Grain Bowl with Roasted Vegetables (Printer-friendly)
Hearty grains topped with tender roasted vegetables and creamy tahini dressing for a wholesome meal.
# What You Need:
→ Grains
01 - 1 cup quinoa (or brown rice, farro, or barley)
02 - 2 cups water or vegetable broth
→ 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
→ 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
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a medium saucepan, bring water or broth to a boil. Add the grains, reduce heat, cover, and simmer until cooked (about 15 minutes for quinoa). Fluff with a fork and set aside.
03 - Toss the sweet potato, bell pepper, zucchini, broccoli, and onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the prepared baking sheet.
04 - Roast vegetables in the oven for 25–30 minutes, turning once halfway through, until tender and golden.
05 - Whisk together tahini, lemon juice, olive oil, maple syrup (or honey), water, salt, and pepper until smooth. Adjust consistency with additional water as needed.
06 - Divide the cooked grains among four bowls. Top with roasted vegetables. Sprinkle with pumpkin seeds, feta cheese (if using), and chopped herbs. Drizzle with tahini dressing. Serve warm or at room temperature.
# Expert Tips:
01 -
- It forgives every substitution you throw at it, so use whatever vegetables are wilting in your crisper drawer without guilt.
- The smoked paprika and cumin transform plain roasted vegetables into something that smells like you tried much harder than you actually did.
02 -
- Crowding the baking sheet is the number one mistake because the vegetables steam instead of roast, so use two sheets if necessary and your patience will be rewarded with actual caramelization.
- Tahini seizes and turns into a thick paste when it meets cold liquid, so use room temperature water and add it slowly while whisking vigorously.
03 -
- Fluff the quinoa with a fork immediately after cooking and let it sit uncovered so it does not clump together when you assemble the bowls.
- A squeeze of extra lemon juice right before eating brightens every single component and makes the flavors sing one final note.