Roasted potatoes, lentils, carrots, onion and kale in a bowl topped with vegan miso gravy.

Lentil Nourish Bowl

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Vegan

This hearty lentil nourish bowl is the ultimate cozy Fall and Winter meal. It’s filling, rich in protein, fibre and nutrients and easy to make with simple, everyday, whole food ingredients.



  • 1 cup uncooked green lentils (or 2 cups cooked)
  • 3 medium-sized Yukon gold potatoes or 2 russet potatoes
  • 4 large carrots or 56 smaller ones, peeled and chopped
  • 1 large red onion or 2 small ones, peeled and chopped into slices
  • 1/2 tsp olive or avocado oil for roasting the carrot and onion (see notes for oil-free)
  • 1 large bunch of kale, de-stemmed and finely chopped, about 6 cups chopped
  • 3 cloves garlic, minced
  • miso gravy


  1. Preheat the oven to 425 degrees F. 
  2. Cook the green lentils according to package instructions.
  3. Chop the potatoes into approximately 1/2 inch cubes. Line a baking tray with parchment paper or give it a quick spritz of non-stick cooking spray. Evenly spread the cubed potato on the pan and bake for 45 minutes until puffy and browned.
  4. Once the potatoes are in the oven, peel and chop the carrot and onion and place on a second baking tray. Toss with 1/2 tsp olive or avocado oil and a pinch of salt and pepper. Bake for 25-30 minutes until tender and starting to brown (they can go in the oven at the same time as the potatoes).
  5. Wash, de-stem and finely chop the kale. Add to a skillet with the minced garlic. The kale should be wet from washing, that will be enough to cook it in. No need to add oil to the pan. Cook for 4-5 minutes until bright green and softened but not overcooked.
  6. Make the miso gravy following this recipe. For an alternative dressing, try this easy tahini sauce.
  7. Once everything is done cooking, distribute between 4 bowls or containers, top with miso gravy and enjoy.


For oil-free roasted vegetables, toss the onion and carrot with 2 tsp soy sauce or gluten-free tamari instead of oil and sea salt. You can still add some pepper if you like.

Keywords: healthy, easy, whole food, plant-based, wfpb