Roasted Brassica Bowl (Printable)

Roasted broccoli, cauliflower, and Brussels sprouts over grains with tangy tahini dressing.

# What You Need:

→ Vegetables

01 - 1 head broccoli, cut into florets
02 - 1 small head cauliflower, cut into florets
03 - 8.8 oz Brussels sprouts, trimmed and halved
04 - 2 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Grains

07 - 1 cup cooked quinoa, brown rice, or farro

→ Dressing

08 - 3 tbsp tahini
09 - 1.5 tbsp fresh lemon juice
10 - 1 tbsp maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2 to 3 tbsp water, as needed
13 - Pinch of salt

→ Toppings

14 - 2 tbsp toasted pumpkin seeds
15 - 2 tbsp chopped fresh parsley
16 - 1 tsp chili flakes

# Step-by-Step:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and crisp-tender.
04 - While vegetables roast, prepare the grains according to package instructions. Fluff with a fork and keep warm.
05 - Whisk together tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually add water until the dressing is smooth and pourable.
06 - Divide cooked grains among four bowls. Top with roasted vegetables and drizzle generously with tahini-lemon dressing.
07 - Garnish with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

# Expert Suggestions:

01 -
  • The vegetables get impossibly crispy on the outside while staying tender inside, creating a texture contrast that makes every bite interesting.
  • It's genuinely flexible—swap grains, add protein, change toppings based on what you have and what you're craving that day.
  • That tahini-lemon dressing tastes creamy and special, but takes about five minutes to whisk together.
02 -
  • Don't crowd the baking sheet—vegetables need space to brown properly, so use two sheets if you have to rather than piling everything in one layer.
  • The tahini dressing will thicken as it sits; make it the consistency of loose pancake batter because it'll firm up slightly once plated.
03 -
  • Toast your pumpkin seeds in a dry pan for two minutes before sprinkling them on—the warmth releases their oils and makes them taste more vibrant.
  • If your tahini dressing breaks or looks separated, start fresh with a clean bowl, whisk a splash of water into a spoonful of the failed dressing until it becomes smooth, then slowly whisk in the rest of the batch.
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