Lemon Tahini Goddess Bowl

Yield 4 servings



  1. In a food processor blend until smooth: tahini, 2 cloves (set aside the other two cloves) fresh garlic, lemon juice, 3 tablespoons olive oil, salt and pepper. Set aside.
  2. In a medium size skillet, heat 1 ½ tablespoons olive oil. Add the onion and the other two cloves of garlic (minced) to the skillet and cook over medium until translucent, about 4 minutes.
  3. Stir in the chopped red pepper and tomato and sauté for another 7 to 8 minutes.
  4. Add the kale, cooked brown rice and lentils, and stir to combine. Sauté until just wilted. Remove the pot from the heat.
  5. Stir in the dressing, and the fresh parsley. Season with salt and pepper to taste.


  • Save the extra two servings for lunch, or reduce the recipe by 50% to make two servings.
  • It’s hard to make a small batch of this dressing in a food processor. If you reduce dressing recipe by 50% blend it well with a whisk instead of a food processor.

Nutrition Facts

Serving Size 1 1/2 -2 cups

Amount Per Serving

Calories 362

% Daily Value

Total Fat 20 g


Saturated Fat 3 g


Sodium 228 mg


Total Carbohydrates 33 g


Dietary Fiber 9 g


Protein 4 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Empty Nest Eats at