This healthy vegan lentil nourish bowl is packed with wholesome ingredients like lentils, roasted potatoes, steamed kale and roasted onions and carrots, all smothered in a warm miso gravy. These bowls make the ultimate cozy plant-based meal.
Lentils make a wonderful addition to homemade bowls, adding plant-based protein and fiber. You can also try them in these Sweet Potato Tofu Bowls and Lentil Quinoa Bowls. The miso gravy is also featured in these Vegan Dragon Bowls.
Bowl recipes are one my favourite things to create, so there’s no shortage of tasty homemade bowls around here if you’re looking for more. Some favourites are these Veggie Power Bowls, Vegan Quinoa Power Bowls and Vegan Farro Bowls.
Recipe Features
- Vegan and gluten-free.
- High in plant-based protein.
- Good source of dietary fiber.
- Great for meal prep.
- Customizable with swaps and additions.
- Ready in under 45 minutes.
Ingredient Notes
- Green lentils: Use green or brown lentils. You could substitute another legume like chickpeas or black beans if you like.
- Potato: A yellow potato such as Yukon Gold is recommended but you can substitute Russet potatoes if needed. Sweet potato or yams could also be used.
- Carrot and Onion: These can be swapped or mixed- and-matched with other veggies like sweet potato, broccoli, Brussels sprouts, green beans, zucchini or bell pepper.
- Kale: Use any variety of kale or substitute baby spinach. If you’re using spinach, skip the steaming and add the greens raw.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Step 1: Add 2 cups water and 1 cup lentils to a medium pot, bring to a boil then cover, reduce to a simmer and cook 17-20 minutes until tender but not mushy.
Step 2: Add the chopped potatoes to a large baking sheet with 1/2 tsp oil. Season with salt and pepper. Roast for 30-35 minutes until puffy, browned and tender.
Step 3: Add the onion and carrot to a separate baking sheet with 1/2 tsp oil. Season with salt and pepper and mix with your hands. Roast for 25-30 minutes until tender and browned.
Step 4: Add all of the miso gravy ingredients to a small or medium pot and whisk often over medium heat until thickened, about 6-7 minutes.
Step 5: Add the remaining 1/4 tsp oil to a large skillet. Add the garlic and cook over medium heat for 2-3 minutes. Add the kale and 1 tbsp water, cover and cook 2-3 minutes until it turns bright green.
Step 6: Divide the kale, potato, onion and carrot and kale between 4 servings. Sprinkle with the pumpkin seeds and drizzle with miso gravy.
FAQs
Yes. You can use red lentils in this recipe though they’ll have a mushy texture. They will also require slightly less cooking time, about 15-17 minutes.
This recipe is gluten-free as long as you use gluten-free tamari in the miso gravy and not soy sauce.
Assembled bowls can be stored with or without the miso gravy added for up to 4 days in the fridge. Reheat in the microwave until heated through. Add the miso gravy before reheating.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Preheat the oven to 425 degrees F.
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Cook the green lentils according to package instructions or combine lentils and 2 cups water in a medium pot and bring to a boil. Cover and reduce heat to a light simmer. Cook 17-20 minutes until tender but not mushy. Drain off any excess water.
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Add potatoes to a large baking sheet with 1/2 tsp olive oil. Season with salt and pepper and mix with your hands to coat. Roast for 30-35 minutes until tender, puffy and browned.
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Add the carrot and onion to a separate baking sheet with 1/2 tsp oil. Season with salt and pepper and mix with your hands to coat. Roast for 25-30 minutes until tender.
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Add all of the miso gravy ingredients to a small pot on the stovetop. Whisk frequently over medium heat until it thickens, about 6-7 minutes.
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Add the garlic to a large skillet with remaining 1/4 tsp oil. Cook for 2-3 minutes over medium heat. Add the kale and 1 tbsp water. Cover and cook 2-3 minutes until the kale is dark green and softened.
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Assemble the bowls by dividing the cooked lentils, potato, carrot and onion and kale between 4 servings. Sprinkle each with 1 tbsp pumpkin seeds. Drizzle each with desired amount of miso gravy.
You may have extra miso gravy. It can be stored in the fridge for 3-4 days for other uses.
Serving: 1bowl, Calories: 411kcal, Carbohydrates: 81g, Protein: 20g, Fat: 2g, Sodium: 457mg, Fiber: 14g, Sugar: 10g, Vitamin A: 623IU, Vitamin C: 55mg, Calcium: 117mg, Iron: 5mg
Originally published November 26, 2019.
