Mediterranean Lentil Power Bowl with Roasted Sweet Potato & Creamy Tahini

This speedy Mediterranean lentil power bowl packs protein, flavor, and color into one bowl. The combination of roasted sweet potatoes, chickpeas, and feta is boosted by a creamy tahini dressing. It's perfect for busy weeknights or a nutritious lunch on the go.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup dried green lentils (or 2 cups cooked lentils)
• 1 medium sweet potato, diced
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 2 tbsp tahini
• 1 garlic clove, minced
• 1 tsp ground cumin
• Salt & pepper to taste
• Optional: pomegranate seeds or sliced avocado for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, cumin, salt, and pepper; spread on a sheet pan.
2. Roast the sweet potatoes for 20 minutes, stirring halfway, until golden and tender.
3. Meanwhile, heat 1 tbsp olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds.
4. Add lentils and 2 cups water; bring to a simmer, reduce heat, cover, and cook 15-20 minutes until tender. Drain any excess liquid.
5. In a bowl, whisk together tahini, lemon juice, remaining olive oil, salt, and pepper until smooth. Add a splash of water if needed to reach pourable consistency.
6. Combine roasted sweet potatoes, cooked lentils, chickpeas, and cherry tomatoes in a large mixing bowl.
7. Pour the tahini dressing over the mixture; toss to coat evenly.
8. Top with crumbled feta, chopped parsley, and optional garnish. Serve warm or at room temperature.

Chef's Note

For a richer flavor, finish the bowl with a drizzle of extra virgin olive oil and a squeeze of fresh lemon before serving.

Make-Ahead Tips

Cook lentils and roast sweet potatoes a day ahead. Store separately in airtight containers in the fridge; assemble with dressing just before eating.

Substitutions

Replace lentils with cooked quinoa or farro for a different grain texture. Use dairy‑free feta or omit cheese for a vegan version.