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 large sweet potato, diced; 2 cups brussels sprouts, halved; 2 medium carrots, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup green or brown lentils, rinsed; 3 cups vegetable broth; 1 bay leaf; 1 teaspoon cumin; 2 cups cooked quinoa or brown rice; Fresh herbs (parsley or cilantro), for garnish; Tahini or dressing of choice

Highlighted under: Healthy & Light

I love creating hearty, healthy meals that not only nourish but also delight the senses. This Roasted Veggie Lentil Grain Bowl is a perfect example, bringing together vibrant vegetables, protein-packed lentils, and warm grains. We often have this for lunch or dinner, and it never fails to impress our family and friends. Plus, it’s versatile—feel free to swap in your favorite veggies or grains! With just a bit of roasting and some simple seasoning, you'll have a colorful bowl of goodness that'll make you feel great.

Created by

Brittany Shaw

Last updated on 2026-01-18T12:34:11.469Z

Making this Roasted Veggie Lentil Grain Bowl was a delightful experience! The combination of roasted sweet potatoes, brussels sprouts, and carrots brings a wonderful sweetness and earthiness to the dish. I learned that roasting the veggies at a high temperature really enhances their flavor, creating a beautiful caramelization that’s hard to resist.

While preparing the lentils, I discovered that using vegetable broth instead of water adds an extra layer of flavor. The result is a wholesome bowl that’s visually striking and satisfying. I love how easy it is to customize with whatever grains or greens I have on hand!

        Why You'll Love This Recipe
        Nutritious and filling for a post-workout meal
A colorful mix of flavors and textures
Easily adaptable with seasonal vegetables

      

Perfectly Roasting Your Vegetables

Roasting vegetables is key to achieving a sweet, caramelized flavor and a tender texture. Make sure to cut the sweet potato and carrots into uniform pieces; they should be about 1-inch cubes for even cooking. Half the brussels sprouts to allow for maximum surface area exposure for optimal browning. Don't overcrowd the baking sheet—leave some space between the veggies to let them roast rather than steam.

To check for doneness, look for fork-tender pieces with golden edges and a slightly charred surface. This usually takes about 25-30 minutes at 425°F (220°C), but keep an eye on them towards the end. If they start to brown too quickly, you can lower the oven temperature slightly or cover them with foil for the last few minutes.

Crafting the Perfect Lentils

The choice between green or brown lentils can impact the dish's final texture. Green lentils hold their shape better, while brown lentils tend to become softer. Whichever you choose, be sure to rinse them well under cold water to remove any debris. Adding a bay leaf during cooking enhances flavor, while cumin adds an earthy warmth that pairs nicely with the roasted vegetables.

Once cooked, lentils should be tender but not mushy. If you find they're soaking up too much liquid, feel free to drain excess broth after cooking. This will keep the bowl from becoming too soupy when combined with the rest of the ingredients.

Personalizing Your Grain Bowl

Feel free to customize this grain bowl based on your taste preferences and what’s in season. For example, swapping out the quinoa for a wild rice blend or farro can impart a different flavor and texture—just adjust the cooking times as needed, as they may vary. To add a bit more crunch, consider tossing in some pumpkin seeds or sliced almonds before serving.

When it comes to dressing, tahini adds a nutty creaminess, but you might also enjoy a citrus vinaigrette for brightness or a zesty yogurt sauce for extra tang. Don't hesitate to mix in fresh herbs like mint or dill for a refreshing twist to keep the bowl lively!

Ingredients

For the Roasted Veggies

1 large sweet potato, diced
2 cups brussels sprouts, halved
2 medium carrots, sliced
2 tablespoons olive oil
Salt and pepper to taste

For the Lentils

1 cup green or brown lentils, rinsed
3 cups vegetable broth
1 bay leaf
1 teaspoon cumin

For Serving

2 cups cooked quinoa or brown rice
Fresh herbs (parsley or cilantro), for garnish
Tahini or dressing of choice

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the sweet potatoes, brussels sprouts, and carrots with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes or until tender and caramelized, flipping halfway through.

Cook the Lentils

In a medium pot, combine lentils, vegetable broth, bay leaf, and cumin. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes, or until the lentils are tender.

Remove the bay leaf and drain any excess liquid.

Assemble the Bowl

In a serving bowl, layer the cooked quinoa or brown rice, followed by the lentils and the roasted vegetables. Drizzle with tahini or your favorite dressing, and top with fresh herbs.

Pro Tips

Feel free to substitute the vegetables based on seasons or your personal preferences. Adding a sprinkle of feta cheese or a handful of nuts can also enhance the flavor profile.

Storing and Reheating Tips

If you're planning to make this bowl in advance, store the components separately to maintain texture. Roasted vegetables can last in the fridge for 3-4 days, while cooked lentils should be consumed within about a week. Consider portioning out everything into individual containers for easier grab-and-go meals.

To reheat, simply microwave individual portions until warmed through, typically about 1-2 minutes. If the grains dry out, you can add a splash of broth or water before microwaving to help soften them up again.

Serving Suggestions

This Roasted Veggie Lentil Grain Bowl can stand alone as a filling meal or be paired with a simple side salad for extra freshness. A light vinaigrette drizzled over mixed greens complements the hearty flavors beautifully. If you're feeding a crowd, consider serving it as part of a buffet spread where everyone can build their own bowl with different sauces and toppings.

Moreover, topping your bowl with a soft-boiled egg or crumbled feta can elevate the dish. The creaminess of the egg yolk blends seamlessly with the grains and lentils, while feta adds a salty kick that contrasts with the sweetness of the roasted vegetables.

Questions About Recipes

→ Can I make this bowl vegan?

Yes, this recipe is naturally vegan as it doesn't include any animal products.

→ How long can I store leftovers?

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

→ What other grains can I use?

You can substitute quinoa with farro, barley, or couscous for a different texture and flavor.

→ Can I add protein to this bowl?

Absolutely! Tofu, chickpeas, or shredded chicken are great options to increase the protein content.