Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing

This Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing is a nourishing, plant-based dinner packed with crispy roasted vegetables, protein-rich lentils, and a sweet-savory drizzle that ties everything together. It’s colorful, satisfying, and easy to prep on one sheet pan—my kind of low-effort, high-reward meal.

Why You’ll Love This Recipe

I love this meal because it’s healthy, hearty, and totally customizable. Roasting the lentils alongside the veggies adds crunch and depth, while the maple tahini dressing brings creaminess and a hint of sweetness. It’s perfect for meal prep, easy to make with pantry ingredients, and keeps me full and energized without feeling heavy.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sheet pan:

• Cooked lentils (green or brown, drained well)

• Sweet potatoes, cubed

• Broccoli florets

• Red onion, sliced

• Olive oil

• Garlic powder

• Paprika

• Salt and pepper

For the maple tahini dressing:

• Tahini

• Maple syrup

• Lemon juice

• Water (to thin)

• Garlic, finely minced

• Salt

Optional toppings:

• Fresh parsley

• Toasted seeds or nuts

• Red pepper flakes

• Cooked quinoa or rice as a base

Directions

1. I preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.

2. In a bowl, I toss the sweet potatoes, broccoli, and red onion with olive oil, garlic powder, paprika, salt, and pepper.

3. I spread the vegetables on one side of the sheet pan.

4. On the other side, I spread the cooked lentils in an even layer and drizzle with a bit of olive oil and a pinch of salt.

5. I roast everything for 25–30 minutes, flipping the veggies halfway, until the sweet potatoes are tender and the lentils are slightly crispy.

6. While that roasts, I whisk together tahini, maple syrup, lemon juice, minced garlic, salt, and water until smooth and pourable.

7. I remove the pan from the oven and let it cool slightly. Then, I drizzle the maple tahini dressing over everything or serve it on the side.

Servings and timing

This recipe makes about 4 servings and takes around 40 minutes total, including prep and roasting time.

Variations

• I sometimes swap sweet potatoes for butternut squash or carrots.

• Chickpeas or tofu work great in place of lentils.

• I’ve used baby spinach or kale tossed in at the end for added greens.

• Adding cumin or smoked paprika gives the dish a warm, earthy twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet or oven to re-crisp the veggies and lentils, and I store the dressing separately to drizzle fresh. It’s also great cold as a lunch salad or bowl topper.

FAQs

Can I use canned lentils?

Yes, I rinse and drain them well, then pat dry so they roast properly and get a bit crisp.

What if I don’t have tahini?

I substitute with almond butter or sunflower seed butter for a similar creamy consistency and slightly nutty flavor.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as all packaged ingredients (like tahini or lentils) are labeled certified gluten-free.

Can I prep this ahead?

Absolutely. I roast everything ahead and store it in containers for easy meals. I keep the dressing in a separate jar to add just before eating.

What can I serve this with?

I often serve it over quinoa, rice, or greens for a full bowl. It’s also great as a side with grilled veggies or a hearty soup.

Conclusion

Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing is a simple, wholesome dish I rely on when I want something filling, colorful, and packed with plant-based goodness. With its blend of textures and that irresistible creamy dressing, this meal proves that healthy food can be both easy and incredibly satisfying. Whether I’m meal prepping or cooking fresh, it’s always a hit on my table.