If you’re like me, you like a recipe that is quick, easy, packs in a lot of nutrients and of course is delicious! Lucky for you this recipe checks all those boxes (and maybe a few more). It is made with inexpensive ingredients, most of which you probably already have on hand! The first time I made this meal was on a complete whim using some random ingredients we had leftover before grocery shopping day.
The first time I made this recipe I used a frozen veggie mix of broccoli, cauliflower, peppers and corn. This time I made it with fresh broccoli, cauliflower and green and red peppers. I didn’t have any corn on hand though. I’ve made this with a few variations each time and it is delicious every time so feel free to get creative!
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For this recipe I made lettuce boats and used the romaine leaves as a “taco shell” for the filling. You can easily convert this recipe to a “taco salad” if you prefer. Simply chop the lettuce, add the filling on top and drizzle on the dressing. I usually use the left over lettuce that isn’t big enough as a salad the next day.
I love how simple this recipe is and that it still packs in a ton of nutrients. Lentils are little protein powerhouses. They are also an excellent source for iron, B vitamins, magnesium, zinc, potassium and so much more! They definitely don’t get the attention they deserve if you ask me. Lettuce not forget about the wraps. (See what I did there. LOL!!) I love using romaine lettuce for the wrap, but they actually provide a lot of nutrients as well such as Vitamins A, C & K.
Okay, now let’s dive in to the steps.
First I preheat my oven to 375° and chop my sweet potatoes. I use two large sweet potatoes and chop them into small cubes. I like them to be pretty small to fit on the boats. Then I sprinkle on salt, pepper, garlic powder and paprika. If you like spicy food you could add some cayenne. I roast the sweet potatoes for about 20-30 minutes or until they edges start to brown.
While the sweet potatoes are roasting I start cooking my lentils in veggie broth (see my recipe for veggie scrap broth here.) I use about 1 1/2 cups of lentils and I cover them with veggie broth. I never measure my broth (or anything for that matter). I usually cover the lentils completely and then add a little extra. I like my lentils to be really plump. It takes about 20-30 minutes to cook the lentils thoroughly on a medium high heat.
Next I move on to washing/chopping veggies. First I wash and chop my romaine lettuce. I like to pull the biggest and sturdiest leaves off to use as the boats. The smaller pieces and the broken pieces I will chop into small pieces and I will make a salad using the leftover lentil mix for lunch the next day.
Then I let my lettuce leaves dry on a dishcloth while I chop and prep the rest of the veggies. If you are using a frozen mix you would skip this part and go right to mixing the sauce.
For the dressing I mix about 3/4 cup of tahini, half of 1 lemon, 2 tbsp. of coconut aminos, and about 1/2 tsp. of garlic powder. I mix it really thoroughly and then slowly add filtered water until it is the consistency I like. I prefer it to be thick, but runny enough to drizzle on top the boats. I also like to add dulse granules, but this is optional. I like to add dulse to savory meals a few times a week for iodine.
When my lentils have absorbed about 2/3 of the veggie broth I will add the chopped veggies in. This would also be when you would add your frozen corn if you are using it. I will cook them until all of the broth is absorbed and the veggies are soft.
Finally, I assemble my lettuce boats and drizzle on the tahini sauce!
For Lilly I make a deconstructed version and mix in the sauce.
Some of the items I listed here are hard to find in stores. Such as coconut aminos and dulse granules . I purchase them from Thrive market and it saves me 25-50% off retail prices on 6,000+ organic, non-GMO, and sustainable products. You can use my referral link here and get 25% off your first order! http://thrv.me/bSno3t (I am not affiliated with this company and this is not a sponsored post.)
There you have it! Super quick and easy! Thanks for stopping by and make sure to let me know if you give this a try! Tag me on Instagram and Facebook so I can see how you put this recipe to use! If you like what you see make sure to subscribe to my emails to stay up to date!
A simple, nutritious weeknight meal everyone will love.
- 2 large sweet potatoes
- 1 1/3 cups dried lentils
- 3 cups of vegetable broth
- 2-3 carrots
- 1 large head of broccoli
- 1 head of cauliflower
- 1 cup of corn
- 1-2 heads of romaine lettuce
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 3/4 cup tahini
- 2 tbsp coconut aminos
- juice of 1 half of a lemon
- 1/2 tsp garlic powder
- enough water to reach desired consistency
- dulse granules or flakes (optional)
- Preheat oven to 375°
- Chop sweet potatoes and add to baking pan. Sprinkle them with salt, pepper, garlic powder and paprika. Cook for 20-30 mins or until edge are lightly brown.
- Add lentils to a sauce pan and cover with vegetable broth. Cook on a medium high temperature.
- Wash lettuce and lay on a dish towel to dry. Separate the large leaves to use as wraps. Smaller pieces can be chopped to be used in a salad.
- Chop veggies
- Prepare tahini dressing by adding all the dressing ingredients except water to a bowl or measuring cup and stirring until well combined. Then slowly add water a little at a time while stirring until desired consistency.
- Once 2/3 of broth has been absorbed from the lentils add veggies and stir occasionally until all the broth is absorbed.
- Add sweet potato and lentil mix to lettuce and drizzle on dressing.