Plant‑Based 2.0 Lentil & Roasted Veg Power Bowl (Whole‑Food, Vegan)

Plant‑Based 2.0 is all about moving beyond ultra‑processed meat substitutes and celebrating real, colorful ingredients—think lentils, grains, vegetables, nuts, and seeds—prepared in ways that feel deeply satisfying. This lentil and roasted vegetable power bowl with a creamy lemon‑tahini sauce is a perfect expression of that shift: a high‑fiber, protein‑rich, whole‑food vegan meal that’s cozy enough for a weeknight dinner yet impressive enough for guests.

Inspired by Mediterranean grain bowls and modern “plant‑forward” restaurant plates, this dish layers tender garlicky lentils, caramelized roasted vegetables, and fluffy whole grains, then ties everything together with a silky tahini drizzle and crisp fresh toppings. It’s endlessly adaptable, naturally dairy‑free, egg‑free, and can easily be made gluten‑free.

Colorful vegan grain bowl with lentils and roasted vegetables topped with greens and seeds
A vibrant Plant‑Based 2.0 bowl: lentils, roasted vegetables, whole grains, and a creamy tahini drizzle.

Prep Time: 20 minutes

Cook Time: 30–35 minutes

Total Time: 50–55 minutes

Servings: 4 bowls

Difficulty: Easy–Moderate

Diet: Vegan, Plant‑Based, High‑Fiber, Whole‑Food Focused


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What Makes This a “Plant‑Based 2.0” Recipe?

Instead of relying on ultra‑processed meat analogues, this bowl leans into whole‑food ingredients that naturally deliver flavor, texture, and nutrition:

  • Lentils for hearty, “meaty” protein and fiber.
  • Whole grains like brown rice or quinoa for sustained energy and chewy comfort.
  • Roasted vegetables for caramelized edges, sweetness, and color.
  • Tahini for creamy richness and healthy fats—no dairy needed.
  • Fresh greens and herbs for crunch, brightness, and phytonutrients.

This is the heart of Plant‑Based 2.0: fewer complicated ingredient labels, more real food, and big, satisfying flavors that make eating more plants feel joyful—not restrictive.

Tip: Think of this bowl as a template. Once you get the basic formula down—grain + legume + roasted veg + sauce—you can riff with whatever seasonal produce and pantry staples you have.

Equipment You’ll Need

  • 1 medium saucepan for lentils
  • 1 small–medium saucepan for grains
  • 1 large baking sheet (or two smaller ones) for roasting vegetables
  • Mixing bowl and whisk for the tahini sauce
  • Cutting board and sharp chef’s knife
  • Measuring cups and spoons
  • Serving bowls for assembling the power bowls
Home cook preparing vegetables on a wooden board with bowls and knives
Simple equipment—saucepan, sheet pan, and a good knife—are all you need for this plant‑forward dinner.

Ingredients for Lentil & Roasted Veg Power Bowl

Base: Lentils & Grains

  • ¾ cup (150 g) dry brown or green lentils, rinsed
  • 2 cups (480 ml) low‑sodium vegetable broth or water
  • 2 cloves garlic, minced
  • 1 bay leaf (optional)
  • 1 teaspoon ground cumin (optional, for warmth)
  • 1 cup (185 g) uncooked brown rice, quinoa, or other whole grain
  • 2 cups (480 ml) water or broth for grains (check package directions)
  • ½ teaspoon salt, or to taste

Roasted Vegetables

  • 2 medium carrots, sliced into ½‑inch (1.25 cm) half‑moons
  • 1 medium sweet potato, peeled and cut into ½‑inch cubes
  • 1 red bell pepper, seeded and sliced into strips
  • 1 small red onion, cut into wedges
  • 1 small head broccoli (or 2 cups florets), cut into bite‑size pieces
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or thyme
  • Salt and freshly ground black pepper to taste

Creamy Lemon‑Tahini Sauce

  • ⅓ cup (80 g) tahini (sesame paste)
  • 3 tablespoons fresh lemon juice
  • 1 small clove garlic, finely grated or minced
  • 3–5 tablespoons water, to thin as needed
  • 1 tablespoon maple syrup or agave (optional, for balance)
  • ¼ teaspoon salt, plus more to taste

Fresh Toppings & Garnish

  • 2 cups (about 60 g) baby spinach, arugula, or mixed salad greens
  • 1 small cucumber, diced
  • 1 small avocado, sliced (optional but wonderful)
  • 2 tablespoons toasted pumpkin seeds or sunflower seeds
  • Small handful fresh parsley or cilantro, chopped
  • Lemon wedges, for serving (optional)

Step‑by‑Step Instructions (with Photos)

1. Cook the Whole Grains

  1. Rinse your chosen grain under cold water using a fine‑mesh sieve.
  2. Add 1 cup (185 g) brown rice or quinoa and 2 cups (480 ml) water or broth to a saucepan. Bring to a boil over medium‑high heat.
  3. Once boiling, reduce the heat to low, cover, and simmer:
    • Brown rice: 30–35 minutes
    • Quinoa: 15 minutes
  4. When tender and liquid is absorbed, remove from heat. Let stand, covered, for 5 minutes, then fluff with a fork. Season with a pinch of salt if desired.
Cooked quinoa and roasted vegetables laid out in bowls before assembling
Prepare your whole grains and vegetables in advance to make assembling Plant‑Based 2.0 bowls a breeze.

2. Simmer the Lentils

  1. Rinse ¾ cup (150 g) lentils under cold water and pick out any debris.
  2. In a medium saucepan, combine lentils with 2 cups (480 ml) vegetable broth or water, minced garlic, bay leaf, cumin (if using), and a pinch of salt.
  3. Bring to a boil over medium‑high heat, then reduce to a gentle simmer.
  4. Cook uncovered for 20–25 minutes, or until lentils are tender but still hold their shape.
  5. Drain any excess liquid, remove bay leaf, and taste. Add salt and pepper as needed.

3. Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss carrots, sweet potato, bell pepper, red onion, and broccoli with oil, smoked paprika, oregano, salt, and pepper until evenly coated.
  3. Spread vegetables in a single layer so they roast rather than steam.
  4. Roast for 20–25 minutes, stirring once halfway, until edges are caramelized and vegetables are tender.
Tray of colorful chopped vegetables ready to be roasted in the oven
Roasting brings out deep sweetness and crisp edges in your vegetables—no fake meats required.

4. Whisk the Lemon‑Tahini Sauce

  1. In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup (if using), and salt.
  2. The mixture may seize and thicken at first—this is normal.
  3. Add water 1 tablespoon at a time, whisking until the sauce becomes smooth and pourable. You’re aiming for a silky, yogurt‑like consistency.
  4. Taste and adjust: more lemon for brightness, maple for sweetness, or salt for depth.

5. Assemble Your Plant‑Based 2.0 Bowls

  1. Divide the cooked grains among 4 bowls to form the base.
  2. Spoon generous portions of lentils beside or over the grains.
  3. Top with a colorful mix of roasted vegetables.
  4. Add fresh greens and cucumber for crunch and freshness.
  5. Drizzle generously with lemon‑tahini sauce.
  6. Finish with avocado slices (if using), seeds, and herbs. Serve with lemon wedges.
Close-up of a vegan lentil and grain bowl topped with fresh vegetables and tahini sauce
Layers of texture: fluffy grains, tender lentils, caramelized veg, crisp greens, and creamy tahini in every bite.

Variations, Seasonal Twists & Dietary Adaptations

One of the joys of plant‑forward, whole‑food cooking is how adaptable it is. Use this recipe as a flexible framework and lean into what’s in season or on hand.

  • Winter Comfort: Swap in Brussels sprouts, butternut squash, and red cabbage. Add warm spices like cinnamon and a pinch of chili.
  • Spring Fresh: Use asparagus, snap peas, and radishes; finish with lots of herbs and extra lemon.
  • Summer Bowl: Roast zucchini, eggplant, and cherry tomatoes. Top with fresh basil and a sprinkle of pine nuts.
  • Higher Protein Flexitarian Version: If you’re plant‑forward rather than strictly vegan, you can add a soft‑boiled egg or a spoonful of yogurt on the side.
  • Spicy Kick: Stir harissa, sriracha, or chili flakes into the tahini sauce or sprinkle over the finished bowls.
Selection of colorful plant-based bowls with different vegetables and grains
Mix and match seasonal produce and grains to create endless Plant‑Based 2.0 bowl variations.

Nutrition Notes: High‑Fiber, Whole‑Food, Plant‑Forward

This bowl captures the current Plant‑Based 2.0 nutrition mindset: focusing on the quality of plant foods, not just the absence of animal products.

  • Fiber‑Rich: Lentils, whole grains, and vegetables support gut health and long‑lasting fullness.
  • Adequate Protein: Lentils and seeds provide a solid protein base; you can layer on tofu or tempeh if desired.
  • Healthy Fats: Tahini, seeds, and avocado offer unsaturated fats that support heart health.
  • Micronutrients: Leafy greens and vegetables contribute iron, folate, potassium, and antioxidants.

For fully vegan patterns, remember to cover nutrients like vitamin B12, iodine, and long‑chain omega‑3s through fortified foods or supplements as advised by a health professional.


Storage, Meal Prep & Reheating

This recipe is a meal‑prep dream. It keeps well and actually tastes better as flavors meld.

  • Fridge: Store grains, lentils, roasted vegetables, sauce, and fresh toppings separately in airtight containers for up to 4 days.
  • Freezer: Cooked lentils and grains freeze well for up to 2–3 months. Thaw overnight in the fridge or gently reheat from frozen with a splash of water.
  • Reheating: Warm lentils, grains, and roasted vegetables in a skillet over low–medium heat with a little water or broth, or microwave in short bursts, stirring in between. Add fresh greens, cucumber, and sauce after reheating.
  • Sauce: Tahini sauce thickens in the fridge; whisk in a splash of water and lemon to loosen just before serving.

Serving Suggestions & Pairings

This power bowl is a complete meal on its own, but you can round it out with a few simple sides if you’re hosting or want an extra feast:

  • A crisp green salad with lemon‑olive oil dressing.
  • Lightly steamed greens (kale, chard) with garlic and a squeeze of lemon.
  • Roasted chickpeas spiced with cumin and chili as a crunchy snack or topping.
  • A simple fruit salad with berries and citrus for dessert.
  • Herbal tea, sparkling water with citrus, or kombucha as a refreshing drink.
Table set with various plant-based dishes including salads and grain bowls
Build a plant‑forward spread by pairing your lentil bowl with fresh salads, greens, and simple sides.

Bringing Plant‑Based 2.0 into Your Kitchen

You don’t need specialty products or ultra‑processed meat alternatives to cook like this—just a few pantry staples, seasonal produce, and a good sauce. Every time you build a bowl around lentils, grains, and vegetables, you’re leaning into the new plant‑based movement: whole‑food, nutrient‑dense, and incredibly satisfying.

Start with this recipe, then experiment. Swap in your favorite vegetables, change up the grain, try a spicy peanut dressing or a herby yogurt (for plant‑forward eaters), and notice how easy and enjoyable it can be to make plants the star of your plate.

Whether you’re vegan, flexitarian, or just “plant‑curious,” this lentil and roasted veg power bowl is a delicious, practical way to cook in the spirit of Plant‑Based 2.0—no hype, just really good food.