Description
Crispy roasted lentils and chickpeas paired with sweet potatoes, vegetables, and a maple tahini drizzle in an easy vegan sheet pan meal.
Ingredients
Scale
- 15 ounce can brown lentils, drained and rinsed
- 15 ounce can chickpeas, drained and rinsed
- 2–3 teaspoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 medium sweet potatoes, diced
- 2 medium bell peppers, sliced
- 1 medium broccoli crown, cut into florets
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2–3 teaspoons soy sauce
- Water, as needed
Instructions
- Preheat the oven to 400°F.
- Drain and rinse the lentils and chickpeas and pat dry.
- Toss lentils and chickpeas with olive oil, salt, and pepper.
- Roast lentils and chickpeas for 20 minutes, stirring halfway, then roast 5–10 minutes more until crisp.
- Dice sweet potatoes, slice peppers, and cut broccoli into florets.
- Toss vegetables with olive oil, herbs, salt, and pepper.
- Roast vegetables for 30–35 minutes, stirring halfway, until tender and browned.
- Whisk together tahini, apple cider vinegar, maple syrup, soy sauce, and water to thin.
- Assemble by topping vegetables with lentils and chickpeas and drizzle with tahini sauce.
Notes
- Use Greek seasoning instead of individual herbs if desired.
- Roast components separately if oven space is limited.
- Cook dried lentils before roasting if not using canned.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 458
- Sugar: 15g
- Sodium: 458mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 17g
- Protein: 18g
- Cholesterol: 0mg