Go Back
Pinterest in 2026 | Fiber rich vegetables, Healthy oils, Blood sugar management recipe card image

Pinterest in 2026 Fiber Rich Vegetable Bowl

Roasted fiber rich vegetables with healthy oils and plant protein for steady blood sugar management.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1 sheet pan of vegetables and lentils
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups broccoli florets chopped into bite size pieces
  • 1 cup Brussels sprouts trimmed and halved
  • 1 cup carrots sliced 0.5 inch thick
  • 1 cup red bell pepper cut into 1 inch pieces
  • 1 medium zucchini sliced 0.5 inch thick
  • 3 tablespoons extra virgin olive oil or avocado oil
  • 1 teaspoon fine sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • 1.5 cups cooked lentils or canned lentils rinsed and drained
  • 2 cups cooked quinoa or cauliflower rice for serving
  • 2 tablespoons fresh lemon juice
  • 0.25 cup plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon water to thin the sauce
  • 1 small garlic clove minced
  • 0.25 teaspoon salt for the sauce

Method
 

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Pat the broccoli, Brussels sprouts, carrots, bell pepper, and zucchini dry with a clean towel.
  3. Place all the vegetables in a large bowl and drizzle with the olive oil or avocado oil.
  4. Sprinkle the vegetables with sea salt, black pepper, garlic powder, smoked paprika, and cumin, then toss until evenly coated.
  5. Spread the vegetables in a single layer on the prepared sheet pan, leaving space between pieces so they roast instead of steam.
  6. Roast the vegetables for 12 minutes, then remove the pan and stir the vegetables.
  7. Add the cooked lentils to the pan, gently toss with the vegetables, and spread back into an even layer.
  8. Return the pan to the oven and roast for 8 minutes more, until the vegetables are tender with golden edges and the lentils are heated through.
  9. While the vegetables finish roasting, whisk together the Greek yogurt, tahini, lemon juice, water, minced garlic, and 0.25 teaspoon salt in a small bowl until smooth.
  10. Taste a piece of roasted vegetable and adjust seasoning on the pan with a pinch more salt if needed, then let everything rest on the pan for 3 minutes.
  11. Divide the quinoa or cauliflower rice among 4 bowls.
  12. Top each bowl with the roasted vegetable and lentil mixture and drizzle with the yogurt tahini sauce before serving.

Notes

- Cut the vegetables into similar size pieces so they cook evenly and develop golden edges instead of burning.
- For meal prep, cool the roasted vegetables and lentils completely, then store in airtight containers in the refrigerator for up to 3 days.
- Use cauliflower rice instead of quinoa if you want to lower the carbohydrate content while keeping the bowl filling.
- If the sauce thickens as it sits, whisk in an extra teaspoon of water at a time until it is pourable again.