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 brown lentils, rinsed and drained; 2 cups vegetable broth; 2 cups mixed vegetables (bell peppers, zucchini, carrots); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and pepper to taste; 1 cup cooked quinoa; Fresh parsley for garnish; 1/4 cup tahini; 2 tablespoons lemon juice; 2 tablespoons water (more if needed); 1 clove garlic, minced; Salt to taste

Highlighted under: Healthy & Light

I love creating wholesome meals that not only taste amazing but also fill me with energy. This Roasted Veggie Lentil Grain Bowl is one of my favorites because it combines hearty lentils, colorful roasted vegetables, and a drizzle of tahini dressing. It’s perfect for meal prepping since I can make a big batch and enjoy it throughout the week. Plus, it’s vegan, gluten-free, and incredibly satisfying. Trust me, once you try this bowl, you’ll find yourself craving it often!

Created by

Brielle Thompson

Last updated on 2026-01-18T14:40:20.533Z

When I first experimented with this Roasted Veggie Lentil Grain Bowl, I was amazed at how simple ingredients could come together to create something so delicious. The key to this recipe is roasting the veggies until they’re caramelized, which enhances their natural sweetness without losing any nutrition. I especially love using seasonal vegetables for freshness!

Another tip I discovered is that the combination of spices elevates the dish; adding smoked paprika and cumin gives it a warm, earthy flavor. By making a larger batch of lentils at once, I can whip this bowl up in no time during busy weeknight dinners.

        Why You'll Love This Recipe
        Colorful and nutritious ingredients for a satisfying meal
Versatile; can switch up veggies based on what’s in season
Delicious and creamy tahini dressing to tie it all together

      

Choosing the Right Vegetables

When creating this Roasted Veggie Lentil Grain Bowl, the variety of vegetables you choose can significantly impact flavor and texture. I recommend using a colorful mix, such as bell peppers, zucchini, and carrots, to ensure a nutritional punch and appealing presentation. Because vegetables can vary in moisture content, be sure to cut them into uniform sizes to promote even cooking. Aim for pieces about 1 inch in size, ensuring they get golden edges while still retaining their structure.

If you prefer seasonal or local produce, feel free to adjust the vegetable selection. Seasonal vegetables like asparagus in spring or butternut squash in autumn add unique flavors and textures to the bowl. A pinch of fresh herbs like thyme or rosemary can elevate the roasting process, infusing the veggies with aromatic qualities. Roasting produces a caramelized exterior that enhances the sweetness and richness of these ingredients, making them truly delightful.

Mastering the Tahini Dressing

The tahini dressing is a key component that ties the grain bowl together with its creamy and nutty flavor. When mixing, start with the specified amounts of tahini, water, and lemon juice, as this creates a balanced mixture. If it seems too thick, gradually add more water until you achieve a smooth, pourable consistency. This dressing can also be adjusted to taste—consider adding a touch of maple syrup for sweetness or a dash of cumin for an extra kick.

To prevent separation when storing, whisk the tahini dressing vigorously right before serving. I recommend preparing the dressing in advance and storing it in the refrigerator for up to a week. This not only saves time but allows the flavors to develop and meld beautifully. Following these simple tips will ensure your tahini dressing remains a highlight of the dish.

Meal Prep and Storage Tips

One of the best aspects of this Roasted Veggie Lentil Grain Bowl is its meal prep potential. You can prepare the lentils, roasted veggies, and tahini dressing in advance, storing them separately in airtight containers. Cooked lentils will stay fresh in the refrigerator for about four to five days, while roasted vegetables are best enjoyed within three to four days. Just be cautious not to over-roast your veggies, as they can lose their texture when reheated.

When you're ready to enjoy the bowl, simply reheat the lentils and vegetables together in a skillet over medium heat until warmed through. I recommend serving everything over freshly cooked quinoa for an appealing contrast in temperature. Alternatively, you can enjoy the elements cold, creating a refreshing salad that’s perfect for warmer days. This versatility makes the dish not only delicious but a practical option for busy weeks.

Ingredients

Grain Bowl Ingredients

1 cup brown lentils, rinsed and drained
2 cups vegetable broth
2 cups mixed vegetables (bell peppers, zucchini, carrots)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
1 cup cooked quinoa
Fresh parsley for garnish

Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water (more if needed)
1 clove garlic, minced
Salt to taste

Instructions

Cook the Lentils

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

Roast the Vegetables

Preheat the oven to 400°F (200°C). On a baking sheet, toss the mixed vegetables with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until the veggies are golden and caramelized.

Prepare Tahini Dressing

In a small bowl, mix together tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency with more water if needed. Taste and adjust seasoning.

Assemble the Bowls

In serving bowls, layer the cooked quinoa, lentils, and roasted veggies. Drizzle with tahini dressing and garnish with fresh parsley.

Pro Tips

For an added crunch, consider tossing in some roasted nuts or seeds. This bowl can also be enjoyed warm or cold, making it a versatile option for meal prep.

Lentil Cooking Techniques

Using brown lentils is ideal for this recipe because they hold their shape well during cooking, providing a hearty texture. Rinse the lentils under cold water to remove any debris before cooking. For optimal results, simmer your lentils in vegetable broth instead of water; this infuses additional flavor throughout the dish. Keep an eye on them as they cook, aiming for a tender but not mushy consistency, which takes about 20 minutes.

If you find your lentils are still firm after 20 minutes, feel free to add a few extra minutes of simmering time. Conversely, if you accidentally overcook them, they can take on a mushy texture; if this happens, consider mashing them slightly and mixing them into a sauce or blending them into a dip.

Customizing Your Bowl

This grain bowl is incredibly versatile, allowing you to customize it based on your flavor preferences or what you have on hand. Consider adding other grains like farro, barley, or even brown rice in place of quinoa for a different texture and flavor profile. Additionally, you can incorporate greens like spinach or kale to boost the nutritional content—just sauté them quickly in the skillet with your veggies.

Don't hesitate to get creative with toppings! Avocado slices or roasted chickpeas can add creaminess and crunch, respectively, while a sprinkle of toasted seeds like pumpkin or sunflower seeds provides an extra layer of flavor and healthy fats. This level of customization not only enhances the dish but also keeps me looking forward to lunchtime each week.

Questions About Recipes

→ Can I use different vegetables in this recipe?

Absolutely! Feel free to use any seasonal vegetables you love or have on hand.

→ Is this recipe gluten-free?

Yes, this Roasted Veggie Lentil Grain Bowl is naturally gluten-free as long as you use gluten-free grains.

→ How long can leftovers be stored?

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

→ Can I prepare this dish in advance?

Yes! You can cook the lentils and roast the vegetables ahead of time. Assemble the bowls just before serving.