Roasted Brassica Bowl (Print)

Roasted vegetables over grains with creamy tahini dressing

# Ingredients:

→ Vegetables

01 - 1 head broccoli, cut into florets
02 - 1 small head cauliflower, cut into florets
03 - 8.8 oz Brussels sprouts, trimmed and halved
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Grains

07 - 1 cup cooked quinoa, brown rice, or farro

→ Dressing

08 - 3 tablespoons tahini
09 - 1.5 tablespoons fresh lemon juice
10 - 1 tablespoon maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2 to 3 tablespoons water, as needed
13 - Pinch of salt

→ Toppings

14 - 2 tablespoons toasted pumpkin seeds
15 - 2 tablespoons chopped fresh parsley
16 - 1 teaspoon chili flakes

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and crisp-tender.
04 - While vegetables roast, prepare grains according to package instructions. Fluff with a fork and keep warm.
05 - Whisk together tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually add water until dressing reaches smooth, pourable consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables. Drizzle generously with tahini-lemon dressing.
07 - Garnish with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

# Expert Tips:

01 -
  • Everything roasts on one pan while you make the grains, so cleanup is almost nonexistent.
  • The tahini dressing is creamy enough to feel rich but bright enough to keep every bite interesting.
  • It works just as well cold the next day, which means lunch is already handled.
02 -
  • Don't overcrowd the baking sheet or the vegetables will steam instead of roast; use two pans if you need to.
  • The tahini dressing will thicken as it sits, so whisk in a little more water if it gets too thick before serving.
  • Roast the vegetables until they're truly golden; underdone brassicas can taste bitter and grassy.
03 -
  • Roast the vegetables on the top rack of your oven for even more caramelization and crispy edges.
  • Double the dressing recipe and keep extra in the fridge; it's incredible on salads, grain bowls, and roasted sweet potatoes.
  • Try sprinkling sumac or smoked paprika over the vegetables before roasting for an extra layer of flavor.
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