Vegetable Legume Wholesome Bowl (Printable)

Vibrant roasted seasonal vegetables with protein-rich chickpeas and lentiles served over hearty grains, drizzled with creamy tahini dressing.

# What You Need:

→ 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, canned 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 extra virgin 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

→ Tahini Dressing

19 - 2 tablespoons tahini
20 - 1 tablespoon fresh lemon juice
21 - 1 tablespoon water, plus more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste

# Directions:

01 - Set oven temperature 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: 15 minutes, brown rice: 40 minutes, farro: 25 minutes). Fluff with a fork
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 at edges
05 - Heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes until warmed through
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add additional water as needed to achieve a drizzling consistency
07 - Divide cooked grains equally among four serving bowls. Top each with roasted vegetables and warmed legumes. Drizzle generously with tahini dressing
08 - Top each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges on the side

# Expert Advice:

01 -
  • It tastes intentional and complete without demanding hours in the kitchen, leaving you feeling capable rather than exhausted.
  • You can prep everything while listening to music or catching up with someone, making it feel less like cooking and more like assembling something beautiful.
  • The tahini dressing bridges every element together with a warmth that makes even plain vegetables feel like they belong.
02 -
  • Tahini separates if it sits too long—whisk it just before serving or thin it with a touch more water if it's become paste-like.
  • Vegetables continue cooking slightly after you remove them from the oven, so pull them when they look almost ready rather than completely softened.
03 -
  • Don't skip the halfway stir during roasting—it's the difference between golden edges and burnt spots, and it takes thirty seconds.
  • Make extra tahini dressing and keep it in the fridge; it transforms roasted vegetables into salad, grains into something exciting, and simple toast into lunch.
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