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Lentil and Broccoli Bowl with Pumpkin Tahini Dressing

5 from 5 votes
Published: · Last Updated: by · This post may contain affiliate links · 9 Comments
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This Gluten-Free Vegan Lentil and Broccoli Bowl with Pumpkin Tahini Dressing is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based power bowl that's ready in under 30 minutes and everyone will enjoy!
Lentil and Broccoli Bowl with Pumpkin Tahini Dressing | The Healthy Family and Home

Here's Why This Recipe Works

My top 3 favorite reasons:

  • Healthy Plant-Based Power Bowl
  • Ready In Under 30 Minutes
  • Made With Clean, Real Food Ingredients

Healthy Plant-Based Power Bowl

This plant-based bowl is packed with protein, fiber, and color.

For example, the organic sprouted lentils have 18 grams of plant-based protein in a (1) cup serving.

Ready In Under 30 Minutes

There are several steps to make this recipe, but they can all three be done in under 30 minutes.

For example, while the broccoli is roasting, you can be prepping the creamy pumpkin tahini sauce and cooking the lentils.

Once the broccoli is ready, it's just a matter of assembling the power bowl and it's ready to enjoy!

Made With Clean Real Food Ingredients

This recipe is made with clean, real food ingredients.

For example, baby spinach, sprouted lentils, broccoli, avocado oil, tahini, pumpkin puree, almond flour, nutritional yeast (not Medical Medium® compliant), garlic powder, and Himalayan pink salt.

My healthy plant-based recipe is vegan, gluten-free, dairy-free, soy-free, and can be Medical Medium® compliant with one ingredient adjustment.

Feel Good About What You Eat text graphic

Lentil and Broccoli Bowl with Pumpkin Tahini Dressing | The Healthy Family and Home

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Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂

Lentil and Broccoli Bowl with Pumpkin Tahini Dressing | The Healthy Family and Home

Lentil and Broccoli Bowl with Pumpkin Tahini Dressing

This Lentil and Broccoli Bowl with Pumpkin Tahini Dressing is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based power bowl that's ready in under 30 minutes and everyone will enjoy!
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Medical Medium®* Compliant }
5 from 5 votes
Print Pin Review
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 4 servings
Calories : 1062

Equipment

Ingredients

  • 4 cups organic lentils (uncooked)
  • 4 cups organic baby spinach (chopped)

For the broccoli:

  • 4 cups organic broccoli
  • 2 tablespoons 100% pure avocado oil
  • ½ cup nutritional yeast* (omit for Medical Medium®)
  • ½ cup almond flour
  • ½ teaspoon organic garlic powder
  • ½ teaspoon Himalayan pink salt

For the dressing:

  • ½ cup organic tahini
  • ¼ cup organic pumpkin puree
  • 4 tablespoons water, filtered/purified
  • ¾ teaspoons Himalayan pink salt
  • ¼ teaspoon organic garlic powder
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Prepare a cookie sheet lined with parchment paper and set aside.

Prepare the broccoli:

  • Cut the broccoli into small bite-size pieces.
  • Add the broccoli pieces to a large mixing bowl with the avocado oil and toss until the avocado oil is evenly distributed and all broccoli pieces are covered.
  • Add the remaining ingredients for the broccoli (omit nutritional yeast for Medical Medium®) to a small bowl and stir until well combined.
  • Sprinkle the seasoning mixture over the broccoli pieces and gently toss until they are all covered and the seasoning is evenly distributed.
  • Transfer the seasoned broccoli pieces to the prepared cookie sheet and bake at 400 degrees Fahrenheit for approximately 15 minutes, or until they are slightly crispy.

Prepare the lentils:

  • While the broccoli is baking, prepare the lentils according to the package directions.
  • Note: The directions for the brand I used, "TruRoots Organic Sprouted Lentil Trio" are: Add 1 cup dry lentils to 3 cups of boiling water in a medium saucepan. Reduce heat and simmer for 4 minutes. Remove from heat. Cover and let stand 2 minutes. Drain, as needed. Makes 4 servings.

Prepare the dressing:

  • Add all the ingredients for the dressing to a small bowl and stir until well combined.
  • Taste and adjust the seasonings to your preference and/or adjust the amount of water to get the consistency you prefer.

Assembly:

  • Divide the chopped spinach evenly between you serving dishes, then divide the roasted broccoli evenly, then divide the sauce evenly and drizzle it over the broccoli.
  • Optional: Sprinkle dulse flakes on top as a garnish.

Recipe Notes

*Medical Medium: Omit the nutritional yeast to keep this recipe 100% Medical Medium compliant.
Serving Size: This recipe will make approximately (4) cups. Nutritional information is for (1) cup which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 1062kcal | Carbohydrates: 136g | Protein: 64g | Fat: 33g | Sodium: 804mg | Fiber: 66g | Sugar: 7g | Calcium: 256mg
Course:Main Course
Cuisine:American
Recipe Author: Karielyn Tillman

Copyright Notice

The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.

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Comments

  1. Dana says

    Also, I meant to ask, what is sprinkled on top? A certain kind of pepper? Thanks so much. 🙂

    Reply

    • Karielyn says

      Hi there Dana! Yes, those are dulse flakes and I love to add them on top of salads because they are a good source of iodine (since I only use Himalayan pink salt) and because they are very alkaline.

      Thanks for the question 🙂

    • Dana says

      Hi Karielyn ~ Thanks for the additional info ... and I had no idea that Costco carried the TrueRoots lentils. Very cool. Will have to look for it. Again, thanks so much! 🙂

    • Dana says

      TruRoots. ????

    • Karielyn says

      Hi Dana! Yes, I'm hoping they have them in stock when I run out! 🙂

  2. Dana says

    Hi Karielyn ~ Very intrigued by this recipe and want to make asap. But just so you know, your assembly instructions got cut off at the very end. 😮 I'm pretty sure assembly is pretty easy . I imagine you top the chopped spinach with a cup of the broccoli mixture, then drizzle pumpkin tahini dressing atop that. Easy peasy. Again, can't wait to try and thanks so much for sharing. 🙂 P.s. Very cool you use the TruRoots Organic Sprouted Lentil Trio. LOVE these ... they are a staple in our house. 🙂

    Reply

    • Karielyn says

      Hi there Dana! Thanks so much for letting me know! Yes, the assembly for each serving would be (1) cup chopped spinach, topped with (1) cup of cooked lentils, then topped with (1) cup of seasoned "cheesy" broccoli then drizzle the pumpkin tahini dressing on top which would make approximately (4) servings.

      Yes! I love TruRoots lentils and especially because they are organic and sprouted. I bought a huge bag from Costco and they have lasted us a long time.

      Thanks for the question and I hope you enjoy the recipe 🙂

  3. Mona says

    5 stars
    What an amazing combination of flavors and perfect for the fall season!! It was absolutely delish and easy to make! Thank you!!

    Reply

    • Karielyn says

      Hi Mona! Thank you so much and I appreciate you stopping by 🙂

5 from 5 votes (4 ratings without comment)

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