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Spicy Lentil & Chickpea Power Bowl - Hearty, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the lentils:
  • 1 cup dried green or brown lentils, rinsed
  • 2 1/2 cups vegetable broth or water
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili flakes or cayenne (adjust to heat preference)
  • 1/2 teaspoon ground coriander (optional)
  • Salt and black pepper to taste
  • For the roasted chickpeas:
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • For the bowl:
  • 4 cups mixed greens or baby spinach
  • 1 cup cooked quinoa or brown rice (optional but great for extra heft)
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced
  • Fresh cilantro or parsley, chopped
  • Lime wedges
  • For the tahini-lime dressing:
  • 1/3 cup tahini
  • 2 tablespoons lime juice (plus more to taste)
  • 1 tablespoon maple syrup or honey
  • 1 small clove garlic, grated
  • 2–4 tablespoons warm water to thin
  • Pinch of salt

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Roast the chickpeas. Toss the dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, and salt. Spread on the sheet and roast for 20–25 minutes, shaking halfway, until crisp at the edges.
  3. Start the lentils. Warm olive oil in a saucepan over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 30 seconds.
  4. Spice it up. Stir in cumin, smoked paprika, chili flakes, and coriander. Toast 30 seconds to bloom the spices.
  5. Simmer. Add lentils and broth. Bring to a simmer, then reduce heat, cover, and cook 20–25 minutes until tender but not mushy. Season with salt and pepper.
  6. Make the dressing. Whisk tahini, lime juice, maple syrup, garlic, and a pinch of salt. Add warm water a little at a time until pourable and creamy. Taste and adjust lime or salt.
  7. Prep the fresh toppings. Slice tomatoes, cucumbers, red onion, and avocado. Chop herbs. If using, heat cooked quinoa or rice.
  8. Assemble the bowls. Add a base of greens and grains. Spoon on the spiced lentils and roasted chickpeas. Scatter tomatoes, cucumber, and onion. Add avocado and herbs.
  9. Finish with dressing. Drizzle the tahini-lime sauce and serve with lime wedges for a bright squeeze over the top.