Vegetable and Legume Bowl (Printer View)

Nourishing bowl with roasted vegetables, chickpeas, lentils and hearty grains topped 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 lentils, green or brown

→ 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

→ Dressing

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

# Method:

01 - Preheat oven 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. Quinoa requires 15 minutes, brown rice 40 minutes, or farro 25 minutes. Fluff with a fork when cooked.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly charred.
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.
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add additional water as needed to reach drizzling consistency.
07 - Divide cooked grains evenly among four bowls. Top each portion with roasted vegetables and warmed legumes. Drizzle with tahini dressing.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It turns random vegetables into something that feels intentional and nourishing without any fuss.
  • You can make it with whatever grains or legumes you already have, and it still tastes thought-out.
  • The tahini dressing pulls everything together in a way that feels restaurant-worthy but takes two minutes.
  • Leftovers actually get better as the flavors settle, so lunch the next day is already handled.
02 -
  • Do not crowd the baking sheet or the vegetables will steam instead of roast; use two pans if you need to.
  • Tahini dressing thickens as it sits, so whisk in a splash of water right before serving if it has stiffened up.
  • If your grains turn out mushy, it usually means too much water or the heat was too high; low and slow is the way.
03 -
  • Toss the chickpeas onto the baking sheet for the last ten minutes of roasting to crisp them up and add extra texture.
  • Taste your tahini dressing before you pour it; if it tastes flat, a pinch of salt or an extra squeeze of lemon will bring it to life.
  • Use a rimmed baking sheet to catch any juices or oil that might run off during roasting.
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