Name: Lentil and Roasted Vegetable Salad with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Cooked Brown Lentils; 1/2 cup chopped Zucchini; 1/2 cup chopped Red Bell Pepper; 1/4 cup chopped Red Onion; 2 teaspoons Tahini; 1/2 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 cup Baby Spinach; 1 clove Garlic, minced

Nutrition

Per serving

250 calories

Protein: 13g; 20% of calories
Carbs: 34g; 52% of calories
Fat: 8g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the chopped zucchini, red bell pepper, and red onion with the olive oil and a pinch of sea salt.
Spread the vegetables in a single layer on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.
While the vegetables roast, whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a teaspoon of water at a time until the dressing reaches a smooth, drizzling consistency.
Place the baby spinach and cooked lentils in a large mixing bowl.
Add the warm roasted vegetables to the bowl and toss gently so the spinach wilts slightly from the heat.
Drizzle the lemon tahini dressing over the salad and serve immediately while warm or at room temperature.

Nutrition

Ingredients

Instructions

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