Roasted Veggie Grain Bowl

Introduction

The Roasted Veggie Grain Bowl is a vibrant, healthy dish that’s easy to prepare and packed with flavor. With roasted vegetables, hearty grains, and a creamy tahini dressing, the Roasted Veggie Grain Bowl is perfect for a quick lunch, healthy dinner, or meal prep. Enjoy the rich, caramelized veggies paired with the tangy dressing for a satisfying meal any day of the week.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

Roasted Vegetables

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, diced
• 1 zucchini, sliced
• 1 cup butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

Grains

• 1 cup quinoa (or substitute with brown rice)
• 2 cups water or vegetable broth

Tahini Dressing

• 3 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2–3 tbsp water (to thin the dressing)

Optional Toppings

• 1 avocado, sliced
• ¼ cup toasted pumpkin seeds
• 2 tbsp crumbled feta (optional)
• Fresh parsley or cilantro

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Instructions

1: Roast the Vegetables

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange broccoli, cauliflower, bell pepper, zucchini, and squash on the sheet.
4. Drizzle with olive oil, then sprinkle garlic powder, paprika, salt, and pepper.
5. Toss to coat and spread in a single layer.
6. Roast for 20–25 minutes, flipping halfway, until golden and tender.

2: Cook the Grains

1. Rinse quinoa under cold water.
2. Combine quinoa with water or broth in a saucepan.
3. Bring to a boil, then reduce heat to low and cover.
4. Cook for 15 minutes or until liquid is absorbed.
5. Fluff with a fork and set aside.

3: Make the Dressing

1. Whisk tahini, lemon juice, olive oil, maple syrup, garlic, and Dijon mustard in a small bowl.
2. Season with salt and pepper.
3. Add water, one tablespoon at a time, until smooth and pourable.

4: Assemble the Bowl

1. Divide quinoa into bowls.
2. Top with roasted vegetables.
3. Drizzle tahini dressing over the top.
4. Add optional toppings like avocado, seeds, or feta.
5. Garnish with parsley or cilantro.

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Pro Tips

• Even Roasting: Cut veggies into uniform sizes.
• Flavor Boost: Cook grains with vegetable broth.
• Meal Prep: Store roasted veggies and quinoa separately for up to 4 days.

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Nutritional Information

Nutrient	Per Serving
Calories	350
Protein	10g
Carbohydrates	35g
Fat	18g
Fiber	8g