Roasted Veggie Lentil Bowl
This roasted veggie lentil bowl with cashew cream curry sauce is naturally gluten-free, packed with protein, and perfect for meal prep. A cozy vegan lentil curry recipe!
You know what I love most about winter evenings? Coming home to a kitchen that smells like warm spices and roasted vegetables, knowing that dinner’s going to be both nourishing and totally satisfying. This roasted veggie lentil bowl with cashew cream curry sauce has become my go-to when I want something that feels like a warm hug in a bowl—and bonus, it’s naturally gluten-free without any fussy substitutions!
I’ll be honest, the first time I made this lentil curry recipe vegan-style, I wasn’t sure my family would go for it. But man, oh man, that creamy cashew curry sauce changed everything! Now my kids actually request it, and I’m not complaining because it’s packed with plant-based protein and uses simple ingredients I usually have on hand.
Whether you’re looking for lentil curry recipes that work for Meatless Monday or you need a hearty vegan lentil curry that actually fills you up, this bowl delivers. The combination of spiced sweet potatoes, tender French lentils, and that silky curry sauce makes this lentil curry recipe vegetarian-friendly and crowd-pleasing. Plus, everything roasts on separate sheet pans, so you can prep it all at once without much fuss.
Table of Contents
Roasted Veggie Lentil Bowl with Cashew Cream Curry Sauce
Equipment
- Food processor or high-speed blender
- 3 baking sheets
- Parchment paper
- Medium saucepan
- Small saucepan
- Medium skillet
- Large mixing bowl
- Whisk
Ingredients
Cashew Cream (makes about 1 cup)
- 1 cup raw unsalted cashews soaked in water for 1 hour
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- ½ to ¾ cup simmering water added gradually
Curry Sauce (makes about 1 cup)
- 3-4 cloves garlic minced
- 3-4 teaspoons grapeseed oil or other neutral oil
- ½ cup cashew cream from above
- ¼ cup full-fat coconut milk regular coconut milk beverage works too
- 4 teaspoons fresh lime juice lemon juice works in a pinch
- 1 teaspoon curry powder
- ¼ to ½ teaspoon chili powder start small, add more to taste
- 1 pinch sea salt
- 1 pinch ground black pepper
Seasoned Lentils
- 1 cup dried French lentils rinsed
- 1 cup vegetable broth
- 1 cup water
- 1 bay leaf
- 1-2 teaspoons avocado oil
- ½ teaspoon sea salt
- 2 cups cooked quinoa
Spiced Sweet Potatoes
- 2-3 medium sweet potatoes scrubbed, skin on, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- ½ teaspoon sea salt
Other Veggies
- 2-3 small to medium eggplants skin on, sliced into 1/2-inch rounds
- 1 5 oz container fresh baby spinach
- 2 bell peppers any color, cored and sliced into 1/2-inch strips
- 1-2 cloves garlic minced, optional for spinach
- olive oil for roasting vegetables
- kosher salt for roasting vegetables
- microgreens for garnish
Instructions
- Place cashews in a large bowl, cover with water, and let soak for one hour. This softens them beautifully and makes blending easier. Drain and rinse the cashews with cool water.
- Bring 1 cup fresh water to a gentle simmer in a small pot. Place drained cashews in a food processor or high-speed blender along with 1/2 cup of the simmering water, lemon juice, and salt. Process until the mixture becomes completely smooth and creamy, scraping down sides as needed.
- If the cream seems too thick, add more simmering water 2 tablespoons at a time until you reach a thick, pourable consistency similar to heavy cream. Set aside until you’re ready to make the curry sauce.
- Heat about a teaspoon of grapeseed oil in a small saucepan over low to medium heat until it shimmers gently. Add the minced garlic and sauté for just 30 seconds—you want it fragrant but not browned.
- Whisk in your prepared cashew cream, coconut milk, lime juice, curry powder, and chili powder. Cook on low heat, stirring occasionally, until everything’s warmed through and silky smooth. If you prefer a thinner consistency, add water one teaspoon at a time and whisk well.
- Season with salt and pepper to taste. Remove from heat and cover to keep warm. Give it another quick whisk just before serving to bring back that creamy texture.
- Combine lentils, water, vegetable broth, and bay leaf in a medium saucepan. Bring everything to a simmer over medium-high heat, then reduce to medium-low so the liquid bubbles gently.
- Cook uncovered for 20 to 30 minutes, checking occasionally. The lentils are done when they’re tender but still hold their shape, and most of the liquid has been absorbed.
- Remove the bay leaf, then stir in avocado oil and salt. Keep warm until you’re ready to assemble your bowls.
- Preheat your oven to 400°F and line three baking sheets with parchment paper.
- For Spiced Sweet Potatoes: In a large bowl, whisk together olive oil, cumin, paprika, and sea salt until well combined. Add the cubed sweet potatoes and toss until they’re evenly coated with that gorgeous spice mixture. Arrange them in a single layer on one prepared baking sheet. Bake for 30 minutes, giving them a good stir at the 15-minute mark. For extra crispy edges, bake a few minutes longer.
- For Eggplant: Arrange eggplant slices in a single layer on the second baking sheet. Brush both sides generously with olive oil and sprinkle with kosher salt. Bake for 25-30 minutes until the slices are tender and developing beautiful golden-brown edges.
- For Bell Peppers: Place pepper strips on the third baking sheet in a single layer. Toss with olive oil, sprinkle with kosher salt, and bake for 20-25 minutes until tender and starting to char slightly on the edges.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. If you’re using garlic, add those minced cloves now and sauté for 30 seconds until just fragrant.
- Add all the baby spinach to the pan. Sauté for 5-7 minutes, stirring occasionally, until the spinach is completely wilted and tender. Season with salt and pepper to taste.
- In each serving bowl, arrange portions of seasoned lentils, fluffy quinoa, roasted eggplant, sautéed spinach, bell peppers, and those gorgeous spiced sweet potatoes. Either drizzle the warm cashew cream curry sauce generously over everything, or serve it on the side in a small bowl for dipping. Top with fresh microgreens and enjoy!
Notes
Ingredients
Cashew Cream (makes about 1 cup)
- 1 cup raw unsalted cashews, soaked in water for 1 hour
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- ½ to ¾ cup simmering water (added gradually)
Note: If you don’t want extra cashew cream, cut quantities in half for just enough curry sauce.
Curry Sauce (makes about 1 cup, doubles well)
- 3-4 cloves garlic, minced
- 3-4 teaspoons grapeseed oil (or other neutral oil)
- ½ cup cashew cream (from above)
- ¼ cup full-fat coconut milk (regular coconut milk beverage works too!)
- 4 teaspoons fresh lime juice (lemon juice works in a pinch)
- 1 teaspoon curry powder
- ¼ to ½ teaspoon chili powder (start small, add more to taste)
- Pinch sea salt
- Pinch ground black pepper
Seasoned Lentils
- 1 cup dried French lentils, rinsed
- 1 cup vegetable broth
- 1 cup water
- 1 bay leaf
- 1-2 teaspoons avocado oil
- ½ teaspoon sea salt
- 2 cups cooked quinoa
Spiced Sweet Potatoes
- 2-3 medium sweet potatoes, scrubbed, skin on, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- ½ teaspoon sea salt
Other Veggies
- 2-3 small to medium eggplants, skin on, sliced into ½-inch rounds
- 1 (5 oz) container fresh baby spinach
- 2 bell peppers (any color), cored and sliced into ½-inch strips
- 1-2 cloves garlic, minced (optional, for spinach)
- Olive oil for roasting
- Kosher salt for roasting
- Microgreens for garnish
Instructions
Cashew Cream
Place cashews in a large bowl, cover with water, and let soak for one hour. This softens them beautifully and makes blending easier. Drain and rinse the cashews with cool water.
Bring 1 cup fresh water to a gentle simmer in a small pot. Place drained cashews in a food processor or high-speed blender along with ½ cup of the simmering water, lemon juice, and salt. Process until the mixture becomes completely smooth and creamy, scraping down sides as needed.
If the cream seems too thick, add more simmering water 2 tablespoons at a time until you reach a thick, pourable consistency similar to heavy cream. Set aside until you’re ready to make the curry sauce.
Curry Sauce
Heat about a teaspoon of grapeseed oil in a small saucepan over low to medium heat until it shimmers gently. Add the minced garlic and sauté for just 30 seconds—you want it fragrant but not browned.
Whisk in your prepared cashew cream, coconut milk, lime juice, curry powder, and chili powder. Cook on low heat, stirring occasionally, until everything’s warmed through and silky smooth. The sauce should smell absolutely amazing at this point! If you prefer a thinner consistency, add water one teaspoon at a time and whisk well.
Season with salt and pepper to taste. Remove from heat and cover to keep warm. Give it another quick whisk just before serving to bring back that creamy texture.
Seasoned Lentils
Combine lentils, water, vegetable broth, and bay leaf in a medium saucepan. Bring everything to a simmer over medium-high heat, then reduce to medium-low so the liquid bubbles gently.
Cook uncovered for 20 to 30 minutes, checking occasionally. The lentils are done when they’re tender but still hold their shape, and most of the liquid has been absorbed. According to Harvard’s nutrition research on legumes, properly cooked lentils retain more nutrients when they’re not overcooked to mush.
Remove the bay leaf, then stir in avocado oil and salt. Keep warm until you’re ready to assemble your bowls.
Roasted Veggies
Preheat your oven to 400°F and line three baking sheets with parchment paper. Trust me, using separate sheets gives each vegetable room to roast properly instead of steaming!
Spiced Sweet Potatoes: In a large bowl, whisk together olive oil, cumin, paprika, and sea salt until well combined. Add the cubed sweet potatoes and toss until they’re evenly coated with that gorgeous spice mixture. Arrange them in a single layer on one prepared baking sheet—no crowding! Bake for 30 minutes, giving them a good stir at the 15-minute mark. For extra crispy edges (highly recommended!), bake a few minutes longer. The sweet potatoes should be golden and caramelized on the edges.
Eggplant: Arrange eggplant slices in a single layer on the second baking sheet. Brush both sides generously with olive oil and sprinkle with kosher salt. Bake for 25-30 minutes until the slices are tender and developing beautiful golden-brown edges.
Bell Peppers: Place pepper strips on the third baking sheet in a single layer. Toss with olive oil, sprinkle with kosher salt, and bake for 20-25 minutes. They’re ready when tender and starting to char slightly on the edges, which adds incredible flavor.
Sautéed Spinach
Heat 1 tablespoon olive oil in a medium skillet over medium heat. If you’re using garlic, add those minced cloves now and sauté for 30 seconds until just fragrant—don’t let it burn!
Add all that baby spinach to the pan. I know it looks like way too much at first, but it wilts down dramatically as it cooks! Sauté for 5-7 minutes, stirring occasionally, until the spinach is completely wilted and tender. Season with salt and pepper to taste.
Assemble Your Bowl
Now for the fun part! In each serving bowl, arrange portions of seasoned lentils, fluffy quinoa, roasted eggplant, sautéed spinach, bell peppers, and those gorgeous spiced sweet potatoes. Either drizzle the warm cashew cream curry sauce generously over everything, or serve it on the side in a small bowl for dipping (my kids prefer the dipping method!). Top with fresh microgreens for a pop of color and enjoy this cozy, nourishing vegan lentil curry bowl.
Substitutions
Can’t find French lentils? Regular brown or green lentils work beautifully in this lentil curry recipe vegan-style, though they may cook a bit faster. Keep an eye on them around the 15-minute mark to avoid mushiness.
If you’re allergic to cashews or simply don’t have them on hand, you can substitute tahini mixed with a bit of water for the cashew cream. The flavor will be different but still delicious! Use about ⅓ cup tahini whisked with enough water to reach a creamy consistency, then proceed with the curry sauce as written.
Don’t have quinoa? Brown rice, cauliflower rice, or even your favorite gluten-free grain base works wonderfully. This is one of those flexible lentil curry recipes where you can really make it your own!
For a nut-free version of this lentil curry recipe vegetarian bowl, try using full-fat coconut cream instead of cashew cream. Just whip it until smooth and proceed with making the curry sauce—it’ll be slightly sweeter but equally creamy and satisfying.
Troubleshooting
If your cashew cream turns out grainy instead of silky smooth, your cashews probably need to blend longer. High-speed blenders work best, but if you’re using a regular blender or food processor, just let it run for an extra 2-3 minutes. Adding the hot water gradually also helps create that ultra-smooth texture.
Well, if your curry sauce seems too thick, don’t panic! Just whisk in water or extra coconut milk one teaspoon at a time until it reaches your preferred consistency. I like mine thick enough to coat the back of a spoon but still pourable.
Sweet potatoes not getting crispy? Make sure they’re spread in a single layer with space between each cube. Overcrowding causes them to steam instead of roast, and nobody wants soggy sweet potatoes! Also, check that your oven’s actually at 400°F—oven thermometers are game-changers.
If your lentils turn mushy, they’ve cooked too long. Next time, start checking them at 20 minutes and remove from heat as soon as they’re tender but still hold their shape. French lentils are more forgiving than red lentils, which is why they’re perfect for this vegan lentil curry bowl!
Storage & Meal Prep
This roasted veggie lentil bowl is a meal prep champion! Store each component separately in airtight containers in the refrigerator for up to 4 days. The lentils, quinoa, and roasted veggies all reheat beautifully, and keeping the curry sauce separate prevents everything from getting soggy.
The cashew cream curry sauce actually tastes better the next day after the flavors have mingled. Store it in a sealed container in the fridge for up to 5 days, or freeze it for up to 3 months. Just give it a good whisk after thawing and reheating—it might separate slightly but comes right back together with a little stirring.
Serving Suggestions
This lentil curry recipe vegan bowl is perfect for cozy Sunday dinners or weeknight meals when you want something special without spending hours in the kitchen. Serve it alongside warm naan bread or Middle Eastern-inspired dishes for a complete feast.
I love making these bowls for meal prep on Sundays. Pack everything separately, and you’ve got healthy lunches ready for the entire week! Just microwave the components and drizzle with that dreamy curry sauce before eating.
Variations
Kid-Friendly Version: Reduce the chili powder to just a pinch or skip it entirely in the curry sauce. Kids often love the sweet potatoes and will pick around the eggplant (don’t take it personally!), so you might want to add extra bell peppers or roasted carrots instead.
Dairy-Free & Vegan: Great news—this recipe is already completely dairy-free and vegan! It’s naturally gluten-free too, making it perfect for guests with multiple dietary restrictions at holiday gatherings.
Protein Boost: While the lentils already pack 18 grams of protein per cup according to USDA nutrition data, you can add crispy chickpeas, grilled tempeh, or even a soft-boiled egg on top if you’re vegetarian but not vegan. This turns it into an even heartier lentil curry recipe vegetarian bowl that’ll keep you full for hours.
Seasonal Swap: In summer, swap the sweet potatoes for zucchini and the eggplant for summer squash. The lentil curry recipes work year-round when you adjust the vegetables to what’s fresh and available! You can also try this concept with other hearty plant-based bowls from our collection.
Roasted Veggie Lentil Bowl FAQs
Can I make this roasted veggie lentil bowl ahead of time?
Absolutely! Prep all the components up to 3 days in advance and store them separately. The curry sauce actually gets more flavorful as it sits, and the lentils and quinoa reheat perfectly. Just assemble fresh bowls when you’re ready to eat.
How do I make this lentil curry recipe vegan more filling?
Add extra protein-rich ingredients like crispy roasted chickpeas, hemp hearts, or additional quinoa. You can also increase the portion of lentils—they’re incredibly satisfying and loaded with fiber that keeps you full longer.
What’s the best substitute for cashew cream in curry sauce?
Tahini mixed with water works surprisingly well, or you can use full-fat coconut cream for a nut-free option. Silken tofu blended until smooth also creates a creamy base with a mild flavor that takes on the curry spices beautifully.
Why are my lentils still hard after cooking?
Old lentils take longer to cook and sometimes never fully soften. Make sure your lentils are relatively fresh, and avoid adding acidic ingredients like tomatoes or vinegar until after they’re tender, as acid can prevent proper softening.
Can I use red lentils instead of French lentils for this vegan lentil curry?
You can, but red lentils cook much faster (about 15 minutes) and break down into a softer, mushier texture. They’re better suited for traditional curry dishes rather than bowl recipes where you want the lentils to hold their shape.
Best way to prevent sweet potatoes from burning?
Cut them into uniform 1-inch pieces so they cook evenly, and don’t skip stirring them halfway through roasting. If your oven runs hot, reduce the temperature to 375°F and add a few extra minutes to the cooking time.
This roasted veggie lentil bowl with cashew cream curry sauce proves that gluten-free eating doesn’t have to be complicated or boring. Whether you’re searching for easy lentil curry recipes or need a reliable vegan lentil curry that the whole family will love, this bowl delivers comfort, nutrition, and flavor in every bite. Happy cooking!
