Description
This Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing is a healthy, plant-based dinner packed with roasted veggies, crispy lentils, and a creamy, sweet-savory maple tahini drizzle. It’s gluten-free, perfect for meal prep, and full of flavor and texture.
Ingredients
- For the sheet pan
- 1½ cups cooked green or brown lentils, well-drained
- 2 medium sweet potatoes, peeled and cubed
- 1 small head broccoli, cut into florets
- ½ red onion, sliced
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- For the maple tahini dressing
- ¼ cup tahini
- 1 tbsp maple syrup
- 1–2 tbsp lemon juice
- 1 small garlic clove, finely minced
- 2–4 tbsp water (to thin)
- Pinch of salt
- Optional toppings
- Chopped parsley
- Toasted pumpkin seeds or sunflower seeds
- Red pepper flakes
- Cooked quinoa or rice as a base
Instructions
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Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
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In a bowl, toss sweet potatoes, broccoli, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
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Spread vegetables on one side of the sheet pan.
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Spread drained lentils on the other side and drizzle with a little olive oil and salt.
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Roast for 25–30 minutes, flipping veggies halfway, until sweet potatoes are tender and lentils are slightly crisp.
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Meanwhile, whisk together tahini, maple syrup, lemon juice, garlic, salt, and water until smooth and pourable.
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Remove sheet pan from oven and let cool slightly. Serve with maple tahini dressing drizzled on top or on the side.
Notes
- Swap sweet potatoes for carrots or butternut squash.
- Use chickpeas or tofu instead of lentils.
- Add baby kale or spinach after roasting for greens.
- Store dressing separately for best texture when reheating.
