Vegetable and Legume Bowl (Printable)

Roasted seasonal vegetables and protein-packed legumes over fluffy grains with tahini dressing.

# What You'll 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 fresh lemon juice
21 - 1 tablespoon water, plus more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# How to Make It:

01 - Set oven to 425°F and allow to reach full temperature.
02 - In a medium saucepan, bring water or broth with salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender, approximately 15 minutes for quinoa, 40 minutes for brown rice, or 25 minutes for farro. Fluff with a fork.
03 - Combine bell pepper, zucchini, onion, cherry tomatoes, and broccoli in a large mixing bowl. Drizzle with olive oil and season with smoked paprika, cumin, salt, and pepper. Toss until evenly coated.
04 - Spread vegetables in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring halfway through cooking, until vegetables are tender with light charring.
05 - In a small pan over medium heat, warm chickpeas and lentils with a light drizzle of olive oil, salt, and pepper for 2 to 3 minutes until heated through.
06 - Whisk together tahini, lemon juice, water, and minced garlic until smooth. Season with salt and pepper. Adjust consistency by adding water in small increments until drizzling consistency is achieved.
07 - Divide cooked grains equally among four bowls. Top each portion with roasted vegetables and warmed legumes. Drizzle tahini dressing over components.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • It's a deceptively simple way to feel like you're eating at that trendy bowl place without the price tag.
  • Everything can be prepped ahead and reheated, which means meal-prep doesn't feel like a chore.
  • One bowl delivers protein, fiber, healthy fats, and enough vegetables that you'll actually feel energized afterward.
02 -
  • Don't rinse your grains unless you're using quinoa, which has a bitter coating; rinsing brown rice or farro removes starch that helps create creaminess.
  • The tahini dressing thickens as it sits, so make it last and keep extra lemon juice nearby to loosen it if needed.
  • Toasting your own pumpkin seeds in a dry pan for three minutes transforms them from bland to nutty and delicious.
03 -
  • Roast your vegetables a few minutes longer than you think you need to—those charred edges are where all the caramelized sweetness hides.
  • Make a double batch of tahini dressing and keep it in the fridge; it becomes your secret weapon for brightening up leftovers, roasted vegetables, and even plain toast.
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