Description
A hearty and vibrant vegan lentil bowl packed with fresh vegetables and protein-rich lentils. Perfect for a quick weeknight dinner or meal prep, this nutritious dish features Mediterranean-inspired flavors with a zesty tahini dressing. Gluten-free and ready in under 40 minutes!
Ingredients
Scale
- 1 cup dried lentils
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced thin
- 1 avocado, diced
- Fresh cilantro, for garnish
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp olive oil
- Salt and pepper to taste
- Dressing:
- Juice of 1 lemon
- 1 tbsp tahini
- 1 garlic clove, minced
- 2 tbsp water (for desired consistency)
- Salt and pepper to taste
Instructions
- Rinse lentils and combine with water in a saucepan. Bring to boil, then simmer for 20-25 minutes until tender. Drain.
- While lentils cook, whisk together all dressing ingredients in a small bowl until smooth.
- Heat olive oil in a skillet over medium heat. Add cooked lentils, cumin, and smoked paprika. Sauté for 2-3 minutes.
- Prepare serving bowls: Divide lentils between four bowls and arrange vegetables on top.
- Drizzle with tahini dressing and garnish with fresh cilantro.
- Season with salt and pepper to taste.
Notes
Tips: For meal prep, store components separately. Dressing keeps for 3 days refrigerated. Substitutions: Use lime instead of lemon, or kale instead of cilantro. Storage: Assembled bowls keep refrigerated for 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: B
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8
- Sodium: 120
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 18
- Protein: 18
- Cholesterol: 0
Keywords: vegan lentil bowls, healthy dinner, meal prep