Jump to Recipe Print RecipeThe aroma of roasted vegetables wafts through the kitchen, igniting my excitement for a satisfying meal. Today, I’m thrilled to share my recipe for a High-Protein Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing. It’s a vibrant and hearty dish that packs over 25 grams of protein per serving, perfect for those busy weeknights when you crave something nutritious yet comforting. The beauty of this recipe lies in its simplicity—whether you opt for canned or dry lentils, you’ll whip up a nourishing feast in no time. Plus, it’s a fantastic way to incorporate seasonal veggies, making every bite a delightful surprise. Curious how this hearty dish comes together? Let’s dive in! Why Will You Love This Dish? Wholesome and Nutritious: Packed with over 25 grams of protein per serving, this dish is perfect for those who want a filling meal without sacrificing health. Simplicity at Its Core: With just one pan, you’ll enjoy minimal cleanup while savoring maximum flavor. Whether you choose canned or dry lentils, preparation is a breeze! Flavor Explosion: The maple tahini dressing adds a sweet, creamy kick that beautifully complements the earthy lentils and vibrant roasted vegetables. Versatile and Customizable: Switch up vegetables based on the season or your personal preference; try swapping sweet potatoes for zucchini or adding a handful of fresh spinach for more greens. Perfect for Meal Prep: Cook a big batch and store the components in the fridge for up to 4 days, making busy weeknight dinners a snap. This Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing can stand on its own or be paired with a side like our delicious Baked Maple Donut for a delightful finish! Roasted Lentils Sheet Pan Meal Ingredients • Enhance your culinary adventure with this nourishing dish! For the Lentils and Chickpeas • Brown Lentils – Bring a hearty texture and protein boost; use canned for a fast option. • Chickpeas – Creamy and nutritious; canned provides convenience for a quick meal. • Olive Oil – Essential for roasting; substitute with avocado or canola oil as needed. • Kosher Salt – Enhances overall flavor; remember, you can adjust to your taste. • Black Pepper – Freshly ground offers deeper flavor; don’t skip this key ingredient! For the Vegetables • Sweet Potatoes – Adds natural sweetness and nutrition; cube for even roasting. • Bell Peppers – Brings vibrant color and crispness; feel free to use any variety. • Broccoli – Packed with vitamins and great texture; zucchini can be a fresh alternative. For the Seasoning • Dry Oregano – Delivers an herbaceous touch; Greek seasoning is a perfect swap. • Dry Basil – Complements roasted flavors; customize with your favorites. • Dill – Prints a unique flavor; versatile enough to adjust based on your palate. • Onion Powder – Adds depth; optional, but enhances the savory profile. For the Maple Tahini Dressing • Tahini – Creamy base for the dressing; substitute with peanut butter for a twist. • Apple Cider Vinegar – Brightens flavors; lemon juice can work in a pinch. • Maple Syrup – Provides honey-like sweetness in the dressing; agave is a suitable alternative. • Soy Sauce – Adds umami depth; tamari or coconut aminos to keep it gluten-free. • Water – Adjusts the drizzle consistency for ease of use. With these ingredients gathered, you’ll be ready to create your delightful Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing! Step‑by‑Step Instructions for Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This temperature is key to achieving that beautifully roasted flavor in your Roasted Lentils Sheet Pan Meal. Make sure your oven is fully heated before placing any ingredients inside; this helps to lock in the delicious flavors as everything cooks together. Step 2: Prepare the Lentils and Chickpeas Drain and thoroughly rinse your brown lentils and chickpeas, ensuring they’re clean and free from extra liquid. Spread them out on a large sheet pan and pat them dry with a cloth or paper towel. Drizzle with olive oil, sprinkle with kosher salt and black pepper, and toss until evenly coated. Roast for 20 minutes, stirring halfway through to ensure they crisp up evenly. Step 3: Chop the Vegetables While the lentils and chickpeas are roasting, you’re going to prepare the vegetables. Dice the sweet potatoes into bite-sized cubes, slice the bell peppers, and cut the broccoli into florets. All these colorful veggies will add vibrancy to your dish. Stay close to your chopping board, as you’ll want these ready to go when you finish with the lentils. Step 4: Season and Roast the Vegetables In a new sheet pan, combine the chopped sweet potatoes, bell peppers, and broccoli. Drizzle with olive oil and season with dry oregano, basil, parsley, dill, onion powder, salt, and pepper. Toss everything together until well-coated. Roast in the oven for 30–35 minutes, stirring halfway through, until the sweet potatoes are tender and the veggies are golden and slightly caramelized. Step 5: Make the Maple Tahini Dressing While the veggies are roasting, prepare the delightful maple tahini dressing. In a bowl, whisk together tahini, apple cider vinegar, maple syrup, soy sauce, and enough water to reach your desired drizzle consistency. Taste and adjust with additional vinegar or syrup if needed to balance the flavors. This creamy dressing will elevate your Roasted Lentils Sheet Pan Meal beautifully. Step 6: Assemble and Serve Once your lentils, chickpeas, and vegetables are perfectly roasted, it’s time to bring everything together. Layer the crispy lentils and chickpeas with the roasted vegetables in your serving dish. Drizzle generously with the maple tahini dressing, making each component shine. Serve warm and enjoy this nourishing Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing with your loved ones! Make Ahead Options These Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing components are perfect for meal prep! You can prepare the roasted lentils and chickpeas up to 3 days in advance, storing them in airtight containers in the fridge to maintain quality. Similarly, the vegetables can be chopped and seasoned up to 24 hours ahead—just refrigerate them until you’re ready to roast. To finish, simply preheat the oven, roast the lentils and veggies for about 30-35 minutes, and whisk together your dressing before serving. This way, you’ll enjoy a delicious, home-cooked meal with minimal effort on busy weeknights! Roasted Lentils Sheet Pan Meal Variations Feel free to unleash your creativity in the kitchen with these delightful twists on the classic recipe! Sweet Potato Swap: Replace sweet potatoes with butternut squash or carrots for a unique sweetness and texture. Each option brings its own charm to the dish. Legume Options: Substitute chickpeas with black beans or roasted edamame for a different flavor profile. This change keeps the protein high while adding a tasty twist! Leafy Greens Boost: Toss in fresh spinach or kale before serving to amp up the nutrition. Their vibrant colors and flavors make this meal even more inviting. Add a Protein Punch: For a non-vegan option, top with a fried egg or crumbled feta cheese. The richness of the egg or saltiness of feta elevates the entire dish! Seasonal Veggies: Embrace seasonal produce by swapping in asparagus or zucchini. Roast them until tender; they’ll add fresh vibrancy to the meal. Dressing Variations: Try a tahini-free dressing by mixing plain Greek yogurt with lemon juice and honey for a creamy tang. It’s a refreshing alternative that pairs beautifully! Spice It Up: Looking for heat? Add red pepper flakes or a dash of sriracha to the dressing. This added kick transforms the dish into a fiery feast. Batch Cooking: Double the recipe and freeze half for quick meals later. Whether it’s a busy weeknight or a surprise guest, you’ll always be ready with a guaranteed crowd-pleaser! Don’t forget to check out some of my other recipes like the flavorful Cajun Pasta with Sausage or the refreshing Feta Cranberry Rigatoni Salad with Lemon Vinaigrette for delightful meal ideas! How to Store and Freeze Roasted Lentils Sheet Pan Meal Fridge: Store leftovers in an airtight container for up to 4 days. Keep the maple tahini dressing separate to prevent sogginess until ready to serve. Freezer: If you’ve made a large batch, portion the Roasted Lentils Sheet Pan Meal into freezer-safe containers. It can be frozen for up to 3 months. Reheating: To reheat, thaw overnight in the fridge and then warm in the oven at 350°F (175°C) until heated through, or microwave for a quick option. Assembly Tips: When reheating, consider adding a splash of water or a drizzle of olive oil to enhance moisture and flavor, especially if stored for longer periods. What to Serve with Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing There’s nothing like the aroma of roasted flavors mingling on a cozy evening, creating a delightful dining experience. Quinoa Salad: A refreshing quinoa salad with herbs and citrus adds a lightness that complements the rich and nutty tahini dressing. Garlic Bread: The crunch of warm garlic bread serves as the perfect vehicle to scoop up any leftover lentils and veggies, enhancing the meal with comforting flavors. Roasted Brussels Sprouts: Their slight bitterness, when roasted, will balance the sweetness of the maple dressing and provide additional texture to your plate. Crispy Kale Chips: These crunchy treats offer a delightful contrast to the creamy tahini drizzle and are a healthy snacking option while dining. Herbed Yogurt Dip: A cooling herbed yogurt dip pairs beautifully, providing a refreshing contrast to the warm, roasted elements of the dish. Sparkling Water with Lemon: A zesty sparkling water lifts the meal, cleansing your palate and enhancing the hearty flavors with each sip. Chickpea Flatbread: A warm chickpea flatbread would complement this dish nicely, perfect for scooping the layered flavors and adding a unique twist to the meal. Chocolate Avocado Mousse: Finish the evening with a rich yet healthy dessert; this mousse will add a touch of indulgence without overpowering your dinner’s vibrant flavors. Expert Tips for Roasted Lentils Sheet Pan Meal • Crispy Lentils: Ensure that lentils and chickpeas are patted dry before roasting to achieve that perfect crunch in your Roasted Lentils Sheet Pan Meal. • Cooking Dry Lentils: If using dry lentils, pre-cook them for about 18-20 minutes; this helps them roast evenly alongside the vegetables. • Oven Magic: Using a convection oven can reduce cooking time and enhance the crispiness of your roasted components—perfect for those busy weeknights! • Vegetable Variations: Feel free to swap your veggies based on what’s in season! Zucchini or kale can be great substitutes that add their own unique flavor to this dish. • Dressing Adjustments: For a different flavor profile, experiment with adding lemon juice or swapping tahini with Greek yogurt to create a tangy twist in your dressing. Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing Recipe FAQs What type of lentils should I use? You can use either canned or dried brown lentils for this recipe. Canned lentils are convenient and require no cooking, while dried lentils need to be pre-cooked for about 18-20 minutes before roasting. Either way, you’ll end up with a delicious, protein-packed dish! How should I store leftover Roasted Lentils Sheet Pan Meal? Store any leftovers in an airtight container in the fridge for up to 4 days. I recommend keeping the maple tahini dressing separate to maintain freshness and prevent the veggies from becoming soggy. It’s a simple way to ensure a delightful meal even after the first day! Can I freeze the Roasted Lentils Sheet Pan Meal? Absolutely! To freeze, portion the meal into freezer-safe containers. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through. You can also microwave portions for a quick meal. What if my lentils aren’t crispy after roasting? If your lentils and chickpeas don’t turn out crispy, ensure they were patted dry before roasting. You may also want to increase the roasting time for an extra 5-10 minutes or use a convection oven for a more efficient roast. This step can make a wonderful difference in texture! Are there any dietary considerations for pets or allergies? The ingredients in this dish should be safe for most adults, but it’s always best to consult your veterinarian about sharing certain foods with pets, especially those containing legumes like lentils or chickpeas. Additionally, for allergens, be cautious with tahini if you’re serving someone with a sesame allergy; peanut butter can be used as a substitute instead. How can I customize the recipe to accommodate different vegetables? Feel free to mix in seasonal vegetables! Zucchini and carrots are great alternatives to sweet potatoes, and you can add greens like spinach or kale. The key is to roast veggies that have similar cooking times; this ensures that everything is perfectly cooked and delicious! Delicious Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing A nourishing Roasted Lentils Sheet Pan Meal with Maple Tahini Dressing that packs over 25 grams of protein per serving, 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: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Lentils and Chickpeas2 cups Brown Lentils canned can be used for convenience1 can Chickpeas canned for convenience2 tablespoons Olive Oil can substitute with avocado or canola oil1 teaspoon Kosher Salt adjust to taste1 teaspoon Black Pepper freshly ground for better flavorFor the Vegetables2 medium Sweet Potatoes cubed for even roasting2 cups Bell Peppers any variety can be used2 cups Broccoli cut into floretsFor the Seasoning1 teaspoon Dry Oregano or Greek seasoning1 teaspoon Dry Basil1 teaspoon Dill optional1 teaspoon Onion Powder optional but recommendedFor the Maple Tahini Dressing1/3 cup Tahini or peanut butter for a twist2 tablespoons Apple Cider Vinegar or lemon juice if needed2 tablespoons Maple Syrup or agave as a substitute1 tablespoon Soy Sauce or tamari for gluten-free2 tablespoons Water to adjust consistency Equipment Sheet PanMixing bowlOven Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C).Drain and rinse your brown lentils and chickpeas. Spread them on a sheet pan, pat dry, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, stirring halfway through.While roasting, chop the sweet potatoes into cubes, slice the bell peppers, and cut the broccoli into florets.On a new sheet pan, combine the vegetables with olive oil and seasoning. Toss well and roast for 30-35 minutes, stirring halfway through.Prepare the dressing by whisking together tahini, apple cider vinegar, maple syrup, soy sauce, and water until smooth.Combine the roasted lentils, chickpeas, and vegetables in a serving dish. Drizzle with the maple tahini dressing and serve warm. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 3000IUVitamin C: 120mgCalcium: 100mgIron: 6mg NotesStore leftovers in an airtight container for up to 4 days. Keep the dressing separate until ready to serve. 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