Roasted Brassica Bowl (Printable)

Vibrant roasted vegetables over wholesome grains topped with creamy tahini-lemon 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

# Step-by-Step:

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

# Expert Suggestions:

01 -
  • The roasted brassicas get impossibly crispy on the outside while staying tender within, creating a texture contrast that keeps you coming back for more.
  • One tahini-lemon dressing does all the heavy lifting flavor-wise, making this feel like restaurant-quality food without the fuss.
  • It comes together in under an hour and reheats beautifully, so meal prep becomes genuinely pleasant instead of a chore.
02 -
  • Don't skip stirring halfway through roasting—those vegetables need a little turn to brown evenly on all sides, or you'll end up with some pale, unsatisfying pieces.
  • The dressing thickens as it sits, so make it last and taste it before serving; a splash more lemon juice can always brighten it back up if needed.
03 -
  • If your tahini dressing breaks or separates, whisk in a teaspoon of water at a time while beating vigorously—patience and gradual additions save every dressing.
  • Taste the roasted vegetables straight from the oven before assembly; if they need more seasoning, a light sprinkle of sea salt and fresh lemon juice does wonders since the dressing will add richness but maybe not brightness.
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