Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup lentils, rinsed; 1 cup quinoa, rinsed; 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots); 2 tablespoons olive oil; Salt and pepper to taste; 1 avocado, sliced; Fresh herbs (e.g., parsley, cilantro) for garnish; 3 tablespoons tahini; 1 tablespoon lemon juice; 1 clove garlic, minced; Water as needed to thin out

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie Lentil Grain Bowl whenever I crave something hearty yet nourishing. This dish brilliantly combines roasted vegetables with protein-rich lentils and your favorite grain, creating a colorful and fulfilling meal. Each bite bursts with flavor, and I appreciate how customizable it is with seasonal veggies. Whether enjoyed warm or cold, it's a fantastic option for meal prep, satisfying my hunger while fueling my body with wholesome ingredients.

Created by

Imogen Price

Last updated on 2026-01-18T11:04:10.669Z

Creating a Roasted Veggie Lentil Grain Bowl was an experiment that turned into a staple in my kitchen. I wanted to make a meal that utilized leftover roasted vegetables, so I tossed them with lentils and quinoa. The resulting bowl was not only colorful but also packed with protein and fiber, making it perfect for lunch or dinner.

After a few iterations, I discovered that adding a drizzle of tahini and some lemon juice elevated the flavors beautifully. It’s amazing how transforming simple ingredients can lead to a delightful and nutritious meal that keeps me coming back for more!

        Why You Will Love This Recipe
        A vibrant combination of flavors and textures that excite the palate
Packed with plant-based protein and fiber for lasting energy
Versatile enough to use any seasonal vegetables you have on hand

      

Perfecting Your Roasted Vegetables

When roasting vegetables, the key is to ensure they are cut into uniform sizes. This promotes even cooking and caramelization. Aim for about 1-inch pieces for bell peppers, zucchini, and carrots. Toss them well with olive oil, salt, and pepper; this not only enhances flavor but also helps achieve that beautiful golden color. I recommend lining your baking sheet with parchment paper for easier cleanup and better roasting results, allowing the vegetables to brown rather than steam.

Keep an eye on the vegetables as they roast; you'll want them to be tender without becoming mushy. Depending on your oven and the specific vegetables used, the cooking time may vary slightly. Look for caramelized edges and a slight char on the surface, which adds a wonderful depth of flavor to the dish. If you have leftovers, these roasted veggies make an excellent addition to salads or wraps.

Lentils and Quinoa: A Nutritional Powerhouse

Lentils not only provide plant-based protein but also bring a hearty texture to the grain bowl. Make sure to rinse the lentils before cooking to remove any dirt or impurities. When simmering, you can add a bay leaf or garlic clove in the water for additional flavor infusion. Just be cautious not to overcook them; they should be tender but still hold their shape, which takes about 15-20 minutes on a gentle simmer.

Quinoa deserves equal attention; it's gluten-free, high in protein, and a perfect complement to the lentils. After rinsing to remove its natural coating (saponin), cook it according to package instructions, usually in a ratio of 2:1 water to quinoa for proper fluffiness. The quinoa should be cooked until tender, but each grain retains its shape, creating a pleasant chewiness that balances beautifully with the creaminess of the tahini dressing.

Customization and Storage Tips

One of the best aspects of this Roasted Veggie Lentil Grain Bowl is its adaptability. You can easily swap out the lentils for chickpeas or black beans if you prefer, and use whatever seasonal vegetables you have on hand, like sweet potatoes, broccoli, or asparagus. This flexibility not only makes it easier to cater to personal tastes but also helps reduce food waste. Experiment with various spice blends or dressings to keep things exciting.

For meal prep, this dish stores well in the refrigerator for up to four days in an airtight container. Just add the dressing right before serving to prevent the grains from becoming soggy. Alternatively, you can freeze individual portions for a quick lunch option. When reheating, a quick blast in the microwave or a few minutes in a skillet with a splash of water can help revive the flavors and textures.

Ingredients

For the Bowl

1 cup lentils, rinsed
1 cup quinoa, rinsed
2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
2 tablespoons olive oil
Salt and pepper to taste
1 avocado, sliced
Fresh herbs (e.g., parsley, cilantro) for garnish

For the Dressing

3 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, minced
Water as needed to thin out

Preparation Steps

Cooking Instructions

Roast the Vegetables

Preheat the oven to 400°F (200°C). Toss your mixed vegetables with olive oil, salt, and pepper before spreading them evenly on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.

Cook the Lentils and Quinoa

While the vegetables are roasting, bring 2 cups of water to a boil for the lentils. Add them to the boiling water and reduce the heat, simmering for about 15-20 minutes until tender. In a separate pot, cook quinoa according to package directions.

Prepare the Dressing

In a small bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth; adjust the consistency with more water if necessary.

Assemble the Bowls

In serving bowls, layer the cooked quinoa, lentils, and roasted vegetables. Top with sliced avocado and drizzle with tahini dressing. Finish with fresh herbs for garnish.

Enjoy Your Meal!

Pro Tips

For extra crunch, add some toasted seeds or nuts on top of the bowls. You can also switch up the grains or use any leftover cooked meat if desired.

Serving Suggestions

This grain bowl can stand alone as a meal, but for an extra touch, consider adding a protein on top, such as grilled chicken, shrimp, or tofu for a heartier option. Additionally, a sprinkle of feta or goat cheese can introduce a nice creamy contrast to the bowl. Serve it alongside a light salad or crusty bread to round out the meal, making it an ideal choice for lunch or dinner.

If enjoying cold, try packing this grain bowl for lunch. Toss in a handful of baby spinach or arugula for added freshness. The flavors meld beautifully as they sit, and you may find it even tastier the next day. I love bringing this to picnics or potlucks where everyone can appreciate its vibrant colors and healthful qualities.

Troubleshooting Common Issues

If your roasted vegetables are not caramelizing, it could be due to overcrowding on the baking sheet. Ensure the veggies are spaced apart to allow them to roast rather than steam. If you find your quinoa or lentils are too mushy, it often results from overcooking. Keep an eye on them and test for doneness a few minutes earlier than suggested to maintain that ideal texture.

For the tahini dressing, you may find it too thick after refrigeration. Just whisk in a little warm water gradually until you reach your desired consistency. Taste and adjust flavors as needed, adding more lemon juice for brightness or garlic for a punch of flavor. This dressing can be a standalone dip for fresh veggies as well, making it a versatile addition to your kitchen.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, using canned lentils can save time. Just rinse and add them to the bowl after heating.

→ What vegetables work best for roasting?

Root vegetables like carrots, parsnips, or harder vegetables like bell peppers and zucchini are excellent choices.

→ Can I make this bowl ahead of time?

Absolutely! This bowl is great for meal prep. Store components separately in the fridge and combine when ready to eat.

→ Is it possible to make this recipe gluten-free?

Yes! Simply use gluten-free grains like rice or quinoa in place of any gluten-containing products.