Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed and drained; 2 cups vegetable broth; 1 cup quinoa, rinsed; 2 cups water; 2 cups mixed vegetables (bell peppers, zucchini, carrots); 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 2 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love the combination of flavors and textures in this Roasted Veggie Lentil Grain Bowl. Each bite is packed with wholesome ingredients, and it’s so satisfying! I enjoy making this recipe when I want something nutritious yet delicious. The interplay of roasted vegetables and hearty lentils creates a dish that is not only filling but also vibrant. With its versatility, I can easily adjust the ingredients based on what I have on hand, making this bowl a go-to in my kitchen.

Created by

Daisy Webb

Last updated on 2026-01-18T11:19:15.744Z

When I first created this Roasted Veggie Lentil Grain Bowl, I wanted to highlight the natural sweetness of the veggies alongside the earthiness of lentils. I found that roasting the vegetables really brings out their flavors, and the added herbs and spices tie everything together beautifully. Each time I make this bowl, it reminds me of cozy dinners with friends.

One of my favorite tips is to experiment with different grains and vegetables based on the season. I've tried farro, quinoa, and even brown rice, and they all work wonderfully. Don’t hesitate to play around with the toppings, too; a sprinkle of feta or some fresh herbs can elevate the dish even more!

        Why You Will Love This Recipe
        A colorful array of vegetables for a visually appealing dish
Packed with protein and fiber for a satisfying meal
Easy to customize with your favorite seasonal produce

      

Getting the Lentils Just Right

When cooking lentils, timing and texture are crucial. For this recipe, using green or brown lentils is ideal, as they hold their shape well after cooking. Make sure to rinse and drain them before adding to the pot with vegetable broth. You'll want to bring the liquid to a boil and then reduce the heat to a gentle simmer. This ensures they cook evenly without turning mushy. Aim for a tender texture in 20 minutes—if they’re still too firm, give them a few more minutes, checking every couple of minutes.

In addition, the vegetable broth adds depth of flavor to the lentils. If you prefer a lighter taste, you can use water instead, but I recommend sticking with broth to enhance the overall taste profile of the dish. Adding aromatics such as garlic or onion to the cooking liquid can further enrich the flavor, though it’s not necessary for the base recipe.

Choosing the Right Vegetables

The selection of mixed vegetables in this Roasted Veggie Lentil Grain Bowl can greatly influence the dish's flavor and texture. Bell peppers, zucchini, and carrots are fantastic choices due to their varied textures and natural sweetness when roasted, but feel free to substitute with other seasonal vegetables like broccoli, cauliflower, or sweet potatoes. These can be roasted in the same way but may require different cooking times; for instance, sweet potatoes generally need about 30-35 minutes, so cut them smaller or start them first to ensure all veggies finish at the same time.

Don’t forget to cut the vegetables into uniform sizes to ensure even roasting. A good rule of thumb is to keep pieces around one inch in size. Toss them well with olive oil and spices—make sure they’re coated evenly to achieve that beautiful caramelization, which intensifies their flavor. If they start to brown too quickly, check your oven temperature; you might need to lower it slightly or rotate the baking sheet halfway through cooking.

Perfecting the Dressing

The dressing is what ties the Roasted Veggie Lentil Grain Bowl together, and balancing flavors is key. The creaminess from tahini is complemented by the acidity from lemon juice, while maple syrup adds a touch of sweetness to round out the flavors. Be sure to whisk the dressing until it’s smooth and glossy. If it seems too thick, whisk in a tablespoon of water at a time until you reach your desired consistency. This helps it drizzle beautifully over the veggies and grains.

Store any leftover dressing in an airtight container in the fridge for up to a week, making it handy for another occasion. It’s delicious drizzled over salads or as a dip for fresh vegetables. If you want to switch it up, consider adding a tablespoon of mustard for a tangy kick or a pinch of garlic powder for extra depth.

Ingredients

For the Bowl

1 cup lentils, rinsed and drained
2 cups vegetable broth
1 cup quinoa, rinsed
2 cups water
2 cups mixed vegetables (bell peppers, zucchini, carrots)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon smoked paprika

For the Dressing

2 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Salt and pepper to taste

Instructions

Prepare the Lentils and Quinoa

In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes until tender. In another pot, add quinoa and water, bring to a boil, then cover and simmer for 15 minutes, or until water is absorbed.

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss mixed vegetables with olive oil, thyme, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

Make the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper until smooth. Adjust seasoning to taste.

Assemble the Bowl

In bowls, layer a scoop of lentils, quinoa, and roasted vegetables, then drizzle with the dressing. Serve warm.

Pro Tips

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

Make-Ahead Tips

This recipe is fantastic for meal prep! You can cook the lentils and quinoa a day in advance, storing them separately in the fridge. When you're ready to assemble your bowls, simply reheat the grains and lentils in the microwave or on the stovetop with a splash of water to prevent drying out. Roasting the veggies is also a great make-ahead option; they can be prepared in advance and stored in an airtight container for three to four days, maintaining their delicious roasted flavor.

If you want to save time during the week, consider preparing larger batches of lentils and quinoa. They freeze well, too! Just portion them out, letting them cool before storing in freezer-safe containers. They can be defrosted in the fridge overnight or heated directly from the freezer, making it easy to have nutritious meals ready in a pinch.

Serving Suggestions

For an extra kick, serve the Roasted Veggie Lentil Grain Bowl with a sprinkle of feta or crumbled goat cheese on top. This adds a delightful creaminess and saltiness that complements the bowl's already vibrant flavors. You might also consider adding some fresh herbs, such as parsley or cilantro, for a fresh finish just before serving.

If you're looking to elevate your bowl further, consider adding a protein boost with grilled chicken, chickpeas, or tofu. It’s a versatile dish where you can play with textures and flavors, ensuring every bowl is unique. A sprinkle of sesame seeds or pumpkin seeds can also enhance the presentation and add a savory crunch.

Questions About Recipes

→ Can I use canned lentils?

Yes, you can use 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 such as broccoli, cauliflower, or sweet potatoes.

→ Is this recipe vegan?

Yes, this Roasted Veggie Lentil Grain Bowl is completely vegan and offers a balanced meal.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.