Vegetable and Legume Bowl (Print View)

Vibrant bowl with roasted seasonal vegetables, protein-rich legumes, and hearty grains for wholesome nourishment.

# 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 medium 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 ripe 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, additional as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# How To Make It:

01 - Set oven to 425°F (220°C).
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 (quinoa: 15 minutes, rice: 40 minutes, farro: 25 minutes). Fluff with a fork.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring halfway through, until tender and slightly charred.
05 - If desired, heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes.
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add more water if needed to achieve drizzling consistency.
07 - Divide cooked grains among four serving bowls. Top each with roasted vegetables and legumes. Drizzle with tahini dressing.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges.

# Expert Suggestions:

01 -
  • It's endlessly adaptable, so you cook what you have without guilt or waste.
  • Everything comes together in under an hour, making weeknight dinners feel less like an obligation.
  • The tahini dressing is so good you'll find yourself drizzling it on toast the next morning.
02 -
  • Don't skip rinsing canned legumes—that starchy liquid is why they sometimes taste metallic or flat, and rinsing makes a real difference in flavor.
  • The tahini dressing can break if you don't whisk constantly—add water slowly and keep whisking until it's smooth and creamy, almost like a thin peanut butter.
03 -
  • Make double the tahini dressing and store it in a jar—it keeps for a week and elevates everything from roasted vegetables to grain salads to morning toast.
  • If tahini isn't available, use a mix of sunflower seed butter and lemon juice for similar richness and tang, or go with a simple lemon-olive oil vinaigrette.
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