Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup cooked lentils; 2 cups mixed vegetables (carrots, bell peppers, zucchini); 1 cup cooked quinoa; 2 cups fresh spinach or kale; 1 tablespoon olive oil; Salt and pepper to taste; Fresh herbs (parsley or cilantro) for garnish; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy & Light

I love making my Roasted Veggie Lentil Grain Bowl because it's not only a nutritious power meal but also a feast for the senses. The combination of earthy lentils, roasted vegetables, and a hint of fresh herbs makes it a delicious and filling dish. It’s perfect for meal prepping as well! Whether you're prepping for a busy week or need a healthy lunch, this bowl is just what you need. The balance of flavors and textures is simply irresistible, and I'm excited to share it with you.

Created by

Talia Preston

Last updated on 2026-01-18T12:19:14.541Z

When I made my first Roasted Veggie Lentil Grain Bowl, I was shocked by how much flavor packed into each bite. I roasted a medley of vegetables until they were caramelized and packed with sweetness, elevating the lentils to a whole new level of deliciousness. The sautéed greens added that perfect element of freshness.

One tip I found invaluable is to use a mix of spices on the veggies while roasting, enhancing their natural flavors. This bowl has quickly become a household favorite, and I love experimenting with different veggies and grains for variety!

        Why You Will Love This Recipe
        A colorful medley of flavors and textures in every bite
Packed with protein and fiber to keep you satisfied
Easily customizable with your favorite seasonal veggies

      

Choosing the Right Vegetables

When preparing your Roasted Veggie Lentil Grain Bowl, the choice of vegetables is crucial. Opt for a mix of seasonal vegetables to enhance the flavor profile and color of the dish. Carrots, bell peppers, and zucchini work wonderfully, but feel free to experiment with others like sweet potatoes, asparagus, or Brussels sprouts. Each vegetable brings its unique sweetness and texture—roasting them not only caramelizes their natural sugars but also adds depth to the overall dish.

Cut the vegetables into uniform sizes to ensure even cooking. Aim for pieces about one inch in diameter; this way, they will roast uniformly and develop that coveted golden-brown exterior. If you find that some veggies cook faster than others, simply remove them from the oven and allow the others to continue roasting until they are perfectly tender.

Cooking Lentils to Perfection

Cooking lentils is an essential step that deserves attention. For this recipe, I recommend using green or brown lentils, as they hold their shape better than red lentils. Rinse them thoroughly before boiling to remove any debris. Add them to a pot of salted water and simmer gently for about 20 minutes. Keep an eye on them; overcooked lentils can become mushy. You want them tender yet slightly firm, giving that nice bite in the bowl.

If you're short on time, canned lentils can be a great substitute. Just be sure to rinse and drain them well before adding them to the bowl. This will help reduce any excess sodium while ensuring that they blend seamlessly with the other ingredients. Plus, you'll save on cooking time, making this dish even more convenient for busy weeknights.

Serving Suggestions and Variations

The Roasted Veggie Lentil Grain Bowl is incredibly versatile, making it perfect for customization. Try adding different grains like farro or bulgur for a textural twist. You can also add a scoop of hummus or a dollop of Greek yogurt for creaminess, balancing the robust flavors of the roasted vegetables and lentils. Top with grilled chicken or tofu for additional protein, or sprinkle with seeds like pumpkin or sunflower for added crunch.

For meal prep, store the components separately to maintain freshness. Keep the dressing in an airtight container in the fridge and drizzle it just before serving to prevent sogginess. This bowl can last up to four days in the fridge, so it’s an excellent option for a nutritious lunch throughout the week. When reheating, avoid using the microwave for the greens; instead, briefly sauté them in a pan to retain their vibrant color.

Ingredients

For the Bowl

1 cup cooked lentils
2 cups mixed vegetables (carrots, bell peppers, zucchini)
1 cup cooked quinoa
2 cups fresh spinach or kale
1 tablespoon olive oil
Salt and pepper to taste
Fresh herbs (parsley or cilantro) for garnish

For the Dressing

3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Steps

Roast the Vegetables

Preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, stirring halfway through until they are golden and tender.

Prepare the Quinoa and Lentils

While the vegetables roast, prepare the quinoa according to package instructions. If you haven't cooked the lentils yet, boil them in water until tender, about 20 minutes, then drain.

Mix the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.

Assemble the Bowl

In a large bowl, layer the cooked quinoa, lentils, roasted vegetables, and fresh greens. Drizzle with the dressing, toss gently, and garnish with fresh herbs before serving.

Pro Tips

Feel free to customize your bowl with seasonal veggies or add toppings like avocado or nuts for extra crunch.

Storage and Make-Ahead Tips

When it comes to meal prepping this grain bowl, a little planning goes a long way. Cook the lentils and quinoa at the beginning of the week and store them in airtight containers. Both grains can be chilled in the fridge for up to five days, making them the perfect base for your bowls. You can roast the vegetables a day in advance as well; just reheat them in the oven to bring back their crispness before serving.

To keep the fresh greens, like spinach or kale, vibrant and crisp, store them in a damp paper towel inside a plastic bag. This keeps moisture levels optimal without wilting. When ready to assemble your bowls, simply layer everything and drizzle with the dressing. Having your components prepped in advance makes it easy to enjoy a nutritious meal in under ten minutes!

Troubleshooting Common Issues

While this recipe is straightforward, there are common pitfalls to watch out for. If your roasted vegetables aren't getting that desirable golden-brown color, ensure that your oven is properly preheated and avoid overcrowding the baking sheet. Spread the vegetables out evenly to allow hot air to circulate around them. If they steam instead of roast, they'll be soft and lack flavor, detracting from the dish's appeal.

Another frequent issue is overcooked lentils. As they continue to cook once removed from heat, be sure to test them a few minutes before the suggested cooking time is up to prevent them from turning mushy. If you do end up with too mushy lentils, consider using them in a spread or mix them into soups or stews where texture isn’t as critical.

Questions About Recipes

→ Can I make this bowl vegan?

Absolutely! All the components are vegan-friendly.

→ How long will this dish keep in the fridge?

It can be stored in an airtight container for up to 4 days.

→ Can I substitute the lentils?

Yes, you can use chickpeas or any preferred bean instead of lentils.

→ Is this recipe gluten-free?

Yes, both the quinoa and lentils are gluten-free, making this bowl a safe choice.