Lentil and Veggie Power Bowl Recipe

There’s something inherently heartwarming about gathering together to enjoy a meal that not only delights taste buds but also nourishes the body. Our Lentil and Veggie Power Bowl is a symphony of flavors and textures, making it an ideal dish for a family dinner or a wholesome solo meal. With its vibrant colors, crunchy vegetables, and zesty tahini dressing, this power bowl is bound to be a favorite at your table. It’s a versatile dish that suits any season, offering a comforting warmth in winter or a refreshing lightness in summer. This recipe is not just a meal, it’s an opportunity to bond and create lasting memories in the kitchen.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Skill Level: Easy

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• 2 cups mixed greens
• Squeeze of lemon juice
• 1 tablespoon sesame seeds
• Salt and pepper to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 2 cloves garlic, minced
• Water to thin
• Salt to taste

Instructions

1. In a medium saucepan, combine the lentils and vegetable broth (or water). Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the lentils are tender. Drain and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the diced yellow and red bell peppers and sauté for about 5 minutes, until slightly tender.
3. In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, minced garlic, and water until smooth. Add water little by little until you reach your desired consistency and season with salt to taste.
4. In a large bowl, combine the cooked lentils, sautéed bell peppers, cherry tomatoes, cucumber, and mixed greens. Toss to combine.
5. Divide the mixture into 4 bowls. Top each bowl with sliced avocado and a squeeze of lemon juice for added freshness.
6. Drizzle with the tahini dressing and sprinkle sesame seeds on top. Season with salt and pepper to taste.

Helpful Tips

To streamline the process, cook the lentils in advance and store them in the refrigerator. That way, they are ready to use when you assemble the bowls.
Customize your power bowl with seasonal vegetables or even add some roasted sweet potatoes for an extra layer of flavor and texture.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separate to maintain the freshness of the ingredients.

Ingredient Substitutions

If you don’t have tahini, you can use almond or cashew butter for a nutty twist. You can also substitute the maple syrup with honey if you aren’t following a vegan diet.

Suggested Pairings

This Lentil and Veggie Power Bowl pairs beautifully with a refreshing mint lemonade or a warm cup of turmeric-infused golden milk. Serve it alongside a crusty whole grain bread to make it a complete meal.

At Zynahz, our mission is to bring joy and creativity into your kitchen, and we hope this Lentil and Veggie Power Bowl Recipe inspires you to do just that. We invite you to try this recipe, share your delightful creations with us, and spread the joy by sharing this recipe with your friends and family. Don’t forget to explore more of our culinary adventures on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates and recipes. Happy cooking!