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Roasted Lentil and Sweet Potato Sheet Pan Meal Recipe

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3.9 from 32 reviews

This Roasted Lentil Sweet Potato Sheet Pan Meal is a vibrant, wholesome dish featuring crispy roasted lentils and chickpeas paired with tender sweet potatoes, bell peppers, and broccoli. Tossed with Mediterranean herbs and served with a creamy maple tahini drizzle, this easy, nutritious one-pan recipe is perfect for a healthy weeknight dinner or meal prep.

Ingredients

Lentils and Chickpeas

  • 15 ounce can brown lentils, drained and rinsed
  • 15 ounce can chickpeas, drained and rinsed
  • 2-3 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Vegetables

  • 2 medium sweet potatoes, diced into 1/2-inch cubes (peel if desired)
  • 2 medium bell peppers (any color), sliced into 1/2-inch strips
  • 1 medium broccoli crown, cut into florets
  • 1 tablespoon olive oil (or oil of choice)
  • 2 teaspoons dry oregano
  • 1 teaspoon dry basil
  • 1 teaspoon dry parsley
  • 1/2 teaspoon dry dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Maple Tahini Sauce

  • 1/4 cup tahini
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2-3 teaspoons soy sauce
  • Water as needed to thin

Instructions

  1. Preheat and Prepare Lentils and Chickpeas: Preheat your oven to 400°F. Drain and rinse the canned lentils and chickpeas thoroughly, then spread them out evenly on a large sheet pan. Pat them dry gently using paper towels or a clean dish towel to remove excess moisture.
  2. Roast Lentils and Chickpeas: Drizzle the lentils and chickpeas with 2-3 teaspoons of olive oil, sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, then toss to coat evenly. Roast them in the oven at 400°F for 20 minutes, stirring once halfway through. Continue roasting for an additional 5-10 minutes until they become crispy and golden.
  3. Prepare Vegetables: While the lentils and chickpeas roast, dice the sweet potatoes into 1/2-inch cubes. Slice the bell peppers into 1/2-inch strips and cut the broccoli into bite-sized florets.
  4. Toss Vegetables with Seasoning: Place the sweet potatoes, bell peppers, and broccoli on a large sheet pan. Drizzle with 1 tablespoon of olive oil (or oil of choice). Sprinkle with 2 teaspoons dry oregano, 1 teaspoon dry basil, 1 teaspoon dry parsley, 1/2 teaspoon dry dill, 1/2 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss everything together so the vegetables are well coated with oil and seasonings.
  5. Roast Vegetables: Roast the seasoned vegetables in the preheated 400°F oven for 30-35 minutes. Stir halfway through the cooking time to ensure even roasting. The vegetables are done when the sweet potatoes are tender and the veggies have browned edges.
  6. Make the Maple Tahini Sauce: In a small bowl, whisk together 1/4 cup tahini, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, and 2 teaspoons soy sauce. Taste and adjust by adding an additional teaspoon of soy sauce if desired. If the sauce is too thick, gradually add water about 1 tablespoon at a time until it reaches a drizzleable consistency.
  7. Assemble the Meal: To serve, layer the roasted sweet potatoes and vegetables in bowls. Top with the crispy roasted lentils and chickpeas. Drizzle the maple tahini sauce on top and enjoy this nutritious and flavorful meal!

Notes

  • For a different flavor profile, swap out the Mediterranean herbs for smoked paprika and cumin.
  • Sweet potatoes can be peeled if you prefer a smoother texture, but keeping the skin adds extra fiber and nutrients.
  • If you want a completely gluten-free meal, use tamari instead of soy sauce.
  • The tahini sauce thickness depends on the brand; add water cautiously to avoid making it too thin.
  • This recipe is great for meal prep and stores well in the fridge for up to 4 days.

Find it online: https://deliciousyum.com/roasted-lentil-and-sweet-potato-sheet-pan-meal-recipe/