Roasted Brassica Bowl (Printable Version)

Hearty grain bowl with roasted brassica vegetables and creamy 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 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
02 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and crisp-tender.
03 - While vegetables roast, prepare the grains according to package instructions. Fluff with a fork and keep warm.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, grated garlic, and salt. Gradually add water until the dressing reaches a smooth, pourable consistency.
05 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and drizzle generously with tahini-lemon dressing.
06 - Garnish with pumpkin seeds, fresh parsley, and chili flakes if desired. Serve warm.

# Expert Tips:

01 -
  • It's naturally forgiving—you can roast these vegetables until they're exactly how you like them, whether you prefer them barely tender or deep golden brown.
  • The tahini-lemon dressing tastes like something you'd pay extra for at a restaurant, but it comes together in under five minutes.
  • It's endlessly adaptable, so you'll never tire of it even if you make it twice a week like I do.
02 -
  • Don't skip stirring the vegetables halfway through roasting—those neglected pieces on the bottom will steam instead of caramelize, and you'll taste the difference.
  • If your tahini dressing breaks or looks separated after sitting, whisk in a tiny splash of warm water and it'll come back together; this happened to me countless times before I learned it.
03 -
  • Make extra tahini dressing and keep it in a jar in your fridge—it stays fresh for nearly two weeks and transforms roasted vegetables, grain bowls, and even simple salads into something restaurant-quality.
  • If you're meal prepping, roast your vegetables and cook your grains ahead, but assemble the bowls fresh and add dressing just before eating so nothing gets soggy.
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