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High-Protein Cabbage and Lentil Power Bowl with Lemon Tahini Sauce

This high-protein cabbage and lentil bowl is loaded with lentils, quinoa, and roasted cabbage, all topped with a bright lemon tahini maple mustard dressing. It is a feel-good plant-based meal that is perfect for meal prep, St. Patrick's Day, or any weeknight when you are in a cabbage era.
Print Recipe
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the bowl:
  • 1 cup dry green or brown lentils
  • 3 cups water for lentils
  • 1 cup quinoa rinsed
  • 2 cups water for quinoa
  • 4 cups shredded green cabbage
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint optional
  • For the lemon tahini maple mustard dressing:
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 –2 tbsp maple syrup to taste
  • 1 garlic clove minced
  • 2 –4 tbsp water to thin
  • Salt to taste

Method
 

  1. Cook lentils: Add lentils and 3 cups water to a saucepan. Bring to a boil, reduce to a gentle simmer, and cook 20–25 minutes, until tender but not mushy. Drain and set aside (do not salt while cooking).
  2. Cook quinoa: Rinse quinoa, then add to a saucepan with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer about 15 minutes, until water is absorbed. Turn off heat, let sit covered 5 minutes, then fluff with a fork.
  3. Roast cabbage: Preheat oven to 400°F (200°C). Toss shredded cabbage with olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Spread on a baking sheet and roast 15–20 minutes, stirring once, until edges are browned and crisp.
  4. Make dressing: Whisk tahini, lemon juice, Dijon, maple syrup, garlic, and a pinch of salt. Add water 1 tbsp at a time until smooth and pourable. Adjust lemon, maple, and salt to taste.
  5. Assemble: Divide quinoa between 4 bowls. Top with lentils and roasted cabbage. Sprinkle with cilantro, parsley, and mint. Drizzle with dressing and serve warm or at room temperature.

Notes

Optional toppings: Sliced avocado, toasted nuts or seeds, pickled red onions, pomegranate seeds, hot sauce.