Colorful Lentil & Veggie Meal Prep Bowl

• 1 cup dried green or brown lentils, rinsed and drained
• 2 cups water or vegetable broth
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 medium carrot, peeled and cut into sticks
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon maple syrup or honey
• 1 small garlic clove, minced
• 1 to 2 tablespoons water (to thin dressing)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Preheat oven to 425°F (220°C). On a baking sheet, toss the red bell pepper, zucchini, carrot, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
2. Meanwhile, combine rinsed lentils and water or broth in a medium pot. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain excess liquid if needed.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add water, 1 tablespoon at a time, whisking until smooth and pourable. Adjust the tartness or sweetness to taste.
4. Once lentils and veggies are cooked, allow to cool slightly. Divide lentils evenly among four meal prep containers.
5. Top the lentils with the roasted vegetables, arranging them nicely for color and texture.
6. Drizzle the tahini lemon dressing over each bowl or pack it separately in small containers for freshness.
7. Sprinkle chopped fresh parsley over the meal bowls for a fresh herb aroma and added color if desired.
8. Store covered in the refrigerator for up to 4 days. Reheat gently or enjoy chilled for a refreshing variation.

Chef tips

• Substitute brown lentils with canned lentils (about 1 1/2 cups drained) for faster prep; rinse well before use.
• Feel free to swap vegetables depending on seasonality—broccoli florets, sweet potato cubes, or asparagus work great roasted.
• If you don’t have tahini, try using natural peanut butter or sunflower seed butter for a different nutty flavor.
• To make this meal bowl vegan, use maple syrup instead of honey in the dressing.
• For added crunch, sprinkle toasted pumpkin seeds or chopped walnuts on top before serving.
• When roasting vegetables, avoid overcrowding the pan to ensure even caramelization.
• The dressing can be made ahead and stored in the fridge up to 3 days; whisk again before use as it may thicken.