Lentil Bowls with Lemon Tahini Dressing

A large lentil bowl bowl packed with veggies topped with homemade dressing.

This easy lentil power bowl recipe is loaded with veggies, made with healthy vegan ingredients, and finished with a zesty lemon tahini dressing! Make it for dinner, lunch, or meal prep.

Course Dinner, Lunch, Main Course

Cuisine American, Mediterranean

Prep Time 30

Total Time 30

Servings bowls

Calories 543kcal

Author Lizzie Streit, MS, RDN

Ingredients

Lentil bowls

4 cups cooked lentils brown or green work best
1 large cucumber peeled, seeded, and sliced into ½-inch half moons
½ small red onion thinly sliced, about ¼ cup
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon granulated sugar
¼ to ½ teaspoon kosher salt
⅛ to ¼ teaspoon red pepper flakes
4 cups baby arugula
½ cup pistachios shelled, roughly chopped
¼ cup chopped fresh mint
¼ cup chopped fresh dill

Lemon tahini dressing

⅓ cup tahini
¼ cup lemon juice from ½ large or 1 small lemon
1 tablespoon maple syrup
¼ teaspoon kosher salt
2 to 4 tablespoons water to thin

US Customary - Metric

Instructions

First, prep the lentils if you are not using pre-cooked ones. I like to use steamed lentils available at most grocery stores in the produce section or even canned lentils. The cook time for lentils is not included in the overall recipe prep time, so you will need to allot more time if you are cooking them. However, they usually only take 15 to 20 minutes to cook. Follow package instructions for cooking and use about 1.5 cups dried to yield 4 cups cooked. You can also cook them in advance and store in the fridge until you want to make the rest of the recipe.
Next, prep the marinated cucumbers and red onions so that they have time to sit while you get the rest of the ingredients together. In a large bowl, whisk together the red wine vinegar, olive oil, sugar, salt, and red pepper flakes. Add the sliced cucumbers and red onions. Let them sit for 10 to 15 minutes, stirring often (or however long it takes you to make everything else).
Gather the arugula, prep the pistachios, and chop the herbs. In a measuring cup or bowl, whisk together the tahini, lemon juice, maple syrup, and salt. Add water, a tablespoon or so at a time, to thin to your desired consistency.
When everything has been prepared, assemble the bowls. Divide the cooked lentils, marinated veggies, arugula, pistachios, and herbs evenly between 4 bowls (or more or less depending on how many you are serving). Drizzle the tahini dressing over them. Serve and enjoy!
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Notes

It's easy to prep the components of these bowls in advance and keep in separate containers in the fridge. Assemble right before you're ready to eat. Everything should last for 3 to 5 days.
Possible additions and swaps include cheese, different pickled veggies or greens, fruit, and meat, fish, or tofu.

Nutrition