Deliciously Crunchy Lentil & Roasted Veggie Bowls
A colorful explosion of flavors and textures, this Lentil & Roasted Veggie Bowl is satisfying, packed with nutrition, and incredibly crunchy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked lentils
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 1 red onion, chopped
- 2 tbsp olive oil
- 2 cups cooked quinoa
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare your baking sheet by lining it with parchment paper.
- Chop your veggies into even-sized pieces.
- Toss all the chopped veggies with olive oil, salt, and pepper.
- Roast the veggies for 20-25 minutes, tossing halfway through.
- Cook your lentils and quinoa using your preferred method.
- Combine the cooked quinoa and lentils in a large bowl and mix with the roasted veggies.
- Drizzle additional olive oil or dressing on top before serving.
Notes
Feel free to customize with different herbs, spices, or grains. Leftovers can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 20g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentils, roasted veggies, healthy bowl, vegetarian recipe, quinoa
Find it online: https://crunchytable.com/lentil-roasted-veggie-bowls/