Vegetable and Legume Bowl (Print)

A nourishing bowl with roasted vegetables, protein-packed legumes, and wholesome grains topped with creamy 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

# Directions:

01 - Set oven temperature to 425 degrees Fahrenheit.
02 - In a medium saucepan, bring water or vegetable broth with salt to a boil. Add chosen grain, reduce heat to low, cover, and simmer until tender: quinoa requires 15 minutes, brown rice requires 40 minutes, or farro requires 25 minutes. Fluff with a fork before serving.
03 - In a large mixing bowl, combine diced bell pepper, sliced zucchini, onion wedges, halved cherry tomatoes, and broccoli florets. Drizzle with olive oil, sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss until evenly coated.
04 - Spread seasoned 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 on edges.
05 - In a small saucepan, heat drained chickpeas and lentils with a splash of olive oil, salt, and pepper for 2 to 3 minutes until warmed through.
06 - In a small bowl, whisk together tahini, fresh lemon juice, water, minced garlic, salt, and black pepper until smooth. Add additional water as needed to achieve a drizzling consistency.
07 - Divide cooked grains evenly among four serving bowls. Top each portion with roasted vegetables and warmed legumes. Drizzle tahini dressing over the top.
08 - Garnish each bowl with chopped fresh parsley, avocado slices, toasted pumpkin seeds, and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It comes together in under an hour and actually tastes like you spent way more time on it than you did.
  • You can prep this on Sunday and eat it throughout the week without it getting boring or soggy.
  • It's packed with protein and fiber, so you stay full and satisfied without feeling heavy.
02 -
  • Don't skip the step of spreading vegetables in a single layer—crowding the pan steams them instead of roasting them, and you'll lose that beautiful caramelization.
  • Make the tahini dressing right before serving or store it separately; it stays creamier this way and won't soak into the grains.
03 -
  • Don't be shy with the tahini dressing—it's rich enough that drizzling feels like indulgence, and it brings everything together into one cohesive flavor profile.
  • If you forget to toast the pumpkin seeds, they still taste good, but taking 3 minutes to toast them in a dry pan makes them taste noticeably more flavorful and crunchy.
Go Back