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: 2 cups of mixed bell peppers, chopped; 1 cup of zucchini, sliced; 1 cup of cherry tomatoes, halved; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup quinoa or brown rice; 1 cup cooked lentils (green or brown); 2 cups vegetable broth (for cooking grains); 1 teaspoon garlic powder; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; Water to thin as needed; Salt to taste

Highlighted under: Quick & Easy

I love how vibrant and satisfying my Roasted Veggie Lentil Grain Bowl is. The combination of perfectly roasted vegetables and hearty lentils creates a dish that's not only delicious but also incredibly nutritious. Each bite is bursting with flavor, and I appreciate how easy it is to prepare. Whether I'm looking for a healthy lunch or a light dinner, this bowl hits all the right notes. The freshness of the ingredients and the richness of the dressing truly bring everything together, making it a favorite in my kitchen.

Created by

Phoebe Drake

Last updated on 2026-01-18T12:43:15.235Z

I remember the first time I made this Roasted Veggie Lentil Grain Bowl; it was a rainy day, and I craved something warm and comforting. The melody of flavors from the roasted veggies mingling with earthy lentils was a revelation. I learned that roasting releases the natural sweetness of the vegetables, making them beautifully caramelized and enhancing the entire dish.

Another tip is to prepare the lentils in vegetable broth rather than water. This small change infuses them with additional flavor that complements the roasted veggies perfectly. This bowl doesn't just look great on the plate—it tastes incredible and is full of goodness!

        Why You'll Love This Recipe
        Colorful and nutritious ingredients packed into one bowl
Customizable with your favorite veggies or grains
Great for meal prep and leftovers

      

Roasting the Veggies

Roasting is essential for bringing out the natural sweetness in the vegetables used in this bowl. For the mixed bell peppers, zucchini, cherry tomatoes, and red onion, be sure to cut them into uniform sizes to ensure even cooking. Toss them well in olive oil, making sure they are fully coated, which helps them caramelize beautifully. The goal is to roast them until they are golden and tender, typically between 25 to 30 minutes. Keep an eye on them towards the end to prevent burning – they should have a slightly charred edge for the best flavor.

The choice of vegetables can dramatically alter the taste of your bowl. While bell peppers and zucchini work wonderfully, feel free to experiment with seasonal vegetables like asparagus or sweet potatoes. Additionally, varying the size of your vegetable pieces can influence the texture; smaller pieces will cook faster, so adjust your timings accordingly. If you're short on time, you can microwave the vegetables briefly before roasting to reduce the overall cooking time.

Preparing Grains and Lentils

Rinsing the quinoa or brown rice is a crucial step that many overlook. This process removes excess starch and helps achieve a fluffier texture once cooked. Use a fine-mesh strainer to thoroughly rinse under cold water before cooking. When boiling the vegetable broth, remember to keep it at a rolling boil before adding the grains; this helps them cook evenly. After about 15 minutes on simmer, check for doneness by tasting; they should be tender yet slightly chewy. If you find that there is still liquid remaining after 15 minutes, just continue cooking uncovered for a few more minutes.

Incorporating cooked lentils adds protein and fiber, making this dish more filling. If you know you're making this bowl ahead of time, you can prep the lentils in advance. Cook them separately and store them in the fridge for up to three days. Just remember to add them during the last minute of grain cooking, allowing them to warm through without becoming mushy.

Customizing the Dressing

The tahini dressing is a star component of this bowl, providing a creamy and rich contrast to the roasted veggies. For a lighter version, consider substituting yogurt for tahini or using a homemade cashew cream. If you're avoiding nuts or soy, blending avocado with lemon juice and water can create a similar creamy consistency. Adjusting the amount of maple syrup adds a personal touch; a bit more can create a sweeter flavor that complements the vegetables beautifully, while less can keep it more savory.

Consistency is essential when making the dressing; you want it pourable but not too runny. Start by whisking the tahini and lemon juice together – they will thicken as they combine. If the mixture seems too thick, add water gradually until you reach a smooth, drizzle-friendly texture. I recommend tasting it after each addition to ensure you don’t dilute the flavor too much!

Ingredients

Gather these fresh ingredients for a delightful and filling bowl:

Roasted Veggies

2 cups of mixed bell peppers, chopped
1 cup of zucchini, sliced
1 cup of cherry tomatoes, halved
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste

Grain and Lentils

1 cup quinoa or brown rice
1 cup cooked lentils (green or brown)
2 cups vegetable broth (for cooking grains)
1 teaspoon garlic powder

Dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Water to thin as needed
Salt to taste

Add some toppings to elevate your bowl:

Instructions

Here's how to prepare your delicious Roasted Veggie Lentil Grain Bowl:

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the mixed bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until they are golden and tender.

Prepare the Grains and Lentils

While the vegetables roast, rinse the quinoa or brown rice under cold water. In a medium pot, bring vegetable broth to a boil. Add the grains and garlic powder, reduce heat to a simmer, cover, and cook for about 15 minutes or until the grains are fluffy and the liquid is absorbed.

Stir in the cooked lentils.

Make the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust salt to taste and add more water if necessary to achieve your desired consistency.

Assemble the Bowl

In serving bowls, divide the quinoa or rice mixture and top with roasted vegetables. Drizzle with the tahini dressing. Feel free to add any extra toppings like fresh herbs, avocado slices, or nuts.

Enjoy your nourishing and colorful bowl!

Pro Tips

For added crunch, consider topping your grain bowl with roasted nuts or seeds such as pumpkin or sunflower seeds. They not only add texture but also boost the nutritional value of the dish.

Storage and Meal Prep

Making this Roasted Veggie Lentil Grain Bowl in advance is a great way to streamline your week. Store the roasted vegetables, grains, and dressing separately to maintain freshness. When stored properly in airtight containers, the vegetables can last up to four days in the refrigerator. If you prepare the dressing in bulk, keep it in a sealed jar for up to a week. This way, you can easily mix and match components to create a quick meal throughout the week.

For longer storage, consider freezing the cooked grains and lentils. Use freezer-safe bags, and they will keep for up to three months. When you’re ready to enjoy, simply reheat them on the stovetop with a splash of vegetable broth for added moisture and flavor. The veggies, however, are best eaten fresh; they won’t have the same texture once thawed.

Serving Suggestions and Variations

This bowl is extremely versatile and can be adjusted based on what you have on hand or your dietary preferences. Consider adding protein like grilled chicken, tofu, or chickpeas to boost the heartiness of the dish. For additional flavor, top it off with fresh herbs like cilantro or parsley, or sprinkle with toasted nuts or seeds for a satisfying crunch.

If you're craving some heat, adding a sprinkle of chili flakes or a drizzle of sriracha can elevate the flavor profile significantly. Seasonal variations are also a plus: try swapping in roasted root vegetables in the fall or fresh greens in the summer. Each adjustment can create a completely new experience while maintaining the essential character of this nourishing bowl.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! This recipe is very adaptable. Feel free to use whatever seasonal vegetables you have on hand.

→ Can I make this recipe vegan?

Yes, the recipe is already vegan as is. The tahini dressing is plant-based and perfect for a vegan diet.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Just reheat before serving.

→ Is this bowl gluten-free?

Yes, if you use quinoa instead of brown rice, this recipe is naturally gluten-free.