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: 2 cups of mixed bell peppers, chopped; 1 medium zucchini, diced; 1 medium carrot, sliced; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup green or brown lentils, rinsed; 1 cup quinoa or brown rice; 4 cups vegetable broth or water; 3 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 teaspoon Dijon mustard; Salt and pepper to taste

Highlighted under: Healthy & Light

I love coming home to a cozy meal that’s not only delicious but also packed with nutritious ingredients. The Roasted Veggie Lentil Grain Bowl is one of my favorites because it offers a perfect blend of textures and flavors. Roasting the vegetables enhances their natural sweetness, while the lentils provide a hearty base that makes this dish satisfying. Plus, it's quick to prepare, making it ideal for busy weekdays or relaxed weekends when I want something fulfilling and healthy.

Created by

Arielle Baxter

Last updated on 2026-01-18T12:40:13.007Z

When I first made the Roasted Veggie Lentil Grain Bowl, I was amazed at how the simple act of roasting could transform vegetables into something so flavorful. By using a mix of seasonal produce, I found that the bowl was always different, yet equally delightful. My go-to choice is a colorful combination of bell peppers, carrots, and zucchini.

Another detail I learned is to let the lentils soak for a bit before cooking. This not only reduces the cooking time but also enhances their texture. I always pair the bowl with a light vinaigrette that ties all the flavors together beautifully.

        Why You'll Love This Recipe
        Colorful and vibrant presentation that excites the appetite
Nutrient-dense, providing a healthy boost at any time of day
Versatile and customizable with your favorite grains and veggies

      

Understanding the Ingredients

The vibrant mix of bell peppers, zucchini, and carrots not only adds a burst of color but also contributes essential vitamins and minerals to your meal. For example, bell peppers are high in vitamin C, while zucchini offers hydration and fiber. Choose peppers of different colors—not only do they enhance the visual appeal, but they also provide a range of nutrients, making this dish even healthier.

Lentils are a fantastic protein source and make for a robust base in this grain bowl. Aside from their protein content, they are rich in iron, folate, and fiber, which helps in maintaining digestive health. If you're short on time, canned lentils can be used; just rinse them well before adding them to the quinoa or rice.

Mastering the Cooking Technique

Roasting vegetables is an essential step that brings out their natural sweetness and enhances their flavors. Make sure to spread the vegetables in a single layer on the baking sheet to ensure even cooking and prevent steaming. You’re looking for golden edges and tender insides—if they're not turning golden after 25 minutes, give them a few extra minutes to caramelize.

When cooking your lentils and grains, keep an eye on the heat levels. Once you’ve brought the broth or water to a boil, lowering the heat to a gentle simmer is crucial. Overcooking can lead to mushy lentils, so test them a minute or two before the package instructions say they're done. You want them cooked through but still holding their shape.

Serving Suggestions and Variations

To make this grain bowl even more versatile, don't hesitate to swap out the quinoa or brown rice for other grains. Farro, bulgur, or even a gluten-free option like millet can be delightful alternatives. Each grain will impart a slightly different flavor and texture, keeping your meals exciting throughout the week.

For a complete meal, consider adding protein-rich toppings such as grilled chicken, chickpeas, or a fried egg on top of the assembled bowl. Fresh herbs like cilantro or parsley can also brighten the flavors. Serving it warm allows the dressing to absorb into the grains, enhancing the overall taste experience.

Ingredients

For the Roasted Veggies

2 cups of mixed bell peppers, chopped
1 medium zucchini, diced
1 medium carrot, sliced
2 tablespoons olive oil
Salt and pepper to taste

For the Lentils and Grain Base

1 cup green or brown lentils, rinsed
1 cup quinoa or brown rice
4 cups vegetable broth or water

For the Dressing

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Add any extra toppings like feta cheese, nuts, or avocado!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) while preparing your veggies.

Roast the Vegetables

In a mixing bowl, toss the bell peppers, zucchini, and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 25 minutes.

Cook the Lentils and Grains

In a pot, bring the vegetable broth or water to a boil. Add the lentils and quinoa (or brown rice) and reduce to a simmer. Cook according to the package instructions until tender.

Prepare the Dressing

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until combined.

Assemble the Bowl

In each bowl, layer the cooked grains and lentils, topped with the roasted veggies. Drizzle with the dressing and serve warm.

Garnish with fresh herbs or chopped nuts for an extra crunch!

Pro Tips

For added flavor, experiment with different herbs and spices while roasting your vegetables or adding some fresh herbs just before serving.

Storage and Reheating

This Roasted Veggie Lentil Grain Bowl can be made ahead of time and stored in the refrigerator for up to four days. Store the lentils, grains, and roasted veggies separately to maintain their textures and flavors. You can easily assemble a meal on busy days by simply reheating the components in the microwave or skillet until warmed through.

If you want to freeze portions for even longer storage, cool them completely before transferring to airtight containers. They’ll last up to three months in the freezer. When ready to eat, thaw overnight in the fridge and reheat gently to prevent overcooking the lentils and veggies.

Troubleshooting Common Issues

If your roasted vegetables don’t have the intended caramelization, ensure they are not overcrowded on the baking sheet. Utilize two sheets if necessary, ensuring each piece has room to breathe. Additionally, adjusting your oven temperature can help; if you noticed they are not browning sufficiently, slightly increasing the heat could help achieve that desired golden appearance.

For the dressing, if your balsamic vinaigrette is too strong, a quick fix is to whisk in a bit of water or a pinch of sugar to balance it out. Tasting as you go is key to achieving the right flavor profile that complements the roasted veggies and grains.

Questions About Recipes

→ Can I prepare this recipe in advance?

Yes! You can roast the veggies and cook the lentils and grains ahead of time, then combine them when ready to serve.

→ What variations can I try?

Feel free to swap the grains and veggies based on your preference—sweet potatoes or broccoli work well too!

→ Is this dish plant-based?

Absolutely! This recipe is completely plant-based and perfect for vegans and vegetarians.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.