Roasted Vegetable Grain Bowl (Printable Version)
Roasted seasonal vegetables over hearty grains with a creamy tahini dressing for a wholesome, satisfying meal.
# What You Need:
→ Grains
01 - 1 cup quinoa (or brown rice, farro, or barley)
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, sliced
05 - 1 zucchini, sliced
06 - 1 cup broccoli florets
07 - 1 red onion, sliced
08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and black pepper, to taste
→ Toppings
12 - 1/4 cup toasted pumpkin seeds
13 - 1/4 cup crumbled feta cheese (optional, omit for vegan)
14 - Fresh parsley or cilantro, chopped
→ Tahini Dressing
15 - 2 tablespoons tahini
16 - 1 tablespoon lemon juice
17 - 1 tablespoon olive oil
18 - 1 teaspoon maple syrup or honey
19 - 2-3 tablespoons water (to thin)
20 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer until tender and liquid is absorbed, about 15 minutes. Fluff with a fork and set aside.
03 - Toss the diced sweet potato, sliced bell pepper, zucchini, broccoli florets, and red onion with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
04 - Roast in the oven for 25 to 30 minutes, tossing once halfway through, until vegetables are tender and golden brown on the edges.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, and 2 to 3 tablespoons of water until smooth and pourable. Season with salt and pepper to taste. Adjust consistency with additional water if needed.
06 - Divide the cooked quinoa among four bowls. Arrange the roasted vegetables over the grains. Sprinkle with toasted pumpkin seeds, crumbled feta cheese if using, and chopped fresh parsley or cilantro. Drizzle generously with tahini dressing.
07 - Serve warm or at room temperature.
# Expert Tips:
01 -
- The roasted vegetables get these gorgeous caramelized edges that make you forget youre eating something healthy.
- Tahini dressing ties everything together with a creamy tang that works on literally anything left in your fridge.
02 -
- Crowding the baking sheet is the fastest way to steam your vegetables instead of roasting them so use two pans if needed.
- Tahini seizes up when it hits cold liquid so use room temperature water and add it slowly while whisking vigorously.
03 -
- Taste the dressing on an actual piece of vegetable not just off a spoon because the salt balance changes completely when it hits roasted food.
- Let the vegetables rest for two minutes after coming out of the oven before assembling so they firm up slightly and dont turn the grains mushy.