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 or water; 1 cup cooked quinoa or farro; 1 bell pepper, diced; 1 zucchini, sliced; 1 red onion, diced; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish); 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; Water to thin as needed; Salt to taste

Highlighted under: Healthy & Light

I absolutely love making a Roasted Veggie Lentil Grain Bowl, especially during busy weeks when I need something nourishing and satisfying. This dish is full of vibrant roasted vegetables, protein-packed lentils, and whole grains, making it a perfect wholesome meal. I often customize the veggies based on what's in season or what’s left in my fridge, making each bowl a unique creation. It’s a recipe that not only fills me up but also fuels my activities with its healthy ingredients.

Created by

Aubrey Whitman

Last updated on 2026-01-18T13:16:13.968Z

When I first made this Roasted Veggie Lentil Grain Bowl, I was surprised at how delightful the combination of flavors turned out. The caramelized edges of the veggies offered a depth of flavor that paired perfectly with the earthy lentils. By roasting the vegetables at a high temperature, I found that their natural sweetness was amplified, creating a harmonious balance on the plate.

One tip I've learned over time is to let the roasted veggies cool slightly before tossing them with the grains and lentils. This helps everything blend together nicely without overcooking the other ingredients. It's a simple step that makes a big difference in texture and taste!

        Why You'll Love This Recipe
        A colorful mix of seasonal vegetables
High in protein and fiber, keeping you full
Versatile enough to cater to various dietary preferences

      

Understanding the Ingredients

The choice of lentils plays a crucial role in the texture and protein content of the Roasted Veggie Lentil Grain Bowl. Green or brown lentils are ideal due to their firm texture after cooking, which contrasts beautifully with the soft roasted vegetables. If you're looking for a quicker option, canned lentils can also work; just drain and rinse them before adding to the bowl. However, be cautious about the extra salt, as canned varieties may already be seasoned.

Roasting the vegetables brings out their natural sweetness and enhances the overall flavor of the dish. I recommend using a mix of colorful vegetables to create an appealing presentation and varied taste. Feel free to substitute seasonal vegetables, such as asparagus in spring or root vegetables in winter. Just remember that harder vegetables like carrots or potatoes may need a few extra minutes in the oven to become tender.

Techniques for Perfect Roasting

When roasting the vegetables, it's essential to spread them out on the baking sheet generously to allow for proper caramelization. If the vegetables are crowded together, they will steam rather than roast, resulting in a mushy texture. I recommend using parchment paper to prevent sticking and to promote even cooking. Keep an eye on them, as roasting at 425°F (220°C) can produce beautifully caramelized edges in about 25-30 minutes if stirred halfway through.

An important tip for the tahini dressing is to whisk it vigorously until it becomes smooth and creamy. If the tahini appears too thick, add water gradually to achieve your desired consistency, aiming for a pourable dressing that coats the ingredients well. Taste as you go; you may want to adjust the acidity with a bit more lemon juice or sweetness from maple syrup depending on your preference.

Ingredients

Gather all the ingredients before you start for a smooth cooking process.

For the Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth or water
1 cup cooked quinoa or farro
1 bell pepper, diced
1 zucchini, sliced
1 red onion, diced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

For the Dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Water to thin as needed
Salt to taste

With all the ingredients on hand, you're ready to start preparing your delicious bowl!

Instructions

Make sure to follow the steps closely to achieve the best results.

Prepare the Lentils

In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until tender. Drain any excess liquid.

Roast the Vegetables

Preheat your oven to 425°F (220°C). On a baking sheet, toss the diced bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Roast for 25 minutes, stirring halfway through, until vegetables are tender and caramelized.

Make the Dressing

In a small bowl, whisk together tahini, lemon juice, and maple syrup. Add water to reach your desired consistency, then season with salt.

Assemble the Bowl

In a large bowl, combine cooked lentils, quinoa or farro, and roasted vegetables. Drizzle the tahini dressing over the top, and toss gently to combine. Serve warm, garnished with fresh parsley.

Enjoy your nourishing Roasted Veggie Lentil Grain Bowl!

Pro Tips

For added flavor, consider adding spices like cumin or smoked paprika to your roasted veggies. You can also swap the grains or lentils based on your preferences or what's available in your pantry.

Make-Ahead and Storage

One of the great things about the Roasted Veggie Lentil Grain Bowl is its make-ahead potential. You can prepare the lentils and roast the vegetables in advance, storing them separately in airtight containers in the fridge for up to four days. This way, you can quickly assemble your meal during the week by adding freshly cooked grains like quinoa or farro and drizzling the tahini dressing just before serving.

If you're planning to freeze portions of this bowl, omit the fresh parsley and dressing until you're ready to eat. When reheating, you can mix everything in a microwave-safe bowl; heat it gently to avoid overcooking the lentils and making them mushy. Add the dressing once everything is warmed through for that fresh flavor.

Serving Suggestions and Variations

This grain bowl is extremely versatile, and you can change it up based on what you have on hand. For a protein boost, consider tossing in some roasted chickpeas or grilled chicken. You can also incorporate various grains like barley or bulgur for a different texture. A sprinkle of feta cheese or nutritional yeast can add an extra layer of flavor and richness, enhancing the overall experience.

For a zesty kick, try adding finely chopped garlic or red pepper flakes to the tahini dressing. Alternatively, you could substitute the tahini with almond butter or a vegan yogurt for a creamy dressing that caters to different taste preferences. Each variation maintains the essence of the dish while allowing you to explore different flavor profiles.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to use any seasonal or favorite vegetables you have; just adjust the roasting time as needed.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days. The flavors meld together beautifully, making leftovers even tastier!

→ Is this recipe vegan-friendly?

Yes, this bowl is naturally vegan and packed with plant-based protein from lentils and tahini.

→ Can I prepare this in advance?

Definitely! You can cook the lentils and other components a day ahead and assemble them when you're ready to eat.