Grain Bowl Roasted Vegetables (Printable)
Roasted seasonal vegetables over hearty grains finished with a creamy tahini dressing for a wholesome meal.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - In a large mixing bowl, 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.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning once halfway through, until tender and golden brown at the edges.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and 2-3 tablespoons of water until smooth and drizzleable. Season with salt and pepper to taste.
06 - Divide the cooked quinoa among four bowls. Arrange the roasted vegetables over the grains. Sprinkle with toasted pumpkin seeds, crumbled feta if using, and chopped fresh herbs. Drizzle generously with tahini dressing.
07 - Serve warm or at room temperature. Enjoy immediately.
# Expert Advice:
01 -
- You can prep everything on Sunday and eat all week without the texture suffering
- The roasted vegetables develop this natural sweetness that makes healthy food feel indulgent
02 -
- Dont crowd the baking sheet or the vegetables will steam instead of roast
- The dressing keeps in the fridge for a week and gets better as the flavors meld
03 -
- Cut your vegetables into similar sizes so they roast evenly
- Toasted nuts or seeds add essential texture contrast to the soft grains