Name: Lentil & Roasted Veggie Power Bowl Gym Meal
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Healthy
Ingredients: 1 cup dried green or brown lentils (or 2 cups cooked); 1 garlic clove, minced; 1 red bell pepper, chopped; 1 tablespoon maple syrup; 1 teaspoon cumin; 1 teaspoon paprika; 1 zucchini, sliced into half-moons; 1/4 cup tahini; 2 medium sweet potatoes, cubed; 2 tablespoons lemon juice; 2 tablespoons olive oil; 2 tablespoons water (to thin dressing); Fresh parsley or cilantro, chopped (for garnish); Optional: 1/4 cup toasted pumpkin seeds or almonds; Salt and black pepper to taste

This Lentil & Roasted Veggie Power Bowl is a nutrient-packed, high-protein meal designed for gym-goers. Combining hearty lentils, vibrant roasted vegetables, and a zesty tahini dressing, it’s flavorful, satisfying, and supports muscle recovery. Perfect for meal prep, it’s a wholesome, energizing dish ready in under an hour.

Why You’ll Love This Recipe

This power bowl is a game-changer for fitness enthusiasts and busy individuals alike. It’s loaded with plant-based protein from lentils, which keep you full and support muscle repair after intense workouts. The roasted vegetables—think sweet potatoes, zucchini, and bell peppers—bring a caramelized sweetness and vibrant crunch, making every bite exciting. The tahini dressing adds a creamy, tangy kick that ties it all together. It’s versatile, allowing you to swap ingredients based on what’s in your pantry, and it stores beautifully for meal prep. Whether you’re fueling up post-gym or need a quick, healthy lunch, this bowl delivers on taste, nutrition, and convenience.

Recipe Tips and Tricks

Roast for Maximum Flavor: Toss vegetables in olive oil and spices, then spread them evenly on a baking sheet to ensure crispy, caramelized edges.
Cook Lentils Perfectly: Rinse lentils thoroughly and simmer gently to avoid mushiness; they should hold their shape but be tender.
Make Extra Dressing: Double the tahini dressing recipe—it’s great as a dip or salad dressing later in the week.
Batch Roast Veggies: Roast a large batch of vegetables to save time for future meals; they store well in the fridge.
Add Crunch: Sprinkle toasted nuts or seeds (like pumpkin or sunflower seeds) for extra texture and nutrition.

Yield: Serves 4

Lentil & Roasted Veggie Power Bowl Gym Meal

Hearty lentil and roasted veggie power bowl with tahini dressing—perfect for gym-goers needing protein-packed, flavorful meal prep.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

1 cup dried green or brown lentils (or 2 cups cooked)
1 garlic clove, minced
1 red bell pepper, chopped
1 tablespoon maple syrup
1 teaspoon cumin
1 teaspoon paprika
1 zucchini, sliced into half-moons
1/4 cup tahini
2 medium sweet potatoes, cubed
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons water (to thin dressing)
Fresh parsley or cilantro, chopped (for garnish)
Optional: 1/4 cup toasted pumpkin seeds or almonds
Salt and black pepper to taste

Instructions

Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Veggies: In a large bowl, toss sweet potatoes, zucchini, and bell pepper with olive oil, cumin, paprika, salt, and pepper.
Roast the Vegetables: Spread veggies evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
Cook the Lentils: While veggies roast, rinse lentils and cook in a pot of boiling water for 20–25 minutes until tender but not mushy. Drain well.
Make the Tahini Dressing: In a small bowl, whisk tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Add water gradually to reach a pourable consistency.
Taste and Adjust: Sample the dressing and adjust with more lemon for tang or maple syrup for sweetness, if needed.
Check the Veggies: Ensure the roasted veggies are caramelized and slightly crispy. Remove from the oven and let cool slightly.
Assemble the Bowls: Divide lentils among four bowls. Top with roasted veggies, arranging them for a colorful presentation.
Drizzle and Garnish: Spoon tahini dressing generously over each bowl. Sprinkle with fresh parsley or cilantro and optional toasted seeds or nuts.
Serve or Store: Enjoy immediately for a warm, cozy meal, or let cool and store in airtight containers for meal prep.

Notes

Rinse lentils thoroughly to remove debris and reduce starchiness.
Cut vegetables into uniform sizes for even roasting.
Store dressing separately to keep veggies crisp.
Add greens or avocado for extra freshness if serving immediately.
Double the recipe for a week’s worth of meal prep.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 313Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 182mgCarbohydrates 35gFiber 9gSugar 10gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Lentils are the star of this dish, providing a budget-friendly, protein-rich base; green or brown lentils work best for their firm texture. Sweet potatoes offer complex carbs for sustained energy, while zucchini and bell peppers add vitamins and vibrant color. Olive oil is key for roasting, enhancing flavor and crispiness. The tahini dressing, made with tahini, lemon juice, garlic, and maple syrup, brings a creamy, tangy balance—opt for high-quality tahini for a smoother taste. Fresh herbs like parsley or cilantro elevate freshness, and spices like cumin and paprika add warmth and depth.

Variations and Substitutions

Swap lentils for quinoa or farro if you prefer grains, though lentils keep the protein high. Substitute sweet potatoes with butternut squash or carrots for a different sweet note. For a lighter dressing, use Greek yogurt instead of tahini. Add greens like spinach or kale for extra nutrients. If you’re not vegan, top with a fried egg or grilled chicken for more protein. For a spicy kick, sprinkle chili flakes or drizzle sriracha. Nut allergies? Skip the tahini and use a yogurt-based dressing or hummus instead.

Storage Options

Store the power bowl in airtight containers in the fridge for up to 5 days; keep the dressing separate to prevent sogginess. Reheat lentils and veggies in the microwave or on a stovetop with a splash of water. The dressing can be refrigerated for up to a week. Freezing is possible (without dressing) for up to 1 month; thaw overnight before reheating.