Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 2 cups vegetable broth; 2 cups mixed vegetables (zucchini, bell peppers, carrots, etc.), chopped; 2 tablespoons olive oil; Salt and pepper, to taste; 4 cups cooked quinoa or brown rice; Fresh herbs, for garnish (parsley or cilantro); 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 2 tablespoons water (or more for consistency); 1 garlic clove, minced; Salt and pepper, to taste

Highlighted under: Healthy & Light

I love creating bowls that not only satisfy my hunger but also offer a delightful array of flavors and textures. This Roasted Veggie Lentil Grain Bowl has become a personal favorite because it's packed with vibrant, roasted vegetables, nutritious lentils, and a hint of zesty dressing. I often whip this up on busy weeknights or as a meal prep for the week ahead. With just a bit of chopping and roasting, I can enjoy a wholesome meal that keeps me energized throughout the day. Trust me, you’ll want to try this!

Created by

Piper Andrews

Last updated on 2026-01-18T12:28:12.482Z

When I first made this Roasted Veggie Lentil Grain Bowl, I couldn't believe how simple yet flavorful it was. The combination of roasted vegetables and perfectly cooked lentils creates a foundation that’s not only nutritious but incredibly satisfying. One tip I discovered is to roast the vegetables until they're slightly caramelized; this enhances their natural sweetness and offers a wonderful contrast to the earthiness of the lentils.

After experimenting with various dressings, I found that a lemon-tahini sauce elevates the dish beautifully without overpowering the veggies. It adds a creamy texture and a pop of brightness that ties the whole bowl together. This recipe has quickly become a family favorite, and I'm excited to share it with you!

        Why You'll Love This Recipe
        Packed with vibrant roasted vegetables that elevate every bite
Nutritious lentils provide protein and fiber for a satisfying meal
Fresh lemon-tahini dressing gives a zesty and creamy finish

      

Enhancing Flavor with Roasting

Roasting the vegetables in this grain bowl not only brings out their natural sweetness but also adds a depth of flavor that enhances the overall dish. Aim for an even, golden brown on the edges, which typically occurs around the 20 to 25-minute mark in a preheated oven at 400°F (200°C). This process caramelizes the sugars in the vegetables, creating a contrast of textures and a pleasing color palette that is not only appetizing but also visually stimulating.

To avoid steaming instead of roasting, ensure the vegetables are spread out in a single layer on the baking sheet. If they’re overcrowded, you'll miss out on that delightful char. I often choose a mix of seasonal vegetables, which can include bell peppers and zucchini, for their vibrant colors and flavors, but feel free to experiment with cauliflower, Brussels sprouts, or sweet potatoes as well.

Maximizing the Nutritional Impact

The lentils in this bowl serve as a powerhouse of nutrition, packed with protein and fiber that will keep you feeling full and satisfied. Cooking lentils properly is key; ensure you rinse them before boiling to remove any impurities. Keep an eye on them while they simmer, as overcooking can lead to mushiness. You'll know they're done when they’re tender yet still hold their shape, typically around 20 minutes in simmering vegetable broth.

If you're short on time, consider prepping lentils in advance or using canned lentils for a quick solution. Just be sure to drain and rinse them thoroughly before adding to the bowl. This slight tweak can save you precious minutes while still providing the same great flavor and health benefits.

Storage and Serving Suggestions

This Roasted Veggie Lentil Grain Bowl holds up wonderfully for meal prep. Once assembled, it can be stored in an airtight container in the refrigerator for up to four days. When ready to eat, a quick reheat in the microwave or a brief stint in a skillet with a splash of water can revive the flavors without sacrificing texture. The ingredients can also be served cold, making it ideal for lunches on the go.

If you're looking to expand the flavors, consider adding roasted nuts or seeds for extra crunch or a sprinkle of feta cheese for a salty kick. Additionally, feel free to substitute the quinoa or brown rice with other grains like farro or bulgur for unique textures, and explore the different herbs for garnish. Basil or mint could add an interesting twist!

Ingredients

Gather these ingredients to make a delicious Roasted Veggie Lentil Grain Bowl:

For the Grain Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 cups mixed vegetables (zucchini, bell peppers, carrots, etc.), chopped
2 tablespoons olive oil
Salt and pepper, to taste
4 cups cooked quinoa or brown rice
Fresh herbs, for garnish (parsley or cilantro)

For the Lemon-Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons water (or more for consistency)
1 garlic clove, minced
Salt and pepper, to taste

Enjoy the variety of flavors and textures that make this bowl so special!

Instructions

Follow these steps to prepare your Roasted Veggie Lentil Grain Bowl:

Roast the Vegetables

Preheat oven to 400°F (200°C). Toss the chopped mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

Cook the Lentils

In a saucepan, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes or until lentils are tender. Drain any excess liquid.

Prepare the Dressing

In a bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth. Adjust water for desired consistency.

Assemble the Bowl

In serving bowls, layer cooked quinoa or brown rice, top with roasted vegetables and lentils. Drizzle with lemon-tahini dressing and garnish with fresh herbs.

This colorful and nutritious bowl is ready to enjoy!

Pro Tips

Feel free to customize the veggies based on what you have on hand. Seasonal vegetables work great in this recipe.

Ingredient Substitutions

If you're looking to make this dish gluten-free, substituting brown rice for quinoa is a great option, as both grains provide a hearty base. You can also swap the vegetables based on your preferences or what's in season; for instance, asparagus or spinach can offer different textures while maintaining vibrant colors.

In terms of toppings, if tahini isn't available, consider using almond or sunflower seed butter as an alternative for the dressing. Though the flavor will change slightly, you'll retain that creamy texture that complements the roasted veggies beautifully.

Troubleshooting Tips

One common issue with cooking lentils is ending up with a mushy texture. To prevent this, it's essential to monitor them closely while simmering; start testing them after about 15 minutes and stop cooking them once they’re tender, but not disintegrating. If for any reason your lentils do become mushy, try mashing them slightly and incorporating them into a soup or stew to salvage the dish.

Similarly, if your roasted vegetables are unevenly cooked, consider cutting them into similar-sized pieces before roasting. This ensures even cooking. If you notice that some pieces are browning faster, simply remove them from the baking sheet to prevent burning while the rest continue to roast.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, using canned lentils can save time. Just rinse and add them to the bowl at the end.

→ What can I substitute for tahini in the dressing?

You can use sunflower seed butter or omit it entirely if you prefer a lighter dressing.

→ How can I make this bowl vegan?

This recipe is already vegan, as it contains no animal products.

→ Can I make this dish ahead of time?

Absolutely! Just store the components separately in the fridge and assemble when ready to eat.