Vegetable and Legume Bowl (Printable)

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

# What You’ll 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, drained and rinsed
05 - 1 cup cooked green or brown lentils

→ Vegetables

06 - 1 red bell pepper, diced
07 - 1 medium 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 ripe avocado, sliced
17 - 2 tablespoons toasted pumpkin seeds
18 - Lemon wedges

→ Tahini Dressing

19 - 2 tablespoons tahini
20 - 1 tablespoon fresh lemon juice
21 - 1 tablespoon water, plus additional as needed
22 - 1 small garlic clove, minced
23 - Salt and black pepper to taste

# How-To Steps:

01 - Set oven temperature 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. Allow 15 minutes for quinoa, 40 minutes for rice, or 25 minutes for farro. Fluff with a fork when cooked through.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread vegetables in a single layer on a baking sheet.
04 - Place baking sheet in preheated oven for 20 to 25 minutes, stirring halfway through cooking time, until vegetables are tender with light charring on edges.
05 - If desired, heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes until warmed through.
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth and well combined. Add additional water as needed to achieve a drizzling consistency.
07 - Divide cooked grains equally among four serving bowls. Top each portion with roasted vegetables and legumes. Drizzle tahini dressing evenly over each bowl.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side.

# Expert Hints:

01 -
  • It comes together in about 50 minutes and feels far more impressive than the effort actually requires.
  • The combination of roasted vegetables with creamy tahini dressing creates a balance that somehow tastes indulgent while being genuinely good for you.
  • You can swap almost every component based on what you have, making it impossible to get tired of.
02 -
  • If your tahini dressing breaks or looks grainy, you likely whisked it too vigorously or didn't add water gradually enough—start over with fresh tahini and go slow, this time.
  • The vegetables need more seasoning than you probably think they do, so taste them after roasting and adjust accordingly before they go into the bowl.
03 -
  • Use a sheet pan with raised edges instead of a flat one—it makes flipping and stirring the vegetables so much easier without everything rolling onto your stovetop.
  • If you're short on time, buy pre-cooked lentils and chickpeas, use microwaveable grain packets, and buy pre-cut vegetables from the salad bar—assembly is what matters, not proving you cut everything from scratch.
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