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 cooked lentils; 1 cup cooked quinoa; 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 teaspoon maple syrup; Water to thin

Highlighted under: Healthy & Light

I love whipping up this Roasted Veggie Lentil Grain Bowl when I want something both nutritious and satisfying. With its vibrant mix of roasted vegetables, lentils, and grains, it’s not just a feast for the eyes but also a celebration of flavors and textures. I always find that roasting the veggies brings out their natural sweetness, which perfectly complements the earthy lentils. Plus, this bowl is incredibly versatile—perfect for lunch meal prep or a hearty dinner!

Created by

Eleanor Briggs

Last updated on 2026-01-18T13:10:15.684Z

When I first tried making this bowl, I discovered how roasting vegetables brings out an incredible depth of flavor. The sweet and smoky notes from the oven perfectly complement the nutty lentils and grains. I recommend using seasonal produce for the best results, as they tend to taste fresher and more flavorful.

I've experimented with different grains, but quinoa usually comes out on top for texture. Combining it with lentils gives the bowl a satisfying protein punch. Don’t skip the dressing; it ties everything together beautifully and adds a zingy brightness!

        Why You Will Love This Recipe
        A wholesome combination of nutrients that's both filling and healthy
The natural sweetness from roasted veggies pairs perfectly with lentils
Customizable with your favorite veggies and grains for endless variations

      

The Importance of Roasting

Roasting vegetables not only enhances their flavor but also transforms their texture. By exposing them to high heat, you draw out moisture, resulting in a slightly crispy exterior while keeping the insides tender. Look for the vegetables to develop golden edges and a caramelized appearance, usually after about 25-30 minutes in a 400°F (200°C) oven. This method is crucial for balancing the earthy taste of lentils, creating a flavorful contrast that brings the bowl to life.

When preparing your roasted vegetables, consider their cut size to ensure even cooking. Smaller pieces will roast faster and become crispy, while larger chunks may remain tender inside. For a vibrant presentation, choose a rainbow of vegetables—bell peppers add sweetness, zucchini brings a slight crunch, and carrots provide a subtle earthiness. You can easily swap in seasonal vegetables based on what you have on hand; just adjust the roasting time accordingly.

Perfecting the Grain Base

Using both lentils and quinoa in this bowl offers a hearty base loaded with plant-based protein and fiber. When cooking quinoa, remember to rinse it beforehand to remove its natural coating, saponin, which can impart a bitter flavor. A typical ratio for cooking quinoa is 1 cup of quinoa to 2 cups of water; bring it to a boil, then reduce to a simmer and cover, cooking for about 15 minutes until fluffy and the little tails have unfurled.

For lentils, aim for green or brown varieties as they maintain their shape better than red lentils, which tend to become mushy. Simmer them in salted water for about 20 minutes, checking for doneness. You want them tender but still slightly firm to the bite. If you prefer to meal prep, these grains can be cooked in advance and stored in the refrigerator for up to four days, making assembly quick and effortless.

Customizing Your Bowl

One of the best features of this Roasted Veggie Lentil Grain Bowl is its versatility. You can customize it based on the season or your dietary preferences. If you’re looking for a gluten-free option, ensure you're using certified gluten-free quinoa and incorporate grains like buckwheat or millet. For protein boosts, consider adding roasted chickpeas or toasted nuts on top to enhance texture and flavor.

When it comes to dressings, feel free to experiment beyond the tahini lemon dressing. A yogurt-based sauce or a zesty vinaigrette can provide a refreshing twist, while adding chopped fresh herbs like parsley or cilantro can elevate the dish. Don't hesitate to incorporate toppings like avocado for creaminess or fresh greens for added crunch and nutrition. This dish is a blank canvas, waiting for your signature touch!

Ingredients

Make sure to gather all the ingredients before starting.
Preheat your oven to ensure even roasting.

For the Grain Bowl

1 cup cooked lentils
1 cup cooked quinoa
2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste

For the Dressing

2 tablespoons tahini
1 tablespoon lemon juice
1 teaspoon maple syrup
Water to thin

Feel free to swap out grains or veggies based on what you have on hand!

Instructions

Prepare your work area and gather all the necessary tools and ingredients.

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss mixed vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Cook the Grains

While the vegetables are roasting, cook the quinoa and lentils according to package instructions. This usually takes about 15 minutes for quinoa and 20 minutes for lentils.

Make the Dressing

In a small bowl, combine tahini, lemon juice, and maple syrup. Whisk until smooth, adding water gradually to thin the dressing to your desired consistency.

Assemble the Bowl

In a bowl, layer the cooked quinoa and lentils, top with roasted vegetables, and drizzle with the tahini dressing. Toss gently to combine before serving.

This dish is great served warm or cold, making it perfect for meal prep!

Pro Tips

For added flavor, consider garnishing with fresh herbs like parsley or cilantro. You can also add nuts or seeds for extra crunch and nutrition.

Make-Ahead Tips

To make this grain bowl more convenient, prepare the roasted vegetables and the grains in advance. Both the quinoa and lentils store well in airtight containers in the refrigerator for up to four days. Roasted veggies can retain their flavor and nutrition for a couple of days, but for optimal texture, I recommend reheating them in the oven at a low temperature to regain their crispness.

For meal prep, try assembling individual bowls without the dressing. Keep the tahini dressing in a separate container to add just before serving, which will prevent the grains from becoming soggy. This way, you can enjoy fresh flavors throughout the week, and it makes for an easy lunch option to take on the go.

Serving Suggestions

Presenting your Roasted Veggie Lentil Grain Bowl can turn a simple meal into a lovely dining experience. Layer the quinoa and lentils evenly at the bowl's bottom, then artfully arrange the colorful veggies on top. For added contrast, sprinkle sesame seeds or nutritional yeast to boost flavor and nutrition without much effort. A few slices of avocado can also introduce nice creaminess that balances the dish.

Consider pairing this bowl with a light side salad or some crusty whole-grain bread for a more filling meal. If serving for a gathering, you could place all ingredients in separate bowls, allowing guests to customize their bowls according to their preferences, enhancing the communal aspect of the meal.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Absolutely! Just rinse and drain them before adding to the bowl.

→ What other vegetables work well in this recipe?

You can substitute any seasonal vegetables you like, such as broccoli, asparagus, or sweet potatoes.

→ Can I make this vegan?

Yes, this recipe is already vegan-friendly! The tahini dressing is a great alternative to yogurt or dairy-based dressings.

→ How long can I store leftovers?

You can keep leftovers in the fridge for up to 4 days. Just store the dressing separately to keep everything fresh.