Roasted Beet and Lentil Bowl with Lemon-Tahini Dressing
Earthy roasted beets and protein-packed lentils topped with a bright, creamy tahini dressing for a vibrant, nutrient-rich meal. This Mediterranean-inspired vegetarian recipe (gluten-free, vegan), ready in about 45 minutes, pairs beets, brown lentils, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
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
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Equipment for this recipe
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Instructions
- 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.
- Step 2: Roast beets for 25 minutes until fork-tender, stirring once halfway, then set aside.
- Step 3: Cook 1 cup dry brown lentils in 2 cups water for 20 minutes until tender; drain excess water and let cool slightly.
- 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.
