Harissa Roasted Veg & Lentils with Lemon-Tahini

Name: Harissa Roasted Veg & Lentils with Lemon-Tahini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Cuisine: Mediterranean-inspired
Ingredients: 1 medium sweet potato, peeled (optional) and cut into 1-inch chunks; 1 red onion, cut into thick wedges; 1 bell pepper, cut into 1-inch pieces; 1 small head broccoli or cauliflower, cut into florets (or 2–3 carrots, cut into chunks); 3 tbsp olive oil; 2–3 tbsp harissa paste (start with 2 tbsp if spice-sensitive); 1 tsp ground cumin; 1 tsp smoked paprika (optional); 1 tsp kosher salt, plus more to taste; Freshly ground black pepper; 1 cup dried green or brown lentils, rinsed (or 2 (15-oz) cans lentils, drained and rinsed); 1 bay leaf (optional); 1 garlic clove, smashed (optional); Kosher salt; 1/3 cup tahini; Juice of 1 lemon (about 3 tbsp); 1 small garlic clove, finely grated (optional); 3–6 tbsp warm water, as needed to thin; Kosher salt, to taste; 1 handful parsley or cilantro, chopped; Toasted pumpkin seeds or sesame seeds; A splash of vinegar or quick-pickled red onion

User

A punchy sheet-pan dinner built around caramelized harissa-roasted vegetables piled over tender lentils and finished with a creamy, bright lemon-tahini sauce. It’s hearty, vegan, and great for weeknights because the oven does most of the work. Expect sweet-savory heat, crisped edges on the veg, and a tangy, nutty drizzle that ties everything together. Ideal for meal prep: the veg and lentils hold well and reheat beautifully.

vegan
sheet-pan
meal-prep
weeknight
gluten-free

50 min total · 15 min prep · 35 min cook

Serves 4

540 kcal · 20g protein · 66g carbs · 24g fat total

Rimmed sheet pan · Medium pot · Mixing bowl · Whisk

Ingredients

Instructions

Roast the vegetables

Heat the oven to 450°F / 232°C. Set a rimmed sheet pan inside to preheat (this helps browning).

In a large bowl, toss the sweet potato and red onion with the olive oil, harissa, cumin, smoked paprika (if using), salt, and pepper. Spread on the hot pan in a single layer.

Roast for 15 minutes, until the bottoms are starting to brown and you can smell the spices toasting.

Add the broccoli/cauliflower and bell pepper to the pan, toss to coat, and return to the oven.

Roast 12–18 minutes more, until the vegetables have deep browned edges and the sweet potato is knife-tender. Taste a piece and adjust salt if needed.

Cook the lentils

If using dried lentils: add lentils to a pot with plenty of water (about 4 cups), plus bay leaf and smashed garlic if using. Bring to a boil, then reduce to a lively simmer.

Simmer 20–30 minutes until the lentils are tender but not mushy. Drain well and season with salt.

If using canned lentils: warm them in a small pot with a splash of water and a pinch of salt until hot.

Make the lemon-tahini

In a bowl, stir together tahini, lemon juice, and a pinch of salt. It may thicken/seize—this is normal.

Whisk in warm water 1 tbsp at a time until the sauce is pourable like heavy cream. Add grated garlic if using. Taste and adjust salt/lemon.

Assemble

Spoon lentils into bowls, pile the roasted vegetables on top, and drizzle generously with lemon-tahini.

Finish with herbs and seeds, and a splash of vinegar or pickled onion if you like extra brightness.

Tip: For a bigger, crispier batch, use two sheet pans so the vegetables roast (not steam).

Notes

Spice control: start with 2 tbsp harissa and add more at the end or serve extra on the side. Meal prep: store roasted veg and lentils together 4–5 days refrigerated; reheat until hot and edges sizzle, then add sauce. Sauce keeps 3–4 days; it will thicken—loosen with warm water and a pinch of salt. Optional boost: add 1 can chickpeas to the sheet pan for the last 15 minutes to crisp and add extra protein.