Vegetable and Legume Bowl (Print)

Roasted seasonal vegetables and protein-packed legumes over fluffy grains with tangy tahini dressing.

# Ingredients:

→ 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

→ Tahini Dressing

19 - 2 tablespoons tahini
20 - 1 tablespoon 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 to 425°F and allow to reach temperature.
02 - Bring water or broth and salt to boil in a medium saucepan. Add grains, reduce heat to low, cover, and simmer until tender: 15 minutes for quinoa, 40 minutes for rice, or 25 minutes for farro. Fluff with a fork.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on a baking sheet.
04 - Place baking sheet in preheated oven and roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender with light charring.
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, minced 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 warm legumes. Drizzle tahini dressing over top.
08 - Top each bowl with fresh parsley, avocado slices, toasted pumpkin seeds, and serve with lemon wedges.

# Expert Tips:

01 -
  • It transforms random vegetables into something that feels intentional and satisfying.
  • You can prep the grains and legumes ahead, then roast whatever vegetables you have on hand.
  • The tahini dressing pulls everything together with barely any effort.
  • Leftovers actually taste better the next day once the flavors settle in.
02 -
  • Overcrowding the baking sheet will steam your vegetables instead of roasting them, so use two sheets if needed.
  • Tahini can seize up at first when you add lemon juice, but keep whisking and add water slowly until it loosens into a creamy drizzle.
  • If your grains finish before the vegetables, just cover the pot and leave it off the heat so they stay warm and fluffy.
03 -
  • Toss your pumpkin seeds in a dry skillet over medium heat for just a few minutes until they start to pop and smell toasty.
  • When roasting, cut your vegetables into similar-sized pieces so they finish cooking at the same time.
  • If tahini is too thick straight from the jar, stir it well before measuring since the oil separates naturally.
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