Jump to Recipe Print RecipeAs I stood in my kitchen, the rich aroma of roasted vegetables filled the air, instantly transporting me to a sunlit Mediterranean market. Today, I’m excited to share my beloved High-Protein Roasted Lentils and Chickpeas Sheet Pan Meal with Maple Tahini Drizzle—a vibrant culinary celebration that’s both hearty and nutritious. With a remarkable 25 grams of protein per serving, this dish is a delightful option for anyone seeking a scrumptious vegetarian meal without the fuss. Best of all, you can whip it up in no time, making it an ideal choice for busy weeknights or meal prep. Perfectly crispy lentils and chickpeas meet tender sweet potatoes and colorful veggies, all drizzled with a creamy maple tahini sauce that ties it all together beautifully. Are you ready to transform your dining experience with this irresistible roasted wonder? Let’s dive in! Why is This Recipe Perfect for You? Simplicity at Its Best: This recipe comes together effortlessly, making it ideal for both beginner cooks and seasoned chefs alike. Protein Powerhouse: With over 25 grams of protein per serving, it’s a fantastic choice for anyone looking to add more plant-based protein to their diet. Flavor Explosion: The combination of roasted veggies and a creamy maple tahini dressing results in a delightful medley of flavors that will excite your taste buds. Versatile Meal Prep: Cook a big batch and enjoy leftovers throughout the week, or pair it with a fresh Salmon Rice Meal for a filling feast. Crowd-Pleasing Appeal: Whether you’re feeding a family or hosting friends, this dish is sure to impress even the pickiest eaters, all while being gluten-free. Roasted Lentils Sheet Pan Meal Ingredients For the Roasted Base • Canned Brown Lentils – Provides protein and fiber; using canned ensures quick preparation. • Canned Chickpeas – Adds additional protein and texture; make sure to drain and rinse. • Sweet Potatoes – Acts as a hearty base; peel if desired for a smoother, sweeter taste. • Bell Peppers – Adds color and sweetness; feel free to use any variety you prefer. • Broccoli – Provides crunch and nutrients; cut into florets to ensure even roasting. For Seasoning • Olive Oil – Enhances flavor and promotes crispiness; substitute with your favorite cooking oil. • Kosher Salt and Black Pepper – Essential for seasoning; adjust according to your dietary needs. • Dried Oregano, Basil, Parsley, Dill, Onion Powder – These spices add depth; consider Greek seasoning for a similar profile. For the Creamy Drizzle • Tahini – The base for a smooth dressing that contributes healthy fats; mayo can work as a substitute if desired. • Apple Cider Vinegar – Adds tanginess to the dressing; adjust to your taste for the perfect balance. • Maple Syrup – Provides sweetness in the drizzle; adjust based on how sweet you like it. • Soy Sauce – Introduces umami flavor; opt for low-sodium to manage salt intake. • Water – Used to achieve your desired tahini sauce consistency; add as needed. Embrace the simplicity and nutrition of this Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing that’s not just a meal—it’s a culinary adventure waiting to come alive in your kitchen! Step‑by‑Step Instructions for Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing Step 1: Preheat and Prepare Begin by preheating your oven to 400°F (200°C). While the oven warms up, drain and rinse the canned brown lentils and chickpeas under cold water. Spread them out on a kitchen towel and pat them dry to enhance their crispiness while roasting. Arrange these legumes on a large rimmed baking sheet, making sure they’re spread out evenly for optimal roasting. Step 2: Season and Roast the Legumes Drizzle the dried lentils and chickpeas with a generous amount of olive oil, then sprinkle with kosher salt and freshly cracked black pepper. Toss gently to coat everything evenly. Roast in the preheated oven for 20 minutes, stirring halfway through to ensure they brown uniformly and develop a delightful crunch for the Roasted Lentils Sheet Pan Meal. Step 3: Prepare the Vegetables While the legumes roast, peel and chop the sweet potatoes into bite-sized pieces. Cut the bell peppers into strips and separate the broccoli into small florets. In a separate large bowl, toss all the veggies with olive oil, dried oregano, basil, parsley, dill, onion powder, and season with salt and pepper. This will create a bouquet of flavors for your vibrant sheet pan meal. Step 4: Roast the Vegetables Spread the seasoned sweet potatoes, bell peppers, and broccoli on another rimmed baking sheet, ensuring they lie in a single layer for even cooking. Roast in the oven for 30-35 minutes, or until the sweet potatoes are fork-tender and the edges of the veggies are golden brown and crispy, wonderfully complementing the lentils and chickpeas. Step 5: Whisk the Tahini Dressing In a small mixing bowl, combine tahini, apple cider vinegar, maple syrup, and soy sauce. Whisk these ingredients together until smooth and creamy. If needed, adjust the consistency by gradually adding water until you achieve your desired thickness. A perfectly drizzled sauce will elevate the flavors of your Roasted Lentils Sheet Pan Meal. Step 6: Assemble for Serving To serve your delightful Roasted Lentils Sheet Pan Meal, layer the roasted veggies in bowls and top generously with the crispy lentils and chickpeas. Drizzle the creamy maple tahini dressing over each serving. This beautiful assembly not only enhances the presentation but also marries all the flavors wonderfully, making each bite utterly delicious. Storage Tips for Roasted Lentils Sheet Pan Meal Fridge: Store your Roasted Lentils Sheet Pan Meal in an airtight container for up to 4 days to maintain freshness and flavor. Freezer: You can freeze the dish for up to 3 months. Portion it into individual servings in freezer-safe containers for easy reheating later. Reheating: To restore the crispiness of the lentils and chickpeas, reheat in a skillet over medium heat for about 5-10 minutes. Layering: When storing, it’s best to keep the tahini dressing separate until serving to avoid sogginess. What to Serve with High-Protein Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing Elevate your dining experience by pairing this vibrant, nutrient-dense meal with sides that perfectly complement its flavors and textures. Crispy Kale Chips: These add a satisfying crunch and nutritious boost, harmonizing well with the roasted elements of the main meal. Quinoa Salad: A light and fluffy salad brings a nutty flavor while adding protein synergy, making each bite more exciting. Garlic Green Beans: Their bright snap adds contrast to the creaminess of the tahini drizzle, enhancing the overall enjoyment. Roasted Brussels Sprouts: With their slightly bitter notes and delightful caramelization, they balance the sweetness of the drizzle beautifully. Zesty Cucumber Salad: The refreshing crunch and acidity provide a palate cleanser, enhancing the dish’s savory richness. Herbed Couscous: Light, fluffy, and fragrant, it adds another layer of texture while soaking up the savory flavors from the meal. Hummus and Pita: This classic combo invites a dip and scoop experience, making for a fun and interactive addition to the table. Sparkling Lemonade: A bubbly beverage dances on the palate, offering a refreshing contrast to the hearty flavors of the dish. Berry Parfait for Dessert: Finish your meal with layers of tangy yogurt and sweet berries for a delightful balance after the savory feast. Roasted Lentils Sheet Pan Meal Variations Feel free to explore these exciting twists to make your roasted lentils sheet pan meal uniquely yours, bringing delightful flavors and textures to your table. Sweet Potato Alternatives: Swap sweet potatoes for butternut squash or carrots to add a different sweetness and texture. Each variation brings its own unique charm. Bean Bonanza: Incorporate black beans or kidney beans along with lentils for a protein-packed meal bursting with diverse flavors and textures. Leafy Green Boost: Toss in kale or spinach for a nutritious green boost. These leafy greens add a pop of color and an extra layer of health benefits. Citrusy Twist: Brighten up your tahini sauce by adding fresh lemon juice or lime for a zesty lift that balances the richness beautifully. Spice It Up: Add a pinch of cayenne or smoked paprika for an extra kick of heat. A little spice can transform the meal into a flavor explosion. Nutty Crunch: Toss in some roasted nuts like almonds or pecans just before serving for added texture and a delightful crunch that complements the creaminess of the tahini. Mediterranean Flair: Stir in some sun-dried tomatoes or olives to bring a Mediterranean twist to the dish, enhancing its depth of flavor. Sauce Substitution: If tahini isn’t your thing, opt for a creamy yogurt sauce instead for a tangy dressing, offering a refreshing contrast to the roasted veggies. These variations not only infuse new life into the dish but also help you cater to different tastes and dietary needs. Pair them with a delicious side salad or enjoy alongside a refreshing homemade Lemonade Twist Drink for a complete meal experience! Expert Tips for Roasted Lentils Sheet Pan Meal • Dry Thoroughly: Allow lentils to dry well after rinsing for the best crispiness when roasting. • Simmer First: If using dry lentils, simmer them briefly before roasting with veggies—this saves time and ensures they cook properly. • Parchment Power: Line your sheet pans with parchment paper to prevent sticking and simplify cleanup. • Season Generously: Don’t be shy with the seasonings; they transform your Roasted Lentils Sheet Pan Meal into an irresistible dish. • Store Smart: Packaged leftovers can be stored in the fridge for up to 4 days; reheat on the stovetop for crispiness. Make Ahead Options These Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing components can be prepped ahead to save you valuable time during busy weeknights! You can prepare the lentils and chickpeas (drained and rinsed) up to 24 hours in advance, allowing them to be stored in an airtight container in the refrigerator. The vegetables can be chopped and tossed with oil and seasonings up to 3 days ahead; just keep them refrigerated until ready to roast. When you’re ready to serve, preheat the oven and roast the prepared ingredients together in the oven as directed. This way, you’ll enjoy all the delightful flavors just as fresh and delicious as if they were made that day! Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing Recipe FAQs How can I tell if my lentils and chickpeas are fresh? Absolutely! When selecting canned brown lentils and chickpeas, look for cans that are intact and free from dents or rust. If using dried lentils, opt for those that are whole and have a vibrant color. Avoid lentils that appear shriveled or darkened, as these might indicate staleness. Fresh lentils and chickpeas will yield the best flavor and texture in your Roasted Lentils Sheet Pan Meal! What’s the best way to store leftovers? Great question! Your Roasted Lentils Sheet Pan Meal can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to separate the tahini dressing until you’re ready to serve to prevent the veggies from becoming soggy. When reheating, I recommend using a skillet over medium heat for about 5-10 minutes to restore the crispiness of the lentils and chickpeas. Can I freeze this dish for later? Certainly! This meal can be frozen for up to 3 months. To do this, portion the meal into freezer-safe containers, ensuring that the tahini dressing is kept separate. When you’re ready to enjoy it, defrost in the refrigerator overnight, then reheat in a skillet for about 5-10 minutes until heated through and crispy! What should I do if my lentils are mushy after roasting? Very good question! If your lentils turn out mushy, it might be because they were too wet before roasting. To ensure crispiness, make sure to drain and rinse them thoroughly, then pat them dry with a kitchen towel before spreading them on the sheet pan. If you’re cooking dried lentils, it’s essential not to over-simmer them before roasting as they can become too soft during the process. Is this recipe suitable for those with gluten allergies? Yes! This Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing is naturally gluten-free. Just ensure that any substitutes, like the soy sauce, are labeled gluten-free as regular soy sauce contains wheat. For a gluten-free alternative, you can use tamari. This makes the meal a fantastic option for everyone! How can I modify this recipe for a higher protein content? The more the merrier! To boost the protein in your Roasted Lentils Sheet Pan Meal, consider adding more legumes like black beans or kidney beans. You could also stir in some cooked quinoa or top it with a sprinkle of hemp seeds or nutritional yeast just before serving. Making these simple adjustments can significantly enhance the protein content while keeping the flavors balanced. Enjoy creating your unique version! Savory Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing A high-protein roasted lentils and chickpeas sheet pan meal with creamy maple tahini dressing, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 4 servingsCourse: DinnerCuisine: MediterraneanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Roasted Base1 can Canned Brown Lentils Drained and rinsed1 can Canned Chickpeas Drained and rinsed2 medium Sweet Potatoes Peeled and chopped2 medium Bell Peppers Any variety2 cups Broccoli Cut into floretsFor Seasoning2 tablespoons Olive Oil Substitute with your favorite cooking oil1 teaspoon Kosher Salt Adjust according to taste1 teaspoon Black Pepper Adjust according to taste1 teaspoon Dried Oregano1 teaspoon Dried Basil1 teaspoon Dried Parsley1 teaspoon Dried Dill1 teaspoon Onion PowderFor the Creamy Drizzle1/3 cup Tahini Substitute with mayo if desired2 tablespoons Apple Cider Vinegar Adjust to taste2 tablespoons Maple Syrup Adjust based on sweetness preference1 tablespoon Soy Sauce Low-sodium preferred3 tablespoons Water Add as needed for consistency Equipment OvenBaking SheetMixing Bowl Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Drain and rinse the canned brown lentils and chickpeas. Spread them out on a kitchen towel and pat them dry. Arrange the legumes on a large rimmed baking sheet.Drizzle the lentils and chickpeas with olive oil, sprinkle with kosher salt and black pepper, and toss gently. Roast in the preheated oven for 20 minutes, stirring halfway through.Peel and chop the sweet potatoes into bite-sized pieces. Cut the bell peppers into strips and separate the broccoli into florets. Toss the veggies with olive oil and seasonings in a large bowl.Spread the seasoned vegetables on a rimmed baking sheet and roast for 30-35 minutes until fork-tender and golden brown.In a small mixing bowl, combine tahini, apple cider vinegar, maple syrup, and soy sauce. Whisk until smooth and creamy. Adjust the consistency with water as needed.To serve, layer the roasted veggies in bowls, top with the crispy lentils and chickpeas, and drizzle with the creamy dressing. Nutrition Serving: 1bowlCalories: 450kcalCarbohydrates: 70gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 300IUVitamin C: 150mgCalcium: 80mgIron: 4mg NotesAllow lentils to dry thoroughly after rinsing for best crispiness. Store leftovers in an airtight container for up to 4 days, and keep tahini dressing separate until serving. Tried this recipe?Let us know how it was!
