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 cooked lentils; 2 cups cooked quinoa or brown rice; 2 cups assorted fresh vegetables (bell peppers, zucchini, carrots, etc.); 4 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 tablespoon lemon juice

Highlighted under: Quick & Easy

I absolutely love making a Roasted Veggie Lentil Grain Bowl because it’s a delicious way to pack in nutrients and flavors! With a colorful array of roasted vegetables, protein-rich lentils, and wholesome grains, this dish always leaves me feeling satisfied and happy. It’s perfect for meal prep or a cozy family dinner, and I find that the longer it sits, the more the flavors meld together. I appreciate how versatile it is; you can change up the veggies and grains based on what you have on hand. Trust me, it’s a bowl you’ll keep coming back to!

Created by

Maribel Hayes

Last updated on 2026-01-18T14:37:07.190Z

When I first tried making this Roasted Veggie Lentil Grain Bowl, I was blown away by how the flavors balanced so perfectly. I discovered that roasting the vegetables enhances their sweetness, and combining them with lentils creates a protein-packed meal that keeps me fueled throughout the day. The first time I served it to friends, they couldn't believe how easy it was and how pretty it looked!

For this recipe, I like to use a mixture of seasonal vegetables, which adds a unique twist each time. My tip is to add a splash of lemon juice just before serving; it brightens everything up, making each bite even more refreshing. Enjoying this bowl brings warmth and nourishment, and I can't recommend it enough!

        Why You Will Love This Recipe
        Vibrant vegetables that add color and nutrition
Nutty flavors from wholesome grains and lentils
Perfect for meal prep or a cozy family dinner

      

Choosing the Right Vegetables

The beauty of the Roasted Veggie Lentil Grain Bowl lies in its versatility. You can select any combination of fresh vegetables based on what’s in season or what you have on hand. For a colorful mix, consider using bell peppers, zucchini, and carrots, as their natural sweetness caramelizes beautifully during roasting. Other great options include broccoli for a slightly earthy flavor or sweet potatoes for added fiber and nutrients. Just be sure to cut all vegetables into even-sized pieces to ensure uniform cooking.

When preparing the vegetables, aim for pieces roughly 1 to 1.5 inches in size. This size strikes a good balance, allowing them to roast effectively and achieve that perfect golden-brown exterior while keeping a slight crunch inside. If you're using watery vegetables like tomatoes or mushrooms, consider roasting them separately on a lined baking sheet to prevent excess moisture from crowding the other veggies.

Building Flavor with Seasoning

The seasoning blend used for the vegetables is key to elevating the overall flavor of the bowl. The combination of garlic powder and smoked paprika not only adds depth but also a beautiful earthiness that complements the natural sweetness of the vegetables. I recommend adjusting the seasoning based on your taste; if you enjoy heat, try adding a pinch of cayenne pepper or red pepper flakes to the mix for a spicy kick that will liven up the dish.

Once you've coated the veggies, let them sit for about 10 minutes before roasting. This allows the oil and spices to penetrate and enhance the flavors as they cook. During roasting, keep an eye on them towards the end of the cooking time. Look for a caramelized, golden-brown edge for the best texture, as this indicates they are ready to come out of the oven.

Storage and Meal Prep Tips

This roasted veggie lentil grain bowl is a fantastic option for meal prep. The flavors deepen while it sits, making it perfect for leftovers. Store the components separately in airtight containers in the fridge for up to four days. When ready to enjoy, you can quickly reheat the lentils and grains in the microwave or stovetop with a splash of water to ensure they don’t dry out. Re-roast the vegetables briefly in the oven if you prefer them warm and slightly crispy.

For longer storage, consider freezing the components. Cooked lentils and quinoa/brown rice freeze well and can be kept for up to three months. Just make sure to allow them to cool completely before sealing them in freezer-safe bags. When you’re ready to use them, simply thaw in the refrigerator overnight and reheat as desired. This flexibility makes the bowl an excellent choice for busy individuals looking to enjoy nutritious and tasty meals without the daily prep.

Ingredients

For the Bowl

1 cup cooked lentils
2 cups cooked quinoa or brown rice
2 cups assorted fresh vegetables (bell peppers, zucchini, carrots, etc.)
4 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 tablespoon lemon juice

Feel free to substitute the grains and veggies based on your preference!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Veggies

Chop your chosen vegetables into bite-sized pieces and place them in a large bowl.

Season the Veggies

Drizzle the olive oil over the veggies and sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss to coat evenly.

Roast the Veggies

Spread the seasoned vegetables on a baking sheet and roast for 25-30 minutes, or until they are tender and caramelized.

Assemble the Bowl

In a serving bowl, layer the cooked quinoa or brown rice, lentils, and the roasted vegetables.

Serve

Drizzle with lemon juice before serving. Enjoy your beautifully balanced Roasted Veggie Lentil Grain Bowl!

This bowl can be enjoyed warm or cold!

Pro Tips

For even more flavor, try adding fresh herbs like parsley or cilantro before serving.

Serving Ideas

The Roasted Veggie Lentil Grain Bowl can be served as is for a filling meal, but you can also elevate it with additional toppings. Consider adding a dollop of tahini for a creamy, nutty flavor or some fresh herbs like parsley or cilantro for a bright finish. If you're adding protein, try topping it with a poached egg or some crumbled feta for an extra layer of richness that pairs beautifully with the roasted veggies.

This bowl can also double as a side dish for grilled meats or fish, balancing hearty proteins with the vibrant flavors of the vegetables. Serve it alongside grilled chicken or baked salmon for a wholesome family dinner, ensuring that everyone enjoys a nutritious meal packed with variety.

Variations to Explore

Feel free to experiment with different grains in this recipe. While quinoa and brown rice are great staples, farro, barley, or even cauliflower rice can make excellent alternatives. Each grain has its unique texture and flavor, adding a new twist to your bowl. For a gluten-free option, stick with quinoa or check package labels on other grains you decide to use.

You can also switch up the lentils. While I used standard green or brown lentils for this recipe, red lentils cook faster and will break down into a creamier texture, which can be a delightful variation. Remember to adjust the cooking times when using different types of lentils to ensure they’re perfectly tender without being mushy.

Questions About Recipes

→ Can I use canned lentils?

Yes, canned lentils can be a great time-saver. Just rinse and drain them before use.

→ What other vegetables work well?

You can use broccoli, cauliflower, sweet potatoes, or any seasonal veggies you enjoy.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

→ Can I make this vegan?

Absolutely! This recipe is already vegan-friendly.