Grain Bowl with Roasted Vegetables (Printable)
Tender roasted vegetables over hearty grains with a zesty tahini dressing for a wholesome meal.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed (or brown rice, farro, or barley)
02 - 2 cups water or vegetable broth
→ Roasted Vegetables
03 - 1 medium sweet potato, peeled and diced into ½-inch cubes
04 - 1 red bell pepper, cored and sliced into strips
05 - 1 medium zucchini, sliced into half-moons
06 - 1 cup broccoli florets, cut into bite-sized pieces
07 - 1 medium red onion, sliced into wedges
08 - 2 tablespoons extra-virgin olive oil
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon ground cumin
11 - Kosher salt and freshly ground black pepper, to taste
→ Toppings
12 - ¼ cup toasted pumpkin seeds (pepitas)
13 - ¼ cup crumbled feta cheese (optional, omit for vegan)
14 - Fresh parsley or cilantro, roughly chopped
→ Tahini Dressing
15 - 2 tablespoons tahini
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 teaspoon pure maple syrup or honey
19 - 2–3 tablespoons water, to thin as needed
20 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and set aside.
02 - In a medium saucepan, bring the water or vegetable broth to a rolling boil. Stir in the quinoa, reduce the heat to low, cover tightly, and simmer until the liquid is fully absorbed and the grains are tender, approximately 15 minutes for quinoa. Remove from heat, fluff with a fork, and keep covered until ready to serve.
03 - While the grains cook, place the diced sweet potato, sliced bell pepper, zucchini, broccoli florets, and red onion wedges in a large mixing bowl. Drizzle with the olive oil, then sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss thoroughly until every piece is evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring adequate spacing for proper caramelization.
04 - Transfer the baking sheet to the center rack of the oven and roast for 25 to 30 minutes, flipping the vegetables once halfway through, until they are fork-tender and lightly golden on the edges.
05 - While the vegetables roast, whisk together the tahini, fresh lemon juice, olive oil, and maple syrup in a small bowl until smooth. Gradually add water, one tablespoon at a time, until the dressing reaches a drizzleable consistency. Season with salt and pepper to taste.
06 - Divide the fluffy cooked grains evenly among four serving bowls. Arrange the roasted vegetables over the grains. Sprinkle each bowl with toasted pumpkin seeds and crumbled feta cheese if desired. Scatter the chopped fresh herbs over the top and finish with a generous drizzle of tahini dressing. Serve warm or at room temperature.
# Expert Tips:
01 -
- It forgives almost any substitution, so you can use whatever vegetables are lingering in your crisper drawer without stress.
- The tahini dressing pulls everything together with a creamy tang that makes you forget this is a healthful meal.
- Cleanup is minimal since the vegetables all roast on a single sheet pan.
02 -
- Crowding the baking sheet is the fastest way to steam instead of roast, so use two sheets if necessary and give every piece of vegetable breathing room.
- Tahini behaves unpredictably when mixed with cold liquids, so use room temperature water and be patient while whisking through the brief clumpy stage.
03 -
- Toasting pumpkin seeds in a dry skillet for two minutes until they puff and pop transforms them from an afterthought into the most addictive part of the bowl.
- Roast the vegetables on the upper third of the oven where the heat concentrates, which produces deeper browning and more of those irresistible crispy edges.