Vegetable and Legume Bowl (Printable)

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

# Ingredient List:

→ 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 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 - Preheat oven to 425°F (220°C).
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 (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 vegetables 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, garlic, salt, and pepper until smooth. Add more water as needed to achieve a drizzling consistency.
07 - Divide cooked grains among four bowls. Top each with roasted vegetables and legumes. Drizzle with tahini dressing.
08 - Garnish with parsley, avocado slices, pumpkin seeds, and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • One bowl packed with enough protein and fiber to keep you satisfied without feeling heavy.
  • Everything is customizable, so you can use whatever vegetables are in season or whatever you forgot to use from last week.
02 -
  • Don't crowd the baking sheet; the vegetables need space to roast instead of steam, so spread them in a single layer even if you have to use two sheets.
  • The tahini dressing is thicker than you might expect straight from the bowl, but it loosens up beautifully when you drizzle it, so resist the urge to thin it out too much at first.
03 -
  • Cut your vegetables roughly the same size so they roast at the same rate and finish together.
  • Let your tahini dressing sit for 10 minutes after whisking to let the garlic flavor develop before tasting and adjusting seasoning.
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