Print

Quick Loaded Lentil Power Bowl with Easy Tahini Drizzle

quick loaded lentil power bowl - featured image
Print Recipe

A quick and hearty lentil power bowl with a creamy tahini drizzle, perfect for busy weeknights. This recipe features warm lentils tossed in a lemon vinaigrette, topped with fresh veggies, feta, and crunchy pumpkin seeds.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 2 ½ cups water or vegetable broth
  • 1 bay leaf
  • 2 cloves garlic, smashed
  • ½ teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup chopped fresh parsley
  • ¼ cup crumbled feta cheese (optional)
  • ¼ cup toasted pumpkin seeds
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water (more if needed)
  • 1 small clove garlic, minced
  • ¼ teaspoon salt

Instructions

  1. Cook the lentils: In a medium saucepan, combine the rinsed lentils, water or broth, bay leaf, smashed garlic cloves, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 18-22 minutes until tender but not mushy.
  2. Make the lemon vinaigrette: While the lentils cook, whisk together the olive oil, lemon juice, Dijon mustard, and black pepper in a small bowl until slightly thick and creamy.
  3. Drain and dress the lentils: Once the lentils are tender, drain any remaining liquid. Remove the bay leaf and garlic cloves. While the lentils are still warm, pour the vinaigrette over them and stir gently.
  4. Make the tahini drizzle: In the same small bowl, whisk together the tahini, lemon juice, warm water, minced garlic, and salt. Add warm water a teaspoon at a time until smooth and pourable.
  5. Prep the toppings: Halve the cherry tomatoes, dice the cucumber, and chop the parsley. Crumble the feta if using.
  6. Assemble the bowls: Divide the warm lentils among four bowls. Top each with tomatoes, cucumber, parsley, feta, and pumpkin seeds. Drizzle the tahini sauce generously over everything.
  7. Serve immediately: Best served warm, but also delicious at room temperature. For meal prep, keep toppings separate until serving.

Notes

Dress the lentils while warm for best flavor absorption. Toast pumpkin seeds in a dry skillet for 2-3 minutes for extra crunch. For a vegan version, skip the feta. Tahini can be thinned with additional warm water if needed. Leftover lentils keep for up to 5 days in the fridge; store toppings separately.

Nutrition

Keywords: lentil power bowl, tahini drizzle, quick dinner, healthy bowl, vegetarian, gluten-free, weeknight meal

Find it online: https://junomeals.com/quick-loaded-lentil-power-bowl-with-easy-tahini-drizzle/