Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4.0
Ingredients: 2 cups diced bell peppers; 1 cup diced zucchini; 1 cup diced sweet potatoes; 1 tablespoon olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; Salt and pepper to taste; 1 cup cooked lentils; 1 cup cooked quinoa or brown rice; 2 cups fresh spinach or kale; 1 tablespoon lemon juice; Fresh herbs for garnish (optional)

Highlighted under: Healthy & Light

I absolutely love putting together this Roasted Veggie Lentil Grain Bowl! It’s not only a feast for the eyes, but also a wholesome dish packed with nutrients. The combination of roasted vegetables, protein-rich lentils, and hearty grains creates a balance of flavors and textures that I find incredibly satisfying. Whether it’s for lunch or dinner, this bowl has become a staple in my weekly meal prep, ensuring I stay nourished without sacrificing taste.

Created by

Clara Jennings

Last updated on 2026-01-18T11:52:15.706Z

When I first made this Roasted Veggie Lentil Grain Bowl, I sought a meal that would be both comforting and nutritious. I experimented with various vegetables and found that roasting them brings out a delightful depth of flavor. Adding spices like paprika and garlic powder not only enhances the taste but also makes the kitchen smell incredible while cooking!

This dish works beautifully because the lentils offer protein, while the roasted veggies provide vitamins and minerals. I love mixing in different grains, such as quinoa or farro, to keep things exciting each time I prepare it.

        Why You'll Love This Recipe
        Versatile and customizable to your taste preferences
Packed with nutrients from a variety of vegetables and grains
Great for meal prep and easy to reheat throughout the week

      

The Art of Roasting Vegetables

Roasting vegetables is a transformative technique that enhances their natural sweetness and brings out complex flavors. For this Roasted Veggie Lentil Grain Bowl, aim for a good balance between different vegetables to create a medley of tastes and textures. Bell peppers offer sweetness, zucchini adds a tender bite, and sweet potatoes contribute a comforting creaminess. Pay attention to how the veggies look: they should be tender with golden edges for that perfect, caramelized finish.

When tossing vegetables in olive oil and spices, ensure even coverage. This not only helps in achieving a consistent roast but also enhances flavor infusion. A tip I like to use is to let the veggies marinate in the oil and spices for about 10 minutes before roasting, allowing the ingredients to combine beautifully. Also, check halfway through roasting to stir the veggies; this promotes even browning and prevents sticking.

Choosing Your Grains and Lentils

For the base of this grain bowl, both quinoa and brown rice are excellent choices. Quinoa is quicker to cook, typically requiring about 15 minutes, and it packs protein—perfect for a filling meal. In contrast, brown rice takes approximately 40-45 minutes but brings a nuttier flavor and chewier texture. You can also consider using other grains like farro or barley for varied flavors and textures. Each grain will add its own character to the dish, so choose based on what you enjoy.

Whichever grain you choose, ensure the lentils are fully cooked and tender, yet still holding their shape, typically requiring about 20-25 minutes. If you’re short on time, canned lentils can also work; just drain and rinse them before adding to the bowl. I find that using a combination of grains and lentils not only enhances the nutritional profile but also adds layers of satisfaction to every bite.

Ingredients

For the Roasted Veggies

2 cups diced bell peppers
1 cup diced zucchini
1 cup diced sweet potatoes
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste

For the Grain and Lentil Base

1 cup cooked lentils
1 cup cooked quinoa or brown rice
2 cups fresh spinach or kale
1 tablespoon lemon juice
Fresh herbs for garnish (optional)

Instructions

Preparation Steps

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced bell peppers, zucchini, and sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread the mixture on a baking sheet and roast for about 25 minutes or until the veggies are tender and slightly charred.

Prepare the Grain and Lentils

While the vegetables are roasting, prepare the lentils and grains according to package instructions. Once cooked, mix the lentils and quinoa (or rice) in a bowl and stir in the fresh spinach or kale with lemon juice until slightly wilted.

Assemble the Bowl

Once the roasted veggies are ready, combine them with the lentil and grain mixture in individual bowls. Top with fresh herbs if desired and enjoy your nourishing meal!

Enjoy Your Meal!

Pro Tips

Feel free to use any seasonal vegetables you have on hand for roasting, such as carrots, broccoli, or Brussels sprouts. This recipe is incredibly versatile and can easily adapt to what's available in your kitchen.

Make-Ahead Tips

This roasted veggie lentil grain bowl is an ideal candidate for meal prep! You can prepare the roasted vegetables and the grain-lentil base in advance. Store them separately in airtight containers in the fridge for up to five days. When you’re ready to enjoy your meal, simply reheat the grains and lentils in the microwave, adding a splash of water to keep them moist, while the roasted veggies can be either reheated or served cold for a refreshing crunch.

To ensure freshness, I recommend storing the fresh spinach or kale separately until you're ready to assemble your bowl. This step prevents the greens from wilting excessively, allowing for a vibrant, crisp texture when you finally mix everything together.

Serving Suggestions

Consider customizing the flavor profile of your bowl by adding additional toppings. Crumbled feta or goat cheese can introduce creaminess and a tangy contrast to the roasted veggies. Alternatively, sprinkle some toasted nuts or seeds like pumpkin or sunflower seeds for extra crunch and healthy fats. A dash of balsamic glaze or a drizzle of tahini sauce can elevate the dish further, integrating delightful flavor elements that enhance the experience.

Feel free to change up the greens based on what’s in season or available. While spinach and kale are nutrient-dense options, arugula or mixed baby greens provide peppery notes that can add an exciting twist to your bowl. Experimenting with flavors not only makes each bowl unique but also keeps your meals fresh and enjoyable throughout the week.

Questions About Recipes

→ Can I make this dish vegan?

Absolutely! All the ingredients in this recipe are plant-based.

→ How long does it take to prepare?

The total time is about 45 minutes, including prep and cook time.

→ Can I use canned lentils?

Yes, canned lentils are a convenient option and can save you time. Just rinse them well before using.

→ What can I serve this bowl with?

This bowl pairs well with a drizzle of tahini sauce or a sprinkle of feta cheese for extra flavor.