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 quinoa; 1 cup red lentils; 2 cups vegetable broth; 2 bell peppers, diced; 1 zucchini, chopped; 2 carrots, sliced; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, for garnish; 1/4 cup tahini; 2 tablespoons lemon juice; 2 tablespoons water; 1 garlic clove, minced; Salt to taste

Highlighted under: Healthy & Light

I love preparing a Roasted Veggie Lentil Grain Bowl on busy weeknights. It's quick to make while still offering nutrient-dense ingredients that keep me feeling satisfied. This dish combines hearty lentils with vibrant roasted vegetables, giving me the energy to tackle whatever comes my way. Plus, it’s incredibly versatile – I can use whatever veggies I have on hand. Let me show you how to create this nourishing and colorful meal that has quickly become a staple for my family!

Created by

Callista Green

Last updated on 2026-01-18T14:13:14.176Z

When I first tried making a roasted veggie lentil grain bowl, I couldn’t believe how simple yet satisfying it was. The trick is roasting the vegetables until they’re caramelized, which brings out their natural sweetness. I love using a mix of colorful veggies like bell peppers, zucchini, and carrots, as they not only taste amazing but also make the dish visually appealing.

After perfecting my technique, I've discovered that using a combination of red and green lentils adds a nice texture, plus they cook relatively fast. I like to finish it with a drizzle of tahini sauce for extra creaminess, making it a wholesome meal that I'll always crave.

        Why You'll Love This Recipe
        Packed with protein from lentils and grains
Flavorful roasted vegetables that bring excitement to your plate
Versatile recipe that adapts to seasonal veggies

      

Understanding the Ingredients

This Roasted Veggie Lentil Grain Bowl features quinoa and red lentils as its backbone, providing a nutritious combination of protein and fiber. Quinoa, a complete protein, is especially beneficial for those looking for plant-based meals. The red lentils cook quickly, within about 10 minutes, which is perfect for busy weeknights. I love that they retain their shape while adding a creamy texture, balancing beautifully with the hearty quinoa.

The choice of vegetables is flexible and personal. While this recipe calls for bell peppers, zucchini, and carrots, you can easily swap in seasonal vegetables like asparagus or butternut squash. Just ensure that the vegetables you choose roast well and can caramelize, which adds depth of flavor and a lovely roasted texture. This adaptability not only utilizes whatever is in your fridge but also provides a variety of nutrients.

Perfecting the Roasting Technique

Roasting the vegetables at 400°F (200°C) creates a golden-brown exterior which enhances their natural sweetness. Keep an eye on them during the last few minutes to make sure they don’t overbrown. If you find they tend to stick to the pan, use parchment paper – this will help them crisp up without burning. I like to toss them halfway through for even cooking, ensuring that each piece gets that crispy goodness.

For a little extra flavor, consider adding spices to the vegetable mix before roasting. A sprinkle of smoked paprika or a touch of cumin can add depth and enhance the overall flavor profile of the bowl. Just be mindful not to overseason; the tahini sauce will also have flavor, so balance is key.

Ingredients

Gather these ingredients to make your delicious bowl:

For the Bowl

1 cup quinoa
1 cup red lentils
2 cups vegetable broth
2 bell peppers, diced
1 zucchini, chopped
2 carrots, sliced
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, for garnish

For the Tahini Sauce

1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 garlic clove, minced
Salt to taste

Make sure to adjust the ingredients based on your own preferences!

Instructions

Follow these steps to create your bowl:

Prepare the Quinoa and Lentils

Rinse the quinoa and lentils under cold water. In a saucepan, combine quinoa with 2 cups of vegetable broth and bring to a boil. Once boiling, reduce heat and let simmer for 15 minutes.

Meanwhile, in another pot, bring water to a boil and add lentils. Cook until tender, about 10 minutes.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss diced bell peppers, zucchini, and carrots in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until they are golden brown and tender.

Make the Tahini Sauce

In a bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until creamy. Adjust the consistency with more water if necessary.

Assemble the Bowl

In serving bowls, layer the cooked quinoa and lentils, then top with the roasted vegetables. Drizzle the tahini sauce over the top and garnish with fresh parsley.

Serve warm and enjoy your nutritious meal!

Pro Tips

To save time, prepare the tahini sauce while the veggies are roasting. You can also customize your grain bowl with any veggies you have available or prefer!

Storing and Reheating

This bowl is a great meal-prep option. You can store the cooked quinoa, lentils, and roasted vegetables separately in airtight containers in the refrigerator for up to 5 days. Keep the tahini sauce in a separate container as it can thicken in the fridge. When reheating, I suggest doing it gently in the microwave or on the stovetop, adding a splash of water or broth if needed to keep everything moist.

If you're looking to freeze this dish, portion the quinoa, lentils, and veggies into freezer-safe containers. Thaw in the refrigerator overnight before reheating. Adding the tahini sauce fresh allows it to remain creamy, so make that just before serving.

Serving Suggestions

To elevate your Roasted Veggie Lentil Grain Bowl, consider adding toppings like avocado slices or feta cheese for additional creaminess and flavor. A sprinkle of sesame seeds can also complement the tahini sauce beautifully while adding a little crunch. For a spicy kick, a drizzle of sriracha or a sprinkle of red pepper flakes can enhance the flavor without overwhelming the dish.

If you’re serving this bowl at a gathering, think about creating a DIY bowl station. You can prepare a variety of roasted vegetables and sauces, allowing guests to customize their bowls according to their preferences. This way, everyone can enjoy a personalized meal that caters to different tastes and dietary needs.

Questions About Recipes

→ Can I make this dish vegan?

Yes, all ingredients are plant-based, making this dish vegan-friendly.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

→ Can I use different grains?

Absolutely! Feel free to substitute quinoa with brown rice, farro, or any grain you prefer.

→ What can I serve with this bowl?

It pairs well with a side salad or some steamed greens for extra nutrition.