High protein lentils, caramelized roasted veggies, crunchy coleslaw, tangy BBQ sauce – these Power Bowls have it all! Texture and flavor dynamite! And they’re so easy to make…perfect for a weeknight meal!
These BBQ Lentil Power Bowls are one of my favorite combos for dinner. And the kiddos love them, too. Score!
Versatile, customizable, and totally delicious! Put these vegan power bowls on your menu this week!
Ingredients you need
Ingredient notes and substitutions
Protein ~ Lentils are my choice for these power bowls. They’re earthy and a little peppery and are so tasty with the other ingredients. I season them simply with just a little salt and pepper.
To make these bowls even quicker and easier, use store-bought steamed lentils found in the refrigerated section or shelf-stable canned lentils.
I really suggest you try these bowls with lentils, but if you don’t have or don’t want them, you can try chickpeas, black beans, or baked tofu instead.
Veggies ~ My favorite combo is broccoli, bell pepper and red onion roasted until caramelized in the oven. They complement the earthy lentils and tangy BBQ sauce so well!
You can really use whatever your favorite veggies are here. Cauliflower, green beans, Brussels sprouts, carrots would all be delicious.
Coleslaw ~ Cool creamy coleslaw is a wonderful contrast to the crisp roasted veggies, “meaty” lentils and tangy BBQ sauce. I use a simple vegan mayo based dressing with store-bought coleslaw mix for convenience.
My favorite vegan mayo is Vegenaise. Hellman’s (Best Foods) also make a vegan mayo.
If you want to chop your own cabbage and carrots, go for it. If you want to make a homemade vegan coleslaw dressing using cashews or tofu, be my guest. Use your favorite coleslaw recipe, but don’t leave it out altogether…it’s an important flavor and texture component of these power bowls!
But more often than not, I use bottled store-bought sauce for convenience. Use your favorite, store-bought or homemade.
Extras ~ I love a little crunch on pretty much everything, so I topped these power bowls with raw sprouted pumpkin seeds.
Hemp seeds, sliced almonds, or green onions would all be great choices, too.
How to make the recipe
Start by prepping your vegetables. Chop the broccoli into bite size pieces and cut the pepper and onions into strips. Place all in a bowl (1) with a drizzle of olive oil, salt and pepper. Mix well (2).
Place on a parchment lined rimmed baking sheet (3) and roast until tender and the edges are brown (4).
While the veggies are roasting in the oven, get the lentils going. Rinse them well under cold water (5) and drain. Then add them to a pot with water (or broth) (6) and bring to a boil (7). Simmer until tender (8). Drain any excess water. Season with a sprinkle of salt and pepper.
While everything else is cooking, make the coleslaw. Add all the coleslaw ingredients to a large bowl (9) and mix well to combine (10). Place in the fridge until ready to eat.
Pro tips for success
*Follow the instructions to ensure all components of your dish are ready at the same time and in less than 45 minutes!
*Pick through the lentils before cooking to ensure there are no rocks or small stones and rinse them well to remove any dust or debris.
*Simmer the lentils in broth or stock instead of water for an extra flavor boost.
*Do not add salt to the lentils until they are tender. If you salt them too early in the cooking process, they may not cook properly. Once they are cooked through, sprinkle with salt and pepper.
*To make these bowls even quicker and easier, use store-bought steamed lentils found in the refrigerated section or shelf-stable canned lentils.
*Don’t forget to season all components of the dish. A little salt and pepper go a long way in bringing out the flavors.
*Taste the coleslaw and adjust seasoning as necessary after it’s been sitting in the fridge for a bit. The flavors will deepen as it sits, so be careful not to over-season at first.
*These power bowls are very hearty as is, but if you need even more try adding some grains, like quinoa or rice.
*Add some leafy greens for added nutrients.
Power bowls are well balanced meals focused on highly nutritious ingredients. You may see them called protein bowls, Buddha bowls, macro bowls, glow bowls, grain bowls, hippie bowls and more.
Yes! At least, they can and should be. Homemade power bowls are generally very healthy. However, store-bought or restaurant prepared meals labeled “power bowls” may be lacking in nutrition.
These BBQ Lentil Power Bowls are high in healthy plant based protein, fiber, folate, iron, calcium, B vitamins, vitamin K, vitamin C and more!
Read more All About Lentils here!
The following recipe is a great start, obviously! To make different varieties, be sure to add protein, greens, vegetables, healthy fats, and a sauce to tie it all together.
More vegan bowl recipes
- Sweet Potato Quinoa Bowls
- Roasted Veggie Rice Bowls
- Easy Burrito Bowls
- Hawaiian Tofu Bowls
- Chocolate Covered Strawberry Smoothie Bowls
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
BBQ Lentil Power Bowls
For the Roasted Vegetables
- 4 cups chopped broccoli florets
- 2 bell peppers sliced (stem and seeds removed)
- 1 red onion peeled and sliced
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
For the Lentils
- 1 ½ cups dry brown or green lentils (or 4 cups cooked lentils)
- 4 ½ cups water or vegetable broth
- salt and pepper to taste
For the Coleslaw
- 16 ounces coleslaw mix or a mix of shredded green cabbage, red cabbage, and carrots
- ½ cup vegan mayo
- 2 tablespoons organic cane sugar
- 2 tablespoons distilled white vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup BBQ sauce store-bought or homemade
- ½ cup raw pumpkin seeds
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
For the Roasted Vegetables
- Drizzle the chopped broccoli, sliced peppers and sliced red onion with olive oil and sprinkle with salt and pepper. Toss well to coat evenly.
- Spread out in one even layer onto the prepared baking sheet. Roast for 15 minutes, stir veggies, roast for 10 more minutes or until tender and caramelized.
For the Lentils
- Once the veggies are in the oven, prepare the lentils.
- Pick over the lentils and rinse them well under cold water and drain. Add to a pot with water (or broth) and bring to a boil.
- Reduce the heat to a simmer, cover, and cook 15 to 20 minutes until tender. Do not overcook!
- Drain any remaining water. Season with a sprinkle of salt and pepper.
For the Coleslaw
- While the veggies are roasting and the lentils are cooking, add all of the coleslaw ingredients to a large bowl and mix well. Place in the fridge until ready to serve.
- When ready to serve, taste and adjust seasoning, if necessary, adding an extra splash of vinegar or pinch of salt.
- Add a scoop of lentils, roasted vegetables, and coleslaw to each bowl. Sprinkle with pumpkin seeds and add a dollop of BBQ sauce.