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 lentils (green or brown), rinsed; 2 cups vegetable broth or water; 1 cup quinoa, rinsed; 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.); 2 tablespoons olive oil; Salt and pepper to taste; Fresh herbs (parsley or cilantro) for garnish; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon maple syrup; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love preparing this Roasted Veggie Lentil Grain Bowl, especially on busy weeknights. It not only comes together quickly, but it also manages to pack a punch of flavor and nutrients. The combination of roasted vegetables, hearty lentils, and wholesome grains creates a satisfying dish that's perfect for meal prepping. Every time I make it, I discover new vegetables to roast, allowing for endless variations. It's such a versatile recipe that truly celebrates the beauty of fresh ingredients.

Created by

Jocelyn Parker

Last updated on 2026-01-20T03:16:12.750Z

When I first experimented with this grain bowl, I was amazed at how simple it was to integrate various roasted vegetables alongside lentils. Roasting them brings out their natural sweetness, which perfectly complements the earthy lentils and grains. I typically use a mix of bell peppers, zucchini, and carrots, but feel free to get creative with seasonal produce!

One of my favorite tips is to drizzle a bit of balsamic glaze over the top before serving. It adds a tangy sweetness that ties all the flavors together beautifully. This dish is not just delicious but also super filling, making it an ideal lunch for the next day.

        Why You'll Love This Recipe
        Colorful and vibrant presentation that makes eating healthy fun
Nutritious and filling, perfect for lunch or dinner
Versatile recipe that allows you to use whatever vegetables you have on hand

      

Cooking Lentils and Quinoa Perfectly

Cooking lentils can be a quick process, but it's crucial to keep an eye on them to avoid mushiness. When simmering in vegetable broth, check for doneness around the 25-minute mark; they should be tender but still hold their shape. For quinoa, be sure to rinse it thoroughly before cooking to remove any bitterness. As it cooks, you'll notice tiny spirals separating from the seeds, a good sign that it's almost ready.

Both lentils and quinoa are excellent sources of protein and fiber, making them the perfect base for this bowl. If you're looking for a quicker option, canned lentils can be used—just rinse them well and skip the cooking step. However, for the best texture, I recommend cooking from dry.

Roasting Vegetables to Perfection

Roasting vegetables at 425°F (220°C) allows for a beautiful caramelization that enhances their natural sweetness. Make sure to cut them evenly to ensure they cook consistently; around 1-inch pieces work well. Tossing them in olive oil helps in achieving a glossy finish, while salt and pepper add essential seasoning. Don’t overcrowd the baking sheet, as this can lead to steaming instead of roasting.

Feel free to mix and match vegetables based on your preference or what you have available. Root vegetables like sweet potatoes and squash add a lovely earthiness, while lighter veggies like asparagus and broccoli bring a fresh crunch. Experimenting with different combinations keeps this bowl exciting every time.

Ingredients

For the Bowl

1 cup lentils (green or brown), rinsed
2 cups vegetable broth or water
1 cup quinoa, rinsed
2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (parsley or cilantro) for garnish

For the Dressing

2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Salt and pepper to taste

Preparation Steps

Instructions

Prepare the Lentils and Quinoa

In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. In a separate pot, cook the quinoa according to package instructions, usually about 15 minutes.

Roast the Vegetables

Preheat your oven to 425°F (220°C). Chop the vegetables into bite-sized pieces and toss them in olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until they're tender and slightly caramelized.

Make the Dressing

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.

Assemble the Bowl

Once everything is cooked, start layering your bowl: begin with a base of quinoa, add a scoop of lentils, then top with the roasted vegetables. Drizzle with the dressing and garnish with fresh herbs.

Enjoy!

Pro Tips

Feel free to customize this bowl with your favorite grains and vegetables. Adding some avocado or nuts can also enhance the texture and flavor.

Variations and Customization

This recipe shines in its versatility; you can swap in any vegetables you have on hand—think eggplant, brussels sprouts, or even leafy greens like kale. If you want more protein, consider adding chickpeas or shredded chicken. For a different flavor profile, you can experiment with different spice blends, like cumin or smoked paprika, for the roasted vegetables, bringing a whole new dimension to the dish.

If you're on a low-carb diet, you can substitute the quinoa with cauliflower rice. Just pulse cauliflower florets in a food processor until it resembles rice, then sauté it with a bit of olive oil over medium heat until tender, which should take about 5-7 minutes.

Make-Ahead and Storage Tips

One of the best features of the Roasted Veggie Lentil Grain Bowl is how well it stores. Allow the components to cool, then store them in separate airtight containers in your refrigerator for up to 4 days. This makes it convenient for meal prep, as you can simply assemble your bowl on busy nights without any hassle.

When reheating, I recommend microwaving the lentils and quinoa separately to prevent them from becoming dry. You can add a splash of water to the quinoa before reheating to help restore its moisture. Alternatively, you can serve the stir-fried components cold for a refreshing salad vibe, particularly nice during warmer months.

Questions About Recipes

→ Can I make this ahead of time?

Yes! This grain bowl stores well in the refrigerator for up to 4 days, making it perfect for meal prep.

→ What if I don't have lentils?

You can substitute lentils with beans or chickpeas for a different flavor and texture.

→ Is this recipe vegan?

Yes, it's entirely plant-based and vegan friendly.

→ Can I change the dressing?

Absolutely! A tahini-based dressing or a simple lemon vinaigrette would also work great.