Fall Vegetable & Lentil Bowl with Goji Tahini Cream

Created by Laura Wright
5 from 2 votes

Fall vegetable and lentil bowl is a delicious and easy weeknight vegan meal. Served with a luscious and nourishing goji berry tahini cream.

An overhead shot of a fall veg + lentil bowl with goji ginger tahini cream
An overhead shot of a fall veg + lentil bowl with goji ginger tahini cream

I love sauce. I love the taste-as-you-go nature of making one, re-working classics, coming up with wild new versions, and smothering my food with it, always. Most importantly, I like that I can make a jar-full and have some on hand. I think we’ve been over this before, but I tend to make large runs of basic elements (quinoa, rice, lentils, chickpeas) for combining throughout the week with whatever greens we have, maybe a steamed or raw vegetable, and a healthy swipe of whatever sauce/dressing we’re going on at the moment. A lot of the effort with eating well is preparation!

I’ve been trying to make a delicious and velvety goji berry-based sauce for a while now. The idea of that pretty colour on some cold weather veg was too tempting. It came to me out of nowhere–tahini, ginger and lemon with the soaked goji berries. It would be creamy, a bit bitter, fresh and spicy–all good compliments to the slightly herbal finish of gojis. I like using dried fruit in blended concoctions because they add their own sweetness, but they also make for a creamy consistency.

This goji cream is really well balanced and works for the hearty vegetables that are currently everywhere. I think it would be excellent on a kale salad though. I wanted to roast some of my celery root in the garden for this, but it was so muddy out. I knew it would be like quicksand once I reached for the shovel to dig one. I always have carrots around, but especially now because my dad grew some mighty fine ones this year, so I used those instead. I can never resist a romanesco when I see one, but you know some cauliflower would be just the same. I used black lentils as the base because I had just enough left in my storage jar and thought it would look all contrast-y and good. The texture of the darker lentils tends to be more my pace because of the bite.

An overhead shot of a fall veg + lentil bowl with goji ginger tahini cream

Fall Vegetable Lentil Bowl with Goji Tahini Cream

Fall vegetable and lentil bowl is a delicious and easy weeknight vegan meal. Served with a luscious and nourishing goji berry tahini cream.
5 from 2 votes
fall veg + lentil bowl with goji ginger tahini cream // @thefirstmess
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings 2


Bowl Ingredients

  • ¾ cup french or black lentils rinsed
  • sea salt and ground black pepper, to taste
  • 2 cups romanesco (or cauliflower) florets
  • 6 small carrots, scrubbed and cut in half
  • 1 tablespoon olive oil
  • fat pinch of za’atar spice
  • 1 leek, dark green part removed and hairy end trimmed
  • 1 small beet, peeled and sliced paper thin
  • 1 small apple, cored and sliced paper thin
  • 1 small ripe avocado
  • toasted sesame seeds, to garnish
  • handful of flat parsley leaves, chopped

goji ginger tahini cream ingredients:

  • ¼ cup dried goji berries
  • 1 tablespoon apple cider vinegar
  • juice of half a lemon
  • sea salt and ground black pepper, to taste
  • 1 tablespoon tahini
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 teaspoon maple syrup
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons water


  • I cook lentils sort of like how I cook pasta–tons of water and then I just drain when they’re done.
  • Also, any fall vegetables you like would be fine here. After I finished these photos, I added a scoop of cooked quinoa to my bowl and it was extra nice.


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Bring a medium pot of water to a boil. Add the lentils to the water and simmer until just tender, about 25-30 minutes. Drain the lentils and then scrape them into a bowl. Drizzle them with a bit of olive oil and season with salt and pepper. Toss to mix and set aside.
  • Place romanesco florets, carrots, the tablespoon of olive oil, za’atar, salt + pepper on the lined baking sheet. Toss it all to coat and slide into the oven. Roast until you start to see brown edges on the romanesco, about 15 minutes. Slice the leek down the middle lengthwise and then slice the halves into half moons. Remove the tray of veg from the oven and carefully toss the leeks in the mix. Slide the tray back into the oven for 5 more minutes.
  • While the veg is cooking, make the goji cream. Place the goji berries in a medium bowl and cover them with boiling water. Let them sit a couple minutes to soften. Then, drain the gojis and toss them into a blender. To this, add the apple cider vinegar, lemon juice, salt + pepper, tahini, ginger, maple syrup, olive oil, and filtered water. Blend until you have a creamy mixture. Taste it and see if you need more sweetness, acidity or salt. Adjust and set aside.
  • Divide the lentils and roasted vegetables between two bowls. Place the thin slices of beet and apple on top. Cut the avocado into wedges or dices and place on top of both bowls. Drizzle the bowls with the goji ginger cream, and garnish with some toasted sesame seeds and parsley leaves. I like an extra wedge of lemon on the side of mine too.
An overhead shot of a fall veg + lentil bowl with goji ginger tahini cream

22/10/2014 (Last Updated 09/02/2023)
Posted in: autumn, carrots, creamy, earthy, gluten free, lentils, main course, nut free, raw, refined sugar-free, roasted, sauce, side dish, sour, spring, summer, sweet, tahini, vegan, winter


Recipe Rating

  • Louise

    This was a beautifully looking and equally as delicious bowl. The goji berry dressing was so interesting and I never would have thought of the combination that you did, but it totally exceeded my expectations. It was delicious!

  • Hannah

    So wonderful! What a great mix of flavored, texture and color! Making it for the second time in three weeks, tonight!

  • Trish

    This was the tastiest thing I’ve ever made!! The dressing is killer. So creamy and tasty. Great blend of flavors. I subbed a few things and it turned out great using Mediterranean seasoning on the veg, broccoli carrots and fennel roasted over quinoa with cilantro. the apple and beets add a nice crunch. I’m in love.

  • Kristen @ The Endless Meal

    I want to reach through my computer screen and eat this right now! I’ve been seriously crushing on za’atar lately and have been looking for any excuse to add it to my meals. I’ll be making this for sure. Pinned!

  • Ally @ Om Nom Ally

    That sauce sounds divine! Gorgeous photos and delicious sounding bowl :D Thanks for sharing

  • Alyx

    Just made this for my family and it worked so well! They all loved it, so delicious!!

  • Mariela Alvarez

    I have made this sauce three times, and each time it tastes better than the last. Laura, if you don’t start bottling this stuff, I might. ;) So efffffing delicious!!! I want to eat this every day.

  • Jenny

    Your pictures are amazing! Do you use a macro lens? Also do you photoshop? You are an inspiration. I look forward to making this salad.

  • Ella Imison

    Looks delish!
    Will definitely try this at home.

  • sara

    GORGEOUS!! This looks completely amazing. :)

  • Kate

    I made this for dinner last night, subbing butternut squash for the beet. Absolutely delicious — thank you for the recipe and inspiration!

  • Emily

    This sounds like such a great recipe! So many healthy and beautiful ingredients.

  • hannah

    Thanks Laura! I might give it a go in there then with your reassurance I’m not gonna lose it all in the corners ;) although I do have a Tribest personal blender that I usually whip out for bits like this. Also are you a raw or roasted tahini kinda a girl?

    • Laura Wright

      Hey again Hannah, I’m an unhulled + raw tahini gal if I can get it. But mostly raw just so I can mute any strong sesame flavour if I need to :)

  • Carly

    I’m making this right now, but in hopes of keeping it in the work fridge all week I’m also roasting the apples and beets. Fingers crossed!

  • Love CompassionateLee

    A festival of colors! This dish looks vibrant and tasty. Enjoy a restful Sunday, Laura :)

  • ATasteOfMadness

    This looks amazing! This looks like the perfect fall meal!

  • Sini | My Blue&White Kitchen

    It’s like this dish is singing to me! Gorgeous and a downright genius way to include goji berries in our diet!

  • Bec

    You’re so right – ensuring you have delicious healthy stuff on hand really makes the lunch time choice much easier. Here’s to eating the rainbow :)
    Bec x

  • Kathryne

    I’m a saucy girl myself but never, ever would have thought to make a goji sauce! You genius, you. I have always looked at romanesco with suspicion—looks like alien babies—but it’s probably about time to get over that, huh?

  • Katy

    I was just looking for some salad inspiration! Thanks! I’m definitely going to be making this! :)

  • Renee H.

    I never would have thought to combine goji and tahini! Brilliant. You are right, I eat in a similar way. Make big batches of quinoa or beans and mix with veg through out the week. It really makes things so much easier.

    Your photos are beautiful- do you mostly use natural light?

    • Laura Wright

      Hi Renee! Thanks for your lovely comment and yes, I always photograph food right by a window or outside. I find it’s the most flattering way to showcase food :)

  • hannah

    Laura this looks phenomenal! I can’t wait to try it!
    Quick question – did you make this in the vitamix or do you have a mini-blender for these smaller quantity sauces?

    • Laura Wright

      Hey Hannah! I did mix this dressing up in the Vitamix. I find as long as I’m about one inch above the blade with liquid/ingredients, I can get the blade going.

  • Caroline

    I love this colorful and fresh bowl. I could eat this any time of the day…every day. Lovely.

  • Nik@ABrownTable

    You’ve given me a new and wonderful use for goji berries! When you shared the tahini cream picture on Instagram, I was eagerly waiting to see what you were up to. You always come up with the tastiest and most innovative dishes.

  • kristie {birch and wild}

    I just posted a bowl recipe on my blog? Bowl life livin’, for sure
    :) And can I just say : goji sauce!? You constantly raise the bar for all of the health bloggers out there with your recipes that utilize healthy, creative ingredients. Thank you!

  • ALE

    Amazing! Gonna try it!

  • SLauren @ Modern Granola

    Wow! Gorgeous photography and styling!

  • Katrina @ Warm Vanilla Sugar

    Loving all those colours! This is such a pretty bowl!

  • Karishma

    One of my roommates is like the queen of healthy salads. I am definitely showing her this one! It looks so satisfying and fresh!

  • Millie l Add A Little

    This looks amazing – SO delicious and comforting without weighing you down!

  • Ashley

    The colors are truly beautiful!! Love love.

  • Amy @ Parsley In My Teeth

    The color of the sauce is beautiful and the warmth of ginger with the tahini sounds splendid!

  • Laurie

    Interesting idea re. the dried goji berries. I’ve been wanting to try a tahini dressing so may give this a try —thanks.

  • Maria

    It’s like you’ve read my mind / pantry! I soaked puy lentils this morning and in the fridge we have carrots, beets, cauliflower and half an avo! Amazing recipe, thank you so much. Looking forward to dinner already :)

  • Christine // my natural kitchen

    While reading your recipe I’ve been mentally checking off all the ingredients and I happen to have everything at home to make this tonight :) This is just the sort of thing I love for a healthy dinner that also takes care of my over-buying at the market haha. Also the sauce! I love topping my meals with something super flavourful too and I can’t wait to try this with gogis!