Vegetable and Legume Bowl (Printable version)

Vibrant roasted vegetables and protein-rich legumes over hearty grains with creamy tahini dressing.

# 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, 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, or more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# How to Make It:

01 - Set oven to 425°F.
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 - Heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes if desired.
06 - Whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth. Add additional water as needed to achieve drizzling consistency.
07 - Divide cooked grains among four bowls. Top each with roasted vegetables and legumes. Drizzle generously with tahini dressing.
08 - Top each bowl with parsley, avocado slices, and pumpkin seeds. Serve with lemon wedges.

# Expert Advice:

01 -
  • It turns whatever vegetables are hiding in your crisper into something you actually crave
  • The tahini dressing clings to every grain and legume, making each bite creamy and bright
  • You can prep the grains and legumes ahead and just roast vegetables when hunger strikes
  • It tastes even better the next day, which means lunch is already handled
02 -
  • Don't overcrowd the baking sheet or your vegetables will steam and turn soggy instead of getting those crispy edges
  • Tahini seizes up at first when you add lemon juice, but keep whisking and adding water until it loosens into a silky drizzle
  • If your grains turn out mushy, you added too much liquid, use a 2 to 1 ratio and resist the urge to peek under the lid
  • Let the roasted vegetables cool for a minute before assembling, scorching hot veggies will wilt your greens and make the avocado sad
03 -
  • Toast your pumpkin seeds in a dry skillet until they smell nutty and start to pop, it only takes two minutes but the flavor difference is huge
  • Use a high sided baking sheet to prevent vegetables from sliding off when you stir them halfway through roasting
  • If your tahini dressing is too thick the next day, just whisk in a teaspoon of warm water and it will loosen right back up
  • Double the dressing recipe and keep extra in the fridge, it's perfect on salads, roasted carrots, or even as a dip for raw veggies
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