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 cooked lentils; 2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, carrots); 1 cup cooked quinoa or brown rice; 1 avocado, sliced; Fresh herbs (e.g., parsley or cilantro), for garnish; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy & Light

I love creating nutritious meals that are both hearty and vibrant, and the Roasted Veggie Lentil Grain Bowl is a perfect example. The combination of roasted vegetables, protein-rich lentils, and wholesome grains makes this dish incredibly satisfying. I often find myself reaching for seasonal veggies, which not only adds flavor but also enhances the nutritional profile. It’s a delightful, colorful plate that fuels my day while being effortless to prepare. Plus, the leftovers are perfect for lunch the next day!

Created by

Marianne Hughes

Last updated on 2026-01-18T14:13:11.688Z

When I first made this Roasted Veggie Lentil Grain Bowl, I was amazed at how the flavors melded beautifully together. Roasting brings out the natural sweetness of the vegetables while adding a depth of flavor that’s hard to resist. I also like to play around with spices depending on what I have at hand, which is a great way to customize the dish every time.

Another tip I discovered is to let the lentils cool a bit after cooking before combining everything. This keeps the grains from getting mushy and allows all the ingredients to maintain their texture. Plus, the colors of this bowl are as pleasing to the eyes as the flavors are to the palate!

        Why You'll Love This Recipe
        Nutrient-dense and packed with flavor
Perfectly customizable with seasonal veggies
Great as a meal prep option for the week

      

Choosing the Right Vegetables

When making the Roasted Veggie Lentil Grain Bowl, selecting seasonal veggies can elevate the dish's flavor and nutrition. Vegetables like bell peppers, zucchini, and carrots add a sweet, caramelized essence when roasted. You might also experiment with root vegetables like sweet potatoes or seasonal squash for a heartier profile. Just make sure to cut them into uniform pieces to ensure even roasting; aim for about 1-inch cubes for best results.

For a pop of color and nutritional diversity, consider adding beets or purple cauliflower. The key is to balance flavors and textures; for instance, pairing crunchy broccoli with soft eggplant creates a satisfying contrast. Keep in mind that different vegetables have varied roasting times. If you choose denser vegetables, you might need to increase the roasting time to ensure they cook through.

Elevating Your Dressing

The dressing may be simple, but it plays a crucial role in brightening the flavors of your bowl. The tangy lemon juice balances the earthy lentils and roasted vegetables beautifully. If you want to add a twist, consider incorporating a teaspoon of honey or maple syrup for a touch of sweetness that can round out the acidity. Alternatively, swapping the Dijon mustard for a spicy mustard can add a kick to the bowl that pairs wonderfully with the creamy avocado.

Remember, the emulsification of the dressing is key to achieving a silky texture. When whisking, ensure the ingredients are combined thoroughly until it becomes glossy. If your dressing separates, simply give it a quick whisk before drizzling. You can also prepare this dressing in advance; simply store it in a jar and shake well before use.

Ingredients

For the Bowl

1 cup cooked lentils
2 cups mixed roasted vegetables (e.g., bell peppers, zucchini, carrots)
1 cup cooked quinoa or brown rice
1 avocado, sliced
Fresh herbs (e.g., parsley or cilantro), for garnish

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Chop your chosen vegetables into bite-sized pieces, toss with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes until tender and caramelized.

Cook the Lentils

While the vegetables roast, rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water. Bring to a boil, then simmer for about 20 minutes until tender. Drain and set aside.

Prepare the Dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.

Assemble the Bowl

In a serving bowl, layer the cooked grains, lentils, roasted vegetables, and avocado slices. Drizzle with dressing and garnish with fresh herbs.

Pro Tips

Feel free to swap out the grains or veggies based on what you have. This recipe is very forgiving and allows for plenty of creativity.

Perfect Leftovers

The beauty of the Roasted Veggie Lentil Grain Bowl lies in its versatility, especially when it comes to leftovers. Stored in an airtight container, it will keep well in the fridge for up to 4 days. When reheating, a quick toss in a skillet over medium heat revives the flavors and textures without making the veggies soggy. Make sure to add a splash of water or a drizzle of olive oil to prevent drying out.

If you're looking to enjoy the bowl cold, you can also serve it as a salad by adding some fresh greens like spinach or arugula. This not only enhances the nutritional content but also provides a refreshing contrast to the roasted components. Just drizzle with additional dressing for an extra zing.

Customizing Your Bowl

One of the joys of this recipe lies in its customization. Feel free to swap out the grains; farro or millet can provide a different texture than quinoa or brown rice. If you're avoiding grains altogether, try using cauliflower rice as a low-carb substitute while still capturing the essence of a grain bowl. Just sauté it lightly for a few minutes until tender.

For protein enhancement, consider adding some crumbled feta cheese or toasted nuts for a crunchy element. Chickpeas or black beans also make excellent protein additions if you want to keep it plant-based. Remember, the key is to balance flavors while keeping the essence of freshness alive in every bite.

Questions About Recipes

→ Can I use canned lentils?

Absolutely! Just rinse and drain them to save time.

→ What other vegetables work well?

You can use any seasonal veggies like asparagus, sweet potatoes, or broccolini.

→ Can I make this vegan?

Yes! All components are vegan-friendly, including the dressing.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to three days.