Tahini Roasted Vegetable And Green Lentil Bowl
A nourishing bowl of roasted sweet potatoes, broccoli, and protein-packed green lentils. Topped with a creamy, lemon-tahini dressing for a satisfying, plant-based meal.
Prep
15 min
Cook
30 min
Total
45 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Whole-day wellbeing
Start with feeling properly cared for
No recipe is a libido fix, but nourishing yourself consistently is a kind, practical foundation for energy and overall wellbeing.
Notice: energy + wider context
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl · Knife and cutting board
Time saver
Meal prep friendly: These ingredients hold up beautifully in the fridge for up to 4 days. Keep the tahini dressing in a separate small container and drizzle right before eating.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep cans (rinsed)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
For the Bowl
For the Tahini Dressing
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F.
Tap card to mark done - 02
Dice the sweet potato into 1-inch cubes
Dice the sweet potato into 1-inch cubes, cut the broccoli into bite-sized florets, and slice the red onion into thick wedges.
Tap card to mark done - 03
Place the vegetables on a baking sheet
Place the vegetables on a baking sheet. Drizzle lightly with olive oil and season generously with salt, black pepper, and a pinch of ground cumin. Roast for 25 to 30 minutes, tossing halfway, until the sweet potatoes are fork-tender and the broccoli is slightly charred.
Look for: the sweet potatoes are fork-tender and the broccoli is slightly charred
Tap card to mark done - 04
Cook the dry green lentils in a…
While the vegetables roast, cook the dry green lentils in a pot of boiling water until tender (about 20 minutes), then drain well. If using canned lentils, simply rinse and warm them gently in a pan.
Look for: tender (about 20 minutes), then drain well
Tap card to mark done - 05
Whisk the tahini with the juice of…
In a small bowl, whisk the tahini with the juice of the lemon, a pinch of salt, and warm water until it becomes a smooth, pourable dressing. Add a dash of garlic powder if desired.
Look for: it becomes a smooth, pourable dressing
Tap card to mark done - 06
Divide the warm lentils between two bowls
Divide the warm lentils between two bowls. Top with the roasted sweet potato, broccoli, and red onion, then drizzle the tahini dressing evenly over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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