Grain Bowl with Roasted Vegetables (Printable View)
Hearty grains topped with oven-roasted vegetables and finished with a creamy tahini dressing for a wholesome meal.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, or substitute with brown rice, farro, or barley
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium sweet potato, peeled and diced into 1/2-inch cubes
04 - 1 red bell pepper, cored and sliced into strips
05 - 1 medium zucchini, sliced into 1/4-inch rounds
06 - 1 cup broccoli florets, cut into bite-sized pieces
07 - 1 small red onion, sliced into wedges
08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Kosher salt and freshly ground black pepper, to taste
→ Toppings
12 - 1/4 cup toasted pumpkin seeds (pepitas)
13 - 1/4 cup crumbled feta cheese (omit for vegan version)
14 - Fresh parsley or cilantro, roughly chopped
→ Tahini Dressing
15 - 2 tablespoons tahini
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon olive oil
18 - 1 teaspoon pure maple syrup or honey
19 - 2 to 3 tablespoons water, to adjust consistency
20 - Kosher salt and freshly ground black pepper, to taste
# Cooking Steps:
01 - Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and set aside.
02 - Bring water or vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat, fluff with a fork, and keep covered until ready to serve.
03 - Place the diced sweet potato, bell pepper strips, zucchini slices, broccoli florets, and red onion wedges in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated, then spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast in the oven for 25 to 30 minutes, turning the vegetables once halfway through, until they are tender and lightly caramelized at the edges.
05 - While the vegetables roast, whisk together the tahini, lemon juice, olive oil, maple syrup, and a pinch of salt and pepper in a small bowl. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
06 - Divide the cooked quinoa among four serving bowls. Arrange the roasted vegetables over the grains. Sprinkle with toasted pumpkin seeds, crumbled feta if using, and chopped fresh herbs. Drizzle generously with the tahini dressing.
07 - Serve the bowls warm or at room temperature. The components can also be stored separately and assembled just before eating.
# Expert Tips:
01 -
- The roasted vegetables get these incredible crispy edges while staying tender inside, and you will want to eat them straight off the pan before they ever reach a bowl.
- That tahini dressing is the kind of thing you will start putting on everything, from sandwiches to salads to a spoon.
- It reheats beautifully for lunch the next day, which means you basically get two meals from one effort.
- You can swap in whatever vegetables are languishing in your crisper drawer and it still turns out delicious.
02 -
- Crowding the baking sheet is the number one mistake because the vegetables steam instead of roast, so use two pans if necessary.
- Tahini behaves differently depending on the brand, so add water slowly and stop when the dressing reaches a consistency you like.
- The vegetables and grains both keep well in the fridge for up to four days, making this an excellent meal prep option.
03 -
- Taste your tahini before making the dressing because some brands are very bitter and need extra maple syrup to balance.
- Toasting the pumpkin seeds in a dry skillet for two minutes transforms them from bland to addictive.