Pin I used to think roasted vegetables were just a side dish until a friend tossed a sheet pan of brassicas into my oven one rainy Tuesday and called it dinner. The kitchen filled with that deep, caramelized smell, and when we sat down with our bowls, I realized I'd been underestimating cruciferous vegetables my whole life. Now this bowl is my answer to weeknight hunger and Sunday meal prep alike. It's one of those rare recipes that feels indulgent but leaves you energized, not weighed down.
The first time I made this for my sister, she was skeptical about the Brussels sprouts. She'd only ever had them boiled and bitter. But after one bite of the crispy, golden edges and the way the dressing clung to every crevice, she went back for seconds. We ended up sitting at the table longer than usual, talking about how food can surprise you when you give it another chance.
Ingredients
- Broccoli florets: Choose stems that are firm and dark green; they'll hold their shape and develop those crispy, almost nutty edges in the oven.
- Cauliflower florets: Cut them into similar sizes so they roast evenly, and don't worry if some smaller pieces get extra crispy, that's the best part.
- Brussels sprouts: Halving them exposes more surface area to the heat, which means more caramelization and less bitterness.
- Olive oil: Use enough to coat the vegetables lightly but not drown them; too much oil makes them steam instead of roast.
- Sea salt and black pepper: Season generously before roasting because the vegetables will absorb the seasoning as they cook.
- Quinoa, brown rice, or farro: Any hearty grain works here; I like farro for its chewy texture, but quinoa is faster if you're in a hurry.
- Tahini: Make sure it's well stirred before measuring because the oil separates and you need both for the dressing to emulsify properly.
- Fresh lemon juice: Bottled juice won't give you the same brightness; fresh is worth the extra squeeze.
- Maple syrup or honey: Just a touch balances the tahini's bitterness and the lemon's acidity without making the dressing sweet.
- Garlic clove: Grate it finely so it distributes evenly and doesn't overpower the dressing.
- Toasted pumpkin seeds: They add crunch and a slightly earthy flavor that complements the roasted vegetables beautifully.
- Fresh parsley: A handful of chopped parsley brings color and a fresh, grassy note that cuts through the richness.
- Chili flakes: Optional, but a pinch adds warmth and complexity if you like a little heat.
Instructions
- Preheat and prep your pan:
- Set your oven to 220°C and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Toss the vegetables:
- In a big bowl, combine the broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper, using your hands to make sure every piece is lightly coated. Spread them out in a single layer on the baking sheet, giving them space so they roast instead of steam.
- Roast until golden:
- Slide the pan into the oven and roast for 25 to 30 minutes, stirring halfway through so all the edges get a chance to crisp up. You'll know they're done when the tips are golden brown and the vegetables are tender but still have a little bite.
- Cook your grains:
- While the vegetables roast, prepare your grains according to the package directions. Fluff them with a fork when they're done and keep them warm until you're ready to assemble.
- Make the tahini dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, grated garlic, and a pinch of salt. Add water a tablespoon at a time, whisking until the dressing is smooth and pourable, almost like heavy cream.
- Assemble the bowls:
- Divide the warm grains among four bowls and top with the roasted vegetables. Drizzle the tahini dressing generously over everything, letting it pool in the crevices.
- Garnish and serve:
- Finish with toasted pumpkin seeds, chopped parsley, and chili flakes if you like a little heat. Serve warm and enjoy the contrast of textures and flavors.
Pin One Sunday, I made a double batch and packed these bowls into containers for the week ahead. Each time I reheated one for lunch, the smell brought me right back to that initial roasting session, and I felt a little smug knowing I'd taken care of future me. It's become my favorite form of self care, this act of cooking something nourishing and actually looking forward to eating it days later.
Choosing Your Grains
Quinoa cooks the fastest and has a light, fluffy texture that lets the vegetables shine. Brown rice is heartier and chewier, perfect if you want something more substantial. Farro is my personal favorite because it has a nutty flavor and stays firm even when tossed with the dressing. Millet and bulgur work beautifully too, so use what you have or what sounds good to you that day.
Making It Your Own
I've added roasted chickpeas for extra protein and crunch, crumbled feta for a salty, creamy contrast, and even thinly sliced radishes for a peppery bite. Sometimes I toss in a handful of dried cranberries or pomegranate seeds for a pop of sweetness. The base is forgiving, so feel free to experiment with whatever's in your fridge or whatever sounds appealing.
Storage and Reheating
These bowls keep well in the fridge for up to four days, and I've found they taste just as good cold as they do warm. If you're meal prepping, store the grains, vegetables, and dressing separately so nothing gets soggy. When you're ready to eat, you can reheat the grains and vegetables together in the microwave or enjoy them straight from the fridge with a fresh drizzle of dressing.
- Store leftover dressing in a sealed jar and shake it before using.
- Reheat vegetables gently to avoid making them mushy.
- Add fresh toppings right before serving for the best texture.
Pin This bowl has become my go to whenever I need something that feels like a hug but doesn't slow me down. I hope it brings you the same kind of comfort and ease it's brought me.
Recipe FAQ
- → Can I prepare the roasted vegetables ahead?
Yes, roast the vegetables up to 3 days in advance and store in an airtight container in the refrigerator. Reheat at 200°C (400°F) for 10-15 minutes until warmed through, or serve at room temperature over freshly cooked grains.
- → What other grains work well in this bowl?
Beyond quinoa, brown rice, and farro, try wheat berries, barley, millet, or buckwheat groats. For quicker options, couscous or bulgur work beautifully. Just adjust cooking time according to package directions.
- → How can I add more protein?
Stir in roasted chickpeas during the last 15 minutes of vegetable roasting. Crumbled feta, cubed avocado, or a soft-boiled egg also make excellent toppings. For plant-based protein, add hemp seeds or edamame.
- → My tahini dressing keeps separating—what helps?
Whisk tahini vigorously with lemon juice first until thickened, then gradually add water while continuing to whisk. The emulsion stabilizes as you whisk. If it separates later, just whisk again with a splash more water.
- → Can I roast all vegetables together?
Absolutely—broccoli, cauliflower, and Brussels sprouts have similar roasting times. Cut them into uniform pieces so they cook evenly. Stir halfway through for consistent browning on all sides.
- → What vegetables can I substitute?
Try cubed butternut squash, sweet potato, or carrots for sweetness. Radishes, turnips, or kohlrabi add peppery bite. Keep total vegetable weight similar for even roasting timing.