if you’re looking for a hearty, nutritious, and flavorful meal, these warm crispy lentil and veggie bowls are about to become your new go-to.
packed with crispy, spiced lentils, tender roasted vegetables, and a creamy ginger tahini vinaigrette, every bite is a perfect blend of taste and texture.
these salad bowls are all about balance.
the crispy lentils bring a savory, spiced crunch, while the roasted sweet potato, broccoli, and carrots add caramelized sweetness and earthy flavor.
the kale, massaged with avocado oil, stays fresh and vibrant, providing a slight bitterness to offset the other flavors. and the ginger tahini vinaigrette?
it’s creamy, zesty, and has just the right kick from fresh ginger juice. the basil adds so much freshness! together, it’s a bowl of bold flavors and satisfying textures.
crispy lentils are the star here.
baking the cooked lentils until golden and crunchy transforms them into a topping you’ll want to sprinkle on everything.
they add protein, fiber, and a fantastic crunch to the dish.
plus, they’re seasoned with smoked paprika, cumin, and garlic powder, making them extra flavorful.
this bowl is a nutritional powerhouse.
lentils are rich in protein, fiber, and iron, while the kale is loaded with vitamins a, c, and k.
the roasted vegetables provide a variety of antioxidants, and the pumpkin seeds add healthy fats, magnesium, and even more crunch.
the ginger tahini vinaigrette ties it all together with tahini for plant-based calcium and healthy fats, and ginger for its anti-inflammatory benefits.
the vinaigrette is what makes these bowls truly shine.
it’s creamy from the tahini, tangy from the lemon juice, and has a subtle sweetness from maple syrup.
the ginger juice brings a bright, spicy kick that perfectly complements the roasted veggies and lentils. you’ll want to drizzle this on everything!
to make these bowls even more satisfying, you can add roasted tofu.
toss cubes of firm tofu with a little avocado oil, then roast until golden and crispy.
the tofu soaks up the flavors while adding a hearty, chewy texture and a boost of plant-based protein.
it’s the perfect addition for anyone looking to make this meal even more filling or to turn it into a post-workout dinner.
making this dish is simple and satisfying:
these bowls are super versatile. swap the sweet potato for butternut squash or the broccoli for brussels sprouts. not a fan of kale?
use spinach or arugula instead. you can also change up the dressing by adding a bit of sriracha for heat or using lime juice in place of lemon for a different tang.
these bowls are great for meal prep.
store the components separately for up to 4 days in airtight containers.
keep the kale and vinaigrette refrigerated and the crispy lentils at room temperature in a sealed jar. assemble when you’re ready to eat! 🙂
if you like Crispy Lentil Power Salad Bowls you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Nourishing Fall Salad Flatbreads
Vegan Spicy Peanut Cashew Salad
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas
Plant-Based Convenient Veggie & Hummus Pasta
Cozy Sun-Dried Tomato & Chickpea Kale Soup
Plant-Based Spanakopita Baked Spaghetti Squash
Protein-Packed Green Goddess Pasta Salad
Plant-Based Protein “Breadsticks” (11g+ per breadstick!)
Blue Zone Lentil and Chickpea Gemista
Revitalizing Salad with Carrot Ginger Miso Dressing
Savory Vegan Protein-Packed Breakfast Sandwiches
Delicious Plant-Based Chickpea & Spinach Nuggets
Satisfying Coconut Tofu Salad with Curry Tahini Dressing
are you going to make Crispy Lentil Power Salad Bowls !?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
4
servings15
minutes25
minutesfor the crispy lentils:
1 cup cooked green or brown lentils, well-drained and patted dry
1 tbsp avocado oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp sea salt
for the roasted vegetables:
1 large sweet potato, diced
1 head broccoli, cut into florets
2 large carrots, sliced into rounds
2 tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
pinch of sea salt and black pepper
for the tofu:
14 ounces cubed tofu
for the kale:
4 cups chopped kale, stems removed
1 tbsp avocado oil
pinch of sea salt
for the ginger tahini vinaigrette:
1/3 cup tahini
1 tbsp ginger juice
1 tbsp fresh lemon juice
1 tbsp maple syrup
1/4 cup water
1 small clove garlic, minced
1 tbsp soy sauce or tamari
handful freshly chopped basil
toppings:
1/3 cup pumpkin seeds, toasted
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
Subscribe to The Beet Drop and get all of the latest posts sent straight to your inbox.
2 Responses
The picture of the salad looks as if tofu is in the salad. There is no mention of tofu of cheese in the recipe. Was this omitted for some reason??
hi Judy! the recipe was updated to reflect cooking the tofu! 🙂