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    Home » Recipes » Beans and Lentils

    BBQ Lentil Power Bowls

    Published: Jan 27, 2021 by Jenn Sebestyen

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    Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.
    Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.
    Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.

    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!

    Two forks in a pile of lentils next to roasted broccoli, coleslaw, and bbq sauce.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Pro tips and tricks
    4 FAQs
    5 More vegan bowl recipes
    6 BBQ Lentil Power Bowls

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Recipe Ingredients: coleslaw mix, vegan mayo, white vinegar, sugar, salt, pepper, lentils, broccoli, red onion, red bel pepper, bbq sauce, pumpkin seeds.

    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 homemade vegan mayonnaise based dressing with store-bought coleslaw mix for convenience.

    My favorite store-bought 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!

    Sauce ~ BBQ sauce! This Maple Chipotle BBQ Sauce is my fave. If you need a tomato-free version of barbecue sauce, this Sweet and Smoky BBQ Sauce is great!

    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

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    4 photo collage of prepping and roasting broccoli, peppers, and onion.

    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).

    4 photo collage of rinsing and cooking lentils.

    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.

    2 photo collage of making coleslaw.

    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.

    Two Lentil Power Bowls on a blue background.

    Pro tips and tricks

    ~ 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.

    FAQs

    What is a power bowl?

    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.

    Are power bowls healthy?

    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!

    How do you make a power bowl?

    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.

    Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.
    The best dishes for bowl recipes are these flat bowls! Grab some for yourself at 15% off using code VeggieIns at Off Your Rocker Pottery!

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.

    BBQ Lentil Power Bowls

    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!
    5 from 3 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 334kcal
    Author: Jenn Sebestyen

    Ingredients

    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 homemade vegan mayonniase or your favorite store-bought vegan mayo
    • 2 tablespoons organic cane sugar
    • 2 tablespoons distilled white vinegar
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Extras

    • 1 cup BBQ sauce store-bought or homemade
    • ½ cup raw pumpkin seeds

    Instructions

    • 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.

    To serve

    • Add a scoop of lentils, roasted vegetables, and coleslaw to each bowl. Sprinkle with pumpkin seeds and add a dollop of BBQ sauce.

    Notes

    ~ 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.
    ~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.
    ~ 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.
    ~ Nutrition facts calculated assuming 1 cup of cooked lentils, 1 cup of roasted vegetables, 1 cup coleslaw, 2 tablespoons pumpkin seeds, and ¼ cup BBQ sauce. These amounts are estimates.

    Nutrition

    Calories: 334kcal | Carbohydrates: 40g | Protein: 16g | Fat: 13g | Sodium: 954mg | Potassium: 434mg | Fiber: 10g | Sugar: 19g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

    More Beans and Lentils

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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