Protein Atlas
Lentil and Roasted Vegetable Sheet Pan Dinner high-protein recipe

Meals · High Protein

Lentil and Roasted Vegetable Sheet Pan Dinner

This sheet pan dinner provides 30 grams of protein and approximately 555 calories per serving. It brings together earthy lentils with tender-roasted sweet potatoes, crisp broccoli, bell peppers, and sweet cherry tomatoes, all seasoned with warm, fragrant spices.

Serves 2 hearty portions
31g protein 602 cal
Prep Time 15 min
Cook Time 30 min
Total Time 45 min

Nutrition per serving

Protein
31 g
Calories
602

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

2 servings
  • 2 1/2 cups cooked lentils — rinsed and drained if canned
  • 1 medium Sweet potato — peeled and diced into 1/2-inch cubes
  • 1 head Broccoli florets — cut into bite-sized pieces
  • 1 large Bell pepper — any color, cored and sliced into strips
  • 1/2 large Red onion — sliced into thin wedges
  • 1 cup Cherry tomatoes — halved
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Fresh parsley — chopped, for garnish
  • 2 each Lemon wedges — for serving

Steps

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the diced sweet potato, broccoli florets, bell pepper strips, and red onion wedges. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
  4. Remove the baking sheet from the oven. Add the halved cherry tomatoes to the sheet pan and gently toss with the other vegetables. Return to the oven and continue roasting for another 10-15 minutes, or until the sweet potatoes are tender and the broccoli is slightly charred.
  5. While the vegetables are roasting, prepare your cooked lentils. If using canned lentils, rinse them thoroughly under cold water and drain well.
  6. Once the vegetables are cooked, transfer them to a large serving bowl. Add the rinsed and drained lentils and gently toss to combine.
  7. Divide the lentil and roasted vegetable mixture between two plates. Garnish generously with fresh chopped parsley and serve immediately with a lemon wedge for squeezing over the top.

Why This Works

This plant-based dinner delivers 30g protein per serving from lentils—one of the highest-protein legumes at 9g per half cup cooked. Sheet pan roasting caramelizes the vegetables while keeping lentils tender. No stirring required once it's in the oven.

Lentil Advantage

Unlike dried beans, lentils don't require soaking. Brown and green lentils hold their shape when cooked; red lentils break down (better for soups). Pre-cooking lentils before sheet pan assembly ensures they're tender throughout.

Make It Your Own

Add feta or goat cheese after roasting. Swap vegetables seasonally—butternut squash, Brussels sprouts, or fennel all work. Drizzle with tahini or balsamic glaze for richness.