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 cup quinoa, rinsed; 2 cups mixed vegetables (bell peppers, zucchini, carrots); 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 tablespoon balsamic vinegar

Highlighted under: Healthy & Light

I love creating wholesome dishes that bring vibrant colors and rich flavors together, and this Roasted Veggie Lentil Grain Bowl does just that! With a mix of hearty lentils, roasted vegetables, and wholesome grains, it's a perfect meal for lunch or dinner. I appreciate how the roasting enhances the vegetables’ sweetness, while the protein-packed lentils provide a satisfying base. Whether I'm meal prepping or serving it fresh, this bowl never fails to impress with its nutritious ingredients and delightful taste.

Created by

Lila Morgan

Last updated on 2026-01-18T11:40:18.112Z

When I first made this Roasted Veggie Lentil Grain Bowl, I was amazed at how the flavors melded together so beautifully. The roasting process adds a smoky depth to the vegetables, making them the star of the dish. I opted for seasonal veggies, which not only added color but also enhanced the taste profile immensely. Roasting them on high heat ensures they are crispy yet tender, and I love using a splash of balsamic vinegar just before serving for an extra zing!

While experimenting with different grains, I discovered that quinoa pairs exceptionally well with lentils for added texture and nutrition. This dish is versatile, allowing me to switch up the grains or the veggies based on what I have on hand. It’s perfect for customizing to your taste or dietary preferences, making it a go-to recipe in my kitchen.

        Why You'll Love This Recipe
        Colorful and nutritious ingredients come together beautifully
Perfect balance of flavors and textures in every bite
Great for meal prep and tastes amazing as leftovers

      

The Importance of Lentils

Lentils are the heart of this bowl, providing essential protein and fiber that keep you full and satisfied. Choosing green or brown lentils is crucial; they hold their shape well during cooking and add a lovely texture to the dish. Be sure to rinse them thoroughly before cooking to remove any dusty residue, which can affect both flavor and texture. A gentle simmer in vegetable broth allows the lentils to absorb flavors, enhancing the overall taste of the bowl.

Cooking lentils perfectly is key to avoiding mushiness. Keeping an eye on them as they simmer is important; start checking for tenderness after 15 minutes. If they start to break down, you've likely overcooked them. If you want to enhance their flavor even more, try adding a bay leaf or a sprig of thyme to the broth while cooking. These herbs infuse a subtle taste that complements the roasted veggies beautifully.

Roasting Techniques and Variations

Roasting the vegetables is where the magic happens. Preheating the oven to 425°F (220°C) ensures a quick roast that caramelizes the sugars in the vegetables, intensifying their natural sweetness. Toss your veggies with olive oil and spices liberally; this creates a rich, flavorful coating that helps them crisp up nicely. I recommend monitoring them closely around the 15-minute mark to prevent over-browning and ensure they’re perfectly tender. The ideal result is slightly crispy edges with a golden color.

Feel free to customize the mixed vegetables to your preference! Sweet potatoes, Brussels sprouts, or even cauliflower could make excellent additions or substitutions. Just remember that denser vegetables may require longer roasting times, while softer ones (like zucchini) may cook more quickly. Try to cut all vegetables to a uniform size to ensure even cooking. Experimenting with different spice blends, such as curry powder or Italian herbs, can also give your bowl a unique flavor twist.

Ingredients

For the Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 cup quinoa, rinsed
2 cups mixed vegetables (bell peppers, zucchini, carrots)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon balsamic vinegar

Instructions

Preparation Steps

Cook the Lentils

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

Prepare the Quinoa

In a separate pot, combine quinoa and 2 cups of water. Bring to a boil, then cover and simmer for 15 minutes until fluffy. Remove from heat and let sit for 5 minutes.

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss mixed vegetables with olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crisp and tender.

Assemble the Bowl

In serving bowls, layer cooked quinoa, lentils, and roasted vegetables. Drizzle with balsamic vinegar before serving.

Enjoy!

Pro Tips

Feel free to swap out the vegetables for your favorites or what’s in season! This recipe is also great with a sprinkle of feta cheese or avocado on top for added creaminess.

Meal Prep and Storage Tips

This Roasted Veggie Lentil Grain Bowl is perfect for meal prep because its ingredients taste just as good, if not better, the next day. After cooking, allow the lentils and quinoa to cool down before transferring them to airtight containers. Store roasted vegetables separately to maintain their crispiness. Combined, these elements can last in the fridge for up to four days, making them ideal for easy lunches and dinners throughout the week.

When reheating, consider using an oven or stovetop for the vegetables to retain their texture. The microwave can cause them to become soggy, detracting from their delightful crunch. Just a few minutes in a hot oven should do the trick, bringing back that roasty flavor without compromising on quality.

Serving Suggestions and Pairings

Serving this bowl is undeniably versatile. You can add a dollop of yogurt or a sprinkle of feta cheese on top for a creamy, tangy contrast to the roasted veggies. Fresh herbs like parsley or cilantro can also brighten up flavors. If you're in the mood for something extra, a sprinkle of pumpkin seeds or toasted nuts can introduce a satisfying crunch and additional nutrients.

You could even transform this grain bowl into a wrap! Use whole wheat or spinach tortillas, layer the lentils, quinoa, and roasted veggies, then roll it up for a nutritious on-the-go meal. The flavors meld beautifully, and you get all the health benefits wrapped snugly in a handheld format.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, canned lentils can be used for convenience. Just rinse them and adjust the cooking time as needed.

→ What other vegetables can I add?

You can add any seasonal vegetables like broccoli, asparagus, or sweet potatoes for varied flavors.

→ Can this be made vegan?

Absolutely! This recipe is naturally vegan as long as you use vegetable broth.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.