Cookwith

Name: Mediterranean Roasted Veggie & Lentil Bowl
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 medium eggplant, diced (about 350g); 1 medium zucchini, diced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 1/2 cup cooked green lentils (well-rinsed, for fiber and protein); 2 cups baby spinach; 2 tbsp extra-virgin olive oil; 1 clove garlic, minced; 1/2 tsp dried oregano; 1/2 tsp smoked paprika; 1/4 tsp freshly ground black pepper; 1/2 lemon, juiced; 2 tbsp chopped fresh parsley

Mediterranean Roasted Veggie & Lentil Bowl

GingerCherry5442

This Mediterranean-inspired Roasted Veggie & Lentil Bowl is a fiber powerhouse that’s anything but bland. Eggplant and zucchini get irresistibly caramelized in the oven, while lentils and spinach add hearty texture and a gentle earthiness. The dish is finished with a zesty lemon-parsley drizzle, making every bite vibrant and satisfying. By combining high-fiber veggies with protein-rich lentils, this meal supports digestive health and keeps you full—without the cardboard taste! It’s perfect for anyone seeking a plant-forward, low-carb, keto-friendly, and Mediterranean-compliant meal that’s as delicious as it is nourishing.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss diced eggplant, zucchini, and bell pepper with 1 tbsp olive oil, garlic, oregano, paprika, and black pepper. Spread in a single layer on the baking sheet.
Roast vegetables for 18-20 minutes, stirring once, until golden and tender.
Meanwhile, in a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add cherry tomatoes and sauté 2-3 minutes until softened.
Add spinach to the skillet and cook until just wilted, about 1 minute. Stir in cooked lentils to warm through, then remove from heat.
Divide roasted vegetables and tomato-spinach-lentil mixture between two bowls.
Drizzle with lemon juice and sprinkle with fresh parsley before serving.