Vegetable and Legume Bowl (Print)

Roasted vegetables and legumes over grains with tahini dressing

# Components:

→ Grains

01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water or vegetable broth
03 - 1/2 teaspoon salt

→ Legumes

04 - 1 cup cooked chickpeas or 1 can, drained and rinsed
05 - 1 cup cooked green or brown lentils

→ Vegetables

06 - 1 red bell pepper, diced
07 - 1 zucchini, sliced
08 - 1 small red onion, cut into wedges
09 - 1 cup cherry tomatoes, halved
10 - 2 cups broccoli florets
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - Salt and black pepper to taste

→ Garnishes

15 - 1/4 cup fresh parsley, chopped
16 - 1 avocado, sliced
17 - 2 tablespoons toasted pumpkin seeds
18 - Lemon wedges

→ Dressing

19 - 2 tablespoons tahini
20 - 1 tablespoon fresh lemon juice
21 - 1 tablespoon water, additional as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# Directions:

01 - Set oven to 425°F and allow to fully preheat.
02 - Bring water or broth with salt to boil in a medium saucepan. Add grains, reduce heat to low, cover, and simmer until tender—approximately 15 minutes for quinoa, 25 minutes for farro, or 40 minutes for brown rice. Fluff with a fork.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli florets with olive oil, smoked paprika, cumin, salt, and black pepper. Spread in a single layer on a baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender with light charring at edges.
05 - Heat cooked chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes until warmed through.
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add additional water as needed to achieve a drizzling consistency.
07 - Divide cooked grains equally among four bowls. Top each portion with roasted vegetables and warmed legumes. Drizzle generously with tahini dressing.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Every component cooks at the same time, so you can roast, simmer, and whisk without feeling like youre juggling three recipes.
  • It tastes just as good cold the next day, which means lunch is already packed before you finish dinner.
  • You can swap nearly every ingredient based on what you have, and it still turns out nourishing and colorful.
02 -
  • If you crowd the vegetables on the pan, they will steam and turn soft instead of getting crispy, so use two pans if you need to.
  • Tahini dressing thickens as it sits, so whisk in a little extra water right before serving if it turns into paste.
  • Grains absorb more liquid as they cool, so if youre meal prepping, store them separately and add a splash of broth when reheating.
03 -
  • Roast an extra pan of vegetables because they disappear faster than you think, and theyre perfect for snacking straight from the fridge.
  • If your tahini dressing splits or looks grainy, add a tiny splash of warm water and whisk hard until it comes back together smooth.
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