Save There's something about the smell of Brussels sprouts turning golden in a hot oven that makes everything else fade away. My kitchen fills with this nutty, almost caramelized sweetness, and suddenly I'm not just cooking dinner—I'm creating something that feels both simple and special. This roasted brassica bowl came together one autumn evening when I had a fridge full of vegetables and wanted something that didn't need a complicated recipe. The beauty of it is in the roasting: heat does most of the work while you prepare a silky tahini dressing that ties everything together.
I made this for my coworker who mentioned she was tired of sad desk salads, and watching her actually get excited about her lunch was worth every chopped vegetable. She came back the next day asking for the recipe, which is when I realized this bowl had become something I'd be making over and over again.
Ingredients
- Broccoli: Cut into florets roughly the size of your thumb so they roast evenly and develop those gorgeous golden edges without drying out.
- Cauliflower: Similar size to the broccoli ensures everything finishes cooking at the same time.
- Brussels sprouts: Halving them creates flat surfaces that caramelize beautifully, and that crispy exterior is non-negotiable.
- Olive oil: Don't skimp here—generous coating is what gives you that roasted perfection.
- Sea salt and black pepper: Season right before roasting so the salt doesn't draw out moisture too early.
- Cooked grains: Quinoa, brown rice, or farro all work, but I prefer farro for its slightly chewy texture.
- Tahini: The creamy base of the dressing, and it's worth buying good quality because you'll taste the difference.
- Fresh lemon juice: Bottled just won't deliver the same brightness—fresh citrus is essential.
- Maple syrup or honey: Balances the tahini's earthiness and adds subtle sweetness.
- Garlic clove: Finely grated rather than minced so it distributes smoothly through the dressing.
- Pumpkin seeds: Optional but they add a lovely crunch and nutty flavor.
- Fresh parsley: A handful of fresh herbs at the end brightens the whole bowl.
- Chili flakes: Optional heat that pairs beautifully with the tahini.
Instructions
- Get your oven ready and prepare your space:
- Preheat to 220°C and line your baking sheet with parchment paper so cleanup is minimal and nothing sticks. This small step saves you frustration later.
- Coat the vegetables evenly:
- Toss your broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper in a large bowl until everything glistens. Take a moment to make sure nothing's clumping together because even distribution is what creates that crispy, caramelized exterior.
- Spread and roast with intention:
- Arrange the vegetables in a single layer on your prepared sheet and slide it into the oven. Stir halfway through the 25–30 minute roast—you'll know they're ready when the edges are golden and crispy and the interiors are tender.
- Prepare your grains while vegetables roast:
- Follow the package instructions for whatever grain you've chosen, then fluff it gently with a fork and keep it warm. Warm grains will absorb the dressing flavors better than cold ones.
- Whisk together the tahini dressing:
- Combine tahini, fresh lemon juice, maple syrup, grated garlic, and salt in a small bowl and whisk until smooth. Add water a tablespoon at a time until you reach a pourable consistency—it should be creamy but not thick.
- Assemble your bowls with care:
- Divide warm grains among four bowls and top each with a generous portion of roasted vegetables. Drizzle the tahini dressing over everything, letting it pool slightly in the center.
- Finish with toppings and serve:
- Scatter pumpkin seeds, fresh parsley, and chili flakes over the top if using them, then serve while the vegetables are still warm and the grains are at their best.
Save This bowl became my answer to the question I kept asking myself: how do I make vegetables the star instead of a supporting player? The moment someone tells you they actually enjoyed eating Brussels sprouts because they were crispy and golden is the moment you know you've created something worth repeating.
Why This Bowl Works as a Complete Meal
Each element plays a role that goes beyond just flavor. The roasted vegetables deliver satisfying texture and caramelized depth, the grains provide substance and keep you full, and the tahini dressing pulls everything into harmony. There's a reason this combination feels complete—it's got the balance of vegetables, protein, and healthy fats that makes a bowl feel nourishing rather than restrictive.
Customization That Actually Works
The structure of this bowl is flexible enough to adapt to what's in your kitchen but sturdy enough that it never feels thrown together. I've swapped grains, added roasted chickpeas for extra protein, and experimented with different vegetable combinations depending on the season. The one thing I never change is the roasting temperature and the tahini dressing—those are the backbone that makes this bowl sing.
Storage and Meal Prep Tips
This bowl actually gets better with a day of rest because the flavors meld together and the grains absorb the dressing more fully. Keep the components separate if you're prepping ahead—roasted vegetables in one container, grains in another, and dressing in a jar—then assemble when you're ready to eat. This way everything maintains its texture and quality.
- Store roasted vegetables in an airtight container in the fridge for up to four days.
- Keep the tahini dressing in a jar and shake well before using since it separates slightly.
- Don't dress the bowl more than a few hours before eating or it becomes soggy.
Save This roasted brassica bowl has become my answer when someone asks what I'm making for dinner on a weeknight, and it's because it delivers satisfaction without stress. Make it once and you'll understand why vegetables deserve a starring role.
Recipe Questions & Answers
- → What vegetables work best in this bowl?
Broccoli, cauliflower, and Brussels sprouts are ideal because they roast at similar rates and develop sweet, nutty flavors. You can also add diced sweet potato, carrots, or kale leaves during the last few minutes of roasting.
- → Can I make this ahead of time?
Yes. Roast the vegetables and cook the grains up to 3 days in advance. Store them separately in airtight containers in the refrigerator. The dressing keeps for 5 days. Warm the vegetables before serving or enjoy cold.
- → What grains pair well with roasted brassicas?
Quinoa, brown rice, and farro provide nutty flavors and hearty textures. For lighter options, try couscous or millet. For extra protein, use wheat berries or barley. Just ensure your grains are fully cooked and fluffy before assembling.
- → How do I get the tahini dressing smooth?
Whisk tahini with lemon juice first—it will seize up temporarily. Then gradually add water while whisking vigorously. The dressing will emulsify into a creamy, pourable consistency. A small blender works well too.
- → What toppings add the most flavor?
Toasted pumpkin seeds or sunflower seeds provide crunch. Fresh herbs like parsley, cilantro, or dill add brightness. Pomegranate seeds offer tart contrast, while avocado adds creaminess. A sprinkle of sumac or za'ata before serving elevates the dish beautifully.