Vegetable and Legume Bowl (Printable format)

Vibrant bowl with roasted vegetables, protein-rich legumes, and hearty grains for a wholesome meal.

# List of ingredients:

→ 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 lemon juice
21 - 1 tablespoon water, plus more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# How to make it:

01 - Preheat oven 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. Quinoa requires 15 minutes, brown rice requires 40 minutes, and farro requires 25 minutes. Fluff with a fork when finished.
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 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 if 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 - Top each bowl with parsley, avocado slices, and pumpkin seeds. Serve with lemon wedges.

# Expert Suggestions:

01 -
  • It clears out your fridge and still looks like you planned it all along.
  • The tahini dressing pulls everything together so well you'll start putting it on toast too.
  • You can prep the grains and legumes ahead and just roast vegetables when hunger hits.
  • It reheats beautifully, which means lunch is solved for days.
02 -
  • Don't skip the single layer on the baking sheet or your vegetables will steam and turn mushy instead of getting those crispy caramelized edges.
  • Thin the tahini dressing more than you think you need to. Thick tahini clumps up and doesn't coat the bowl evenly.
  • If your grains finish before the vegetables, keep them covered off the heat. They'll stay warm and fluffy.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat until they smell nutty and start to pop. It only takes two minutes and makes a huge difference.
  • Make a double batch of tahini dressing and keep it in the fridge. It thickens as it sits, so just whisk in a little water before using.
  • If you're meal prepping, store the components separately and assemble each bowl fresh. The vegetables stay crispier that way.
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