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 green or brown lentils, rinsed; 2 cups vegetable broth; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 carrots, sliced; 2 tablespoons olive oil; Salt and pepper, to taste; 4 cups spinach or mixed greens; 1 avocado, sliced; 3 tablespoons olive oil; 2 tablespoons apple cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey (or maple syrup); Salt and pepper, to taste

Highlighted under: Quick & Easy

I absolutely love making this Roasted Veggie Lentil Grain Bowl for its vibrant flavors and nourishing ingredients. Each bowl combines hearty lentils with an array of colorful roasted vegetables, all topped with a drizzle of tangy dressing. It's not just satisfying but also incredibly versatile—perfect for meal prep or a quick weeknight dinner. Plus, it's a fantastic way to enjoy seasonal veggies, ensuring each bite bursts with freshness. I often find myself craving this dish, and it never disappoints in terms of taste and nutrition.

Created by

Gwendolyn Reed

Last updated on 2026-01-18T13:58:14.040Z

I remember the first time I made this dish; the aroma of roasting vegetables filled my kitchen, making it seem like a celebration of flavors. I experimented with different combinations of vegetables and landed on a mix of bell peppers, zucchini, and carrots that complemented the lentils beautifully. The key is to roast the veggies until they're caramelized, which brings out their natural sweetness.

One tip I discovered is to marinate the lentils in a bit of olive oil and vinegar before mixing them with the roasted vegetables. This adds a delightful depth of flavor that elevates the entire dish. Enjoying this grain bowl has truly become a comforting ritual in my week, providing nourishment and joy.

        Why You'll Love This Recipe
        Vibrant colors and flavors that brighten any meal.
Nourishing and packed with plant-based protein.
Easy to customize with your favorite seasonal vegetables.

      

Perfecting Your Roasted Vegetables

Roasting vegetables enhances their natural sweetness and gives them a delightful caramelization. For this dish, I recommend using a mix of zucchini, bell peppers, and carrots, but feel free to experiment with seasonal produce. To achieve optimal results, cut the vegetables into even sizes to ensure they cook uniformly, and don't overcrowd the baking sheet. This ensures that they roast rather than steam, allowing them to develop a beautiful golden color and a more intense flavor profile.

Keep an eye on your vegetables as they cook—in the last 5-10 minutes, you should see them softening and beginning to brown around the edges. If they aren't caramelized enough, give them a few more minutes in the oven. Remember to stir halfway through for consistent cooking; this will help them brown evenly and prevent any potential burning on one side.

Choosing the Right Lentils

In this recipe, green or brown lentils are preferred for their sturdiness and ability to hold their shape after cooking. They provide a hearty base to the grain bowl and add a rich source of plant-based protein. If you're short on time, you can opt for canned lentils—just be sure to rinse them thoroughly to remove excess sodium. Cooking dry lentils usually takes about 20 minutes, but testing for doneness is crucial; they should be tender but still slightly firm to the bite, avoiding a mushy texture.

If you're looking for a variation, red lentils can work in a pinch, but they will lose their shape and create a creamier texture throughout the bowl. If you go this route, reduce the cooking time to about 15 minutes. This way, you'll still satisfy your craving for a hearty base while introducing a slight difference in texture.

Dressing and Storage Tips

The dressing brings the entire bowl together, so don’t rush this step. I suggest adjusting the ratios to suit your palate—more honey for sweetness or extra vinegar for a sharper tang can elevate the bowl to your preference. This dressing can be made ahead and stored in an airtight container in the refrigerator for up to a week, ensuring you always have a flavorful kick ready to go for salads, grain bowls, or even as a dip.

If you're making this for meal prep, store the components separately. The roasted veggies and lentils can last up to 4 days in the refrigerator, and the greens should be added just before serving to maintain their freshness. When reheating, warm only the lentils and roasted vegetables in the microwave or on the stove to prevent the spinach from wilting too much.

Ingredients

Gather all the ingredients for a deliciously nutritious meal!

For the Grain Bowl

1 cup green or brown lentils, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 carrots, sliced
2 tablespoons olive oil
Salt and pepper, to taste
4 cups spinach or mixed greens
1 avocado, sliced

For the Dressing

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup)
Salt and pepper, to taste

Once you have everything ready, it's time to start cooking!

Instructions

Follow these easy steps to create your delicious grain bowl.

Cook the Lentils

In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until lentils are tender. Drain any excess liquid and set aside.

Roast the Vegetables

Preheat your oven to 400°F (200°C). On a baking sheet, toss zucchini, bell peppers, and carrots with olive oil, salt, and pepper. Spread evenly and roast for about 25 minutes, or until tender and slightly caramelized.

Prepare the Dressing

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.

Assemble the Bowl

In a large bowl, layer a handful of spinach or greens, followed by the cooked lentils, roasted vegetables, and sliced avocado. Drizzle the dressing over the top and gently toss to combine.

Your Roasted Veggie Lentil Grain Bowl is ready to enjoy!

Pro Tips

Feel free to substitute your favorite vegetables or grains to make this recipe your own. Adding nuts or seeds on top can provide an extra crunch and flavor.

Flavor Variations

This Roasted Veggie Lentil Grain Bowl can easily adapt to your taste preferences or what you have on hand. For a Mediterranean twist, add roasted eggplant, cherry tomatoes, and a sprinkle of feta cheese. Alternatively, for Asian-inspired flavors, include bok choy or snap peas, and drench it with a soy-sesame dressing instead of the original. Experimenting with herbs like cilantro or parsley can also provide fresh bursts of flavor.

If you’re aiming for a heartier meal, consider adding a grain base such as quinoa or brown rice beneath the lentils. This not only fuels the dish but also adds varied texture. Each grain has its unique nutty flavor which pairs beautifully with the roasted vegetables, enhancing the overall experience.

Troubleshooting Common Issues

If your lentils turn mushy, it usually means they were cooked too long or simmered at too high a heat. Ensure you keep an eye on them and check for doneness frequently in the last few minutes of cooking. Lentils should maintain their shape while being tender to the bite; if you end up with a mush, consider repurposing them into a soup or puree for another dish.

When roasting the vegetables, if they come out undercooked, check your oven temperature. Ovens can often be off by a significant amount. If they're not browning at 400°F, increase the temperature slightly, but be cautious not to burn them. Stirring once or twice can also help evenly distribute the heat. Adjusting cooking time and monitoring regularly will lead to perfectly roasted vegetables.

Serving Suggestions

Serve your Roasted Veggie Lentil Grain Bowl at room temperature or slightly warm for the best flavor experience. To elevate your dish, consider adding toasted nuts or seeds for crunch, which will complement the creaminess of the avocado and the softness of the lentils. A squeeze of fresh lemon juice right before serving will brighten the entire bowl, adding an extra layer of freshness.

For an on-the-go option, assemble the bowl in a mason jar with the dressing at the bottom and layer the remaining ingredients on top, keeping the greens fresh. When ready to eat, simply shake the jar to combine everything. This makes for a perfect packed lunch or convenient meal prep inspiration!

Questions About Recipes

→ Can I make this bowl vegan?

Absolutely! You can keep it vegan by omitting the honey from the dressing and ensuring your vegetable broth is plant-based.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will combine beautifully as it sits.

→ What can I use instead of lentils?

You could substitute chickpeas or quinoa for a different texture and flavor while still keeping it nutritious.

→ Is this recipe gluten-free?

Yes, but always double-check that your vegetable broth is certified gluten-free, as some brands may contain gluten.