Vegetable and Legume Bowl (Printable)

Roasted seasonal vegetables and protein-packed legumes over fluffy grains with creamy 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 or 1 can drained and rinsed
05 - 1 cup cooked green or brown lentils

→ 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

→ Tahini 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

# How to Make It:

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 requires 40 minutes, and farro requires 25 minutes. Fluff with a fork.
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 vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly charred.
05 - 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, garlic, salt, and pepper until smooth. Add more water if needed for drizzling consistency.
07 - Divide cooked grains among four bowls. Top each with roasted vegetables and legumes. Drizzle with tahini dressing.
08 - Garnish each bowl with parsley, avocado slices, pumpkin seeds, and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • You can swap almost anything based on what's in your kitchen, which means it never gets boring and nothing goes to waste.
02 -
  • Don't crowd the pan when you're roasting vegetables—they need space to actually caramelize, not just steam themselves into submission.
  • The tahini dressing changes everything about this bowl, so don't treat it as optional or rush through making it.
03 -
  • Prep your vegetables the night before and keep them in the fridge—roasting them takes only 25 minutes, which means you can assemble a restaurant-quality lunch in less time than it takes to order takeout.
  • Make a double batch of the tahini dressing and keep it in a jar in your fridge for up to a week; it's brilliant on salads, roasted vegetables, or eaten straight with a spoon in a moment of private weakness.
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