Description
Your weeknight dinner savior is here! This hands-off sheet pan meal combines protein-packed lentils with caramelized veggies, all drizzled with a maple-tahini sauce that’ll make you lick the plate clean.
Ingredients
Scale
- 1 cup (200g) dry green or brown lentils, rinsed and drained
- 3 cups (720ml) vegetable broth or water
- 1 medium sweet potato (about 12oz/340g), diced into 1-inch cubes
- 2 medium carrots (about 6oz/170g), cut into 1-inch pieces
- 1 medium red onion (about 8oz/225g), cut into wedges
- 1 medium red bell pepper (about 6oz/170g), diced into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups (60g) fresh kale, stems removed and roughly chopped
- ¼ cup (60g) tahini paste
- 2 tablespoons (30ml) maple syrup
- 2 tablespoons (30ml) lemon juice
- 1 small garlic clove, minced
- 3–4 tablespoons (45-60ml) water to thin
- ¼ teaspoon salt
- Pinch of cayenne pepper (optional)
Instructions
- Bring vegetable broth to a boil in a medium saucepan. Add rinsed lentils, reduce heat, and simmer uncovered for 20-25 minutes until tender but still firm. Drain thoroughly and set aside.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Chop all vegetables into similarly sized pieces.
- In a large bowl, toss sweet potato, carrots, red onion, and bell pepper with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread seasoned vegetables in a single layer on your prepared baking sheet. Roast for 20 minutes, then remove and stir for even browning.
- Add pre-cooked lentils to the pan, gently mixing with the partially roasted vegetables. Spread chopped kale on top and return to oven for another 10 minutes.
- While everything roasts, whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and cayenne in a small bowl. Add water one tablespoon at a time until you reach a smooth, pourable consistency.
- Remove sheet pan from oven and let cool slightly. Serve warm with a generous drizzle of maple tahini dressing over each portion.