Roasted Brassica Bowl (Printable)

Vibrant roasted vegetables over hearty grains with zesty tahini 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 1/2 tbsp fresh lemon juice
10 - 1 tbsp maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2–3 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

# How to Make It:

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 25–30 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 is smooth and pourable.
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 Advice:

01 -
  • It's the kind of meal that tastes indulgent but leaves you feeling genuinely nourished, not weighed down.
  • One sheet pan and minimal cleanup means you can actually enjoy your food instead of staring at a sink full of dishes.
  • The flavors are bold enough that you won't miss meat, and adaptable enough that you can swap almost anything in without ruining it.
02 -
  • The dressing breaks if you add all the water at once; go slow and whisk constantly, treating it like you're coaxing it into submission rather than forcing it.
  • Those golden, crispy edges on the roasted vegetables are non-negotiable—stirring halfway through matters more than you'd think, so don't skip it.
03 -
  • Make the dressing the night before and store it in a jar—it actually gets better as it sits and melds, plus you'll have zero morning stress.
  • Roast a double batch of vegetables and use the extras throughout the week in salads, on toast, or just as a quick snack straight from the fridge.
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