Grain Bowl with Roasted Vegetables (Print Version)

Tender roasted vegetables over hearty grains, finished with a zesty tahini dressing for a nourishing, colorful meal.

# What You'll 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - 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. Spread vegetables in an even layer on the prepared baking sheet.
04 - Roast vegetables for 25–30 minutes, turning once halfway through, until tender and lightly golden on the edges.
05 - In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup or honey, and 2–3 tablespoons of water until smooth and drizzly. Season with salt and pepper to taste. Adjust thickness with additional water as needed.
06 - Divide the cooked grains evenly 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 Advice:

01 -
  • The smoked paprika and cumin on the roasted vegetables create a depth that makes people assume you spent hours, not minutes.
  • Everything cooks on one sheet pan and one pot, which means cleanup is almost nonexistent.
  • The tahini dressing pulls every component together into something you will genuinely crave again.
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two trays if necessary and give everything breathing room.
  • The tahini dressing thickens as it sits, so whisk in a splash of water right before serving to bring it back to the right consistency.
03 -
  • Let the roasted vegetables rest for five minutes before assembling, the texture settles and they hold their shape better in the bowl.
  • A squeeze of extra lemon juice over the finished bowl right before eating wakes up every single flavor on the plate.

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