Vegetable and Legume Bowl (Printable)

Roasted seasonal vegetables and protein-packed legumes over fluffy grains 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 (15 ounces) drained and rinsed
05 - 1 cup cooked lentils (green or brown)

→ 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 Steps:

01 - Set oven temperature to 425°F.
02 - In a medium saucepan, bring water or broth and salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender. Cooking times vary: quinoa requires 15 minutes, brown rice requires 40 minutes, and farro requires 25 minutes. Fluff finished grains with a fork.
03 - Combine bell pepper, zucchini, onion, cherry tomatoes, and broccoli in a large mixing bowl. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on a baking sheet.
04 - Place baking sheet in preheated oven for 20 to 25 minutes, stirring halfway through cooking. Vegetables should be tender with light charring on edges.
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 until warmed through.
06 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add additional water as needed to achieve a pourable consistency suitable for drizzling.
07 - Divide cooked grains equally among four serving bowls. Top each portion with roasted vegetables and warmed legumes. Drizzle tahini dressing over the components.
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • You'll actually feel full and energized for hours, not hungry an hour later like with most lunch bowl trends.
  • It comes together faster than ordering takeout once you realize roasting vegetables is basically hands-off cooking.
  • Every element can swap for what's in your fridge, so it never feels like the same meal twice.
02 -
  • Don't crowd the baking sheet with vegetables or they'll steam and turn gray instead of roasting golden brown—if you're doubling the recipe, use two sheets.
  • The tahini dressing will thicken as it sits, so make it a bit thinner than you think it should be, and keep extra water nearby to loosen it right before serving.
03 -
  • If your tahini dressing breaks or gets too thick, whisk in a tablespoon of hot water instead of cold—it brings everything back together like magic.
  • Don't skip the smoked paprika, regular paprika is bland by comparison and the smoke is what makes roasted vegetables taste intentional rather than incidental.
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