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 chopped bell peppers; 1 cup diced zucchini; 1 cup sliced carrots; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried Italian herbs; 1 cup green or brown lentils, rinsed; 4 cups vegetable broth; 1 bay leaf; 1 teaspoon garlic powder; 1 cup quinoa or brown rice; 2 cups water or vegetable broth; Fresh herbs (parsley, cilantro); Avocado slices; Feta cheese or nutritional yeast

Highlighted under: Healthy & Light

I love my Roasted Veggie Lentil Grain Bowl because it’s a wholesome blend of textures and flavors that never fails to satisfy my cravings. The earthy lentils, combined with a variety of roasted veggies, create a bowl that's not only nutritious but also visually appealing. I often prepare it for lunch or dinner, and it always feels like a treat. Plus, it’s so easy to customize based on what I have in my fridge, ensuring I can enjoy it anytime without fuss.

Created by

Morgan Reeves

Last updated on 2026-01-18T12:10:13.496Z

When I first created this Roasted Veggie Lentil Grain Bowl, I was in search of a dish that would brighten up my meal prep routine. After testing various combinations of roasted vegetables, I discovered that a mix of bell peppers, zucchini, and carrots brought out delightful sweetness and balance. I also love the crispiness achieved by roasting the veggies to perfection, giving each bite a satisfying crunch.

For me, the key lies in seasoning the veggies with a blend of herbs before roasting. This boosts the flavor profile significantly, making all the difference in elevating a simple grain bowl to something special. Always remember to drizzle with a touch of olive oil to help the veggies caramelize beautifully!

        Why You’ll Love This Recipe
        Nutrient-dense combination of lentils and colorful veggies
Customizable recipe to suit any dietary preference
Perfect make-ahead meal for busy weeknights

      

Perfecting the Roasted Veggies

When roasting vegetables, the key is achieving that perfect caramelization, which adds a depth of flavor to the dish. Make sure to spread the veggies in a single layer on the baking sheet; overcrowding can lead to steaming instead of roasting. If you notice they aren't browning after 20 minutes, give them a quick stir and return them to the oven for an extra 5 minutes. You can use any combination of veggies you have on hand, such as sweet potatoes or broccoli, allowing for endless variations.

Choosing fresh ingredients is essential for optimal flavor. Look for vibrant bell peppers, firm zucchini, and brightly colored carrots. If you're short on time, pre-cut vegetables are great, but I prefer to chop them myself for maximum freshness. Additionally, using high-quality olive oil will enhance the roasting process, helping to produce golden, delicious veggies that serve as a beautiful contrast to the earthy lentils.

Understanding Lentils and Grains

Green or brown lentils are ideal for this recipe due to their robust texture, which holds up well during cooking. Always rinse your lentils to remove any dirt or debris. During cooking, keep an eye on them; overcooked lentils can become mushy, affecting the overall texture of your grain bowl. If you prefer other lentils like red for a quicker cook, be aware they will require less time, typically around 10-15 minutes.

For the grains, using quinoa adds a nutty flavor and is gluten-free, while brown rice offers a heartier bite. If you're short on time, look for pre-cooked quinoa which only requires reheating. For a common troubleshooting tip, ensure you check the liquid ratio when cooking your grains; too much can lead to a soupy consistency, while too little can leave them undercooked. You want fluffy grains, so adjust your water or broth levels accordingly.

Ingredients

Roasted Veggies

2 cups chopped bell peppers
1 cup diced zucchini
1 cup sliced carrots
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried Italian herbs

Lentil Base

1 cup green or brown lentils, rinsed
4 cups vegetable broth
1 bay leaf
1 teaspoon garlic powder

Grain Base

1 cup quinoa or brown rice
2 cups water or vegetable broth

Toppings (optional)

Fresh herbs (parsley, cilantro)
Avocado slices
Feta cheese or nutritional yeast

Instructions

Prepare the Roasted Veggies

Preheat your oven to 400°F (200°C). On a baking sheet, toss the chopped bell peppers, zucchini, and carrots with olive oil, Italian herbs, salt, and pepper. Spread them out in an even layer and roast for about 20-25 minutes, or until they are tender and slightly caramelized.

Cook the Lentils

While the veggies are roasting, combine lentils, vegetable broth, bay leaf, and garlic powder in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, or until lentils are tender but still hold their shape.

Prepare the Grains

In another saucepan, combine quinoa or brown rice with water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until the grains are fluffy and cooked, about 15-20 minutes.

Assemble the Bowl

In each bowl, start with a base of grains, followed by a generous scoop of lentils and a heap of roasted veggies. Top with any optional toppings like fresh herbs, avocado slices, or cheese.

Pro Tips

Feel free to mix and match the vegetables based on what's in season or available to you. Adding a splash of lemon juice or a drizzle of balsamic reduction right before serving enhances the flavor beautifully.

Making Ahead and Storage Tips

The Roasted Veggie Lentil Grain Bowl is perfect for meal prep! You can prepare the roasted veggies, lentils, and grains ahead of time and store them separately in airtight containers in the refrigerator for up to five days. This way, you can assemble fresh bowls throughout the week, saving time while ensuring you have a healthy meal ready to go.

If you want to extend storage, consider freezing the lentils and grains for up to three months. To reheat, simply thaw in the refrigerator overnight, then warm them gently on the stovetop to avoid drying out. Freshly roasted veggies don’t freeze well, so it’s best to roast them fresh each time to maintain their texture and flavor.

Serving Ideas and Variations

This grain bowl is highly versatile! You can customize your toppings to suit your taste, such as adding roasted nuts for crunch or a drizzle of tahini for creaminess. A squeeze of lemon or lime right before serving can brighten the flavors significantly. For protein lovers, adding grilled chicken or chickpeas will create a more filling meal.

To switch things up, try using different herbs and spices, such as smoked paprika or cumin, in your veggies or lentils. Opt for seasonal vegetables, allowing you to enjoy flavors unique to whatever time of the year it is. Don't hesitate to experiment with different grain bases as well, such as farro or millet, for a unique taste experience every time.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can use canned lentils for a quicker preparation. Just rinse and drain them before adding to the bowl.

→ What other vegetables can I use?

You can use any seasonal vegetables like sweet potatoes, broccoli, or cauliflower. Just adjust the roasting time as needed.

→ Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan. Just skip any optional cheese or use vegan alternatives.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove.