Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing
Ingredients
Roasted Lentils and Chickpeas
-
1
15 ounce can
brown lentils
-
1
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
-
2
medium
bell peppers
-
1
medium
broccoli crown
-
1
tablespoon
olive oil
-
2
teaspoons
dry oregano
-
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
-
as needed
water
Instructions
- Preheat the oven to 400°F.
- Drain and rinse the lentils and chickpeas, then spread them on a large sheet pan and pat dry.
- Drizzle with olive oil, salt, and pepper, and toss to coat well. Roast for 20 minutes, stirring halfway through, then roast for an additional 5-10 minutes until crispy.
- Dice the sweet potatoes, slice the peppers, and cut the broccoli into florets.
- Add the sweet potatoes and vegetables to another sheet pan, drizzle with oil, and season with oregano, basil, parsley, dill, onion powder, salt, and pepper. Toss to coat.
- Roast the vegetables for 30-35 minutes, stirring halfway through, until the sweet potatoes are tender and the vegetables are browning.
- In a small bowl, whisk together tahini, apple cider vinegar, maple syrup, and soy sauce. Adjust to taste and add water as needed to thin the sauce.
- Assemble bowls by topping the sweet potatoes and veggies with the lentils and chickpeas, then drizzle with the maple tahini sauce.
Nutrition Facts (estimated)
Servings
4 servings
Calories
508
Total fat
16g
Total carbohydrates
76g
Total protein
22g
Sodium
507mg
Cholesterol
0mg
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