Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup green or brown lentils, rinsed; 1 cup quinoa, rinsed; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 red onion, diced; 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 2 tablespoons water; Salt, to taste

Highlighted under: Healthy & Light

I love creating vibrant and nourishing meals, and this Roasted Veggie Lentil Grain Bowl has become one of my go-to favorites. I combine vibrant seasonal vegetables, protein-packed lentils, and whole grains, resulting in a dish that’s not only beautiful but also incredibly satisfying. The medley of flavors and textures is fantastic, especially when drizzled with a zesty dressing. It’s perfect for meal prep, as I can enjoy it throughout the week without getting bored. Let me share how I make this healthy bowl that has quickly won my heart and my family’s!

Created by

Veronica Miles

Last updated on 2026-01-18T14:22:16.429Z

Creating the perfect Roasted Veggie Lentil Grain Bowl was a delightful challenge that I embraced. I experimented with a variety of seasonal vegetables, from sweet bell peppers to earthy zucchini, which brought both color and flavor to the dish. I found that roasting the veggies not only enhanced their natural sweetness but also added a lovely char, taking the bowl to a whole new level!

Balancing textures is crucial, so I incorporated tender lentils and nutty quinoa, which complement each other beautifully. A sprinkle of fresh parsley and a drizzle of lemon-tahini dressing brings everything together, creating a nourishing meal that I feel great about serving to my loved ones.

        Why You Will Love This Recipe
        A hearty combination of roasted veggies and protein-rich lentils
Customizable with your favorite seasonal vegetables
Perfect for meal prep and satisfying any time of day

      

Ingredient Insight

The lentils in this Roasted Veggie Lentil Grain Bowl are not just a source of plant-based protein; they also add a hearty texture that contrasts beautifully with the roasted vegetables. I recommend using green or brown lentils for their firm structure, which holds up well during cooking. You can also experiment with red lentils for a quicker cooking time and a softer texture, but they will break down more easily.

Quinoa serves as a fantastic base for this bowl. Its fluffiness and subtle nutty flavor complement the dish perfectly. If you find yourself without quinoa, farro or barley can be excellent substitutes. Both grains provide a nutty taste and chewy texture; just adjust cooking times according to the grain you choose. Ensure you rinse any grain thoroughly before cooking to remove excess starch for better texture.

Roasting Tips

When roasting the vegetables, it's important to spread them out evenly on the baking sheet. Crowding the pan can lead to steaming rather than roasting, affecting the caramelization and flavor development. Check on them halfway through, giving them a quick stir to ensure even cooking. You're looking for golden edges and a tender texture, which typically takes about 25 minutes at 425°F (220°C).

Feel free to mix and match your vegetables based on what’s available. Seasonal veggies like sweet potatoes or broccoli can enhance the flavor profile. Just keep in mind that denser vegetables may require a longer roasting time. Cut them into similar sizes to ensure even cooking and maximum flavor caramelization across the board.

Ingredients

Gather these wholesome ingredients to create your Roasted Veggie Lentil Grain Bowl.

For the Bowl

1 cup green or brown lentils, rinsed
1 cup quinoa, rinsed
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 red onion, diced
2 tablespoons olive oil
Salt and pepper, to taste

For the Dressing

2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons water
Salt, to taste

Once you have all your ingredients ready, you’re set to make this delicious bowl.

Instructions

Follow these simple steps to prepare your Roasted Veggie Lentil Grain Bowl.

Cook the Lentils

In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until tender. Drain any excess water and set aside.

Prepare the Quinoa

In another saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then lower the heat and simmer, covered, for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss the diced bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, until tender and slightly caramelized.

Make the Dressing

While the veggies are roasting, whisk together tahini, lemon juice, maple syrup, water, and salt in a small bowl until smooth and creamy.

Assemble the Bowl

In a large bowl, combine the cooked lentils, quinoa, and roasted vegetables. Drizzle with the tahini dressing and toss gently to combine. Top with fresh herbs if desired.

Enjoy this vibrant and nutritious bowl as a meal on its own or as a side!

Pro Tips

Feel free to add other toppings like avocado, nuts, or seeds for extra crunch and flavor.

Storage and Meal Prep

This Roasted Veggie Lentil Grain Bowl is ideal for meal prep as it holds up well in the fridge for up to five days. Store the ingredients in separate containers to keep the quinoa and lentils from becoming mushy. When you’re ready to eat, simply reheat in the microwave for a few minutes until warmed through, and then toss with the dressing. This ensures you'll enjoy fresh flavors throughout the week without getting bored.

If you're looking to freeze your bowl, portion out the lentils and quinoa into freezer-safe containers, and they can last up to three months. However, I recommend freezing the dressing separately as thawing can change its texture. Simply whisk it back together after defrosting, and you’ll have a fresh-tasting meal ready to go in no time.

Serving Variations

To elevate this bowl, consider adding a protein such as grilled chicken, chickpeas, or even a poached egg on top. This not only adds more flavor but also boosts the nutritional profile, making it even more satisfying. A sprinkle of feta cheese or avocado slices can also provide a creamy element that balances the tangy dressing.

For a flavor twist, try incorporating spices such as cumin or smoked paprika into your roasted vegetables to enhance the overall taste. I love adding a sprinkle of fresh herbs like cilantro or parsley just before serving for a burst of freshness. The versatility of this bowl allows you to tailor it to your taste preferences, making it an exciting dish to come back to.

Questions About Recipes

→ Can I use different grains in this recipe?

Absolutely! You can substitute quinoa with farro, brown rice, or any grain you prefer.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free grains like quinoa, this recipe is naturally 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.

→ Can I make this bowl vegan?

Yes, this recipe is already vegan! Just ensure any additional toppings are also plant-based.