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Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.
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5 from 3 votes

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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Entrées
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 334kcal


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



  • 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.


~ 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.


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