Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup chopped carrots; 1 cup chopped bell peppers; 1 cup broccoli florets; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup lentils, rinsed; 1/2 cup quinoa, rinsed; 4 cups vegetable broth; 1 teaspoon cumin; 2 tablespoons olive oil; Juice of 1 lemon; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy & Light

I love creating vibrant, nourishing bowls, and this Roasted Veggie Lentil Grain Bowl has become a staple in my kitchen. With its combination of hearty lentils, colorful roasted vegetables, and a zesty dressing, it never fails to satisfy. Plus, it's packed with protein and fiber, making it perfect for lunch or dinner. Every time I make this dish, I feel good knowing I'm fueling my body with wholesome ingredients, and it's so easy to customize with seasonal veggies!

Created by

Chelsea Payne

Last updated on 2026-01-18T12:28:15.775Z

When I first made this Roasted Veggie Lentil Grain Bowl, I was amazed at how such simple ingredients could create something so flavorful. Roasting the vegetables brings out their natural sweetness, and the lentils provide a perfectly hearty base. I found that adding a splash of lemon juice brightens the dish and elevates all the flavors.

One of my favorite tips while preparing this recipe is to mix and match the veggies based on what's in season or what I have on hand. You can easily switch out the carrots for zucchini or add in some spinach for extra greens. It's a versatile recipe that feels new every time!

        Why You Will Love This Recipe
        A delightful mix of roasted flavors and wholesome ingredients
Packed with protein and fiber for a satisfying meal
Customizable with your favorite seasonal vegetables

      

Mastering the Roast

Roasting vegetables is all about achieving that perfect balance between tenderness and caramelization. For this bowl, I recommend cutting the carrots and bell peppers into uniform pieces to ensure even cooking. When you toss them in olive oil, make sure to coat them well for a beautiful golden exterior. If you notice they are browning too quickly, consider reducing the oven temperature slightly to around 400°F (200°C). This process enhances their natural sweetness and brings depth to the dish.

Don’t hesitate to experiment with your vegetable choices! While this recipe includes carrots, bell peppers, and broccoli, root vegetables like sweet potatoes or Brussels sprouts can add a delightful twist. Keep in mind, varied cook times may require you to stagger adding different vegetables to the baking sheet or cut them into smaller pieces to ensure everything roasts perfectly together.

Cooking the Base

The base of the bowl, featuring lentils and quinoa, plays a crucial role in the texture and nutritional profile of the meal. Rinsing the lentils and quinoa before cooking removes any residual starch and dirt, which can lead to a gummy texture. I use a fine mesh strainer for this purpose. The addition of cumin not only spices up the grains but also complements the roasted veggies beautifully, making for a unified flavor experience.

Be sure to monitor the cooking process closely; while you want the grains to absorb all the broth, overcooking them can lead to mushiness. Cooking times may vary depending on the type of lentils you use—green or brown lentils usually take about 20-25 minutes, while red lentils cook faster and may only need about 15 minutes, so adjust accordingly.

Dressing and Assembly Tips

The dressing brings everything together and can be easily adjusted to suit your taste. If you like a bit more kick, consider adding a touch of minced garlic or a pinch of red pepper flakes to the vinaigrette. Whisking the dressing until it’s smooth not only ensures even flavor distribution but also helps emulsify the oil and lemon juice, resulting in a glossy finish. If you prefer a creamier texture, Greek yogurt can be added in place of some olive oil.

When assembling your bowl, layering can elevate the presentation. Start with a generous scoop of the lentil-quinoa mixture and then neatly pile on the roasted vegetables. Garnishing with chopped herbs or a sprinkle of feta cheese can add brightness and an extra layer of flavor. This bowl is not only delightful to enjoy right away but also makes excellent leftovers—simply store in an airtight container and reheat before serving.

Ingredients

Roasted Vegetables

1 cup chopped carrots
1 cup chopped bell peppers
1 cup broccoli florets
2 tablespoons olive oil
Salt and pepper to taste

Lentils and Grain Base

1 cup lentils, rinsed
1/2 cup quinoa, rinsed
4 cups vegetable broth
1 teaspoon cumin

Dressing

2 tablespoons olive oil
Juice of 1 lemon
1 teaspoon Dijon mustard
Salt and pepper to taste

Gather all the ingredients before starting for a smoother cooking experience.

Instructions

Prepare the Vegetables

Preheat the oven to 425°F (220°C). In a large bowl, toss the chopped carrots, bell peppers, and broccoli with olive oil, salt, and pepper. Spread evenly on a baking sheet.

Roast the Vegetables

Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.

Cook the Lentils and Quinoa

In a saucepan, combine the lentils, quinoa, vegetable broth, and cumin. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the grains are tender and the liquid is absorbed.

Prepare the Dressing

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.

Assemble the Bowl

In a large bowl, combine the roasted vegetables with the lentil and quinoa mixture. Drizzle with the dressing and toss gently to combine.

Serve

Divide the mixture among serving bowls, enjoy warm or at room temperature!

This dish can be enjoyed warm or cold and is perfect for meal prep!

Pro Tips

For added flavor, try adding fresh herbs like parsley or cilantro before serving. You can also sprinkle some feta cheese on top for a rich finish.

Ingredient Substitutions

If you're looking to switch things up or accommodate dietary restrictions, there are plenty of ingredient substitutions you can make. For the quinoa, farro or bulgur wheat can provide a similar texture and flavor profile. If avoiding grains altogether, use cauliflower rice as a base, adding it at the end of cooking to keep it tender yet crisp.

When it comes to the vegetables, feel free to use what's in season or what you have on hand. Zucchini, asparagus, or even root vegetables like parsnips or turnips can work well. Always keep in mind that different vegetables may require different roasting times.

Storage and Meal Prep

This Roasted Veggie Lentil Grain Bowl is a fantastic option for meal prep. You can roast the vegetables and prepare the grain base in advance, storing them separately in the fridge for up to four days. Just keep the dressing in a small container, and drizzle it over when ready to serve. This not only keeps the veggies fresh but also maintains their crispness.

If you're planning to enjoy the bowl later in the week, consider freezing the lentil-quinoa mixture. It can be frozen for up to three months. When you're ready to eat, simply thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of water or broth to revive the texture.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, canned lentils can be used. Just rinse and drain them and add them towards the end of the cooking process to heat through.

→ What other vegetables can I add to this bowl?

Feel free to get creative! You can add zucchini, sweet potatoes, or even kale for more variety.

→ How long does this dish last in the refrigerator?

This Roasted Veggie Lentil Grain Bowl can last up to 4 days in the refrigerator when stored in an airtight container.

→ Can I make this recipe vegan?

Yes, this recipe is already vegan! Just ensure that your mustard is free from animal products.