Roasted Brassica Bowl (Printable)

Roasted brassica vegetables served over grains with creamy tahini dressing

# Ingredient List:

→ 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

# How-To 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 through, 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 achieves smooth, pourable consistency.
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 Hints:

01 -
  • Roasting brings out a nutty sweetness in vegetables that makes you actually excited to eat your greens.
  • Everything comes together in one bowl, which means fewer dishes and more time to actually enjoy your meal.
  • The dressing is so good you'll find yourself making extra just to keep in the fridge for snacking.
02 -
  • Don't toss the vegetables too early in roasting—let them sit undisturbed for the first half so they can actually make contact with the hot pan and develop color.
  • If your tahini dressing breaks or looks grainy, you likely added the water too quickly; start fresh and add it just a teaspoon at a time while whisking constantly.
  • The vegetables can be roasted up to two days ahead and reheated gently, making this bowl perfect for meal prep.
03 -
  • Toast your pumpkin seeds yourself if you can—they'll be fresher, more flavorful, and you'll feel smug about it every time you eat this bowl.
  • A squeeze of tahini dressing directly into your mouth when no one's looking is not only permitted but encouraged; it's that good.
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