Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils (green or brown), rinsed; 1 1/2 cups vegetable broth; 2 cups cooked quinoa or brown rice; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon paprika; Fresh parsley for garnish; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; Water to thin

Highlighted under: Healthy & Light

I love creating hearty and wholesome meals, and this Roasted Veggie Lentil Grain Bowl is one of my favorites. It's not just vibrant and colorful; it’s packed with nutrients and flavor that leave me satisfied. The combination of roasted vegetables, lentils, and grains makes it a versatile dish that I often prepare for lunch or dinner. Plus, it’s perfect for meal prep! This recipe brings together everything I crave in a nourishing bowl that I can customize according to what I have on hand.

Created by

Madison Cole

Last updated on 2026-01-18T12:31:13.009Z

When I first combined lentils with roasted veggies, I was amazed at how satisfying it turned out to be. The deep, nutty flavor of the lentils paired nicely with the sweetness of the roasted vegetables. I learned that allowing the veggies to caramelize brings out their natural sweetness, which balances the earthy lentils. It’s a simple technique that makes a world of difference.

One thing I love about this recipe is its adaptability—you can swap in your favorite seasonal vegetables, and it still shines. I often add a dash of tahini or a squeeze of lemon juice right before serving, which elevates the dish with extra flavor and creaminess. Every bowl feels like a reward at the end of a busy day!

        Why You'll Love This Recipe
        A beautiful medley of roasted vegetables adds color and flavor to your meal.
Packed with protein and fiber from lentils and grains to keep you full.
Perfect for meal prepping, so you can enjoy it throughout the week.

      

Ingredient Functions

In this Roasted Veggie Lentil Grain Bowl, each ingredient plays a pivotal role in contributing to the overall nutrition and flavor profile. The lentils are not just a source of protein; they also provide a hearty texture that contrasts beautifully with the tender vegetables. When cooked properly, lentils develop a slightly nutty flavor, enhancing the bowl's complexity. Use green or brown lentils for a firmer texture, while red lentils will break down more, creating a creamier consistency, which might alter the dish's structure.

The combination of quinoa or brown rice offers a solid base that is gluten-free and rich in fiber. Quinoa brings additional protein to the dish and has a pleasantly chewy texture that pairs well with the roasted vegetables. Opting for brown rice results in a more robust base that complements the earthy flavors of the lentils. Both options can be batch-cooked ahead of time, making preparation a breeze, especially if you want to customize portion sizes.

Roasting Techniques

Roasting the vegetables at a high temperature of 425°F (220°C) is essential for achieving that perfect caramelization. When vegetables are spread out in a single layer on a baking sheet, they cook evenly and develop golden edges, which enhance their sweetness and flavor. Keep an eye on them, as cook times can vary based on the size of the vegetable pieces – aim for tender and slightly charred for the best results. If you're short on time, consider using a mix of chopped root vegetables like sweet potatoes or carrots for added flavor and nutrients.

To make the roasting process even more efficient, consider preheating your baking sheet while the oven heats up. This step creates a slight sizzle when the vegetables hit the pan, helping achieve a crisp exterior more quickly. If you want to switch it up, adding spices like cumin or chili powder can elevate the flavor profile even further, allowing you to adjust the dish to match your mood.

Ingredients

For the Bowl

1 cup lentils (green or brown), rinsed
1 1/2 cups vegetable broth
2 cups cooked quinoa or brown rice
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Fresh parsley for garnish

For the Dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Water to thin

Instructions

Steps

Prepare the Lentils

In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender and liquid is absorbed. Set aside.

Roast the Vegetables

Preheat the oven to 425°F (220°C). In a bowl, toss zucchini, bell peppers, and onion with olive oil, salt, pepper, garlic powder, and paprika. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.

Make the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, and enough water to achieve a pourable consistency.

Assemble the Bowl

In each serving bowl, layer cooked quinoa or rice, lentils, and roasted vegetables. Drizzle with the tahini dressing and garnish with fresh parsley.

Enjoy your meal!

Pro Tips

Feel free to customize this bowl with any veggies you have on hand or try adding some roasted chickpeas for extra crunch.

Meal Prep & Storage

This Roasted Veggie Lentil Grain Bowl shines as a meal prep option. To make it last through the week, store each component—lentils, grains, and roasted veggies—in separate airtight containers. The lentils stay good in the fridge for up to a week, but you can also freeze them for longer storage. Reheating the lentils and grains separately helps maintain their textures; microwave in short bursts to avoid overcooking. The vegetables can be reheated in the oven or on a skillet for a fresh taste.

For added convenience, consider making a larger batch of the tahini dressing. It can be refrigerated for about a week and adds a creamy element to not just this bowl, but salads and sandwiches. If you find the dressing is too thick after refrigeration, just whisk in a bit of water until it reaches your desired consistency.

Serving Suggestions

This grain bowl is incredibly versatile, allowing for a range of serving variations. If you want a spicy kick, top the bowl with sliced jalapeños or a sprinkle of red pepper flakes. For a fresh touch, consider adding a squeeze of lime juice or a dollop of Greek yogurt or vegan yogurt for creaminess. Additionally, toasted nuts or seeds can provide a delightful crunch; try sunflower seeds or chopped almonds for an extra layer of texture.

If you're serving guests, you might want to create a DIY grain bowl bar. Prepare the components separately and allow everyone to customize their bowls. This setup is not only fun but allows for flexibility in diets, accommodating vegetarian and gluten-free preferences easily. Plus, it’s a great way to use up any leftover vegetables in your fridge!

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use canned lentils for convenience; just drain and rinse them before using.

→ Are there any other grains I can use?

Absolutely! This recipe also works well with farro, barley, or even couscous.

→ Is this recipe gluten-free?

If you use quinoa or rice, this recipe is naturally gluten-free. Just ensure the grains you choose are labeled gluten-free.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 4 days.