Roasted Brassica Bowl (Print Version)

Vibrant roasted vegetables over wholesome grains with creamy tahini dressing

# Components:

→ 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 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Grains

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

→ Dressing

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

→ Toppings

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

# Preparation Steps:

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 to 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 -
  • It rescues forgotten vegetables and turns them into the star of the meal, not an afterthought.
  • The tahini dressing clings to every crevice and adds richness without heaviness.
  • You can prep the grains and chop the vegetables ahead, making weeknight assembly almost effortless.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Overcrowding the baking sheet traps steam and turns your vegetables soggy, so use two pans if you need to.
  • The tahini dressing thickens as it sits, so whisk in a splash of water right before serving if it's too thick.
  • Roasting at a lower temperature takes longer and won't give you those crispy, caramelized edges that make this bowl shine.
03 -
  • Add a sprinkle of sumac or smoked paprika to the vegetables before roasting for an unexpected layer of flavor.
  • If your tahini is thick and stubborn, whisk in warm water instead of cold to help it loosen up faster.
  • Roast an extra batch of vegetables and toss them into grain salads, wraps, or pasta throughout the week.
Return