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Lentil Bowl Recipe Recipe

Name: Lentil Bowl Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 bowls
Cuisine: American
Ingredients: 1.5 cups dry lentils; 0.5 teaspoon salt; 1 teaspoon cumin; 0.25 teaspoon Aleppo chili flakes (or red pepper flakes); 1.5 tablespoons olive oil; squeeze of lemon juice; 0.5 cup tahini paste (stirred); 0.25 cup water, more to desired consistency; 2 tablespoons lemon juice (more to taste); 2 tablespoons olive oil (optional); 2 cloves fresh garlic (finely minced); 0.5 teaspoon kosher salt; 0.25 teaspoon pepper; 2 cups dark leafy greens (spinach, arugula, or kale); 2 cups cauliflower florets, roasted or raw; 2 cups shredded carrots, cabbage or beets (or a mix); 1 bell pepper, thinly sliced (or substitute cucumber); 0.25 cup nuts or seeds (pumpkin seeds, sunflower seeds, almonds, or pine nuts); fresh herbs or microgreens (cilantro, flat leaf parsley, mint or dill)

Lentil Buddha Bowls with fresh seasonal veggies, greens, microgreens, nuts, avocado, fresh herbs and our everyday tahini sauce! Vegan and GF.

4.6 from 145 votes

45 mins

Total Time

bowls

Jump to Recipe

How to Make the Best Lentil Bowl Recipe

These Lentil Buddha Bowls are the ultimate healthy, satisfying meal that’s completely customizable to whatever vegetables you have on hand. Packed with protein-rich lentils, fresh seasonal veggies, and a creamy tahini sauce, this bowl delivers on both nutrition and flavor—all while being naturally vegan and gluten-free.

The beauty of this recipe lies in its versatility. While we love the combination of roasted cauliflower, leafy greens, and shredded vegetables, you can easily swap in whatever produce looks best at the market. The seasoned lentils provide a warm, cumin-spiced base that pairs perfectly with the cool, crisp vegetables on top.

The star of the show is really the everyday tahini sauce—it’s creamy, garlicky, and adds that finishing touch that brings everything together. Make a double batch and keep it in your fridge for drizzling over roasted vegetables, grain bowls, or even as a dip for fresh veggies throughout the week.

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Ingredients

Lentils

Tahini Sauce

0.5 cup tahini paste (stirred)
0.25 cup water, more to desired consistency
2 tablespoons lemon juice (more to taste)
2 tablespoons olive oil (optional)
2 cloves fresh garlic (finely minced)
0.5 teaspoon kosher salt
0.25 teaspoon pepper

Bowl Toppings

2 cups dark leafy greens (spinach, arugula, or kale)
2 cups cauliflower florets, roasted or raw
2 cups shredded carrots, cabbage or beets (or a mix)
1 bell pepper, thinly sliced (or substitute cucumber)
0.25 cup nuts or seeds (pumpkin seeds, sunflower seeds, almonds, or pine nuts)
fresh herbs or microgreens (cilantro, flat leaf parsley, mint or dill)

Instructions

Cook the Lentils

In a medium pot, cover the lentils with 2-3 inches of salted water, bring the lentils to a boil, and then simmer gently until tender. Drain.
Season with salt, cumin, olive oil, chili flakes, and a squeeze of lemon. You want these to be quite flavorful, so adjust the salt and lemon to taste.

Roast the Cauliflower

Toss cauliflower florets with olive oil, salt, and pepper and bake on a parchment-lined sheet pan until tender at 400°F, about 20 minutes.

Make the Tahini Sauce

Place tahini paste and 1/4 cup water in a 2-cup mason jar or medium bowl and whisk until smooth.
Add the remaining ingredients – lemon juice, olive oil, minced garlic, salt, pepper and whisk until creamy and smooth.
Taste and adjust salt and lemon to your liking. Thin with more water if you want a thinner consistency.

Assemble the Bowls

Cut your veggies into small pieces or shred them. Shredding veggies adds great texture! Feel free to use any leftover roasted veggies.
Place warm (or chilled) lentils in a bowl. Top with roasted cauliflower, greens, prepped veggies, herbs and/or microgreens.
Drizzle generously with tahini sauce. Sprinkle with seeds or nuts.

Notes

If using lacinato kale, shred it and massage it with a little olive oil and a pinch of salt to tenderize it before adding it to the bowl.
Feel free to use any leftover roasted vegetables you have on hand.
The tahini sauce can be made ahead and stored in the refrigerator for up to a week.

Lentil Bowl Recipe Recipe

How to Make the Best Lentil Bowl Recipe