Roasted Brassica Bowl (Printer-friendly)

Vibrant roasted vegetables over grains with tangy tahini dressing

# What You'll Need:

→ 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

# 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 the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until golden and crisp-tender.
04 - While vegetables roast, prepare the 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 the dressing is smooth and pourable.
06 - Divide cooked grains among four bowls. Top with roasted vegetables. Drizzle generously with tahini-lemon dressing.
07 - Garnish with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables get genuinely crispy and sweet when roasted, not just soft and steamed like you might expect.
  • Everything comes together in under an hour, making it perfect for both weeknight dinners and meal prep Sunday projects.
  • The tahini dressing is so creamy and bright that it makes even the simplest grains feel restaurant-worthy.
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, and you'll lose that crispy texture that makes this bowl worth eating.
  • The dressing thickens as it sits, so make it right before serving and keep extra water nearby to loosen it if needed.
03 -
  • Make the tahini dressing in advance and store it in a jar; it keeps for almost a week and tastes just as good drizzled over roasted vegetables, grain bowls, or even roasted chicken.
  • Roast your vegetables the night before if you're meal prepping, then assemble the bowls fresh each morning so the grains stay separate and the vegetables maintain their texture.
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