A long-time favourite lentil bowl, this simple dinner is made up of cooked lentils mixed with roasted broccoli, sweet potato, and onion. Cloves of garlic are roasted alongside the other vegetables, skin on, to make a sweet roasted garlic vinaigrette for topping.
This is a great low effort meal, ideal for weeknights or after work. If you cook and refrigerate or freeze lentils in advance (I recommend it – a jar of frozen lentils is a lifesaver), it’s as easy as roasting a pan of veg.
The lemony garlic vinaigrette steals the show here. Roasting garlic in single cloves is must faster and you still get that great flavour, without using up a whole head. You can use this trick in other recipes like my Moroccan roasted vegetable salad.
Ingredient Notes and Substitutions
- Brown lentils: or green, or black – as long as they hold their texture after cooking. Salt the lentil cooking water for a better overall flavour, like you would for pasta or rice.
- Sweet potato: be sure to cut to the recommended size to avoid the broccoli charring before the sweet potato is cooked. If you don’t have sweet potato on hand, carrots or pumpkin make a good substitution. Both tend to take a bit longer to cook, so you may want to add them to the oven slightly in advance of the broccoli.
- Broccoli: regular (Calabrese) broccoli or purple sprouting, if you have it in late winter, will both work well.
- Onion: red is my preference, but any type of onion (or shallot) will work here.
- Spices: change up the spices based on your preference. Coriander is excellent here. If you don’t have sumac, simply add the zest of the lemon to substitute.
- Lemon: this is a lemon vinaigrette, but you could sub a splash of apple cider or white wine vinegar.
Step by Step
This is very simple – if you have cooked lentils already on hand, it’s as easy as roasting some vegetables and whipping up a dressing.
Step 1: add the vegetables to a baking sheet and toss with the oil and spices.
Step 2: roast until lightly golden, mix with the lentils and vinaigrette, and serve.
Try mixing some hardy greens in with the vegetables right after they come out of the oven. If you like kale chips, you can also cook kale alongside the other veg right in the tray and it’ll crisp right up.
The size for the sweet potato slices is quite specific because otherwise they cook too slowly compared to the broccoli. Large pieces of broccoli and small slices of sweet potato are needed here.
Top with any seeds or nuts you like. Pomegranate adds a bit of sweetness, but dates, raisins, or dried cranberries are all good too.
More Lentil Recipes
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Roasted Broccoli and Sweet Potato Lentil Bowls
- 1 large sweet potato halved and very thinly sliced (5 mm / 1/5 in.)
- 1 head of broccoli cut into large florets
- 1 small onion halved and thinly sliced
- 4 large cloves of garlic skin on
- 2 teaspoons extra virgin olive oil
- ½ teaspoon ground sumac*
- ½ teaspoon cumin
- ½ teaspoon sea salt to taste
- ½ teaspoon hot pepper flakes to taste
- 150 grams cooked brown, black, or green lentils
- Nuts and pomegranate seeds for topping (optional)
Roasted Garlic Vinaigrette
- 4 cloves roasted garlic skin removed
- 3 tablespoons extra virgin olive oil
- Juice of a lemon ~3 tablespoons
- ½ teaspoon maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- Place the sweet potato, broccoli, onion, garlic, 2 teaspoons olive oil, sumac, cumin, salt, and hot pepper onto the baking sheet. Mix to coat the vegetables in the spices.1 large sweet potato, 1 head of broccoli, 1 small onion, 4 large cloves of garlic, 2 teaspoons extra virgin olive oil, 1/2 teaspoon ground sumac*, 1/2 teaspoon cumin, 1/2 teaspoon sea salt, 1/2 teaspoon hot pepper flakes
- Roasted for 25-30 minutes, or until golden brown.
- Carefully remove the garlic cloves from the sheet and peel them. Mash the garlic with a fork, then whisk together with the 3 tablespoons olive oil, lemon juice, maple syrup, salt, and pepper.4 cloves roasted garlic, 3 tablespoons extra virgin olive oil, Juice of a lemon, 1/2 teaspoon maple syrup, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
- Split the cooked lentils and roasted vegetables between two bowls. Top with the vinaigrette, nuts, and pomegranate seeds, and serve immediately.150 grams cooked brown, black, or green lentils, Nuts and pomegranate seeds
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was first published in February 2016, under the title of ‘Late Winter Buddha Bowl’. It has been updated with some slight improvements to the recipe as of September 2021.
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.