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 (green or brown); 1 cup cooked quinoa or farro; 2 cups mixed roasted vegetables (bell peppers, zucchini, sweet potatoes); 2 cups spinach or kale; 2 tablespoons olive oil; Salt and pepper to taste; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Water to thin; Salt to taste

Highlighted under: Healthy & Light

I love creating vibrant, nourishing dishes that celebrate fresh ingredients, and this Roasted Veggie Lentil Grain Bowl is a perfect example. With its combination of hearty lentils, colorful roasted vegetables, and wholesome grains, this bowl has transformed my mealtime into something truly delightful. It’s not just filling; it’s a complete meal that’s both satisfying and nutritious. Each bite bursts with flavor, making it hard to believe that something so healthy can taste this good!

Created by

Isla Turner

Last updated on 2026-01-18T11:28:10.908Z

When I first tried making a grain bowl, I was amazed at how easy it was to pack so many nutrients into one dish. I began by roasting seasonal veggies like bell peppers, zucchini, and sweet potatoes, which not only provided a great texture but also a rich flavor that melded perfectly with the lentils. Roasting really brings out the natural sweetness of the vegetables, which complements the earthiness of the lentils beautifully.

I recommend using a mix of your favorite grains—quinoa, brown rice, or farro all have their merits. Each brings a unique dimension to the meal and adds a perfect chewy consistency. If you're looking for meal prep ideas, this bowl keeps well in the fridge, so you can easily enjoy wholesome meals all week long!

        Why You'll Love This Recipe
        Nutritious and balanced for any meal of the day.
Versatile with endless customization options.
Bright colors and flavors that excite the palate.

      

Unlocking Flavor with Roasted Vegetables

Roasting vegetables elevates their natural sweetness and adds depth to this Roasted Veggie Lentil Grain Bowl. Aim for a colorful mix like bell peppers, zucchini, and sweet potatoes, as they each contribute unique flavors and textures. When tossing the veggies with olive oil, season generously with salt and pepper; this boosts their taste and ensures they roast evenly. Keep an eye on them in the oven, pulling them out once they achieve a golden-brown color, usually around 25 minutes.

If you're short on time, frozen pre-chopped vegetables can be a great substitute—just spread them out on the baking sheet as you would with fresh ones. However, keep in mind that frozen veggies may release moisture; you might want to increase roasting time slightly for that perfect golden finish.

Crafting a Creamy Tahini Dressing

The tahini dressing is a game-changer, providing creaminess without dairy. As you combine the tahini, lemon juice, and garlic, be mindful of the consistency you desire. If it feels too thick, add water gradually until it becomes pourable but still richly textured. A tip I often use is to blend the dressing in a small jar—this makes it easy to shake and store any leftovers for later.

Feel free to customize the dressing to suit your taste. A dash of cayenne pepper or a tablespoon of maple syrup can introduce a kick or sweetness that complements the bowl beautifully. Additionally, this dressing pairs wonderfully with other grains and greens, allowing you to explore other variations of this dish.

Perfecting Texture and Serving Suggestions

The combination of textures in this bowl is key to a satisfying meal. The soft and tender lentils and quinoa contrast beautifully with the crispy roasted vegetables and the fresh crunch of spinach or kale. While assembling, layer the ingredients so that they mix well but also allow individual components to shine. I suggest starting with the grains and lentils at the bottom, providing a sturdy base that holds the other ingredients in place.

For presentation, consider garnishing with toasted seeds or nuts for added crunch. If you want to meal-prep, store the components separately, as the grains and roasted veggies can be reheated without compromising their texture. This bowl not only looks appealing but is also a hearty dish perfect for lunch or dinner any day of the week.

Ingredients

For the Bowl

1 cup cooked lentils (green or brown)
1 cup cooked quinoa or farro
2 cups mixed roasted vegetables (bell peppers, zucchini, sweet potatoes)
2 cups spinach or kale
2 tablespoons olive oil
Salt and pepper to taste

For the Dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
Water to thin
Salt to taste

Instructions

Prepare the Grain and Lentils

Start by cooking the quinoa or farro according to package instructions. At the same time, rinse and cook the lentils until tender, about 20 minutes.

Roast the Vegetables

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

Make the Dressing

In a small bowl, combine tahini, lemon juice, minced garlic, and salt. Slowly add water until you reach your desired consistency.

Assemble the Bowl

In a large bowl, combine the cooked lentils and grains. Top with mixed greens, roasted vegetables, and drizzle with the tahini dressing. Serve warm or cold.

Pro Tips

Customize your bowl with seasonal vegetables, add nuts for crunch, or top with avocado for creaminess.

Storage and Meal Prep Tips

If you're making this bowl ahead of time, store the separate components in airtight containers: the cooked lentils, grains, roasted vegetables, and tahini dressing can last in the fridge for up to five days. When ready to eat, simply assemble and heat if desired. This method keeps everything fresh and maximizes flavor retention, allowing for quick, nourishing meals throughout the week.

For longer storage, consider freezing the lentils and grains. They freeze well, and you can thaw them overnight in the refrigerator or quick-thaw in the microwave. Just avoid freezing the fresh greens and dressing, as these ingredients are best enjoyed fresh to maintain their texture and taste.

Variations to Explore

This recipe is wonderfully adaptable! Swap out quinoa or farro for brown rice or even barley to change the flavor profile and texture. You can also switch up the veggies based on what’s in season or available; broccoli, carrots, or eggplant can all offer delightful alternatives. Experimenting with different grains or veggies can lead to new favorite combinations.

For added protein, consider incorporating chickpeas or grilled chicken to the bowl. You can also mix in cheese for a creamy texture—feta works especially well. The possibilities are endless, making this recipe a versatile foundation for your culinary creativity.

Questions About Recipes

→ Can I use canned lentils?

Yes! Canned lentils are a great time-saver. Just rinse and drain them before using.

→ How long can I store leftovers?

Leftovers can be stored in the fridge for up to 4 days in an airtight container.

→ Can I serve this bowl cold?

Absolutely! It's delicious either warm or cold, making it a perfect meal prep option.

→ What other vegetables work well?

Feel free to use any seasonal veggies, like carrots, broccoli, or even beets for an extra flavor boost.