Roasted Brassica Bowl (Printable)

Roasted vegetables over grains with creamy tahini dressing

# What You 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 to 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

# Directions:

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 to 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 the dressing reaches a smooth, pourable consistency.
06 - Divide cooked grains among four serving bowls. Top each bowl with roasted vegetables and drizzle generously with tahini-lemon dressing.
07 - Top each bowl with pumpkin seeds, parsley, and chili flakes if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The vegetables caramelize and turn almost sweet while staying crisp-tender, which feels impossible but absolutely works.
  • That tahini-lemon dressing is silky, bright, and somehow makes even the humble broccoli taste like you're eating at a restaurant.
  • The whole thing comes together in under 45 minutes, and most of that is the oven doing your work for you.
  • It's endlessly flexible—swap grains, add proteins, change toppings based on what you have and what you're craving.
02 -
  • The dressing will seize up and become thick if you add all the water at once—add it slowly while whisking, and you'll end up with something silky instead of clumpy.
  • Don't skip the halfway stir; those vegetables need to turn over so the other side gets its chance to caramelize and brown.
  • Roasting vegetables at high heat is non-negotiable here; if you go lower, they'll steam instead of roast, and you'll lose all that caramelization that makes them irresistible.
03 -
  • If your tahini dressing breaks or looks curdled, start fresh in a clean bowl and whisk in the broken mixture slowly—it'll come back together silky, almost like magic.
  • Don't be shy with the salt on the roasting vegetables; they need more than you think, and you can always taste and adjust the dressing afterward if needed.
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