This Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing is a mouthwatering vegan recipe that is created with healthy ingredients. It’s easy-to-make & will definitely be included on your weekly meal plan!

Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing with Japanese sweet potatoes, broccoli florets, cauliflower florets, yellow onion, mushrooms, and fresh greens, with a fork in it, sitting on a white marble counter.

Nourishment at its finest, this vegan bowl is one that you need to try.

This vegan nourish bowl is the ultimate recipe when you need something quick, healthy, & easy-to-make. Hearty lentils, get paired with oven roasted vegetables, as well as an irresistible savory tahini dressing.

Best of all, this bowl can be customized, made in advance, & ready in about 30 minutes, to have a nutritious, yet delicious weeknight dinner!

Why You’ll Love This Vegan Nourish Bowl Recipe

Full of Flavor & Loaded with Nutrition: With the combination of vibrant vegetables, protein-rich lentils, & healthy fats from the tahini, this nourish bowl is a winner.
Quick & Easy: Ready in about 30 minutes & super straightforward to make.
Great for Meal Prep: This Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing Recipe with Japanese sweet potatoes, broccoli florets, cauliflower florets, yellow onion, mushrooms, and fresh greens, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Lentils: Lentils are full of fiber & packed with protein. I used organic green lentils, but brown would work!
Organic Japanese Sweet Potato: Any sweet potato will do & I personally leave the skin on, because it adds extra fiber.
Organic Carrots: For some extra nutrients & vibrancy.
Organic Mushrooms: Chopped up to add a bit of heartiness.
Organic Broccoli & Cauliflower Florets: Fresh or frozen both work.
Organic Yellow Onion: Whatever color will do.
Organic Greens: Any greens work great – baby spinach, chard, arugula, &/or kale.
Organic Spices: Keeping simple with some garlic powder, sea salt, & black pepper.
Organic Savory Tahini Dressing: This tahini dressing is very creamy, citrusy, & super savory. It complements this nourish bowl perfectly. Don’t leave it out!

How To Make

Lentils. Prepare the lentils according to package instructions.
Roasted Vegetables. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper & add the chopped vegetables. Toss with the oil & seasonings. Arrange in a single layer & bake for 20 – 25 minutes, flipping halfway.
Savory Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a tablespoon at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the fresh greens, roasted vegetables, & lentils between bowls. Drizzle with the savory tahini dressing & enjoy!

Roasted Vegetable Sheet Pan with Japanese sweet potatoes, broccoli florets, cauliflower florets, yellow onion, and mushrooms.

Tips for Making this Vegan Nourish Bowl Recipe Perfectly

Organic Lentils: I used organic green lentils, but brown would work!
Organic Vegetables: Feel free to use whatever you have on hand or based on what’s in season.
Baking: Be sure to flip the vegetables halfway while roasting.

Storing & Reheating

As mentioned above, this Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables & beans to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens & the savory tahini dressing.

Vegan Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing with Japanese sweet potatoes, broccoli florets, cauliflower florets, yellow onion, mushrooms, and fresh greens, with a fork in it, sitting on a white marble counter.

More Healthy Vegan Nourish Bowl Recipes You’ll Love

If you make this Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Vegetable & Lentil Nourish Bowl with Savory Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

LENTILS

1 cup dry lentils

SHEET PAN

1 large Japanese sweet potato, chopped
2 large carrots, thinly sliced
1 cup cauliflower florets, fresh or frozen
1 cup broccoli florets, fresh or frozen
1 cup baby bella mushrooms, halved
1 yellow onion, quartered
1 tbsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste

SAVORY TAHINI DRESSING

¼ cup raw tahini
2 tbsp coconut aminos
2 tbsp fresh lemon juice
2 garlic cloves, minced
Spring water, to thin

SERVINGS

Fresh greens of choice

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Instructions

Lentils. Prepare the lentils according to package instructions.
Roasted Vegetables. Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper & add the chopped vegetables. Toss with the oil & seasonings. Arrange in a single layer & bake for 20 – 25 minutes, flipping halfway.
Savory Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a tablespoon at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the fresh greens, roasted vegetables, & lentils between bowls. Drizzle with the savory tahini dressing & enjoy!

Notes

Organic Lentils: I used organic green lentils, but brown would work!

Organic Vegetables: Feel free to use whatever you have on hand or based on what’s in season.

Baking: Be sure to flip the vegetables halfway while roasting. This ensures that everything gets baked to perfection.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables & beans to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens & the tahini dressing.