Vegetarian protein bowls usually lean on tofu or a scoop of protein powder blended into something, but red lentils quietly do the job just as well without either. A cup of dried lentils turns into a full pot of protein-dense base that tastes like it took way longer than 40 minutes.
Roasting the chickpeas alongside the sweet potato adds a second protein layer with actual texture — crisp edges instead of another soft, mushy component in the bowl.
Simmer the lentils uncovered — covering the pot traps steam and can make them gluey instead of tender and separate.
Save this recipe for later — pin it to your vegetarian board.
Preheat oven to 400°F. Toss sweet potato cubes and chickpeas with olive oil, cumin, salt, and pepper. Roast for 22-25 minutes, flipping halfway, until the sweet potato is tender and the chickpeas are slightly crisp.
While the vegetables roast, combine red lentils and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes, until the lentils are tender and most liquid is absorbed.
Whisk tahini, lemon juice, and 2-4 tbsp water together until smooth and pourable. Season with a pinch of salt.
Divide spinach among four bowls. Top with warm lentils, roasted sweet potato, and chickpeas. Drizzle with tahini dressing before serving.
Yes — the lentils and roasted vegetables both keep well in the fridge for up to 4 days. Store the tahini dressing separately and add fresh spinach just before eating so it doesn't wilt.
Red lentils cook faster and break down softer, which gives this bowl a creamier texture. Green or brown lentils work too, but need about 10 extra minutes of simmering and hold their shape more.
Stir in 1/2 cup of cooked quinoa or top with a soft-boiled egg if you're not fully plant-based — both add 6-8g of additional protein per serving.
Yes, as written it's fully vegan — just double check your vegetable broth doesn't contain any hidden animal-derived ingredients.