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 green or brown lentils, rinsed; 2 cups vegetable broth; 2 cups chopped seasonal vegetables (like zucchini, bell peppers, and broccoli); 1 cup cooked quinoa or brown rice; 1 tablespoon olive oil; Salt and pepper to taste; 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; Water to thin, as needed; Salt to taste

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Lentil Grain Bowl! It's a colorful and nutritious dish that combines roasted vegetables with hearty lentils and grains, making it perfect for lunch or dinner. The roasting brings out the natural sweetness of the vegetables, while the lentils add an excellent source of protein. I often prepare a big batch so that I can enjoy leftovers throughout the week, making it a fantastic meal prep option packed with flavor and texture.

Created by

Evelyn Parker

Last updated on 2026-01-18T11:55:17.828Z

When I first made this Roasted Veggie Lentil Grain Bowl, I was amazed at how simple it was to whip up such a nutritious and satisfying meal. The key is to roast the vegetables until they’re caramelized, which really enhances their flavor and adds depth to the dish. I like to mix and match whatever veggies I have on hand, but my favorites are sweet potatoes and bell peppers for that vibrant color.

Another tip I discovered is to slightly undercook the lentils for that perfect bite. This ensures they maintain their texture and don’t turn mushy, creating a beautiful contrast with the creamy tahini dressing I drizzle on top. It’s become a staple in my house, and I hope you enjoy it as much as I do!

        Why You'll Love This Recipe
        Nutritious blend of flavors and textures that delights your taste buds
Versatile base allows for endless customization with your favorite ingredients
Quick to prepare, making it ideal for busy weeknights or meal prep

      

Mastering the Roast

Roasting vegetables is a key step in this recipe, as it caramelizes their natural sugars, enhancing their flavor and sweetness. For even cooking, try to cut the vegetables into uniform sizes, roughly 1-inch pieces. This helps ensure they all roast evenly and reach that perfect golden brown. Aim for a slight charring on the edges as it adds a deeper flavor profile, but keep an eye on them after the 15-minute mark to prevent burning.

Using a convection setting on your oven, if available, can promote more crispness as the hot air circulates around the vegetables. Just be mindful to reduce the cooking time by a few minutes when adjusting the temperature, as convection ovens can roast more quickly. If you find that your veggies aren’t browning as much as you'd like, consider broiling them for the last couple of minutes, watching closely to avoid overcooking.

Lentils 101

Choosing the right lentils is crucial; green or brown lentils work best in this recipe because they hold their shape during cooking. You can soak them for about 30 minutes prior to cooking if you prefer a shorter cooking time, but it’s not necessary. Just be sure to rinse them thoroughly to remove any debris. The simmering liquid should be seasoned with salt only after the lentils are tender, as adding salt too early can toughen them and increase cooking time.

If you're looking for a quicker option, canned lentils can be a great substitute. Simply drain and rinse them, then add them to the bowl after the grains have been prepared. This reduces your overall cooking time significantly, making meal prep even more efficient without compromising nutritional value.

Ingredients

Gather these fresh ingredients before you start cooking:

For the Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 cups chopped seasonal vegetables (like zucchini, bell peppers, and broccoli)
1 cup cooked quinoa or brown rice
1 tablespoon olive oil
Salt and pepper to taste

For the Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 garlic clove, minced
Water to thin, as needed
Salt to taste

Make sure all ingredients are fresh for the best taste!

Instructions

Follow these simple steps to create your Roasted Veggie Lentil Grain Bowl:

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20 minutes, or until they are tender and slightly caramelized.

Cook the Lentils

In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes or until the lentils are tender but still firm. Drain any excess liquid.

Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt until smooth. Add water a tablespoon at a time until the dressing reaches your desired consistency.

Assemble the Bowl

In serving bowls, layer the cooked quinoa or brown rice, followed by the lentils, roasted vegetables, and a generous drizzle of tahini dressing. Enjoy!

Enjoy your delicious and nutritious Roasted Veggie Lentil Grain Bowl!

Pro Tips

Feel free to add in any ingredients you love, like avocado or nuts, for added texture and flavor.

Making It Your Own

The beauty of the Roasted Veggie Lentil Grain Bowl lies in its versatility. Feel free to swap in your favorite vegetables based on what's in season or what you have on hand. Sweet potatoes, Brussels sprouts, or cherry tomatoes can all be great additions. For a spicier kick, consider adding pickled jalapeños or a sprinkle of red pepper flakes to the roasted vegetables.

You can also customize the grains. While quinoa and brown rice provide a great base, you could use farro or bulgur wheat for added texture and flavor. Each grain has its distinct taste and chewiness, which can enrich your grain bowl experience.

Storage and Meal Prep Tips

This roasted veggie lentil grain bowl makes excellent leftovers! To store, keep the grains, lentils, and roasted vegetables separately to maintain texture. They can last up to five days in the fridge. When reheating, a quick stir in the microwave or a skillet over medium heat works well, just be careful not to overcook the lentils, as they can become mushy.

If you're planning to freeze portions, make sure the bowl components are fully cooled before transferring them to freezer-safe containers. This prevents ice crystals from forming. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove or microwave for best consistency.

Questions About Recipes

→ Can I use canned lentils for this recipe?

Yes, you can use canned lentils to save time. Just rinse and drain them, then add them to the bowl after roasting the vegetables.

→ What vegetables work best in this bowl?

You can use a variety of vegetables such as carrots, broccoli, sweet potatoes, or any seasonal veggies that you enjoy.

→ Is this dish gluten-free?

Yes, if you use quinoa or another gluten-free grain, this Roasted Veggie Lentil Grain Bowl is gluten-free!

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.