This Roasted Veggie Grain Bowl is a nutrient-packed, plant-based dinner idea perfect for weeknights. Featuring roasted seasonal vegetables, hearty grains, and a tangy tahini dressing, this recipe is versatile, satisfying, and brimming with flavor. Customize with your favorite toppings for a balanced and delicious meal that’s as colorful as it is healthy.
Recipe Tips and Tricks:
- Use pre-cooked grains or cook in bulk to save time.
- Cut veggies into uniform sizes to ensure even roasting.
- Don’t overcrowd the baking sheet; give the veggies room to caramelize.
- Add fresh greens like spinach or kale for extra nutrients.
- For a creamier dressing, blend the tahini with a little avocado.
Why You’ll Love This Recipe:
This recipe is a perfect blend of simplicity and flavor. The roasted vegetables develop a sweet, caramelized taste, while the grains provide a hearty base. The tahini dressing ties everything together with a creamy, tangy kick. It’s endlessly customizable, making it ideal for any season or dietary preference. Plus, it’s meal-prep friendly and packed with wholesome ingredients to fuel your day.
Roasted Veggie Grain Bowl
A vibrant, plant-based roasted veggie grain bowl with tahini dressing—perfectly balanced, healthy, and customizable for any season.
Ingredients
- 1 cup cooked quinoa (or grain of choice)
- 2 cups assorted vegetables (sweet potatoes, broccoli, carrots, etc.), chopped
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Pinch of chili flakes (optional)
- Salt and pepper, to taste
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 2-3 tbsp water (to thin dressing)
- Toppings: fresh parsley, avocado slices, toasted pumpkin seeds
Instructions
- Prepare the Oven and Vegetables: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the chopped vegetables with olive oil, garlic powder, smoked paprika, chili flakes (if using), salt, and pepper. Spread them evenly on the baking sheet.
- Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- Cook the Grains: While the vegetables roast, prepare the quinoa or your chosen grain according to the package instructions if not pre-cooked.
- Make the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and water. Adjust the consistency by adding more water, one tablespoon at a time, until the dressing is pourable but still thick.
- Assemble the Bowls: Divide the cooked grains among bowls. Top with roasted vegetables and your favorite toppings. Drizzle generously with the tahini dressing.
- Serve and Enjoy: Serve immediately while warm or chill and enjoy as a cold salad. Garnish with additional fresh herbs if desired.
Notes
- Feel free to double the recipe for meal prep.
- Adjust seasoning levels based on your taste preferences.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 433Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 0mgSodium 125mgCarbohydrates 43gFiber 13gSugar 7gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Grains: Quinoa, farro, or brown rice are excellent options. Quinoa adds a protein boost, while farro offers a chewy texture.
- Vegetables: Choose a mix of root vegetables (like sweet potatoes and carrots) and cruciferous ones (like broccoli or Brussels sprouts) for variety.
- Tahini: This creamy sesame paste is the star of the dressing. Use high-quality tahini for the best flavor.
- Seasonings: Garlic powder, smoked paprika, and a touch of chili flakes bring depth and warmth to the veggies.
- Toppings: Fresh herbs, avocado slices, nuts, or seeds add a delightful crunch and flavor contrast.
Variations and Substitutions:
- Grains: Swap quinoa for couscous or bulgur for a Mediterranean twist.
- Vegetables: Use seasonal veggies; in summer, zucchini and bell peppers shine, while winter calls for squash and parsnips.
- Protein: Add roasted chickpeas or tofu for an extra protein boost.
- Dressing: Replace tahini with almond butter or a citrus vinaigrette for a different flavor profile.
- Herbs: Experiment with dill, basil, or parsley to change the dish’s taste.
Storage Options:
- Store in an airtight container in the refrigerator for up to 4 days.
- Keep the dressing separate to prevent the grains and veggies from becoming soggy.
- Reheat gently in the microwave or enjoy cold for a refreshing meal.
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