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 sweet potatoes, diced; 2 carrots, sliced; 1 red bell pepper, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups cooked quinoa or brown rice; 1 cup baby spinach; 1/4 cup tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; Salt and pepper to taste; Water to thin as needed

Highlighted under: Healthy Creations Studio

I've always loved a hearty grain bowl, and this Roasted Veggie Lentil Grain Bowl is one of my absolute favorites. The combination of roasted vegetables and protein-packed lentils creates a satisfying meal that feels both indulgent and nutritious. I enjoy customizing the veggies based on what's in season or what I have on hand, making it a versatile recipe for any day of the week. The drizzle of tahini dressing elevates the flavors, ensuring every bite is packed with taste and texture. It's truly a bowl full of health and flavor that I can't get enough of.

Created by

Lucinda Price

Last updated on 2026-01-18T14:28:14.121Z

Creating the perfect Roasted Veggie Lentil Grain Bowl has been a delightful journey for me. I experimented with different vegetables, and I found that root vegetables like sweet potatoes and carrots add a lovely sweetness when roasted. The balance of textures from crisp-tender veggies and nutty lentils makes it a wholesome dish that I love to dive into.

One tip that I've learned is to roast the vegetables until they're slightly caramelized, which enhances their flavor profile significantly. Pairing this with a simple tahini dressing not only enriches the taste but adds a lovely creaminess that binds the elements of the bowl together beautifully. You’ll be amazed at how easy yet satisfying this dish is!

        Why You'll Love This Recipe
        Filling and nutritious with the perfect balance of flavors
Customizable with seasonal veggies or your favorites
Ideal for meal prep and quick weeknight dinners

      

Choosing the Right Vegetables

When selecting vegetables for your Roasted Veggie Lentil Grain Bowl, consider their roasting capabilities. Sweet potatoes, carrots, and bell peppers work beautifully due to their natural sugars, which caramelize and enhance their flavors. For a more earthy profile, try adding parsnips or beets; just remember that denser vegetables may require a longer roasting time, so cut them into smaller pieces. Adjust your seasoning accordingly to bring out their individual characteristics.

You can also play with the colors and textures of your vegetables. Adding Brussels sprouts or zucchini can introduce a crispy element if roasted at a higher temperature for a shorter time. I love to mix seasonal vegetables like asparagus in spring or butternut squash in fall to keep the dish fresh and exciting throughout the year.

Mastering the Lentils

For the lentils, green or brown varieties are your best bets due to their firm texture, which holds up well in the bowl. If you prefer a softer texture, red lentils can work, but they'll cook quicker and may become mushy. To prevent this, keep a close eye on them and start checking for doneness around the 10-minute mark.

Additionally, rinsing your lentils is crucial; it helps remove any debris and can slightly reduce cooking time. After cooking, draining the excess liquid helps maintain the right consistency, ensuring you don't end up with a watery bowl. If you find your lentils are a bit too dry, a splash of vegetable broth or a drizzle of olive oil right before serving will do the trick!

Storage and Serving Suggestions

This Roasted Veggie Lentil Grain Bowl is fantastic for meal prep! Store the components separately in airtight containers in the refrigerator for up to four days. When ready to eat, simply reheat the lentils and roasted vegetables, and serve them over fresh quinoa or brown rice to maintain their texture. If you enjoy a cold bowl, serving it with fresh spinach and tahini dressing straight from the fridge provides a delightful contrast.

You can also customize your bowl with toppings like avocado, toasted nuts, or seeds for added texture and healthy fats. If you're feeling adventurous, drizzle some chili oil or sriracha on top for a spicy kick. This recipe is incredibly versatile, and I enjoy swapping out tahini for other dressings like a tangy yogurt sauce or a zesty vinaigrette to keep things interesting.

Ingredients

Ingredients for Roasted Veggie Lentil Grain Bowl

For the Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
2 sweet potatoes, diced
2 carrots, sliced
1 red bell pepper, chopped
2 tablespoons olive oil
Salt and pepper to taste
2 cups cooked quinoa or brown rice
1 cup baby spinach

For the Tahini Dressing

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

Combine all the raw ingredients to create a colorful and nutritious meal!

Instructions

Steps to Make Roasted Veggie Lentil Grain Bowl

Roast the Vegetables

Preheat the oven to 400°F (200°C). Toss sweet potatoes, carrots, and bell pepper in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Cook the Lentils

In a pot, combine rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to simmer for about 20-25 minutes, or until lentils are tender but not mushy. Drain any excess liquid.

Prepare the Tahini Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and pepper. Add water gradually until the desired consistency is reached.

Assemble the Bowl

In bowls, layer cooked quinoa or brown rice, lentils, roasted vegetables, and fresh baby spinach. Drizzle with tahini dressing before serving.

Enjoy this hearty and healthy bowl!

Pro Tips

Feel free to adapt the sauce to your taste
adding spices or herbs can make a unique twist. You can also add nuts or seeds for extra crunch!

Flavor Enhancements

To enhance the flavors in this dish, consider marinating the vegetables briefly in olive oil, lemon juice, and your favorite herbs before roasting. This can help them absorb flavors better and result in an even more savory profile. I often add fresh herbs like rosemary or thyme to the roasting pan to complement the sweetness of the veggies beautifully.

Incorporating spices during the cooking process helps layer flavors. Smoked paprika or cumin pairs wonderfully with roasted root vegetables and can add a depth of flavor that balances the earthy lentils. Just remember to keep an eye on the spices to prevent burning; adding them during the last 10 minutes of roasting often yields the best results.

Variations for Dietary Needs

This bowl recipe is naturally vegan and gluten-free, but for those who need a nut-free option, consider using sunflower seed butter instead of tahini for your dressing. It will give you a creamy texture without compromising on taste. You can also substitute the quinoa or brown rice with gluten-free grains like millet or farro, depending on your dietary preferences.

For a protein boost, adding roasted chickpeas or even grilled chicken can transform this dish. I often switch up the legumes based on what I have in my pantry, ensuring I always have a fulfilling meal on hand that's rich in nutrients and flavor. Adjust seasoning accordingly when adding these protein sources to maintain balance in the dish.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

→ How can I store leftovers?

Store the components separately in airtight containers in the fridge for up to 3 days.

→ Can I substitute the lentils?

Yes, you can use canned beans like chickpeas or black beans if preferred.

→ Is this meal gluten-free?

Yes, as long as you use gluten-free grains like quinoa, this dish is entirely gluten-free.