Preheat the oven to 425°F (220°C). Arrange the carrots, zucchini and red bell pepper on a rimmed baking sheet in a single layer. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 20–25 minutes, turning once halfway through, until edges are lightly caramelized and vegetables are tender. Roasting at high heat concentrates sweetness and creates Maillard browning that adds savory depth to the bowl.

While the vegetables roast, make the tahini-lemon dressing: in a small bowl whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, minced garlic, 2 tablespoons warm water, 1/4 teaspoon salt and a pinch of black pepper. If the dressing is too thick, add more warm water, 1 teaspoon at a time, until it reaches a pourable but creamy consistency. Whisking with warm water helps the tahini loosen and emulsify; the lemon brightens and cuts through tahini’s richness.

Heat a medium skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add the cooked brown rice and cooked lentils to the pan, breaking up any clumps with a spatula. Sprinkle in 3/4 teaspoon smoked paprika and 1/4 teaspoon salt, toss to combine, and cook for 3–5 minutes, stirring, until the mixture is warmed through and develops a few toasted bits. Toasting the rice and lentils in oil with smoked paprika blooms the spice and adds a slight nutty, smoky flavor and warm texture contrast to the roast vegetables.

Remove the roasted vegetables from the oven and, if you like an extra hit of smoke, sprinkle 1/4 teaspoon smoked paprika over them while they’re hot. Taste and adjust seasoning with salt and pepper. The residual heat helps the spices adhere and awaken the peppers’ sweetness.

To assemble (restaurant-style plating): divide the warm rice-lentil mixture between two shallow bowls and create a shallow well in the center of each. Pile 1 cup of the roasted vegetable mixture across each bowl, then arrange 1 cup of baby spinach or arugula on one side (the greens will wilt slightly from the heat of the grains and lend freshness). Drizzle 2–3 tablespoons of the tahini-lemon dressing over each bowl, then finish with a small pinch of smoked paprika, a crack of black pepper, and an optional drizzle of olive oil or a sprinkle of toasted sesame seeds. Creating layers keeps flavors distinct and makes each forkful balanced — earthy grains, sweet-roasted veg, bright dressing and peppery greens.

Serve immediately with lemon wedges and a sprinkle of chopped parsley or cilantro if using. Encourage diners to stir everything together at the table to coat the grains and vegetables in the creamy tahini dressing for a cohesive bite.