Mediterranean Roasted Root Vegetable & Lentil Bowl

If you’re looking for a meal that feels both comforting and nourishing, this Mediterranean Roasted Root Vegetable & Lentil Bowl checks all the boxes. It’s colorful, deeply flavorful, and entirely plant-powered — the kind of dish that makes healthy eating look and taste amazing.

With a blend of sweet roasted root vegetables and earthy lentils, all lifted by warm Mediterranean spices, this bowl delivers on both texture and taste. It’s also wonderfully budget-friendly, using simple ingredients that transform into something special with just a bit of roasting and seasoning.

Whether you serve it as a main course or as part of your weekly meal prep, this bowl is sure to become a staple in your kitchen.

Ingredients

• 250g brown or green lentils, rinsed
• 600g sweet potatoes, peeled and cubed
• 300g carrots, peeled and cubed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 45ml olive oil, divided
• 1 lemon, for juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 750ml vegetable broth or water
• Small handful of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a large baking sheet, toss the cubed sweet potatoes and carrots with 30ml (2 tbsp) of olive oil, the smoked paprika, salt, and pepper.
2. Spread the vegetables in a single layer and roast for 25-30 minutes, or until tender and lightly caramelized at the edges, flipping halfway through.
3. While the vegetables roast, heat the remaining 15ml (1 tbsp) of olive oil in a medium pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
4. Stir in the minced garlic, ground cumin, and ground coriander. Cook for 1 minute more until the spices are fragrant.
5. Add the rinsed lentils and 750ml of vegetable broth or water to the pot. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes until the lentils are tender.
6. Drain any excess liquid from the lentils. Gently stir in the roasted root vegetables.
7. Finish by stirring in the juice of half a lemon and the chopped fresh parsley. Season with additional salt and pepper to your taste and serve warm.

Tips & Substitutions

• Mix up your roots: Try adding parsnips or beets for extra color and earthy depth.
• Add greens: A handful of baby spinach or kale stirred in at the end adds freshness and nutrients.
• Make it creamy: Drizzle with tahini or a dollop of plain yogurt before serving for a silky finish.

Nutrition

Approximate total: 1960 calories (serves 4). Per serving: Fat: 48g   |   Carbs: 315g   |   Fiber: 69g   |   Protein: 70g

This Mediterranean bowl is proof that a few humble ingredients can come together to create something truly satisfying. Try it for lunch or dinner this week — and don’t forget to share your creation with friends who love wholesome, flavorful cooking!