This time of year I tend to do a bit of head scratching when it comes to what to make for dinner. Not that I don’t have plenty to choose from; the issue is more that I don’t know what I want to eat. On the one hand, spring’s just begun and we’re getting a ton more daylight than just a few short weeks ago. I’m starting to get excited for lighter meals that are packed with veggies. On the other hand, most days there’s still a nip in the air, and most of my favorite summer produce isn’t yet in season.

I guess that’s why the whole meal-in-a-bowl concept is so popular in spring. Is it just me, or are these things all over the place this time of year? It makes perfect sense if you think about it: a bowl is kind of like a salad, but still packed with warm, hearty comforting ingredients. The best of both worlds, and the really awesome part is that you can adjust the degrees of light and salady versus cozy and filling, depending on what kind of day your having.

With this recipe in particular, go right ahead and load up on the lentils and roasted veggies if things are cold and gloomy, or salad things up a bit on warmer days. The only real requirements are the lentils, tortilla strips and tahini cheese sauce, so be sure to include them all. Lentils are a perfect taco filling, or in this case taco bowl filling, because they’ve got a natural savory flavor and crumbly texture. The tahini cheese sauce is something I discovered inadvertently a while back when I was looking for something to dress some veggies in. As it turns out, adding just the right combination of spicy, salty and sour elements to tahini makes it taste a lot like nacho cheese. The tortilla strips are key to creating a “taco” you can eat with a fork. They’re incredibly delicious, easy, and dangerous in that you might be tempted to snack them all away before these bowls hit the table. Make extra!