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Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing

Savory Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing

This Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing is a nourishing, high-protein dinner option that combines roasted vegetables and lentils for a delightful meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentils & Chickpeas
  • 2 cans Canned Brown Lentils Provides protein and fiber; canned for quick prep!
  • 1 can Canned Chickpeas Adds texture and additional protein; swap with any legume if desired.
For the Vegetables
  • 2 medium Sweet Potatoes Natural sweetness and nutrient-dense; can be peeled or left unpeeled.
  • 2 medium Bell Peppers Brightens the dish with color and sweetness; any variety works wonders!
  • 1 head Broccoli Crown Crunchy and filled with nutrients; replace with zucchini or asparagus for a change.
For the Dressing
  • 1/2 cup Tahini Creamy base that enhances flavor and texture; nut butter makes a great substitute.
  • 2 tablespoons Apple Cider Vinegar Balances the sweetness of the dressing; lemon juice is a fantastic swap.
  • 2 tablespoons Maple Syrup Adds natural sweetness to the dressing; honey or agave syrup can be used instead.
  • 1 tablespoon Soy Sauce Brings a savory umami flavor; tamari is perfect for a gluten-free option.
For Seasoning
  • 2 tablespoons Olive Oil Adds flavor and helps the veggies roast well; feel free to use avocado or canola oil.
  • 1 teaspoon Kosher Salt Enhances all flavors; adjust to your taste or dietary needs.
  • 1/2 teaspoon Black Pepper Introduces mild heat; for a different flavor, try white pepper.
  • 1 teaspoon Dried Oregano Create a lovely Greek-inspired flavor profile.
  • 1 teaspoon Dried Basil Create a lovely Greek-inspired flavor profile.
  • 1 teaspoon Dried Parsley Create a lovely Greek-inspired flavor profile.
  • 1 teaspoon Dill Create a lovely Greek-inspired flavor profile.
  • 1 teaspoon Onion Powder Create a lovely Greek-inspired flavor profile.

Equipment

  • Oven
  • Sheet pan
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C).
  2. Rinse and drain the canned brown lentils and chickpeas under cold water. Spread them on a large sheet pan, drizzle with olive oil, and season with kosher salt and black pepper. Toss gently, place in the oven, and roast for about 20 minutes, stirring halfway through.
  3. Chop the sweet potatoes, bell peppers, and broccoli into bite-sized pieces. Add to another sheet pan, drizzle with olive oil, and sprinkle with dried herbs. Toss until well-coated.
  4. Place the vegetable-filled sheet pan in the oven alongside the lentils and chickpeas. Roast for 30 to 35 minutes, stirring halfway through.
  5. In a bowl, combine tahini, apple cider vinegar, maple syrup, soy sauce, and water. Whisk until smooth. Adjust seasoning as necessary.
  6. Once the lentils, chickpeas, and vegetables are roasted, layer the lentils and chickpeas over the roasted veggies on the sheet pan. Drizzle with maple tahini dressing.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 62gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 12000IUVitamin C: 90mgCalcium: 150mgIron: 4mg

Notes

For best texture, ensure lentils are roasted long enough and rinse them thoroughly to avoid excess sodium.

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