Name: Vegetable and Legume Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 cup quinoa, brown rice, or farro; 2 cups water or vegetable broth; 1/2 teaspoon salt; 1 cup cooked chickpeas (or 1 can, drained and rinsed); 1 cup cooked green or brown lentils; 1 red bell pepper, diced; 1 zucchini, sliced; 1 small red onion, cut into wedges; 1 cup cherry tomatoes, halved; 2 cups broccoli florets; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; Salt and black pepper to taste; 1/4 cup fresh parsley, chopped; 1 avocado, sliced; 2 tablespoons toasted pumpkin seeds; Lemon wedges; 2 tablespoons tahini; 1 tablespoon lemon juice; 1 tablespoon water, plus more as needed; 1 small garlic clove, minced; Salt and pepper to taste

Description

A nourishing Vegetable and Legume Bowl brimming with roasted vegetables, chickpeas, and lentils, topped with a creamy tahini dressing.

Ingredients

Scale

1 cup quinoa, brown rice, or farro
2 cups water or vegetable broth
1/2 teaspoon salt
1 cup cooked chickpeas (or 1 can, drained and rinsed)
1 cup cooked green or brown lentils
1 red bell pepper, diced
1 zucchini, sliced
1 small red onion, cut into wedges
1 cup cherry tomatoes, halved
2 cups broccoli florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
1 avocado, sliced
2 tablespoons toasted pumpkin seeds
Lemon wedges
2 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon water, plus more as needed
1 small garlic clove, minced
Salt and pepper to taste

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Instructions

Preheat the oven to 425°F (220°C).
In a medium saucepan, bring water or broth and salt to a boil. Add quinoa, brown rice, or farro. Reduce heat, cover, and simmer until tender, fluff with a fork.
In a large bowl, toss red bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper.
Spread vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through.
If desired, heat chickpeas and lentils in a small pan with olive oil, salt, and pepper for 2-3 minutes.
In a small bowl, whisk tahini, lemon juice, water, garlic, salt, and pepper until smooth.
Divide grains among four bowls, top with roasted vegetables, chickpeas, and lentils. Drizzle with tahini dressing.
Finish with parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges.

Notes

Customize the bowl with leftover vegetables or grains, and adjust spices to taste. Prepare grains and vegetables a day in advance for quick assembly.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 300mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 61g
Fiber: 15g
Protein: 16g
Cholesterol: 0mg