Vegetable and Legume Bowl (Printable)

Roasted vegetables and legumes over hearty grains with tahini

# What You Need:

→ 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 (15 ounces), 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, plus more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# Directions:

01 - Set oven temperature to 425 degrees Fahrenheit.
02 - In a medium saucepan, bring water or broth and salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender (quinoa: 15 minutes, rice: 40 minutes, farro: 25 minutes). Fluff with a fork.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring halfway through, until tender and slightly charred.
05 - If desired, heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes.
06 - Whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth. Add more water as needed to achieve drizzling consistency.
07 - Divide cooked grains among four bowls. Top each with roasted vegetables and warmed legumes. Drizzle with tahini dressing.
08 - Top each bowl with parsley, avocado slices, and pumpkin seeds. Serve with lemon wedges.

# Expert Advice:

01 -
  • It tastes like you spent all day planning, but really you just grabbed what was in season and let the oven do the heavy lifting.
  • You can prep the components whenever it suits you, then throw bowls together in minutes when hunger strikes.
  • Every bite is different because you're getting grains, protein, fresh vegetables, and that creamy tahini sauce all at once.
02 -
  • Don't skip spreading the vegetables in a single layer on the baking sheet, because stacking them or crowding them will steam them into submission instead of letting them caramelize.
  • The tahini sauce will thicken as it cools, so make it a bit looser than you think you want it while it's warm and it'll be perfect by the time you drizzle.
03 -
  • Toast your pumpkin seeds in a dry pan for about a minute before sprinkling them on, it brings out a nuttier flavor that makes people wonder what your secret is.
  • If your tahini sauce splits or looks too thick, add water one teaspoon at a time and whisk it back to silky smoothness.
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