Go Back
–+ servings
Roasted Lentils Sheet Pan

Roasted Lentils Sheet Pan Meal with Maple Tahini Bliss

This Roasted Lentils Sheet Pan Meal is a delicious, nourishing dish packed with protein, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Base
  • 1 can (15-ounce) Brown Lentils Provides protein and fiber; easily substituted with cooked dry lentils.
  • 1 can (15-ounce) Chickpeas Adds texture and additional protein; canned or cooked dry chickpeas.
  • 2 medium Sweet Potatoes Serves as a sweet, starchy base; peeling is optional.
  • 2 medium Bell Peppers Contributes sweetness and crunch; any color variety works.
  • 1 medium Broccoli Crown Adds a nutrient-rich, crunchy component.
  • 3 tablespoons Olive Oil Used for roasting and flavor enhancement.
  • 1 teaspoon Kosher Salt Enhances overall flavor; adjust as needed.
  • 1 teaspoon Black Pepper Adds mild heat; freshly ground is recommended.
Seasonings
  • 2 teaspoons Dried Oregano A flavoring agent that reflects Greek-inspired seasoning.
  • 1 teaspoon Dried Basil Adds fragrant herb participation.
  • 1 teaspoon Dried Parsley Contributes mild flavor and color.
  • ½ teaspoon Dried Dill Provides a refreshing note.
  • ½ teaspoon Onion Powder Incorporates background flavor.
Maple Tahini Dressing
  • 1 tablespoon Maple Syrup Imparts sweetness for the tahini drizzle.
  • ¼ cup Tahini Provides creaminess; can substitute with sunflower seed butter.
  • 1 tablespoon Apple Cider Vinegar Offers acidity to balance flavors.
  • 2-3 teaspoons Soy Sauce Adds savory depth.
  • Water To adjust the consistency of the dressing.

Equipment

  • oven
  • Sheet Pan
  • parchment paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a sheet pan lined with parchment paper.
  2. Drain and rinse the canned lentils and chickpeas. Spread them on the lined sheet pan, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
  3. Meanwhile, chop the sweet potatoes, bell peppers, and broccoli. Place them on a separate sheet pan, drizzle with olive oil, and season with oregano, basil, parsley, dill, and onion powder.
  4. Roast the vegetables in the oven at 400°F (200°C) for 30-35 minutes, stirring occasionally.
  5. In a medium mixing bowl, whisk together tahini, apple cider vinegar, maple syrup, and soy sauce until smooth. Adjust the consistency with water.
  6. Assemble the meal by layering roasted sweet potatoes and vegetables on a platter, topping with crispy lentils and chickpeas, and drizzling with maple tahini dressing.
  7. Serve hot, garnished with any remaining dressing.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 65gProtein: 26gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 600mgPotassium: 900mgFiber: 15gSugar: 6gVitamin A: 12000IUVitamin C: 100mgCalcium: 100mgIron: 3.5mg

Notes

For crispy texture, drain and pat dry the lentils and chickpeas. Customize seasonings to your preference. Leftover tahini dressing can be stored in the fridge for up to 1 week.

Tried this recipe?

Let us know how it was!