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 black lentils, rinsed; 2 cups vegetable broth; 1 cup quinoa, rinsed and drained; 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.); 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Fresh herbs for garnish (parsley, cilantro, etc.)

Highlighted under: Healthy & Light

I love creating vibrant and nourishing meals, and this Roasted Veggie Lentil Grain Bowl has become a favorite in my kitchen. With its hearty lentils, beautifully roasted vegetables, and a sprinkle of fresh herbs, it’s a satisfying dish that’s perfect for any day of the week. I appreciate how the various textures and colors come together to make each bite exciting. Plus, it’s incredibly versatile; you can swap in any veggies you have on hand. Let me share with you how to whip up this delightful bowl of goodness!

Created by

Lydia Spencer

Last updated on 2026-01-18T13:49:10.077Z

When I first decided to experiment with lentils, I was pleasantly surprised by their versatility and flavor. I picked a mix of colorful veggies from the market and roasted them to bring out their natural sweetness. Roasting is a game changer—it enhances the flavors and adds a delightful texture. My husband even remarked that this dish is so satisfying, we could enjoy it every week!

One of my favorite tips is to season the roasted vegetables with fresh herbs and spices just before they finish cooking. It brings a burst of freshness that elevates the entire bowl. Don't be afraid to get creative with your toppings; a tangy dressing or crunchy nuts can really make this dish sing!

        Why You Will Love This Recipe
        Hearty lentils paired with vibrant roasted vegetables
Simple to prepare and customizable with whatever greens you have.
Perfect for meal prep—great as leftovers!

      

Cooking the Lentils and Quinoa

To achieve perfectly cooked lentils, it’s crucial to monitor them closely. While 25 minutes is typically sufficient, you should start checking for doneness around the 20-minute mark. The lentils should be tender yet retain their shape; mushy lentils can quickly ruin the texture of your grain bowl. Using vegetable broth not only enhances the flavor but can also add a subtle depth, which pairs beautifully with the roasted vegetables.

When cooking quinoa, be sure to rinse it under cold water before cooking. This step removes the bitter saponins that can affect its flavor. Typically, quinoa will cook in about 15 minutes, but keep an eye on it to ensure it becomes fluffy. If you end up with excess water, just drain it off, and fluff the quinoa with a fork to separate the grains.

Roasting the Vegetables

Preheating your oven is essential for roasting vegetables effectively. An oven temperature of 400°F (200°C) is ideal for achieving golden edges and a slightly caramelized flavor. Ensure your vegetables are cut into uniform pieces, around 1-inch, so they roast evenly. If they are crowded on the baking sheet, they may steam instead of roast, so consider using two sheets if necessary.

You can customize the flavor of your roasted veggies by experimenting with different spices. For instance, adding a pinch of cayenne pepper can introduce a subtle heat, while a sprinkle of nutritional yeast can create a cheesy flavor without dairy. If you're out of smoked paprika, regular paprika can be used, but I recommend adding a dash of liquid smoke for that hint of smokiness.

Ingredients

Gather these fresh ingredients to make your delicious grain bowl:

Base Ingredients

1 cup green or black lentils, rinsed
2 cups vegetable broth
1 cup quinoa, rinsed and drained
2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
Fresh herbs for garnish (parsley, cilantro, etc.)

Feel free to adjust the veggie selections according to your taste!

Instructions

Follow these steps to create your Roasted Veggie Lentil Grain Bowl:

Prepare the Lentils and Quinoa

In a pot, bring the vegetable broth to a boil. Add the lentils, reduce to a simmer, and cook for 25 minutes or until tender. In a separate pot, cook quinoa according to package instructions (usually about 15 minutes) until fluffy.

Roast the Vegetables

Preheat your oven to 400°F (200°C). Chop vegetables into even pieces, toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until golden and tender.

Assemble the Bowl

In serving bowls, combine a scoop of quinoa, lentils, and roasted vegetables. Top with fresh herbs and a drizzle of olive oil if desired. Enjoy!

Dig in and savor the earthy, roasted flavors!

Pro Tips

For added flavor, consider making a quick lemon-tahini dressing to drizzle over the top. You can also add some avocado for creaminess.

Ingredient Substitutions

This recipe is incredibly adaptable, allowing you to substitute your seasonal vegetables or whatever you have in the fridge. For instance, if you have leafy greens like spinach or kale, you can lightly sauté them with the roasted veggies in the last few minutes of cooking. This not only adds nutrition but also a pop of color to your bowl.

If you're looking for alternative proteins, chickpeas or black beans can work just as well as lentils. They will add their unique flavors and textures and may reduce the cooking time; canned beans require just a quick rinse and can be added directly to your assembled bowl.

Storage and Reheating Tips

This Roasted Veggie Lentil Grain Bowl is perfect for meal prep. You can store the components separately in airtight containers in the refrigerator for up to four days. When ready to enjoy, simply reheat the lentils and quinoa in a saucepan over low heat, adding a splash of water or broth to retain moisture.

If you prefer, you can also freeze the cooked lentils and quinoa. They can stay fresh in the freezer for up to three months. Just be sure to cool them completely before transferring to a freezer-safe container. To thaw, leave them in the fridge overnight or use the microwave on a low setting for a quick meal.

Questions About Recipes

→ Can I use canned lentils?

Yes, using canned lentils can save time. Just rinse them and warm them up briefly before adding to the bowl.

→ What other vegetables can I use?

Feel free to mix and match with any seasonal vegetables like broccoli, asparagus, or sweet potatoes.

→ Can I make this ahead of time?

Certainly! Each component can be made ahead and stored separately in the fridge. Just combine before serving.

→ Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free quinoa. Double-check labels for any packaged ingredients.