I love the “nourish bowl” trend, which capitalizes on a healthful whole grain bowl topped with a combination of veggies, nuts, seeds, and a flavorful sauce. This Nourish Lentil Bowl is a twist, featuring lentils as the base for a nutritious, delicious bowl, topped with roasted fall-winter vegetables and fruits. This is a vegan bowl and gluten free bowl all wrapped into one, making it a great option for everyone. All you have to do is cook the lentils (or used canned or refrigerated packaged lentils), and roast up your veggies to get this meal-in-a-bowl on the table in under an hour.

Or, meal prep this healthy lentil bowl recipe to pack it away for delicious healthy meals all week long. This bowl meal is a great option for packing up a winning lunch, which will keep you satisfied until the end of the day. Completely balanced in protein, slow-digesting carbs, vitamins, minerals, and phytochemicals, it’s a healthy meal packed with vibrant color and flavor, too.

I also love to serve this recipe as an interactive meal: Prepare the ingredients, and place them on the table so that each person can build their own nourish bowl—just the way they like it. What a healthy, easy way to enjoy a family meal!

Packed in protein, fiber, vitamins, minerals, and antioxidant compounds, this Nourish Lentil Bowl is a fabulous meal to suit a healthful, plant-based lifestyle.

The focus on cool weather vegetables makes it a wonderful option when summer produce is not available. But you can easily swap out winter produce when summer comes—try asparagus, peas, or greens bean instead of the squash; and blueberries, grapes, or peaches instead of the pomegranate seeds.

Make sure to check out the video of this recipe on my Plant-Power Live Show, where I show you how to make it in my own kitchen. This really is one of my favorite recipes on my blog, and one of the most popular among my followers. So, give it a try and let me know how you like it!

Then serve over cooked lentils with pecans and pomegranate arils.

Watch me make this recipe in my Instagram Live Plant-Based Cooking Show.

Nourish Lentil Bowl

(11 votes, average: 4.82 out of 5)
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4.8 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 4 servings
• Diet: Vegan

Description

This vegan, gluten-free lentil bowl is filled with the goodness of lentils, squash, mushrooms, pomegranate arils, and pecans.

Ingredients

Lentils:

• 1 1/2 cups green lentils, dried
• 2 cups vegetable broth
• 1 cup water

Roasted Vegetables:

• 3 cups chopped, peeled winter squash (2-pound squash, such as butternut or acorn)
• 1 medium red, white or yellow onion, sliced
• 2 cups mushrooms, sliced
• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons Italian seasoning (or use fresh herbs, such as oregano, thyme, and rosemary)
• Salt and black pepper, as desired (optional)

Toppings:

• 2 cups baby greens (i.e., arugula, kale, lettuce, spinach)
• 1 cup pomegranate arils
• 1/2 cup pecans, coarsely chopped

Instructions

1. Prepare lentils by bringing broth and water to boil in a small pot. Add lentils, cover, and cook over medium, stirring occasionally, until tender but not mushy (about 25 minutes). Remove from heat, drain any liquid that was unabsorbed, and set aside.
2. Meanwhile, prepare roasted vegetables: Preheat oven to 375 F. On a large baking sheet, evenly arrange chopped squash, onions, mushrooms, and garlic.

   In a small dish, mix olive oil, vinegar, Italian seasoning, and salt and pepper, as desired. Drizzle vinaigrette over vegetables and toss with tongs to distribute evenly. Place vegetables on top rack of oven and cook until golden brown and tender (30-35 minutes).

3. To prepare Nourish Lentil Bowls (makes 4 large bowls—3 cup capacity): Arrange one-fourth (about 1 cup) of cooked lentils in the bottom of each bowl. Arrange one-fourth of the roasted vegetables (about 1 1/2 cups each) on top of the lentils.

   Top each bowl with1/2 cup greens, 1/4 cup pomegranate arils, and 2 tablespoons pecans.

4. Serve immediately, or chill until serving time.

Notes

Instant Pot Directions: Place lentils, broth and water in the Instant Pot and press “Bean/Chili setting” according to manufacturer’s directions. Follow steps 2-4 as listed above.

Slow Cooker Directions: Place lentils, broth and water in the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions.

Follow steps 2-4 as listed above.

As an alternative style of serving this dish, prepare it family style by transferring lentils into a large serving bowl or casserole, and topping it with roasted winter vegetables, pomegranates, pecans, and optional garnish.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 12 g
• Sodium: 89 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Carbohydrates: 51 g
• Fiber: 10 g
• Protein: 14 g

Keywords: vegan power bowl, best power bowl, vegan bowl recipe, lentil bowl, vegan lentil recipes, vegan bowl

Did you make this recipe?

Tag @sharonpalmerrd on Instagram

Check out some of my other favorite power bowls, including:

Green Goddess Grain Bowl
Sesame Tempeh Grain Bowl
Moroccan Chickpea Sorghum Bowl
Vegan California Burrito Bowl
Vegan Glow Bowl
Jade Edamame Brussels Sprout Rice Bowl
Black Beans and Rice Vegan Bowl

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