Fresh Moringa and Lentil Nourish Bowl

Serves: 1-2

Preparation Time: 10 minutes

Cooking Time: 15-25 minutes

A protein-packed, plant-based bowl featuring earthy lentils, vibrant moringa, and creamy tahini drizzle!

Give your body the nutrient-rich fuel it craves with this satisfying, whole-food nourish bowl. Earthy lentils, sweet roasted or steamed sweet potato, broccoli, mushrooms, and delicate moringa leaves come together with a zesty lemon-tahini dressing. Whether you’re new to moringa or already a fan, this bowl is endlessly flexible, deeply grounding, and loaded with fiber, antioxidants, and flavor. Perfect for lunch, dinner, or weekly meal prep. Add hemp seeds, fresh herbs, and avocado for extra glow-from-within goodness.

Ingredients

1 cup dry Green or Brown Lentils, rinsed

2-3 cups fresh Moringa Leaves, stems removed (can sub 1 cup lightly packed if flavor is new to you)
1 medium Sweet Potato, cooked and cubed
1 cup Broccoli Florets
1 small Carrot thinly sliced and quartered
1 cup Mushrooms, sliced
1 clove Garlic, minced
1 tsp fresh Ginger, grated
Juice of ½ Lemon
1 tbsp Tahini (optional for creaminess)
2 tbsp Water (to sauté/steam instead of oil)
Fresh herbs like parsley or cilantro (optional)
Cooked Brown Rice or Quinoa, for serving
Hemp Seeds
Avocado

Dressing:

¼ cup smooth Tahini
3 tbsps Water, plus more if needed
2 tbsps fresh Lemon Juice
1 tbsp Maple Syrup
1 clove Garlic, grated

Directions

Add lentils and 2 cups of water to an Instant Pot and cook for 15 minutes with natural release.
While lentils are cooking, wash and cut sweet potato into chunks in a steamer basket. Cook until soft and tender. You can also roast the sweet potato at 400°F for about 40 minutes or until tender. This can be done ahead of time, as well.
This can be done ahead of time as well.
In a large skillet, add mushrooms, onion, carrots, and saute until mushrooms release the water and onions are translucent.
Add 2 tbsp water if needed (if mushrooms and onions stick to the pan) and then add the garlic, ginger, and broccoli.
Remove the broccoli after 5 minutes and set aside. You want the broccoli to be bright green and not overcooked.
Turn off stove top and add the fresh moringa leaves and sauté about 2–3 minutes or until wilted. Moringa cooks quickly, like spinach.

In a large bowl, add rice or quinoa to the bottom of the bowl.
In sections, add lentils, sweet potato, sautéed veggies, and broccoli.
Drizzle dressing on top.
Add hemp seeds and avocado if desired.

To Make The Dressing:

In a small bowl, whisk together the tahini, water, lemon juice, maple syrup and garlic until smooth.
If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a pourable consistency.
Drizzle over your bowl.