Harissa-Spiced Lentil Grain Bowl

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Warm, protein-rich bowl with brown lentils, quinoa, roasted vegetables, and tahini dressing. This Middle Eastern-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs brown lentils, quinoa, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Middle Eastern cuisine 410 cal/serving

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Ingredients

1 cup brown lentils
1/2 cup quinoa
2 medium sweet potatoes
1 cup cherry tomatoes
1 tbsp harissa paste
2 tbsp olive oil
2 tbsp tahini
1 tbsp lemon juice
1 tsp maple syrup
1/2 tsp cumin
1/4 tsp salt
3 tbsp fresh parsley

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Instructions

Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp cumin, and salt. Roast for 20 minutes until golden and tender.
Step 2: Cook lentils in 2 cups water for 20 minutes until tender but not mushy. Drain and set aside.
Step 3: Cook quinoa in 1 cup water for 15 minutes until fluffy. Fluff with a fork.
Step 4: Whisk tahini, lemon juice, maple syrup, 1 tbsp water, and 1/4 tsp salt for dressing until smooth.
Step 5: In a bowl, combine cooked lentils, quinoa, roasted sweet potatoes, and cherry tomatoes. Drizzle with tahini dressing and toss gently. Garnish with fresh parsley.