Vegan Lentil Bowls with Lemon Tahini Dressing
Ingredients
The base
-
1 and ½
pounds
baby potatoes
-
1
cup
dry French lentils
-
3
cups
water
The dressing
-
½
cup
tahini
-
1
medium
lemon
-
2
teaspoons
coconut aminos
-
3-4
tablespoons
water
The salad
-
3-4
handfuls
arugula
-
1
medium
honeycrisp apple
-
¼
cup
roasted pumpkin seeds
The seasoning
-
1
tablespoon
olive oil
-
½
teaspoon
salt
Instructions
- Preheat the oven to 425°F.
- Toss sliced potatoes with olive oil and ¼ teaspoon salt, then place cut side down on a sheet pan.
- Roast the potatoes for 30 minutes until fork-tender and golden.
- In a medium pot, combine lentils, water, and ¼ teaspoon salt; bring to a boil, then simmer covered for 15-20 minutes.
- For the dressing, whisk tahini, lemon juice, lemon zest, and coconut aminos in a bowl, adding water until pourable.
- Assemble the bowls by dividing lentils, roasted potatoes, arugula, apple, and pumpkin seeds among 4 bowls.
- Drizzle with tahini dressing before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
589
Total fat
24g
Total carbohydrates
76g
Total protein
24g
Sodium
403mg
Cholesterol
0mg
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