Tender lentils, caramelized roasted vegetables, crunchy coleslaw and tangy BBQ sauce come together in these satisfying BBQ Lentil Power Bowls. They’re full of texture and flavor, easy to prepare, and perfect for a busy weeknight.
BBQ Lentil Power Bowls are versatile, customizable, and kid-friendly. Build them for a family dinner or pack them for lunches—swap ingredients to suit your pantry and preferences.
Ingredients you need
Ingredient notes and substitutions
Lentils – Brown or green lentils have an earthy, slightly peppery flavor that pairs well with BBQ sauce and roasted vegetables. Season simply with salt and pepper. For a shortcut, use refrigerated steamed lentils or canned lentils. If you prefer, substitute chickpeas, black beans, or baked tofu.
Vegetables – Broccoli, red bell pepper, and red onion roast beautifully until caramelized and complement the lentils and BBQ sauce. You can also use cauliflower, Brussels sprouts, green beans, or carrots depending on what you like or have on hand.
Coleslaw – A cool, creamy coleslaw balances the warm roasted vegetables and hearty lentils. Use store-bought coleslaw mix with a vegan mayo–based dressing for convenience, or make your favorite cashew- or tofu-based dressing if you prefer. If you chop your own cabbage and carrots, that works equally well.
Sauce – Use your favorite BBQ sauce, homemade or bottled. The smoky-sweet contrast to lentils and veggies is what ties the bowls together.
Extras – I like raw pumpkin seeds for crunch, but hemp seeds, sliced almonds, or sliced green onions are good alternatives.
How to make the recipe
Scroll to the recipe card below for exact ingredient amounts and step-by-step instructions. In summary: roast the vegetables, cook the lentils, mix the coleslaw, then assemble.
Prep the vegetables: chop broccoli into bite-size florets and slice the peppers and onion into strips. Toss with olive oil, salt and pepper, then spread on a parchment-lined rimmed baking sheet and roast until tender and caramelized.
While the vegetables roast, rinse the lentils under cold water, add them to a pot with water or vegetable broth, bring to a boil, then simmer until tender (about 15–20 minutes). Drain any excess liquid and season with salt and pepper.
Make the coleslaw by combining coleslaw mix with vegan mayo, vinegar, sugar, salt and pepper; refrigerate until ready to serve. Taste and adjust seasoning after it has chilled, as the flavors will deepen.
Pro tips and tricks
~ Time the components so everything finishes together—these bowls can be ready in under 45 minutes.
~ Pick through and rinse lentils to remove any debris. Simmer them in broth for extra flavor and only add salt after they are tender.
~ Use store-bought steamed or canned lentils to save time.
~ Season each component—salt and pepper enhance the overall flavor.
~ If you want a heartier bowl, add grains like quinoa or brown rice, and include leafy greens for more nutrients.
More vegan bowl recipes
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Nutty Brown Rice Broccoli Bowls
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Sweet Potato Quinoa Bowls with Cashew Curry Sauce
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Simple Vegan Burrito Bowl
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Mediterranean Grain Bowls with Roasted Chickpeas
I hope you love this recipe as much as we do. If you try it, please rate and leave a comment with feedback. For more family-friendly meatless recipes, explore my cookbook and other recipes.
BBQ Lentil Power Bowls
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
- 1½ cups dry brown or green lentils (or 4 cups cooked lentils)
- 4½ 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 mayonnaise (homemade or store-bought)
- 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.
For the Roasted Vegetables
- Drizzle the chopped broccoli, sliced peppers, and sliced red onion with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Spread in one even layer on the prepared baking sheet. Roast 15 minutes, stir, then roast 10 more minutes or until tender and caramelized.
For the Lentils
- While the vegetables roast, pick over and rinse the lentils. Add them to a pot with water or broth and bring to a boil.
- Reduce heat to low, cover, and simmer 15–20 minutes until tender. Do not overcook. Drain any remaining liquid and season with salt and pepper.
For the Coleslaw
- Combine coleslaw mix, vegan mayo, sugar, vinegar, salt and pepper in a large bowl. Mix well and refrigerate until ready to serve. Taste and adjust seasoning if needed.
To serve
- Spoon lentils, roasted vegetables and coleslaw into bowls. Sprinkle with pumpkin seeds and add a dollop of BBQ sauce. Serve warm.
Notes
~ Ensure all components finish at the same time for best results. Total time is about 40–45 minutes.
~ Rinse lentils thoroughly and simmer in broth for extra flavor. Add salt only after lentils are tender.
~ Store-bought steamed or canned lentils speed up the process.
~ These bowls are filling on their own; add cooked grains or leafy greens to boost calories and nutrients if desired.
~ Nutrition facts are estimates based on typical portion sizes.
Nutrition
Nutrition values are estimates calculated with online tools; verify with your own data if needed.