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Smoky lentil bowls with roasted squash, carrots, Brussels sprouts, mushrooms and miso tahini drizzle.
Rachelle Johnson

Smoky Maple Lentil and Roasted Vegetable Bowls with Miso Tahini Drizzle

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Maple-roasted squash, carrots and Brussels sprouts meet savory lentils and browned mushrooms. A tangy miso tahini drizzle ties the bowl together without hiding the vegetables.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted vegetables
  • 2 cups butternut squash peeled and cubed
  • 1 cup carrots sliced
  • 1 ½ cups Brussels sprouts trimmed and halved
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine salt
  • black pepper To taste.
Lentils
  • 1 cup dry green or brown lentils rinsed; French green lentils also work; use dry, not cooked.
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon tamari Soy sauce also works; choose gluten-free tamari if needed.
  • ½ teaspoon liquid smoke Optional.
Miso tahini drizzle
  • 3 tablespoons tahini
  • 1 tablespoon white miso Yellow miso also works.
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons warm water Plus more as needed.
Mushrooms and optional finish
  • 1 cup sautéed mushrooms Cook cremini or shiitake mushrooms, then measure 1 cup; this is the cooked yield.
  • olive oil A little for sautéing mushrooms, as needed.
  • fine salt To taste for mushrooms.
  • ½ cup cooked farro Optional; cooked brown rice also works.
  • fresh parsley or thyme Optional garnish.
  • toasted pumpkin seeds or walnuts Optional garnish.

Equipment

  • Baking sheet
  • Saucepan
  • Wide skillet
  • mixing bowls
  • whisk
  • measuring cups

Method
 

  1. Heat the oven to 400°F (200°C). Toss the squash, carrots and Brussels sprouts with the measured roasting oil, maple syrup, smoked paprika, salt and pepper. Spread out on a baking sheet and roast for 25–30 minutes, turning once, until tender with browned edges. Leave them longer if the squash is still firm.
  2. While the vegetables roast, heat the lentil portion of oil in a saucepan over medium heat. Soften the onion, then add the garlic and cook until fragrant. Stir in the tomato paste, dry lentils, broth, tamari and optional liquid smoke. Simmer gently for 25–30 minutes, or until the lentils are tender but still hold their shape. Add water if needed to prevent the pan drying out; drain any excess liquid.
  3. Whisk the tahini, miso, maple syrup and vinegar with the warm water until smooth. Add a little more water if needed for a pourable drizzle.
  4. Slice enough fresh mushrooms to make 1 cup after cooking. Cook them in a wide skillet until their released moisture evaporates, then add a little olive oil and salt and sauté until tender with browned edges, about 5–6 minutes or longer if needed. Measure 1 cup cooked mushrooms for the bowls.
  5. Divide the lentils and roasted vegetables among four bowls. Add the measured cooked mushrooms, the optional cooked grain and any herbs or toasted seeds you are using. Finish with the miso tahini drizzle.

Nutrition

Calories: 425kcalCarbohydrates: 60gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1315mgPotassium: 1283mgFiber: 20gSugar: 15gVitamin A: 13749IUVitamin C: 50mgCalcium: 131mgIron: 6mg

Notes

Mushroom measure: The recipe uses 1 cup cooked mushrooms, not 1 cup raw slices; start with enough fresh mushrooms and measure after sautéing. Grain: The small portion of cooked farro is optional. Brown rice makes a different grain option; for a gluten-free bowl, also check the miso, broth and tamari labels. Lentils: Begin with dry lentils and cook until tender. Already-cooked lentils need a separate, shorter preparation and less broth. Variations: Sweet potato or parsnip can replace some squash or carrots; size the pieces evenly and follow tenderness. Cashew butter can replace tahini but changes the flavor and introduces nuts. Make ahead: Store the lentils, vegetables, mushrooms and drizzle separately, refrigerating promptly for three to four days. Reheat the cooked components to 165°F (74°C); loosen the chilled drizzle with water before serving. A wide pan helps the mushrooms brown instead of steam. Serve with a simple green salad if you would like a fresh contrast.

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