The Best Vegetable Bowl with crispy roasted lentils, caramelized sweet potato, charred Brussels sprouts, and a creamy tahini dressing. Made with 10 budget-friendly vegan ingredients. Meal prep this recipe and refrigerate for up to 5 days. Gluten-free.
The whole family willy love this roasted veggie bowl. Not only does it taste amazing, it's also packed with plant-based protein, iron, calcium, and vitamins C and A.
This Best Vegetable Bowl recipe was inspired by my Roasted Chickpea & Veggie Bowl on this site, as well as this Warm Roasted Lentil & Potato Salad.
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๐ฉ๐ผโ๐พ Ingredients
- Lentils are an excellent source of plant-based protein. French lentils hold their shape well and get deliciously crispy when roasted in the oven. You can also use Puy lentils, or any variety of green lentils for this recipe.
- Quinoa is rich in protein, fiber, and a range of vitamins and minerals. Plus, it cooks in just 15 minutes and is gluten-free.
- Brussels sprouts are high in vitamin C, fiber, and antioxidants, low in calories, and may have cancer-fighting properties. They can help with digestion, and promote feelings of fullness, which may be helpful in maintaining a healthy weight.
- Sweet potatoes are a good source of fiber, which promotes healthy digestion and regularity. The fiber in sweet potatoes may help regulate blood sugar levels and improve insulin sensitivity. They add a delectable sweetness to this vegetable bowl.
- Tahini has a nutty flavor and a creamy texture. It is a paste made from ground sesame seeds. It's rich in healthy fats, protein, and fiber, as well as calcium, and iron.
See recipe card for quantities.
๐ Substitutions
- Lentils - instead of lentils, you can roast 3 cups cooked chickpeas
- Sweet potato - use any variety of potato or a different root vegetable to make this vegetable bowl
- Brussels sprouts - substitute with broccoli, cauliflower, or cabbage steaks
- Quinoa - substitute with farro, wild rice, brown rice, farro, barley, or a different grain of your choice
- Hemp hearts add an additional 9.5 grams protein per 3 tablespoon serving. They are also rich in heart healthy fats. These are optional.
Try this gut-healthy Protein Bowl for another easy protein-packed recipe. Visit my Vegan Lentil Recipes page for more high-protein vegan dinner ideas.
๐ Instructions
Wash and cook the quinoa. Set aside for 5 minutes before fluffing with a fork.
Step 1. Transfer the Brussels sprouts and sweet potatoes to a large rimmed baking sheet in a single layer. Toss with olive oil, onion and garlic powders, and salt. Roast them for about 30 minutes, or until the sweet potatoes are just fork tender and golden brown.
Step 2. Transfer the cooked lentils to a medium baking sheet in a single layer. Toss with olive oil, onion and garlic powders, and salt. Place in the oven on the top rack. Roast for about 15 minutes, or until crispy.
Step 3. Transfer the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.
Step 4. Serve this vegetable bowl with the desired amount of dressing. Top with chopped avocado and a sprinkle of hemp seeds, if using.
๐ก Expert Tips
- Cook the lentils until al dente before roasting them. Do not overcook them or they won't get crispy and hold their shape.
- Do not overcrowd the veggies or they will steam instead of brown. Use two baking sheets if they do not fit on one in a single layer.
- The lentils may get crispy before the vegetables are done cooking. Remove them from the oven and set aside to cool.
- This recipe makes extra tahini dressing. Refrigerate leftovers in an airtight container for up to 5 days.
- Refrigerate leftover Best Vegetable Bowl components in separate airtight containers if you want to mix and match them throughout the week. Otherwise, combine the ingredients into one airtight container and refrigerate for up to 5 days. Store the dressing in a separate container.
๐๐ฝโโ๏ธ Recipe FAQs
Tahini is technically a seed butter. However, it does contain oil from the sesame seeds which is why it is so creamy and silky smooth.
You can reduce the amount of oil in this Vegetable Bowl, or eliminate it by using a different dressing. Roast the vegetables and lentils without oil. The tahini dressing contains naturally occurring oils, but most oil-free dressings will work with this vegetable bowl.
Lentils to do not require soaking like other pulses. Rinse them with water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups water or broth for each 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.
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๐ Recipe
Vegetable Bowl Recipe
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Ingredients
- 1 ยผ cups quinoa rinsed
- 3 ยพ cups cooked Puy lentils or French, green or brown (or 1 ยฝ cups dried lentil, cooked until al dente)
- 2 medium sweet potatoes cut into ยพ-inch pieces (about 4 ยฝ cups)
- 1 ยฝ pounds Brussels sprouts trimmed, and either halved, or quartered if large (about 6 cups)
- Drizzle of olive oil
- Dash of garlic powder
- Dash of onion powder
- Salt to taste
- Freshly ground black pepper to taste
For the Tahini Dressing:
- ยพ cup tahini
- ยผ teaspoon ground cumin
- ยผ teaspoon salt or to taste
- 1 medium lemon juice
- 2 cloves garlic
- ยฝ cup ice-cold water plus more as needed
Optional for serving:
- hemp seeds
- avocado roughly chopped
Instructions
- Preheat the oven to 425ยบF.
- Cook the quinoa: Transfer the washed quinoa to a saucepan with 2 ยฝ cups water or vegetable broth. Bring the liquid to a simmer and cook covered for 15 minutes. Set aside for 5 minutes before fluffing with a fork.
- Prepare and roast the veggies: Meanwhile, transfer the Brussels sprouts and sweet potatoes to a large rimmed baking sheet in a single layer. Toss them with olive oil, onion and garlic powders, and salt. Place them in the oven on the middle rack. Roast for about 25 minutes, or until the sweet potatoes are just fork tender and golden brown.
- Prepare and roast the lentils: Transfer the cooked lentils to a medium baking sheet in a single layer. Toss them with olive oil, onion and garlic powders, and salt. Place them in the oven on the top rack. Roast them for about 15 minutes, or until they are crispy.
- Make the dressing: Transfer the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.
- For serving: Serve the quinoa, roasted lentils, and veggies with the desired amount of dressing. Season with salt and pepper. Top with chopped avocado and a sprinkle of hemp seeds, if using.
Notes
- Cook the lentils until al dente before roasting them. Do not overcook them or they won't get crispy and hold their shape.
- Do not overcrowd the veggies or they will steam instead of brown. Use two baking sheets if they do not fit on one in a single layer.
- This recipe makes extra tahini dressing. Refrigerate leftovers in an airtight container for up to 5 days.
- Refrigerate leftover Best Vegetable Bowl components for up to 5 days. Store the dressing in a separate container.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Lecia A Blackmon says
This Veggie Bowl is absolutely delish!!!!! I've made it twice. I am not Vegan but enjoy eating several vegan meals a week. Thanks for your recipe I will be trying more.
Nisha Melvani, RDN says
Yay! I'm so happy it was a hit. Thank you.
ali says
This was so good! I made the sweet potatoes in the air fryer for a bit of extra crispiness. I made a bit less than the recipe called for and still have enough for lunch & dinner for a few days. My tahini dressing got VERY thick once I mixed in the lemon juice & cold water. Not sure what I did wrong. Everything was still super tasty though and I'll make it again ๐
Nisha Melvani says
Hi. Did you add the ice cold water last? It shouldn't be thick. Use ice cold water and keep mixing and it should end up nice and creamy. I'm so glad you enjoyed it. Thank you.
Amanda says
Forgot to add the rating
Amanda says
Delicious! Thank you! My daughter, who does not commonly like lentils, loved them baked and crispy!
Nisha Melvani says
I'm so happy to hear that. Thank you for leaving a comment and rating.
Amina says
Easy, quick and satisfying. Love the tahini dressing too. Yum!
Nisha Melvani says
The dressing is so easy and one of my faves!
Carrie says
You had me at roasted Brussel sprouts and carrots! The lentils and quinoa make it a meal, though. And the tahini dressing really pulls it all together. Delicious!
Nisha Melvani says
So glad it was a hit!