Ingredients:
For the Lentils:
1 cup dried green lentils, rinsed
2 cups vegetable broth
1/2 teaspoon cumin
1/4 teaspoon turmeric
Salt and pepper to taste
For the Vegetables:
1 large sweet potato, peeled and cubed
1 zucchini, sliced
1 red onion, cut into wedges
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Tahini Sauce:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions:
Cook the Lentils:
In a medium saucepan, combine the rinsed lentils, vegetable broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender. Drain any excess liquid if necessary.
Roast the Vegetables:
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the cubed sweet potato, sliced zucchini, and red onion wedges with olive oil, garlic powder, onion powder, salt, and pepper. Spread them out in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
Make the Tahini Sauce:
In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth. If the sauce is too thick, you can add a little water to reach your desired consistency.
Assemble the Bowls:
In serving bowls, start with a base of cooked lentils. Top with roasted vegetables and drizzle with tahini sauce.
Serve:
Enjoy your nutritious and flavorful Mediterranean Lentil Bowls with Roasted Vegetables!
Mediterranean Lentil Bowls with Roasted Vegetables
