Save I used to think grain bowls were just trendy café food until a particularly hectic Tuesday when I dumped whatever vegetables I had onto a sheet pan and called it dinner. The Brussels sprouts came out crispy, almost sweet at the edges, and suddenly I understood what all the fuss was about. That tahini dressing I whisked together in desperation became the thing I craved most by Thursday. Now this bowl shows up on my table at least twice a month, and I never get tired of it.
The first time I made this for friends, I worried it was too simple, too healthy looking to impress anyone. But watching them scrape their bowls clean and ask if there was more dressing changed my mind. One friend started making it every Sunday for her lunches, texting me photos of her colorful meal prep containers. It is funny how the recipes that feel almost too easy end up being the ones people actually make again and again.
Ingredients
- Broccoli florets: Cut them into similar sizes so they roast evenly, and do not skip the stems, they get wonderfully sweet and tender when roasted.
- Cauliflower florets: I like smaller pieces because they develop more crispy, golden edges, which is where all the flavor hides.
- Brussels sprouts: Halving them creates flat surfaces that caramelize beautifully, and trimming the ends prevents any bitterness.
- Olive oil: Use enough to lightly coat every piece, this is what helps the vegetables crisp up instead of steam.
- Sea salt and black pepper: Season generously before roasting, the vegetables need more than you think to bring out their natural sweetness.
- Quinoa, brown rice, or farro: Any hearty grain works here, I love farro for its chewy texture, but quinoa is fastest if you are in a hurry.
- Tahini: The base of the dressing, make sure it is well stirred because the oil separates and you need it creamy.
- Fresh lemon juice: Brightens everything and cuts through the richness of the tahini, always use fresh, never bottled.
- Maple syrup or honey: Just a touch balances the tanginess and brings the whole dressing together.
- Garlic clove: Grating it fine ensures it blends smoothly and does not overpower the dressing.
- Toasted pumpkin seeds: They add crunch and a nutty flavor that complements the tahini perfectly.
- Fresh parsley: A handful of chopped parsley makes everything look and taste fresher.
- Chili flakes: Optional but highly recommended if you like a little heat to contrast the creamy dressing.
Instructions
- Preheat and Prep:
- Get your oven hot to 220°C (425°F) and line your biggest baking sheet with parchment paper. This high heat is the secret to crispy, caramelized edges.
- Season the Vegetables:
- Toss the broccoli, cauliflower, and Brussels sprouts in a large bowl with olive oil, salt, and pepper until every piece is glistening. Do not be shy with the oil, it is what makes them crisp.
- Roast Until Golden:
- Spread everything in a single layer, give them space to breathe or they will steam instead of roast. Roast for 25 to 30 minutes, stirring halfway through so they brown evenly.
- Cook the Grains:
- While the vegetables are roasting, cook your grains according to the package directions. Fluff them with a fork and keep them warm until assembly time.
- Whisk the 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 until it is smooth and pourable, like thick cream.
- Assemble the Bowls:
- Divide the warm grains among four bowls, pile the roasted vegetables on top, and drizzle generously with the tahini dressing. Finish with pumpkin seeds, parsley, and chili flakes if you like a little kick.
Save There was an evening last fall when I made this bowl after a long day and sat by the window watching the light fade. The warmth of the grains, the crunch of the vegetables, the creamy tang of the dressing, it all felt like exactly what I needed. Sometimes a meal is not just about flavor, it is about the quiet comfort of nourishing yourself well.
Choosing Your Grains
I have cycled through nearly every grain in my pantry for this bowl, and they all bring something different. Farro has a wonderful chew and nutty flavor that stands up to the bold dressing, while quinoa cooks quickly and keeps things light. Brown rice is hearty and filling, perfect when you want something more substantial. On nights when I am too tired to think, I reach for whatever cooked grain is already in my fridge, and it always works.
Making It a Meal Prep Favorite
This bowl has become my Sunday meal prep hero because everything holds up beautifully in the fridge. I roast a double batch of vegetables, cook extra grains, and store the dressing separately in a small jar. By Wednesday, when my motivation is low, I just reheat the grains and vegetables, drizzle the dressing over top, and dinner is ready in five minutes. The vegetables actually taste even better the next day after their flavors have had time to deepen.
Customizing Your Bowl
Once you have the basic formula down, this bowl becomes a canvas for whatever you are craving or need to use up. I have added roasted chickpeas for extra protein, crumbled feta for tanginess, and even thinly sliced radishes for crunch. A friend of mine swears by adding roasted sweet potato cubes, and another tops hers with a soft boiled egg.
- Try sprinkling sumac or za'atar over the vegetables before roasting for a Middle Eastern twist.
- Swap the tahini dressing for a miso ginger one if you want to change the flavor profile completely.
- Add a handful of dried cranberries or pomegranate seeds for a touch of sweetness that plays beautifully with the roasted vegetables.
Save This bowl has quietly become one of those recipes I return to when I need something reliable, nourishing, and deeply satisfying. I hope it finds a regular spot in your kitchen too.
Recipe Guide
- → What vegetables work best in this bowl?
Broccoli, cauliflower, and Brussels sprouts are ideal because they roast beautifully and develop sweet, nutty flavors. You can also add shredded kale, roasted sweet potatoes, or bell peppers based on preference.
- → Can I prepare this ahead?
Absolutely. Roast the vegetables and cook the grains up to 3 days in advance. Store them separately in airtight containers and assemble when ready. The dressing keeps well for a week in the refrigerator.
- → What grains pair well here?
Quinoa, brown rice, and farro offer excellent texture and nutty flavor. For quicker options, try couscous or millet. Bulgur works nicely too. Just ensure your grains are fluffy and well-seasoned.
- → Is this bowl protein-rich?
On its own, this bowl provides about 10g of protein per serving from the grains and tahini. For more substantial protein, add roasted chickpeas, crispy tofu, or a soft-boiled egg. Feta or goat cheese work beautifully if you eat dairy.
- → Can I make the dressing thicker?
Yes. Simply reduce or omit the water for a thicker consistency perfect for spreading. Alternatively, add a tablespoon of Greek yogurt or avocado for extra creaminess and body.