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 brown rice; 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.); 2 tablespoons olive oil; Salt and pepper to taste; Fresh herbs (optional, for garnish)

Highlighted under: Healthy & Light

I love creating healthy meals that are both filling and delicious, and this Roasted Veggie Lentil Grain Bowl is the perfect combination of flavors and textures. The roasted vegetables add a wonderful depth of flavor while the lentils and grains provide a hearty base. This bowl makes for a fantastic lunch or dinner option, and it’s incredibly easy to customize with whatever veggies I have on hand. I find that whipping up a batch of this is a delightful way to spend an afternoon, and it keeps well for the week ahead.

Created by

Poppy Walsh

Last updated on 2026-01-18T11:28:06.775Z

When I first created this Roasted Veggie Lentil Grain Bowl, I was looking for a hearty meal that wouldn't take my entire afternoon. I decided to roast seasonal vegetables, and the caramelization brought out flavors I wasn't expecting. Adding the grains and lentils took it to another level, making it perfect for meal prep.

As I experimented, I learned that balancing textures was key. I love crunchy roasted veggies paired with the creaminess of lentils. Make sure to season your grains as they cook—this tip elevates the dish from good to unforgettable!

        Why You'll Love This Recipe
        Nutritious and satisfying with a variety of flavors
Customizable based on seasonal vegetables
Great for meal prep and reheating

      

Versatile Ingredient Choices

The beauty of this Roasted Veggie Lentil Grain Bowl lies in its adaptability. You can swap out the vegetables based on what you have on hand or what’s in season. For example, root vegetables like sweet potatoes or turnips can be roasted alongside the standard bell peppers and zucchini, adding a natural sweetness. I often experiment with darker leafy greens such as kale or Swiss chard, which can be roasted towards the end of the vegetable cooking time to ensure they retain some texture and color.

Additionally, if you have leftover roasted vegetables from another meal, they make for an excellent addition to this bowl. Just toss them in without the need for additional roasting. This not only saves time but also helps reduce food waste, making the recipe both economical and eco-friendly.

Making the Most of Grains and Lentils

Lentils are a powerhouse ingredient in this dish, offering both protein and fiber. Green and brown lentils hold their shape well during cooking, giving the bowl a hearty texture. If you're short on time, canned lentils can be a quick substitute—just remember to rinse them thoroughly to reduce sodium content. By cooking the lentils with a bay leaf or a clove of garlic, you can infuse them with a delightful flavor profile that enhances the entire dish.

For the grains, cooking quinoa or brown rice adds nutty undertones and omitting them can lead to a less satisfying meal. Keep rice and quinoa fluffy by rinsing before cooking and using a 2:1 ratio of water to grain. You can also prepare these in larger batches and store them in the refrigerator, as they hold up well for meal prep, making future meals easier.

Serving and Storage Tips

When it comes to serving this grain bowl, feel free to elevate it further with nutritious toppings. Consider adding crumbled feta or a dollop of hummus for an extra layer of flavor. A sprinkle of pomegranate seeds can add a burst of sweetness and color that complements the roasted vegetables beautifully. For those who enjoy a bit of heat, a drizzle of sriracha or a sprinkle of chili flakes can give it a memorable kick.

For storage, this dish keeps well in the refrigerator for up to five days, making it ideal for meal prep. To reheat, simply microwave it for a minute or two until warm. If you want to freeze any leftovers, store the grains and lentils separately from the vegetables, as they can become mushy. Defrost the meal overnight in the fridge and enjoy a quick, nutritious meal on busy days.

Ingredients

For the Grain Bowl

1 cup cooked lentils (green or brown)
1 cup cooked quinoa or brown rice
2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (optional, for garnish)

Feel free to mix and match your favorite vegetables!

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). Chop the vegetables into bite-sized pieces. Toss with olive oil, salt, and pepper.

Spread them on a baking sheet and roast for 25-30 minutes, or until they are golden brown and tender.

Prepare the Grains and Lentils

While the vegetables are roasting, prepare the lentils and quinoa (or rice) according to package instructions. Season with salt, pepper, and any preferred spices.

Assemble the Bowl

In a bowl, layer the cooked grains, followed by lentils, and then top with the roasted vegetables. Garnish with fresh herbs if using. Drizzle with additional olive oil or a squeeze of lemon for added flavor.

Serve warm or at room temperature for a satisfying meal.

Pro Tips

For a protein boost, add grilled chicken or tofu. Experiment with different spices to change up the flavor profile!

Ingredient Variations

One of my favorite things about this bowl is the opportunity to incorporate different legumes and grains. While lentils are a great source of protein, you can also consider other legumes like chickpeas or black beans to switch things up. Just be mindful of their cooking times; canned beans can be added directly if you’re in a hurry. Quinoa can be replaced with farro or barley for a heartier texture, both of which offer unique flavors and nutritional profiles.

Dairy and non-dairy options for cheese can also provide an extra creamy element. If you're vegan or lactose intolerant, consider nutritional yeast for a cheesy taste without the dairy, or a homemade cashew cream for a richer topping.

Flavor Enhancements

To really deepen the flavors in your bowl, consider marinating your vegetables before roasting. A quick marinade of olive oil, balsamic vinegar, garlic, and herbs can yield a lovely caramelization, enhancing both taste and aroma. Ensure you allow the vegetables to marinate for at least 15 minutes, so they soak up all those delicious flavors before they hit the oven.

Herbs and spices can also be a game changer. I tend to favor smoked paprika or cumin to add warmth and earthiness. Don’t be afraid to try different spice blends, such as za'atar or curry powder, which can offer a new twist on this straightforward dish every time.

Troubleshooting Common Issues

If your vegetables are not roasting as expected, check your oven temperature. Make sure the oven is preheated fully before adding the vegetables, and avoid overcrowding the baking sheet; this can lead to steaming instead of roasting. It’s best to use two sheets if necessary, to allow for proper airflow and even cooking.

For the lentils, if they end up mushy, it’s often due to overcooking. Keep an eye on them, especially towards the end of their cooking time, and start checking for doneness around 15-20 minutes. Remember to drain excess liquid and let them cool before adding to your bowl, as this helps maintain their texture.

Questions About Recipes

→ Can I use different types of grains?

Absolutely! Feel free to substitute with farro, barley, or even couscous.

→ Is this recipe vegan?

Yes, it's completely plant-based and packed with nutrients!

→ How long does it keep in the fridge?

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

→ Can I grill the vegetables instead?

Definitely! Grilling them will add a nice smoky flavor.