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Lemony Lentil Power Bowls with Roasted Veggies

Healthy lentil bowls with quick roasted veggies and a creamy lemon-tahini dressing—perfect for meal prep and balanced lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Healthy
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasted Veggies
  • 2 cup zucchini chopped
  • 2 cup bell pepper chopped
  • 1 cup red onion sliced
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
Bowls
  • 2 can lentils drained and rinsed (15 oz each)
  • 4 cup baby spinach or arugula
  • 1/3 cup crumbled feta cheese optional
Lemon-Tahini Dressing
  • 1/4 cup tahini well stirred
  • 3 tbsp lemon juice
  • 1 tsp lemon zest optional but recommended
  • 2 tbsp water add more to thin
  • 1 tbsp maple syrup or honey
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper

Equipment

  • Sheet pan
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with olive oil and salt on a sheet pan.
  2. Roast 15–20 minutes, stirring once, until tender with browned edges.
  3. Whisk tahini, lemon juice, lemon zest (if using), water, maple syrup, garlic powder, salt, and pepper until creamy.
  4. Divide spinach among bowls. Top with lentils and roasted veggies.
  5. Drizzle with dressing and finish with feta if using. Serve right away.

Notes

Tip: For meal prep, store dressing separately and add right before eating to keep everything fresh.