If you’ve been here for a minute, you know I’m a big fan of a sheet-pan dinner: roasted veggies, a bean, and a delicious sauce underneath. It’s easy, fuss-free, and always delicious.
Now, this might be a really big call, but Cam called this the best bowl I’ve made yet, and I think I agree! Especially because I created it with busy weeknights in mind and wanted to use as few dishes as possible. All you need is one bowl, one baking tray, a chopping board, and a knife. No fancy blender or equipment required; there’s so much texture in that one, and it tastes incredible.
The little cocktail potatoes roast to perfection and pair well with crunchy lentils and kale, then are layered over a lemony tahini yogurt sauce that adds freshness and just the right tang to balance everything out. And of course, it’s made with good-for-you ingredients to make you feel amazing. Each serving brings 27 g of protein, 18 g of fiber, and 9 mg of iron, so it keeps you full for hours.
Why I love this recipe (as a nutritionist)
- 18 g of fiber per serving: most adults need 25 to 38 g a day minimum, and most of us fall well short. One bowl gets you halfway there, between the potatoes, the lentils, and the kale.
- 27 g of protein per serving: mostly from the lentils, with the yogurt sauce topping it up.
- Lemon twice, on purpose: zest goes in with the potatoes, juice goes in the sauce, and the vitamin C helps you absorb the iron in the lentils and kale.
- Skins on, which I love the look and texture of anyway: a good part of a potato’s fiber sits right there in the skin, so they only need a good wash. They are also a surprising source of non-heme iron!
- The crispy kale: it goes on for the last 10 minutes of a bake that’s already happening, and the edges go properly crunchy. So good!
Ingredient notes
- Potatoes: small cocktail potatoes with the skin on look beautiful here and hold their shape. Wash them well. If you only have larger ones, chop them to a similar size so they roast evenly.
- Lentils: canned brown lentils work great if you wash, drain, and pat them dry so they can crisp. Freshly cooked lentils can hold less water than canned, so they may crisp a little faster.
- Kale: stem it, chop it fine, and massage it with the last teaspoon of olive oil until it darkens.
- Tahini yogurt sauce: yogurt, tahini, lemon juice, and maple syrup stir into a creamy, tangy drizzle. Use a thick plant yogurt so it pools under the potatoes instead of running off the plate.
- Pistachios: a small sprinkle of crushed pistachios adds crunch and a touch of color. For nut-free, skip them or swap in pepita seeds.
Step by Step Photos
Prep the potatoes: Halve the small potatoes, toss them with olive oil, lemon zest, lemon juice, garlic, thyme, and a pinch of sea salt, then tip them onto the sheet pan and roast on the middle rack for 20 minutes.
Coat the lentils: Pat the cooked lentils dry and stir through a little olive oil so they can crisp up on the tray.
Build the tray: Nestle the red onion wedges cut-side down around the potatoes, then spread the lentils in an even layer so they aren’t clumped.
Make the sauce: Add lemon juice to the yogurt and tahini with a little maple syrup, then stir until smooth and creamy.
Massage the kale: Stem and finely chop the kale, then massage it with the last teaspoon of olive oil until it turns darker and softer.
Finish the roast: Stir the tray, layer the kale over the top, and bake for about 10 minutes, until the kale is crisp at the edges.
Serve: Spoon a bed of tahini yogurt into a bowl, pile on the crispy tray, and finish with crushed pistachios. View recipe card below for detailed instructions.
Variations and tips
- Nut-free: skip the pistachios, or use pepita seeds instead. There’s already plenty of crunch from the kale and lentils.
- Extra crispy lentils: spread them in a thin layer with no clumps, and give them a few more minutes if your oven runs cooler.
- Watch the kale: ovens vary, so check it early the first time you make this, because the finer pieces go from crispy to burnt quickly.
- Conventional oven: if you’re not using fan-forced / convection, increase the temperature by about 35°F (20°C) and rotate the tray halfway through baking.
- Sauce on the side: keep the tahini yogurt sauce separate if you’re packing leftovers, then drizzle after reheating so the kale and lentils stay crisp.
Why you’ll love this Sheet Pan Potato and Crispy Kale Bowl TL;DR
- One sheet pan
- Crispy kale edges
- Creamy tahini sauce
- Iron-rich bowl
- Weeknight ready
FAQ
Is this Sheet Pan Potato and Crispy Kale Bowl gluten-free?
Yes. Every ingredient is naturally gluten-free as written. If you’re cooking for someone with celiac disease, check your lentils, yogurt and tahini, since a few brands are made on shared lines.
How do I make this nut-free?
Skip the crushed pistachios, or swap them for pepita seeds. You’ll still get plenty of crunch from the crispy kale and lentils.
How should I store leftovers?
Honestly, this bowl is at its best straight out of the oven, while the kale and lentils are still crisp. If you do have leftovers, keep the sauce separate in the fridge and reheat the tray in the oven or air fryer before serving.
Can I meal prep this recipe?
I don’t recommend using this for meal prep. It’s better fresh out of the oven.
What if I have a conventional oven instead of convection?
Increase the temperature by about 35°F (20°C) and rotate the tray halfway through baking so everything cooks more evenly.
Sheet Pan Potato and Crispy Kale Bowl
Crispy potatoes, browned lentils, and shatter-crisp kale on one tray, finished with a lemony tahini yogurt sauce and crushed pistachios. A bright, filling bowl with 27 g of protein and 9 mg of iron.
Equipment
Ingredients
For the sheet pan
- 5 tsp (25 ml) olive oil - divided
- 1 garlic clove - peeled and minced
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) lemon juice
- 1 tsp (1 g) dry thyme
- 1 pinch sea salt flakes
- 1.1 lb (500 g) small potatoes - skin on and halved, see notes
- 1 red onion - peeled and cut into 8 wedges
- 1.5 cups (300 g) cooked brown lentils
- 3 cups (65 g) kale - stemmed and finely chopped
Toppings
- 1 tbsp pistachios - crushed
Sauce
- ⅔ cup (175 g) yogurt - I use soy
- 1.5 tbsp (25 g) tahini
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) maple syrup
Instructions
- Prepare the potatoes: Preheat the oven to 400°F (200°C) convection / fan on. Prepare a large baking tray and line it with baking paper. In a large mixing bowl, add 2 tsp olive oil, the lemon zest, lemon juice, minced garlic, thyme, and a pinch of sea salt flakes. Mix well. Add the potatoes and toss to coat. Lay them on the baking tray and bake on the middle rack of the oven for 20 minutes.
- Prepare the lentils: Wash and drain the lentils thoroughly if using canned. Lightly pat dry with a clean kitchen cloth to remove excess moisture. Transfer to the large mixing bowl, add 2 tsp olive oil, and mix well to coat. After the potatoes have been cooking for 20 minutes, take the baking tray out of the oven. Add the lentil mixture and spread everything out evenly (see notes). Try to avoid little clumps of lentils so they crisp nicely and quickly. Add the red onion wedges around the tray. Bake for a further 20 minutes.
- Add the kale: Add the chopped kale to the bowl with the remaining 1 tsp olive oil. Massage with your hands for about 1 minute, until the kale has turned darker in color. Take the baking tray out of the oven, give the lentils and potatoes a stir, then layer the kale over the tray. Bake for 10 minutes, until the kale has gone crispy (see notes).
- Prepare the sauce: In the meantime, add the tahini, lemon juice, maple syrup, and yogurt to a small bowl. Stir until smooth and homogeneous.
- Assemble: Layer the sauce at the bottom of the bowl, top with the roasted vegetables, sprinkle with the crushed pistachios, and enjoy!
Notes
Potatoes: I love the look of small potatoes here with the skin on. Just wash them well before using. If you cannot find small potatoes, use larger ones and chop them to a similar size to the ones shown in the video.
Lentils: I used canned brown lentils for this recipe, make sure to pat dry. Freshly cooked lentils can retain less water than canned, so they might cook faster. All ovens are a little different, so check for crispiness at the 20-minute mark; if you want them a little crispier, stir and cook for a few more minutes.
Crispy Kale: Ovens can vary a bit, and so can the size of bits and pieces of kale, so I would recommend monitoring the first time you make the recipe to avoid burning and adjusting time as needed.
Nut-free: there’s a lot of crunch in this recipe; you can skip the pistachios or use pepita seeds instead.
Fan-forced / convection vs conventional ovens: Fan-forced, also called convection, uses a fan to circulate hot air, so it cooks faster and more evenly. If using a conventional oven, increase the temperature by about 35°F (20°C) and rotate the tray halfway through baking.
Nutrition Information
Per Serving/Portion
Calories: 651 kcalCarbohydrates: 91 gProtein: 27 gFat: 23 gSodium: 365 mgFiber: 18 gVitamin A: 79 IUVitamin C: 94 mgCalcium: 309 mgIron: 9 mg
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