This lentil & vegetable dinner bowl is hearty, healthy, and packed with plant-based protein. Perfect for weeknight dinners or meal prep.
Why You’ll Love This Recipe
- Simple and wholesome ingredients
- High in plant-based protein and fiber
- Budget-friendly and filling
- Easy to customize with different veggies or grains
Ingredients
For the Bowl
- 1 cup dry green or brown lentils
- 3 cups water or vegetable broth
- 2 cups mixed vegetables (broccoli, carrots, zucchini, bell peppers)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked quinoa or brown rice
- 2 cups fresh spinach or arugula
For the Dressing
- ¼ cup tahini or Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Water to thin, as needed
- Salt to taste
Step-by-Step Instructions
- Rinse lentils and add to a saucepan with water or broth. Bring to a boil, then simmer for 18–22 minutes until tender. Drain if needed.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast vegetables for 20–25 minutes, stirring halfway, until tender and lightly caramelized.
- Whisk dressing ingredients together until smooth.
- Assemble bowls with greens, grains, lentils, and roasted vegetables.
- Drizzle with dressing and serve warm.
Equipment
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowls
- Knife and cutting board
Tips & Variations
- Extra protein: Add chickpeas or tofu.
- Spicy version: Add chili flakes or harissa.
- Grain swap: Use farro, couscous, or cauliflower rice.
- Storage: Store components separately for up to 4 days.
- Reheating: Reheat lentils and vegetables before assembling.
Serving Suggestions
- Serve with warm pita or flatbread
- Pair with a simple cucumber salad
- Top with seeds, nuts, or fresh herbs
- Add a squeeze of lemon before serving
Nutrition Facts (Approximate per Serving)
- Calories: 430
- Protein: 18g
- Carbohydrates: 52g
- Fat: 16g
Conclusion
This Lentil & Vegetable Dinner Bowl is the kind of meal that checks every box healthy, filling, and full of real flavor. Whether you’re meal prepping or cooking a cozy dinner, it’s a recipe you’ll want on repeat. Save it, print it, and share it with your favorite plant-based food lovers.
FAQ – Lentil & Vegetable Dinner Bowl
Can I freeze this recipe?
Cooked lentils and roasted vegetables freeze well for up to 2 months.
How do I make this ahead of time?
Prepare lentils, vegetables, and grains in advance and assemble when ready to eat.
Can I use canned lentils?
Yes, just rinse and drain them well before using.
Is this recipe vegan?
Yes, use tahini instead of yogurt for the dressing.
What vegetables work best?
Roasting vegetables like broccoli, carrots, cauliflower, and zucchini works best.