This Lentil Veggie Power Bowl is an amazing way to get tons of delicious, healthy veggies and some amazing plant based protein and iron – in one easy bowl! #LentilsLoveVeggies #ad #vegan #healthy #recipe

Lentil Veggie Power Bowl


I was so excited to be asked to participate in the #LentilsLoveVeggies campaign, sponsored by Canadian Lentils & Half Your Plate! This post was inspired by their request for a recipe that incorporated lentils and filling half your plate with veggies – so healthy! Although I have been compensated, all opinions are my own.

This Lentil Veggie Power Bowl is an amazing way to get tons of delicious, healthy veggies and some amazing plant based protein and iron – in one easy bowl!

Lentils are a staple in my plant based pantry. They are easy to store, simple to cook and so versatile – you can easily put them into a soup, on top of a salad or use them like I have in this veggie bowl. They contain a good amount of iron – essential for energy, stamina and healthy blood and sometimes difficult to get on a plant based diet. Learn more about lentils at

The veggies that fill up the rest of this colourful bowl cover all your vitamin bases:

  • Mushrooms for vitamin D and a healthy immune system.
  • Sweet potatoes full of rich antioxidants and skin saving vitamin A.
  • Beets for natural detoxification and disease fighting nutrients.
  • Kale for healthy lungs, digestion and overall cellular health.


So much wellness in one dish…

Black beans pair nicely with the lentils to top up the clean protein and a simple tahini sauce with a dash of turmeric brings it all together.

I like to cook extra veggies when making this recipe – since I’m already cleaning and cooking - that way I have them on hand for the next few days for an easy lunch or dinner.  You can learn more about the benefits of filling “Half Your Plate” with veggies and tips on how to do it at

This is honestly one of my favourite recipes – I love the variety of flavours, the healthy ingredients and the energy it has. It’s a great winter warm up meal for the whole family!




makes 2 bowls (can easily be doubled for 4)

  • 1 large sweet potato, cut into 1 inch cubes
  • 2 Tbsp olive oil, divided
  • Fresh ground sea salt and pepper
  • 1 cup split red lentils, rinsed and drained
  • 3 cups water (for cooking the lentils)
  • 6 large leaves of kale, torn
  • 2 cups cremini mushrooms, sliced
  • 1 large beet, peeled and shredded
  • 1 cup canned black beans, rinsed and drained

Tahini  Sauce Ingredients

  • ½ cup tahini
  • 2 Tbsp lemon juice
  • 2 cloves garlic
  • ¼ tsp turmeric
  • ½ tsp maple syrup
  • fresh ground sea salt to taste
  • 3 – 4 Tbsp water

Tips & Nutrition

If you do not have a high speed blender or food processor you can simply whisk the tahini sauce in a mixing bowl – the only change you need to make if doing this is to mince the garlic.

You will most likely have more tahini sauce than you need however you can use it as salad dressing or on top of roasted asparagus or broccoli – it will keep in the fridge in an airtight container for up to 4 days.

If you are tight on time, canned lentils are a great time-saving option. Use one can for the recipe and rinse them under fresh water for about one minute before serving them. 


I like to make the Tahini sauce first - then it is done and out of the way while the rest of the dish is cooking.

To make the sauce, combine all the Tahini Sauce Ingredients in a food processor on high speed blender and blend until well combined. Start with three tablespoons of water and add one more if it needs to be thinner.

Pre heat the oven to 400 and line a rimmed baking sheet with parchment paper.

In a large mixing bowl, toss the sweet potato cubes with 1 tablespoon of olive oil and some fresh ground sea salt and pepper until well combined.  Spread the sweet potato cubes out evenly on the parchment lined baking sheet and bake them in the oven for about 30 minutes or until soft when pierced with a fork.

While the potatoes are in the oven, place three cups of water and one cup of lentils in a large saucepan. Bring to a boil, cover tightly, reduce heat and simmer until they are tender (about 5 - 7 minutes).

Sauté the kale and mushrooms in 1 tablespoon of olive oil in a large pan on low heat for about 10 minutes – until just tender.

Arrange all the ingredients in separate sections of a large, single serving bowl and top with the tahini sauce. 


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