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; 2 cups vegetable broth; 2 cups assorted vegetables (bell peppers, zucchini, carrots, and broccoli); 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 cups cooked grain (quinoa or brown rice); Fresh herbs for garnish (parsley or cilantro); 3 tablespoons tahini; 1 tablespoon lemon juice; 1 tablespoon maple syrup; Water to thin

Highlighted under: Healthy & Light

I absolutely love a hearty grain bowl, and this Roasted Veggie Lentil Grain Bowl is one of my favorites! Packed with colorful roasted vegetables and protein-rich lentils, it’s not only filling but also incredibly nutritious. We often whip this up during the week for a quick dinner or meal prep for lunch. The combination of flavors and textures is delightful, and the best part is you can customize it with your favorite veggies. Trust me, you’ll want to make this again and again!

Created by

Heidi Lawson

Last updated on 2026-01-18T13:19:16.432Z

When I first tried making this grain bowl, I was amazed by how the simple act of roasting vegetables could transform their flavor profile. The depth of flavor that comes from oven-roasting vegetables is something I strive to incorporate in many of my meals. I discovered that tossing them in a bit of olive oil and seasoning helps them achieve a beautiful caramelization that pairs perfectly with the earthy lentils.

The beauty of this recipe is its versatility. I often experiment with different spices and add-ins based on what I have on hand. Once, I added a splash of balsamic vinegar before serving, and it took the flavors to a whole new level. It’s truly a dish that can adapt to each season and my cravings!

        Why You'll Love This Bowl
        Colorful and nutrient-packed ingredients that make each bite special
Flexible recipe allows for seasonal vegetables and personal touches
Perfect for meal prep or a quick weeknight dinner

      

Choosing the Right Vegetables

The beauty of this Roasted Veggie Lentil Grain Bowl lies in its versatility; you can use any assortment of vegetables you have on hand. I recommend sticking to a combination of sweet and savory vegetables to engage your taste buds fully. Bell peppers add a crunchy sweetness, while zucchini provides a nice moisture balance, and carrots contribute earthy flavors. You can also include seasonal vegetables like asparagus in spring or squash in the fall for a different twist.

To ensure that your vegetables roast evenly, try to cut them into similar sizes, about 1-inch pieces. This size not only promotes even cooking but also allows them to caramelize beautifully, giving that desired golden color and a slight crunch. Don't overcrowd the baking sheet; give them enough space to allow steam to escape, promoting better roasting. If you're unsure, half a sheet pan for each type of vegetable can work beautifully.

Cooking Lentils to Perfection

When cooking lentils for this dish, the type of lentil you choose can slightly alter the final result. Green and brown lentils hold their shape well after cooking, making them perfect for grain bowls. Avoid red lentils, as they tend to become mushy and lose their form. Remember to rinse your lentils under cold water before cooking; this step helps to remove any debris and reduces any potential bitterness, ensuring a cleaner taste.

Simmering the lentils in vegetable broth not only infuses them with flavor but also adds nutritional benefits. To achieve the best texture, keep an eye on them while they cook. After about 20 minutes, start checking for doneness. The lentils should be tender but still firm enough to hold their shape. If you overshoot the cooking time, they can become too soft and lose the delightful bite that contrasts nicely with the roasted vegetables.

Garnishing and Serving Suggestions

While the tahini dressing is a star in this bowl, don't underestimate the impact of fresh herbs. Parsley and cilantro not only add a pop of color but also enhance freshness with their vibrant flavors. A simple sprinkle can elevate the dish from good to great! If you're looking for a bit more complexity, consider adding toasted nuts or seeds like sunflower or pumpkin seeds for a satisfying crunch and extra protein.

For meal prep, this grain bowl holds up well in the fridge, making it an ideal choice for weekday lunches. Just store the grains, lentils, and veggies in separate containers to maintain texture and freshness. When you're ready to enjoy, toss everything together with the dressing, or pack the dressing separately to drizzle on just prior to eating. I find that giving the bowl a quick toss with your preferred herbs right before serving gives that fresh flavor burst every time.

Ingredients

For the Bowl

1 cup green or brown lentils
2 cups vegetable broth
2 cups assorted vegetables (bell peppers, zucchini, carrots, and broccoli)
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups cooked grain (quinoa or brown rice)
Fresh herbs for garnish (parsley or cilantro)

For the Dressing

3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon maple syrup
Water to thin

Feel free to mix and match your favorite grains and veggies!

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Chop the assorted vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper.

Roast for 25-30 minutes until they are tender and golden.

Cook the Lentils

While the veggies roast, rinse the lentils under cold water. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce to a simmer, cooking uncovered for about 20-25 minutes or until tender. Drain any excess liquid.

Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the thickness by adding more water if needed.

Assemble the Bowl

In serving bowls, layer the cooked grains, lentils, roasted vegetables, and drizzle with the tahini dressing. Top with fresh herbs for a nice touch!

Enjoy your delicious Roasted Veggie Lentil Grain Bowl warm or cold!

Pro Tips

For added flavor, consider marinating the vegetables in balsamic vinegar before roasting or adding a sprinkle of feta cheese for creaminess.

Ingredient Substitutions

If you're looking to customize this Roasted Veggie Lentil Grain Bowl or make it suitable for different dietary needs, there are plenty of ingredient substitutions you can make. For lentils, if you're avoiding legumes, consider substituting with chickpeas or quinoa, which also provide protein but with different textures. For the grains, if you're gluten-free, you can use rice or a gluten-free grain blend.

Vegetables can easily be swapped based on seasonal availability or personal preference. Sweet potatoes, eggplant, or even Brussels sprouts could work wonderfully in this recipe. The dressing can also be adapted; for a nut-free version, you can replace tahini with sunflower seed butter, achieving a similarly creamy consistency without the use of nuts.

Make-Ahead Tips

This bowl is fantastic for meal prep! You can roast the veggies and cook the lentils in advance, storing them in airtight containers in the fridge. The veggies should stay fresh for about four days, while the lentils can last up to a week. Just make sure to let the roasted vegetables cool completely before refrigerating to prevent sogginess.

As for the grains, cooking them in bulk is a fantastic way to save time throughout the week. Quinoa and brown rice can be stored in the fridge for up to five days. When you’re ready to eat, simply reheat everything together or at individual temperature preferences. Adding the dressing and fresh herbs just before serving keeps the flavors vibrant and fresh.

Storage and Reheating

Once assembled, the grain bowl keeps relatively well for a day in the fridge, but note that there may be slight texture changes, especially with the vegetables. It’s best to enjoy the bowl fresh. However, if you need to store leftovers, keep the dressing separate until you're ready to serve; this way, your bowl stays nice and crisp rather than mushy.

When reheating, for best results, avoid using the microwave to retain the crispness of the veggies. Instead, reheat the lentils and grain in a pan over medium heat, adding a splash of vegetable broth to help restore moisture. If you have any leftover tahini dressing, drizzle some on top after reheating for an instant flavor boost.

Questions About Recipes

→ Can I use canned lentils?

Yes, canned lentils can be used to save time. Just rinse and drain them before adding to the bowl!

→ What other vegetables can I add?

You can add any seasonal vegetables like sweet potatoes, asparagus, or cherry tomatoes based on your preference.

→ How do I store leftovers?

Store the components separately in airtight containers in the fridge. They'll keep well for about 3-4 days.

→ Can I make this vegan?

Absolutely! This recipe is naturally vegan as it contains no animal products.