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; 1 large sweet potato, peeled and diced; 1 red bell pepper, chopped; 1 zucchini, diced; 1 cup broccoli florets; 2 tablespoons olive oil; Salt and pepper, to taste; 4 cups fresh spinach or kale; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 garlic clove, minced; 2 tablespoons water; Salt, to taste

Highlighted under: Healthy & Light

I love making this Roasted Veggie Lentil Grain Bowl because it’s a vibrant and nutritious meal that I can whip up in under an hour. The combination of earthy lentils, colorful roasted vegetables, and a zesty dressing creates a deliciously rewarding experience. Each bite offers a satisfying depth of flavor, ensuring that I feel nourished and balanced. This bowl is not only visually appealing but also versatile, allowing me to switch up the veggies based on what I have on hand. It's perfect for meal prep and keeps well throughout the week!

Created by

Cassidy Moore

Last updated on 2026-01-18T13:04:11.119Z

I discovered the beauty of a grain bowl when I wanted a meal that felt hearty yet refreshing. Roasting the vegetables brings out their natural sweetness, which pairs wonderfully with the nutty lentils. The method is simple: toss your favorite veggies in olive oil, season, and let the oven do the work. This way, I can focus on other elements of the meal while the veggies caramelize beautifully.

One specific tip I learned is to mix a touch of lemon juice and tahini into the dressing for added creaminess and tang. Introducing this element elevates the entire bowl, ensuring each bite is packed with flavor. I often use kale or spinach as a base, but feel free to experiment!

        Why You'll Love This Recipe
        Nutritious and filling with a perfect blend of textures
Easy to customize with seasonal vegetables
Ideal for meal prep, staying fresh for days

      

Understanding Lentils

Using green or brown lentils in this Roasted Veggie Lentil Grain Bowl ensures a hearty base that holds its shape well during cooking. Unlike red lentils, which tend to become mushy, green and brown lentils provide a satisfying bite. Make sure to rinse them thoroughly before cooking to remove any debris. I often find that soaking them for an hour can reduce cooking time, but it isn't necessary; just adjust your simmering time by a few minutes if you do soak them.

The vegetable broth is a key ingredient in enhancing the flavor of the lentils. By cooking them in broth rather than water, you infuse the lentils with depth, which complements the earthiness of the bowl. If you're looking to add even more complexity, consider adding a bay leaf or sprig of thyme to the broth while it cooks. Just remember to remove them before mixing the lentils with the other ingredients.

Vegetable Roasting Techniques

Roasting vegetables is an art that transforms their flavors, and this recipe benefits from that transformation. To achieve perfectly caramelized vegetables, make sure to preheat your oven fully to 425°F (220°C). This ensures the veggies start browning right away, developing those coveted golden edges. Spread them out on the baking sheet without overcrowding; this allows the hot air to circulate and enhances caramelization. If you notice any veggies starting to brown too quickly, I suggest stirring them occasionally for even cooking.

Feel free to experiment with seasonal vegetables based on availability. Root vegetables like carrots or parsnips can substitute for sweet potatoes, and seasonal greens, like Brussels sprouts, can replace broccoli. Just keep in mind that denser vegetables may need additional roasting time, while more delicate ones, such as bell peppers, will roast more quickly. Watch them closely to ensure everything comes out tender and perfectly roasted.

Dressing and Serving Suggestions

The tahini dressing in this bowl acts as a creamy, nutty complement to the earthy lentils and vibrant vegetables. If tahini is hard to find or you're looking for a lighter option, try substituting with almond butter or Greek yogurt, which adds creaminess without being overly heavy. Adjust the lemon juice and garlic levels according to your taste, ensuring the flavors balance well before serving. A little dash of cayenne or smoked paprika can also enhance the depth of the dressing.

To serve, consider adding toppings like chopped fresh herbs, seeds, or nuts for extra crunch and flavor. A sprinkle of pumpkin seeds or sunflower seeds can provide delightful texture, while fresh parsley or cilantro adds a herbaceous note. This bowl is also fantastic served warm, but I find it equally satisfying cold, making it versatile for leftover lunches throughout the week.

Ingredients

For the Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 large sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, diced
1 cup broccoli florets
2 tablespoons olive oil
Salt and pepper, to taste
4 cups fresh spinach or kale

For the Dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons water
Salt, to taste

Instructions

Cook the Lentils

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until tender. Drain any excess liquid and set aside.

Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potato, bell pepper, zucchini, and broccoli with olive oil, salt, and pepper. Spread the veggies in a single layer and roast for 20-25 minutes or until golden and tender.

Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Season with salt to taste. Adjust the consistency with more water if necessary.

Assemble the Bowl

In each serving bowl, layer fresh spinach or kale, followed by the cooked lentils and roasted vegetables. Drizzle with the dressing and serve immediately, or store for later enjoyment.

Pro Tips

Feel free to vary the vegetables based on what’s in season or what you have in the fridge. This recipe is very forgiving, and you can easily swap in different legumes or grains for added variety.

Storage Tips

This Roasted Veggie Lentil Grain Bowl keeps well in the refrigerator for up to four days, making it a great option for meal prep. Store the components separately to maintain the freshness of the veggies and prevent the greens from wilting. If you plan to keep it longer, consider freezing the cooked lentils and roasted vegetables in airtight containers. When you're ready to enjoy, simply reheat in the microwave or on the stovetop, adding a splash of water if needed to prevent drying out.

When packing for lunch, use a partitioned container to separate the dressing until you're ready to eat. This will keep the greens fresh and prevent sogginess. I find that small mason jars work perfectly for dressing; they allow for easy pouring and controlled mixing when you’re ready to dig in.

Creative Variations

Adapt this recipe to your cravings by experimenting with different grains! Quinoa, farro, or even brown rice can replace the lentils as your base, providing a different flavor profile and texture. Each grain brings its own nutrition and taste, allowing you to make this bowl uniquely yours. Just remember that cooking times may vary based on the grain you choose; follow package instructions for best results.

For a protein boost, consider adding roasted chickpeas or shredded chicken on top. These additions can elevate the dish into a more complete meal, especially if you're looking for extra satiety. A drizzle of balsamic glaze or a sprinkle of feta can add a surprising punch, keeping your taste buds engaged with every bite.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, canned lentils can be used for a quicker alternative. Just rinse them well and add them to the bowl at the end without cooking.

→ Is the dressing necessary?

While the dressing adds flavor and creaminess, if you're in a rush, a simple drizzle of olive oil and a squeeze of lemon will also work.

→ Can I make this recipe vegan?

Yes, this recipe is already vegan as it’s free from any animal products.

→ How can I store leftovers?

Store the ingredients separately in airtight containers. The bowl can be kept in the fridge for up to 4 days.