Vegetable and Legume Bowl (Printable)

Nourishing bowl with roasted vegetables, legumes, and grains topped with tahini dressing.

# What You 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

→ Dressing

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

# Step-by-Step:

01 - Set oven to 425°F (220°C).
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: 15 minutes, rice: 40 minutes, farro: 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 for 20 to 25 minutes, stirring halfway through, until tender and slightly 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, 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 - Top each bowl with parsley, avocado slices, and pumpkin seeds. Serve with lemon wedges.

# Expert Suggestions:

01 -
  • It's the rare meal that satisfies both your body and your conscience, loaded with protein but never feeling heavy.
  • You can make it on Sunday and actually want to eat it on Wednesday, unlike most grain bowls that turn soggy.
  • The roasting technique transforms ordinary vegetables into something with real depth and flavor—they become the main event, not an afterthought.
02 -
  • Don't rinse cooked grains immediately after cooking—let them steam in the pot for 5 minutes first so they stay fluffy instead of turning gluey.
  • The tahini dressing is finicky about water; add it gradually or you'll end up with a separated, oily mess that tastes bitter.
  • Roast vegetables uncrowded on the sheet or they'll steam—use two sheets if necessary, and don't skip the halfway stir or you'll get burnt spots and raw spots.
03 -
  • Cook your grains in advance so assembly on busy evenings takes five minutes—reheat gently with a splash of water to bring them back to life.
  • Roast your vegetables in the morning while your coffee brews, then store them in a container and assemble fresh bowls throughout the week.
Return