Roasted Veggie Lentil Grain Bowl

Name: Roasted Veggie Lentil Grain Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 cup green or brown lentils, rinsed; 2 cups assorted vegetables (sweet potatoes, bell peppers, zucchini); 2 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; Water to thin, as needed

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Lentil Grain Bowl! It’s a dish that combines the earthy flavors of roasted vegetables with hearty lentils and grains, making it not only nutritious but also incredibly satisfying. Every bite is a delightful mix of textures and colors that reminds me of my favorite farmers' market finds. What I enjoy most is how versatile it is; you can easily swap in seasonal veggies and grains. It’s perfect for meal prep or a quick weeknight dinner, and the leftovers are just as delicious.

Created by

Madeline Archer

Last updated on 2026-01-18T13:31:21.707Z

When I first created this Roasted Veggie Lentil Grain Bowl, I was inspired by the vibrant produce in my kitchen. I tried various combinations of grains and vegetables, finally settling on a mix of quinoa and roasted sweet potatoes, bell peppers, and zucchini that gives it both flavor and texture. The key is to roast the veggies until they gain a slight caramelization, which really enhances their natural sweetness.

As I was prepping, I discovered that adding a sprinkle of smoked paprika to the lentils while they simmer brought an unexpected depth to the dish. This bowl has become a regular in my home, offering not just a meal but a celebration of wholesome ingredients that I love to share with family and friends.

        Why You'll Love This Recipe
        Hearty and filling with a wonderful balance of flavors
Customizable with your favorite seasonal vegetables
Perfect as a make-ahead meal that stays fresh in the fridge

      

Choosing the Right Vegetables

When it comes to the roasted vegetables for your grain bowl, variety is key. Opt for hearty options like sweet potatoes, bell peppers, and zucchini, as they not only enhance the dish with vibrant colors but also bring different textures to the table. Sweet potatoes add a touch of sweetness, while bell peppers contribute a crunch that contrasts beautifully with the softness of the lentils and grains. Feel free to experiment with seasonal veggies like Brussels sprouts in fall or asparagus in spring for delightful variations.

For the best results, ensure your vegetable pieces are evenly sized, about 1-inch cubes. This uniformity promotes even roasting, allowing them to caramelize nicely and develop a rich flavor. If brussels sprouts or broccoli are used, cut them into similar-sized pieces to avoid uneven cooking. A good roasting technique is to keep an eye out for golden edges on the vegetables indicating they are perfectly caramelized and packed with flavor.

Perfecting the Tahini Dressing

The tahini dressing is what ties this dish together, bringing creaminess and a nutty flavor that complements the earthiness of the lentils and vegetables. Ensure you use high-quality tahini for the best taste; it should be smooth and free of any grittiness. When mixing, start with the tahini and lemon juice, then gradually add water. This method helps prevent clumping and allows you to reach the desired consistency without over-diluting the flavor.

Adjusting the dressing to your taste is essential. If you're looking for additional flavor, consider adding minced garlic or fresh herbs like parsley or dill. If you're avoiding added sugars, you could substitute maple syrup with a natural sweetener like agave or honey, depending on your dietary preferences. Note that the dressing can be made ahead of time and stored in the fridge for up to a week, making it a convenient option for meal prep.

Ingredients

For the bowl

1 cup quinoa, rinsed
2 cups vegetable broth
1 cup green or brown lentils, rinsed
2 cups assorted vegetables (sweet potatoes, bell peppers, zucchini)
2 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

For the dressing

3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
Water to thin, as needed

Notes:

Feel free to use any grains or veggies you have on hand!

Instructions

Prepare the quinoa and lentils

In a saucepan, combine quinoa and vegetable broth; bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. In another pot, add lentils, cover with water, and cook for 25 minutes until tender.

Roast the vegetables

Preheat your oven to 400°F (200°C). Chop the vegetables into even pieces, toss with olive oil, smoked paprika, salt, and pepper, and spread on a baking sheet. Roast for 20-25 minutes until caramelized and tender.

Make the dressing

In a small bowl, mix tahini, lemon juice, maple syrup, and enough water to reach your desired consistency. Adjust seasoning as needed.

Assemble the bowl

In each bowl, layer quinoa, lentils, and roasted vegetables. Drizzle with tahini dressing and enjoy!

Enjoy!

This bowl is not only visually stunning but packed with nutrients!

Pro Tips

Experiment with different herbs and spices in your dressing to match your taste preferences!

Storage and Reheating Tips

This Roasted Veggie Lentil Grain Bowl is an ideal candidate for meal prep! Store each component—quinoa, lentils, and roasted vegetables—in airtight containers in the fridge. Individually, they will remain fresh for up to four days. When ready to eat, simply heat the quinoa and lentils in the microwave or on the stovetop until warmed through, and top with the roasted veggies. Drizzling on the tahini dressing just before serving keeps it from getting soggy, ensuring every bite is as good as the first.

If you have leftovers, consider freezing portions of the quinoa and lentils. They can be successfully frozen for up to three months. Just label the containers with dates and contents for easy access. Thaw overnight in the fridge before reheating. Roasted vegetables are best enjoyed fresh, but if you have leftovers, try re-roasting them briefly in the oven for that crispy texture before serving them again.

Scaling the Recipe

This recipe is highly scalable, making it easy to prepare for a larger group or for meal prepping for the week. If you need to double the recipe, increase the lentils and quinoa proportionately, but keep the vegetable roasting times similar. Just make sure to roast veggies in batches if your baking sheet doesn’t fit them all at once to maintain that delicious caramelization.

For a protein boost, consider adding cooked chicken or chickpeas to the bowl. This flexibility allows you to tailor the dish to suit your needs or preferences. Feel free to adjust spice levels too; adding a pinch of cayenne or a splash of hot sauce can elevate the flavors if that’s to your taste!

Questions About Recipes

→ Can I make this bowl vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I use other grains instead of quinoa?

Absolutely! Brown rice, farro, or bulgur would work beautifully in this recipe.

→ Is it okay to add more vegetables?

Definitely! Feel free to add any seasonal vegetables that you enjoy.