoon dry basil, 1 teaspoon dry parsley, 1/2 teaspoon dry dill, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss everything together to coat the vegetables thoroughly with the oils and seasonings.
5. Roast vegetables: Roast the vegetables at 400°F for 30-35 minutes, stirring halfway through the cooking time. The vegetables are ready when the sweet potatoes are tender and the other vegetables begin to brown.
6. Prepare maple tahini sauce: In a small bowl, whisk together 1/4 cup tahini, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, and 2 teaspoons soy sauce. Adjust the soy sauce to taste, adding more if desired. Gradually add water, one tablespoon at a time, until the sauce reaches a drizzling consistency. Depending on your tahini brand, you might not need any water.
7. Assemble and serve: To serve, arrange the roasted sweet potato and vegetable mixture in bowls. Top with the crispy roasted lentils and chickpeas. Drizzle generously with the maple tahini sauce. Enjoy immediately for a nutritious and delicious meal!

Notes

• You can peel the sweet potatoes if you prefer, but it’s not necessary.
• Feel free to use any variety or color of bell pepper depending on your preference or what you have available.
• Adjust soy sauce in the sauce for sodium level and flavor preference.
• This recipe is vegan and can be easily made gluten-free by ensuring your soy sauce is gluten-free.
• Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Vegetarian American

Keywords: roasted lentils, sweet potato sheet pan meal, vegan dinner, healthy roasted vegetables, maple tahini sauce, one-pan meal, plant-based