Roasted Brassica Bowl (Printable format)

Colorful roasted vegetables over wholesome grains topped with creamy tahini dressing

# List of ingredients:

→ Vegetables

01 - 1 head broccoli, cut into florets
02 - 1 small head cauliflower, cut into florets
03 - 8.8 oz Brussels sprouts, trimmed and halved
04 - 2 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper

→ Grains

07 - 1 cup cooked quinoa, brown rice, or farro

→ Dressing

08 - 3 tbsp tahini
09 - 1.5 tbsp fresh lemon juice
10 - 1 tbsp maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2-3 tbsp water, as needed
13 - Pinch of salt

→ Toppings

14 - 2 tbsp toasted pumpkin seeds
15 - 2 tbsp chopped fresh parsley
16 - 1 tsp chili flakes, optional

# How to make it:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and crisp-tender.
04 - While vegetables roast, prepare grains according to package instructions. Fluff with a fork and keep warm.
05 - Whisk together tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually add water until dressing reaches smooth, pourable consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables and drizzle generously with tahini-lemon dressing.
07 - Top each bowl with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

# Expert Suggestions:

01 -
  • Everything roasts on one pan, so cleanup is as easy as the cooking.
  • The tahini dressing clings to every floret and grain, adding richness without heaviness.
  • You can swap out vegetables or grains based on what's wilting in your crisper drawer.
  • It tastes even better the next day, making it perfect for meal prep lunches.
02 -
  • Overcrowding the pan makes vegetables soggy instead of crispy, use two pans if needed to give them space.
  • Taste your tahini before making the dressing, some brands are bitter and need extra lemon or sweetness to balance.
  • If the dressing seizes up and looks grainy, keep whisking and add water slowly until it smooths out again.
  • Roasted vegetables can sit at room temperature for up to an hour without losing their texture, making this great for gatherings.
03 -
  • Use the hottest part of your oven, usually the top rack, to get the deepest caramelization on the vegetables.
  • Let the vegetables cool for a minute or two before tossing them with the dressing, this keeps the tahini from breaking.
  • If you're feeding a crowd, roast the vegetables ahead of time and rewarm them just before serving so you're not stuck in the kitchen.
  • A squeeze of fresh lemon juice over the finished bowl right before eating adds a final burst of brightness that makes everything sing.
Return