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 cooked quinoa or brown rice; 3 cups assorted vegetables (carrots, bell peppers, zucchini, etc.); 2 tablespoons olive oil; Salt and pepper to taste; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Water to thin, as needed; Salt to taste

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Grain Bowl whenever I’m in need of a nutritious and satisfying meal. It’s packed with colorful roasted vegetables, protein-rich lentils, and hearty grains. What I enjoy the most about this recipe is how customizable it is – you can easily swap in whatever veggies you have on hand. It’s the perfect option for meal prep or a cozy dinner, and it always leaves me feeling fueled and happy.

Created by

Vanessa Doyle

Last updated on 2026-01-20T02:37:12.701Z

When I first tried making a grain bowl, I was blown away by how satisfying it was. The combination of roasted veggies, lentils, and grains created a harmony of flavors and textures that I hadn't experienced in a while. Since then, I've honed this recipe to achieve the perfect balance of ingredients, making it not just delicious but also visually appealing.

Another tip I discovered is to roast the vegetables until they’re caramelized, which enriches their flavors significantly. Pairing this with a light dressing brings everything together beautifully, ensuring that each bite is as delightful as the last!

        Why You Will Love This Recipe
        Vibrant colors make every bite a feast for the eyes
High in protein and fiber to keep you satisfied
Easy to customize with seasonal veggies

      

Choosing Your Vegetables

When selecting vegetables for your Roasted Veggie Lentil Grain Bowl, consider vibrant colors for visual appeal and taste. Carrots, bell peppers, and zucchini work beautifully, but don’t hesitate to use seasonal produce. For instance, sweet potatoes or Brussels sprouts add a delightful sweetness that complements the earthiness of the lentils. Aim for a variety of shapes and sizes to create an enticing texture contrast; for example, slicing some vegetables thinly while leaving others in larger chunks can enhance both crunch and tenderness.

Ensure uniformity in size when cutting your vegetables so they roast evenly. If you prefer a caramelized outer layer, space them out on the baking sheet to allow proper air circulation; overcrowding can result in steaming instead of roasting. Keep an eye on them during the last few minutes, as roasting time can vary with oven calibrations and vegetable types. You want them to be golden brown and tender—check by piercing with a fork for the perfect doneness.

Perfecting the Dressing

The tahini dressing adds a creamy, nutty flavor that perfectly complements the earthiness of lentils and vegetables. If you're new to using tahini, consider that it can vary widely in thickness; adjust the water to achieve your desired consistency. For a bolder taste, try adding a pinch of smoked paprika or a dash of cayenne pepper to elevate the flavor profile. I particularly enjoy this dressing served slightly warm, as the residual heat from the assembled bowl enhances its creamy texture.

If you're looking to lighten the dressing, switch up the tahini with Greek yogurt or a vegan alternative, which still provides a luscious texture with fewer calories. Additionally, if fresh garlic isn't available, dried garlic powder can work as a quick substitute, though fresh delivers a brighter flavor. Feel free to adjust the acidity with more lemon juice to cut through the richness of the tahini, making it more vibrant.

Storage and Meal Prep Tips

This Roasted Veggie Lentil Grain Bowl excels in the meal prep department. The components can be prepared in advance and stored in individual airtight containers for up to five days in the refrigerator. Keep the dressing separate until you're ready to eat to prevent the grains from getting soggy. I often make a larger batch of lentils and quinoa, allowing me to mix and match with different vegetables throughout the week, keeping meals fresh and exciting.

If you’re planning to freeze any leftovers, consider freezing the lentils and grains separately from the roasted vegetables. Vegetables generally lose their texture when frozen and reheated, so it’s best to enjoy them fresh. When ready to eat, reheat the lentils and grains in the microwave or on the stovetop with a splash of broth, enhancing their moisture. Assemble the bowl after reheating for the best results.

Ingredients

For the Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 cups cooked quinoa or brown rice
3 cups assorted vegetables (carrots, bell peppers, zucchini, etc.)
2 tablespoons olive oil
Salt and pepper to taste

For the Dressing

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

Combine all ingredients as needed to build your perfect bowl!

Instructions

Prepare the Lentils

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until tender. Drain any excess liquid and set aside.

Roast the Vegetables

Preheat the oven to 400°F (200°C). Toss the chopped vegetables in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until caramelized.

Make the Dressing

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

Assemble the Bowl

In a large bowl, layer the cooked quinoa or brown rice, lentils, and roasted vegetables. Drizzle with dressing and toss gently to combine. Serve warm.

Enjoy your nourishing bowl full of flavor!

Pro Tips

Feel free to add your favorite toppings, such as avocado, nuts, or seeds, for extra texture and flavor.

Variations to Try

Feel free to switch up the protein sources in your Roasted Veggie Lentil Grain Bowl. Besides lentils, chickpeas, black beans, or even grilled tofu can be fantastic options for variations. For added flavor, consider marinating your protein of choice in a mix of olive oil, lemon juice, and herbs before cooking. Mixing legumes not only introduces new tastes but also varies textures, creating a more dynamic dish.

To amplify the nutritional profile, sprinkle some seeds or nuts on top of the assembled bowl. Toasted pumpkin seeds or walnuts add a satisfying crunch, healthy fats, and an extra layer of flavor. You can also incorporate leafy greens like spinach or kale; simply add them as a base before layering other ingredients. They’ll wilt slightly from the heat of the other components, enhancing the overall taste.

Serving Suggestions

This bowl can be tailored to suit a variety of dining occasions, from a casual lunch to a more elegant dinner. To elevate it for guests, consider serving the roasted vegetables as a colorful appetizer with the dressing as a dipping sauce on the side. It not only showcases the vibrant colors but also allows guests to customize their servings as desired.

You can enhance the dining experience by serving the bowl with a side of crusty bread or a fresh salad. For a refreshing contrast, a simple arugula salad dressed in lemon vinaigrette pairs excellently with this hearty bowl. The peppery arugula complements the dish and ties all the flavors together for a delightful meal.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can substitute canned lentils to save time. Just rinse and drain them before adding to the bowl.

→ What other vegetables can I use?

You can use any seasonal vegetables you prefer, such as sweet potatoes, broccoli, or asparagus.

→ How long does this bowl keep in the fridge?

It can last for up to 4 days in an airtight container in the fridge, making it great for meal prep.

→ Can I make the dressing ahead of time?

Absolutely! The dressing can be made in advance and stored in the fridge for up to a week.