Grain Bowl with Roasted Vegetables (Print Page)

Hearty grains topped with golden roasted vegetables and creamy tahini dressing for a wholesome, satisfying meal.

# What You Need:

→ Grains

01 - 1 cup quinoa (or brown rice, farro, or barley)
02 - 2 cups vegetable broth (or water)

→ Roasted Vegetables

03 - 1 medium sweet potato, peeled and diced
04 - 1 red bell pepper, cored and sliced
05 - 1 medium zucchini, sliced
06 - 1 cup broccoli florets
07 - 1 red onion, peeled and sliced
08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and freshly ground 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 fresh lemon juice
17 - 1 tablespoon olive oil
18 - 1 teaspoon maple syrup (or honey)
19 - 2-3 tablespoons water, to thin
20 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 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 until evenly coated. Spread vegetables in a single layer on the prepared baking sheet.
04 - Roast in the oven for 25-30 minutes, turning once halfway through, until vegetables are tender and golden brown on the edges.
05 - While vegetables roast, whisk together tahini, lemon juice, olive oil, maple syrup, and water in a small bowl until smooth and drizzle-able. Season with salt and pepper to taste. Adjust consistency with additional water if 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 herbs. Drizzle generously with tahini dressing.
07 - Serve warm or at room temperature. Enjoy immediately.

# Expert Tips:

01 -
  • The roasted vegetables get those gorgeous golden edges that make you want to eat them straight off the pan before they even reach the bowl.
  • Tahini dressing is the quiet hero here, nutty and bright, pulling every flavor together with almost no effort.
  • You can swap vegetables and grains based on whatever is wilting in your produce drawer and it still works beautifully.
02 -
  • Crowding the pan is the number one mistake because the vegetables steam instead of roast and you lose those incredible caramelized edges.
  • Tahini seizes up when mixed with cold liquid, so use room temperature water and add it slowly while whisking to keep the dressing smooth.
03 -
  • Let the vegetables rest on the pan for two minutes after pulling them from the oven because they continue to crisp slightly as they cool and are easier to handle.
  • A pinch of garlic powder added to the vegetable seasoning blend is a small move that makes a surprisingly big difference in the final flavor.

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