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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
