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 cooked lentils (green or brown); 2 cups cooked quinoa or farro; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup broccoli florets; 1 cup cherry tomatoes, halved; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 avocado, sliced (for topping); Feta cheese (optional)

Highlighted under: Healthy & Light

I absolutely love creating dishes that are not only healthy but also bursting with flavor, and this Roasted Veggie Lentil Grain Bowl is one of my all-time favorites. It's a delightful mix of roasted vegetables combined with protein-rich lentils and grains, making it a complete meal on its own. The vibrant colors of the veggies and the hearty texture make this dish satisfying and nourishing any day of the week. Plus, it’s a fantastic way to use up leftover vegetables, so it’s a win-win for both our health and the environment.

Created by

Eden Clarke

Last updated on 2026-01-18T12:10:10.130Z

When I first crafted this recipe, I was experimenting with different combinations of grains and lentils. The final result took me by surprise with its delightful texture and flavor. The key lies in roasting the vegetables until they're perfectly caramelized, which brings out their natural sweetness. I found that combining different types of lentils and a mix of grains allows for a more complex and filling dish.

Another tip I learned along the way is to use a variety of colors in your veggies – not only do they look great in the bowl, but each color often comes with unique health benefits. My personal favorite is adding a sprinkle of feta or avocado on top for an added creaminess that complements the dish well!

        Why You'll Love This Recipe
        A colorful medley of roasted vegetables for visual appeal.
Protein-packed with lentils and whole grains, making it filling.
Versatile - perfect for meal prepping or serving fresh.

      

Choosing Your Grains

The choice of grain significantly impacts the texture and flavor of your Roasted Veggie Lentil Grain Bowl. Quinoa offers a light, fluffy texture and a slight nuttiness, while farro brings a chewy, hearty element. If you're looking for gluten-free options, quinoa is a great choice, whereas farro is ideal for those who can enjoy gluten. Whichever grain you choose, make sure it’s well-rinsed before cooking to remove any bitterness, especially with quinoa.

Cooking grains to the perfect consistency is key to a satisfying bowl. For quinoa, use a 2:1 water-to-quinoa ratio, simmer for about 15 minutes, and let it rest covered for another 5 minutes for that optimal light and fluffy texture. When using farro, it typically requires about 30-40 minutes of simmering. Both grains can be cooked in advance and stored in the fridge for up to five days, making meal prep a breeze.

Roasting Techniques

Roasting vegetables is an art that brings out natural sweetness and creates complex flavors. For this dish, make sure your vegetables are cut into similar sizes to promote even cooking—about 1-inch pieces work well for most veggies. When arranging them on the baking sheet, avoid overcrowding; give each piece space to breathe, which allows steam to escape and helps achieve that beautiful caramelization you're looking for.

Bake the vegetables in a preheated oven at 400°F (200°C) until they are tender and slightly caramelized, usually around 25 minutes. To check for doneness, look for golden edges and a fork-tender texture. If you prefer a deeper caramelization, feel free to roast for an additional 5-10 minutes, keeping an eye on them to prevent burning. You can also toss them halfway through to ensure even cooking.

Serving Suggestions and Storage

When assembling your grain bowl, consider adding a fresh element to balance the roasted flavors. Fresh herbs like parsley or cilantro can add a burst of brightness. A squeeze of lemon or lime juice just before serving can elevate the dish, providing a delightful tang that complements the roasted veggies and creamy avocado perfectly. Don’t hesitate to get creative with toppings; a sprinkle of nuts or seeds can add an appealing crunch.

For storage, this bowl holds well in the fridge for up to four days, making it an ideal option for meal prep. Store the grains, roasted veggies, and toppings separately to maintain their individual textures. If you wish to freeze the grain bowl, do so without the avocado and any dairy toppings, as these don’t freeze well. Reheating is simple; just microwave until warmed through, around 2-3 minutes depending on your microwave's wattage.

Ingredients

For the Bowl

1 cup cooked lentils (green or brown)
2 cups cooked quinoa or farro
1 red bell pepper, diced
1 zucchini, sliced
1 cup broccoli florets
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 avocado, sliced (for topping)
Feta cheese (optional)

Feel free to mix and match your favorite veggies!

Instructions

Preheat and Prepare

Preheat your oven to 400°F (200°C). While the oven is warming, prepare your vegetables and place them on a large baking sheet.

Season the Veggies

Drizzle the olive oil over the vegetables, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss well to ensure everything is coated.

Roast the Vegetables

Roast in the preheated oven for about 25 minutes, or until the veggies are tender and slightly caramelized.

Assemble the Bowls

In serving bowls, layer the cooked lentils and grains, then top with the roasted vegetables. Add sliced avocado and feta cheese, if desired.

Serve and Enjoy

Serve warm and enjoy the multitude of flavors and textures!

Customize this recipe to your liking by adding any leftover vegetables you have.

Pro Tips

For an extra crunch, top with your favorite nuts or seeds before serving.

Ingredient Substitutions

If you don't have lentils on hand or want to try something different, chickpeas or black beans can make excellent substitutes. Both provide ample protein and will pair well with the roasted veggies. If you're looking to reduce carbs, consider using cauliflower rice in place of grains for a lighter, low-carb option. This keeps the dish filling while trimming down on calories.

For the vegetables, feel free to mix and match according to what you have available or what’s in season. Carrots, sweet potatoes, or even Brussels sprouts can make for delightful additions. The key is to maintain a balance of colors and textures, so aim for a variety of shapes and types to keep your bowl visually appealing and exciting to eat.

Variations and Flavors

Experimenting with flavors can take your grain bowl to new heights. Adding a drizzle of tahini or a dollop of hummus on top can bring a rich creaminess that balances the roasted components. For a kick, consider incorporating sriracha or a spicy yogurt sauce to give your bowl a zesty boost. Herbs like thyme or rosemary can also enhance the roasted veggies, while adding spices like cumin can lend an earthy warmth.

To create a more global flavor profile, you can turn this bowl into a Mediterranean-inspired dish by including olives, sun-dried tomatoes, and a sprinkle of za'atar. Alternatively, add Asian flavors by mixing in sesame oil, ginger, and green onions for a fresh twist. The versatility of this recipe means you can customize it to what you enjoy most or what you have on hand.

Questions About Recipes

→ Can I make this bowl vegan?

Absolutely! Just omit the feta cheese or use a vegan substitute.

→ How long will leftovers last?

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

→ Can I use different grains?

Yes, feel free to use any grain you prefer, such as brown rice or millet.

→ Is this recipe gluten-free?

Yes, if you choose gluten-free grains like quinoa, this recipe can easily be made gluten-free.