Spiced Lentil and Roasted Root Vegetable Bowl

27. lis 2025.

Spiced Lentil and Roasted Root Vegetable Bowl

A hearty and nourishing vegetarian bowl featuring earthy lentils and sweet roasted root vegetables, all brought together with a vibrant lemon-herb dressing. A perfect, balanced one-bowl meal.

If you’re craving something warm, colorful, and full of earthy goodness, this Spiced Lentil and Roasted Root Vegetable Bowl will hit all the right notes. Each bite brings together tender lentils, caramelized root vegetables, and a bright, herby dressing that ties it all together.

It’s the kind of meal that feels both nourishing and indulgent — perfect for busy weeknights or cozy weekend lunches. Plus, it’s naturally vegetarian and packed with plant-based protein and fiber.

Let’s dive into how to make this flavorful, wholesome bowl that’s sure to become a regular in your kitchen rotation.

Spiced Lentil and Roasted Root Vegetable Bowl

Ingredients

200g brown or green lentils, rinsed
1 large sweet potato (approx. 400g), cubed
2 large carrots (approx. 250g), sliced
1 red onion, cut into wedges
3 cloves garlic, minced
45ml extra virgin olive oil, divided
5g ground cumin
5g ground coriander
2g smoked paprika
1 lemon, juiced
20g fresh parsley, finely chopped
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed sweet potato, carrots, and red onion with 30ml of olive oil, cumin, coriander, paprika, salt, and pepper until evenly coated.
Roast the vegetables for 25-30 minutes, flipping halfway through, until they are tender and caramelized at the edges.
While the vegetables roast, place the rinsed lentils in a medium pot with 750ml of water and half of the minced garlic. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess water.
In a small bowl, whisk together the lemon juice, the remaining 15ml of olive oil, the rest of the minced garlic, and the chopped fresh parsley. Season with a pinch of salt and pepper to create the dressing.
To assemble, divide the cooked lentils among four bowls. Top with a generous portion of the roasted root vegetables.
Drizzle the lemon-parsley dressing over each bowl and serve immediately for a wholesome, flavorful meal.

Tips & Substitutions

Swap the veggies: Try parsnips, beets, or butternut squash for a different seasonal twist.
Add crunch: Top with toasted nuts or seeds for extra texture and nutrition.
Make it ahead: Roast the vegetables and cook the lentils in advance — they keep well for 3–4 days in the fridge.