Roasted Beet and Lentil Bowl with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Earthy roasted beets and protein-packed lentils topped with a bright, creamy tahini dressing for a vibrant, nutrient-rich meal. This mediterranean-inspired vegetarian (gluten-free, vegan) ready in about 45 minutes blends medium beets, dry brown lentils, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 3 medium beets
• 1 cup, dry brown lentils
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 3 tbsp tahini
• 1 clove, minced garlic
• 1 tsp maple syrup
• 3 tbsp water
• 1/2 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. Peel and dice beets into 1/2-inch cubes; toss with 2 tbsp olive oil, 1/2 tsp salt, and spread on a baking sheet.
2. Step 2: Roast beets for 25 minutes until fork-tender, stirring once halfway, then set aside.
3. Step 3: Cook 1 cup dry brown lentils in 2 cups water for 20 minutes until tender; drain excess water and let cool slightly.
4. Step 4: Whisk together 2 tbsp lemon juice, 3 tbsp tahini, 1 minced garlic clove, 1 tsp maple syrup, 3 tbsp water, and 1/2 tsp salt to make dressing; add 1/4 cup dressing to lentils, then toss with roasted beets.