Vegan Lentil Power Bowls
Protein-packed vegan bowls with seasoned lentils, roasted sweet potato, and tahini dressing. 28g plant protein for serious muscle-gain fuel.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store bowls (without avocado) for up to 5 days. Keep dressing separate. Add avocado fresh.
- Batching: Green lentils hold their shape better than red lentils — important for bowls where you want texture.
- Reheat: Microwave for 2 minutes. Add fresh avocado and drizzle tahini after reheating.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 425°F. Toss sweet potato cubes with 1 tbsp olive oil, cumin, salt, and pepper. Spread on a sheet pan.
HIGH HEAT SEAR
Roast sweet potatoes for 25-30 minutes, flipping halfway, until golden and tender.
HIGH HEAT SEAR
While sweet potatoes roast, cook lentils: rinse and add to a pot with 3 cups water. Bring to a boil, reduce to simmer, and cook 20-25 minutes until tender. Drain excess water.
THE MACRO PREP
Season lentils with smoked paprika, salt, and remaining olive oil.
STEP 5
Make tahini dressing: whisk tahini, lemon juice, maple syrup, warm water, garlic, and a pinch of salt until smooth.
STEP 6
Assemble bowls: lentils, roasted sweet potato, chickpeas, baby spinach, and avocado. Drizzle with tahini dressing.
PRIMARY CATEGORY
EXPLORE MORE Sheet Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 cups dry green or brown lentils
- 2 large sweet potatoes, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups baby spinach
- 1 avocado, sliced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2 tbsp warm water
- 1 clove garlic, minced