Vegan Lentil Nourish Bowl
on Aug 12, 2024
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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.
Additions & Swaps
- To add whole grains, add up to 1/2 cup cooked brown rice, farro or quinoa per bowl.
- To add more protein, divide this Crispy Baked Tofu between each serving.
- For fresh vegetables, try thinly sliced radish, quick pickled red onions or cherry tomatoes.
- For alternative dressing, use this Miso Tahini Dressing or Maple Dijon Dressing.
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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Lentil Nourish Bowl
Ingredients
For the Bowls
- 1 cup uncooked green lentils
- 3 medium Yukon gold potatoes, chopped into 1/2-inch chunks
- 4 carrots, peeled and chopped
- 1 red onion, peeled and chopped into slices
- 1 1/4 tsp olive oil, divided
- 6 cups finely chopped kale
- 3 cloves garlic, crushed or grated
- 4 tbsp raw pumpkin seeds (pepitas)
For the Miso Gravy
- 1 1/4 cup vegetable broth
- 2 tbsp brown rice flour
- 2 tbsp white miso paste
- 2 tbsp nutritional yeast
- 2 tbsp tamari or soy sauce
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 425 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutrition
Originally published November 26, 2019.
I make this bowl several times a month. My husband loves it!
That’s awesome, thank you!
Oh that gravy … so delicious, it really kicks up a boring lunch! Is it freezable?
I’ve never tried freezing the gravy or the complete recipe. It’s not really an ideal recipe for freezing but I suppose you could if you must. The gravy would probably freeze ok and thaw overnight in the fridge. Thanks!
So amazing just like every other recipe I’ve tried of Deryn’s. Looks so simple (and it it so easy to make) but it is so delicious! Will be on repeat for a while.
Thanks, Antonia! I’m so glad you loved it and it will make it into rotation. Thanks for leaving a review!
Your recipes have been the first ever to get my husband to eat vegetables and like them! I think the secret to your recipes are that you switch up the different ways to cook vegetables (for different textures and nuances brought out) and the bomb sauces to top them with. The miso gravy is a must and so glad I have leftovers to put it on everything. Used all-purpose flour and cornstarch instead of brown rice flour and arrowroot as that is what I had on hand. I also added a dash of coconut aminos to the kale. So extremely happy to have found your website!
So glad you loved the gravy – isn’t it yummy?? I’m so happy you found my website too! Glad you’ve been enjoying everything so far.
Glad you loved the gravy! Thanks for letting me know!
Just made the lentil nourish bowl for lunch today and it is SO good! The miso gravy is absolutely amazing. I will definitely be making this again very soon!