Lentil bowl with roasted vegetables and tahini drizzle

January 26, 2017
Recipe, Lentil Bowl with Roasted Vegetables and Tahini, Easy, Weeknight, Quick, Simple, Fast, Homemade, Gluten-free, Gluten Free, Vegan, Vegetarian, Meatless, Dairy-free, Dairy Free, Healthy, Bowl, Lentils, Veggies, Tahini

Ain’t no dinner a tahini drizzle can’t fix, non? It’s the easiest sauce (or dressing) for this healthy (gasp, vegan!) lentil bowl with roasted vegetables.

Jump to recipe


First, a quick thank you to those that completed my survey. I sincerely appreciate the insight into yo dinnertime dilemas. No dramas if not (we’ll be eating all year so I’ve got time) but if you DO have a hot second, I’d really appreciate it if you could share your opinion here.

Now, a question. Are you on Instagram? I am and I love it. It’s the social media equivalent of a children’s book (ie. lotsa pictures and few words) which may explain why it’s my fave. It’s also an easy/fun way for me to stay on top of food trends and see what people are putting on their (sweet potato) toast these days (the answer: tahini! and avo. always). The one thing that’s never out of style? Bowl food. Whether it’s a smoothie, salad, soup, stew, grain-based concoction or yogurt-y thing, it’s always on point.

And I’m not mad about it.

I admit that I’m one of those people who believes that putting your food in a bowl automatically makes it better—more fun to eat, prettier and totally Instagrammable. That’s probably why we eat some version of it once a week. Well, that and it’s totally easy to whip up using whatever you’ve got in the kitchen….which also, ahem, means it’s a great recipe to clean out the fridge.

Enter lentil bowl with roasted vegetable and tahini drizzle.

This particular version happened this week. Its simplicity meant that it wasn’t originally destined for the blog but I very much liked how the lentil bowl turned out. Maybe you will too? Plus, sometimes we need a reminder (me included) that dinner doesn’t need to be that fancy.

And…I just want to spread the tahini love.

If you at all like peanut butter or almond butter, then tahini is a no brainer cuz it can do everything your beloved pb can do and more. Specifically? It can drizzle. It can be the sauce-y, dressing-y, je-ne-sais-quoi thing that your dinner needs to pull it all together. And tahini will do this for you, without needing anything but a good stir. Of course, it can be complicated with other ingredients but it doesn’t need it. And this friends, this is awesome. So if you’re busy (?) and you like sauces (?), then tahini should be a staple in yo panty.

You won’t regret it.

Here’s the recipe:

Lentil bowl with roasted vegetables and tahini drizzle

Print Recipe
Serves: 2


  • 1/2 cup lentils, rinsed (I used Le/du Puy, aka French lentils but brown or green would work)
  • 1 1/2 cup vegetable broth
  • Olive oil
  • 1 pepper, cut in strips (I had a green pepper but any colour would work)
  • 1/2 red onion, sliced
  • 1/2 eggplant, cut in rounds
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • Salt and pepper
  • 4 handfuls of greens (I used arugula and sprouts)
  • Toppings: tahini + whatever you can find in your fridge and pantry (I threw in a few roasted chickpeas, pistachios and black sesame seeds)



Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.


Rinse the lentils. Place the broth and lentils in a pot and bring to a boil. Reduce to a simmer and cook, uncovered, for 25-30 minutes, until al dente (ie. not mush...there should still be some "bite" left to the lentils). Drain and set aside.


While the lentils are cooking, roast the vegetables: coat in olive oil and season with spices. Roast the vegetables for approx. 30-40 minutes. Half way through, check on them and give the pan a shake.


Dress the greens with a bit of olive oil, salt and pepper (optional but nice) and raid your fridge and pantry for toppings.


Assemble the bowl in a circle (greens, lentils, vegetables ) and top with toppings.


Drizzle tahini drizzle over errything.


This version is vegetarian but feel free to add some leftover meat if you have any.

I used thyme with the green pepper and onion, and oregano with the eggplant but feel free to mix it up.

I like to use a pastry brush when coating the eggplant rounds in olive oil.

Well, that’s all I’ve gotta say about this lentil bowl. What’s your favourite bowl food? I’m always looking for new ideas for lemme know!

A fresh start to the New Year (2017 Weeknight Dinner Survey) How to roast garlic fast (No microwave!)

You Might Also Like

No Comments

Leave a Reply