Grain Bowl with Roasted Vegetables (Print Layout)

Roasted seasonal vegetables over hearty grains with a zesty tahini dressing for a wholesome, colorful 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 the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and grains are tender. 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. Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast in the oven for 25–30 minutes, turning the vegetables once halfway through, until tender and golden brown at the edges.
05 - While the vegetables roast, whisk together the tahini, lemon juice, olive oil, maple syrup, and 2–3 tablespoons of water in a small bowl until smooth and drizzleable. Season with salt and pepper to taste. Adjust consistency with additional water as 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 the tahini dressing.
07 - Serve warm or at room temperature. Enjoy immediately.

# Expert Suggestions:

01 -
  • The tahini dressing pulls everything together with a creamy, tangy kick that makes you want to lick the bowl.
  • It reheats beautifully for lunches, and the flavors actually deepen overnight.
  • You can swap almost every component based on what is lingering in your fridge.
02 -
  • Do not skip the parchment paper, as roasted sweet potato loves to stick and burn on an unlined pan.
  • The dressing thickens as it sits, so whisk in a splash of water right before serving if it has been in the fridge.
03 -
  • Toss the vegetables with your hands instead of a spoon to coat every piece evenly without breaking the broccoli apart.
  • A squeeze of extra lemon juice over the finished bowl right before eating brightens every single flavor on the plate.

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