Pin My kitchen window was open one Saturday in March when I realized I had forgotten to plan dinner. The farmers market bag sat on my counter, full of vegetables I bought without a plan. I started chopping whatever looked good, tossed it all on a sheet pan, and the smell that filled my apartment made my neighbor knock to ask what I was cooking. That unplanned dinner became this bowl.
I made this for my friend who was recovering from a cold and didnt want anything heavy. She sat at my table, wrapped in a blanket, and ate two bowls without saying much. When she finally spoke, she asked for the recipe, and I realized I hadnt written anything down. We recreated it together the following week, and shes been making her own version ever since.
Ingredients
- Quinoa, brown rice, or farro: Choose based on how much time you have. Quinoa is fast, rice is forgiving, and farro adds a chewy texture that holds up under all the toppings.
- Vegetable broth: This small swap from water makes the grains taste like they simmered all day, even when they didnt.
- Chickpeas and lentils: Canned chickpeas save time, but if you cook dried lentils, they soak up the spices better and taste less neutral.
- Red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli: These roast at the same rate and caramelize beautifully without turning mushy.
- Olive oil: Dont skimp here. It helps the vegetables char and keeps the spices from burning onto the pan.
- Smoked paprika and cumin: These two spices make everything smell like youve been cooking for hours.
- Tahini: The dressing base that makes this bowl feel creamy and complete without any dairy.
- Lemon juice: Brightens the tahini and cuts through the richness of the roasted vegetables.
- Garlic: One small clove is enough. Any more and it overpowers the dressing.
- Avocado and pumpkin seeds: Creamy and crunchy in all the right places, plus they make the bowl look like it came from a cafe.
Instructions
- Preheat and prep:
- Turn your oven to 425°F and pull out your baking sheet. This high heat is what gives the vegetables their crispy edges.
- Cook the grains:
- Bring your liquid and salt to a boil, add your grain of choice, then cover and lower the heat. Walk away and let it do its thing until the liquid is gone and the grains are tender.
- Season and spread the vegetables:
- Toss everything in a bowl with olive oil and spices until every piece is coated. Spread them in one layer so they roast instead of steam.
- Roast until caramelized:
- Let them cook for 20 to 25 minutes, stirring halfway through so nothing burns. Youll know theyre done when the edges are brown and the kitchen smells sweet and smoky.
- Warm the legumes:
- Heat your chickpeas and lentils in a pan with a little oil and seasoning. This step is optional, but it makes them taste less like they came from a can.
- Whisk the dressing:
- Combine tahini, lemon juice, water, garlic, salt, and pepper until smooth. Add more water a teaspoon at a time if its too thick to drizzle.
- Build the bowls:
- Start with grains, pile on the vegetables and legumes, then drizzle the dressing over everything. Finish with avocado, parsley, pumpkin seeds, and a wedge of lemon on the side.
Pin One evening I served this to someone who swore they didnt like healthy food. He finished his bowl, looked up, and said it didnt taste like something that was good for him. I took that as the highest compliment.
Choosing Your Grain
Quinoa cooks fastest and fluffs up light, which works if youre hungry and dont want to wait. Brown rice takes longer but has a chew that makes the bowl feel more filling. Farro is my favorite when I have time because it tastes nutty and holds its shape no matter how much dressing you add.
Making It Your Own
This bowl changes with the seasons without losing its structure. In the fall, I use roasted sweet potato and cauliflower. In summer, I skip the oven entirely and grill zucchini and corn. Winter calls for roasted carrots and kale. The formula stays the same, but it never tastes repetitive.
Storage and Leftovers
I store each component separately in the fridge so nothing gets soggy. The grains last four days, the roasted vegetables three, and the dressing almost a week. When I want lunch, I reheat what needs warming and build a fresh bowl in under two minutes.
- Add a fried egg on top for breakfast.
- Toss leftovers with greens and extra dressing for a grain salad.
- Warm everything together in a skillet and call it a hash.
Pin This bowl has fed me on nights when I didnt feel like cooking and mornings when I needed something that felt like care. It works because it doesnt ask for much, and it gives back more than you expect.
Recipe Q&A
- → Can I use different vegetables?
Absolutely. Swap in seasonal options like sweet potato, cauliflower, carrots, or butternut squash. Root vegetables may need extra roasting time, while delicate vegetables like green beans cook faster.
- → What grains work best?
Quinoa, brown rice, and farro all provide excellent texture and nutty flavor. Couscous offers quicker cooking, while barley adds chewiness. For gluten-free options, stick with quinoa or certified gluten-free grains.
- → Can I make this ahead?
Yes. Cook grains, roast vegetables, and prepare dressing up to 3 days in advance. Store components separately in airtight containers. Assemble bowls when ready to serve, adding fresh garnishes like avocado and parsley just before eating.
- → How do I store leftovers?
Keep assembled bowls refrigerated for up to 3 days. The tahini dressing may thicken when cold—thin with a teaspoon of water or lemon juice before serving. For best texture, store dressing separately and drizzle just before eating.
- → Can I add protein?
The chickpeas and lentils provide 16g protein per serving. For extra protein, top with grilled chicken, pan-seared tofu, or a poached egg. Feta or goat cheese also adds flavor and protein if you're not following a vegan diet.