Roasted Brassica Bowl

Embrace a healthy and vibrant meal with this Roasted Brassica Bowl, a nourishing combination of golden-brown roasted vegetables served over a bed of hearty grains. Perfectly balanced with a zesty lemon-tahini dressing, this dish offers a satisfying blend of textures and flavors that make plant-based eating truly delicious.

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This bowl is ideal for meal prep or a quick weeknight dinner. By roasting the broccoli, cauliflower, and Brussels sprouts at a high temperature, they develop a sweet, nutty flavor that pairs beautifully with the earthy grains and crunchy pumpkin seed garnish.

Ingredients

• Vegetables: 1 head broccoli (cut into florets), 1 small head cauliflower (cut into florets), 250 g Brussels sprouts (trimmed and halved), 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper.
• Grains: 200 g cooked quinoa, brown rice, or farro.
• Dressing: 3 tbsp tahini, 1 1/2 tbsp fresh lemon juice, 1 tbsp maple syrup or honey, 1 small garlic clove (finely grated), 2–3 tbsp water, pinch of salt.
• Toppings (optional): 2 tbsp toasted pumpkin seeds, 2 tbsp chopped fresh parsley, 1 tsp chili flakes.

Instructions

1. Oven Preparation

Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper for easy cleanup.

2. Season the Brassicas

In a large mixing bowl, toss the broccoli florets, cauliflower florets, and halved Brussels sprouts with olive oil, sea salt, and black pepper until every piece is evenly coated.

3. Roast to Perfection

Spread the vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, giving them a stir halfway through, until they are golden and crisp-tender.

4. Cook the Grains

While the oven does its work, prepare your grains according to the package instructions. Once done, fluff them with a fork and keep them warm.

5. Prepare the Tahini Dressing

In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic, and salt. Gradually add water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.

6. Assemble the Bowls

Divide the warm, cooked grains among four serving bowls and top generously with the roasted vegetables.

7. Finish and Garnish

Drizzle the tahini-lemon dressing over each bowl and finish with toasted pumpkin seeds, fresh parsley, and optional chili flakes for a bit of heat.

Zusatztipps für die Zubereitung

To ensure your vegetables roast rather than steam, make sure they are completely dry after washing before you toss them in oil. Using a large enough baking sheet to avoid overcrowding is key to achieving those crispy, caramelized edges.

Varianten und Anpassungen

Feel free to experiment with different grains like couscous, millet, or bulgur. If you want to boost the protein content, add a handful of roasted chickpeas or a sprinkle of feta cheese. For an extra flavor dimension, try dusting the vegetables with sumac or smoked paprika before they go into the oven.

Serviervorschläge

This bowl is best served warm immediately after assembly. If you are serving this for a gathering, you can arrange the components on a large platter for a beautiful, family-style presentation. It also keeps well in the fridge for a nutritious lunch the next day.

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Enjoy this wholesome Roasted Brassica Bowl as a colorful centerpiece for your next meal, providing a balanced and flavorful experience that proves healthy eating is anything but boring.

Recipe FAQ

→ What vegetables work best in this bowl?

Broccoli, cauliflower, and Brussels sprouts are ideal because they roast beautifully, developing caramelized edges while maintaining tender interiors. The combination offers varied textures and complementary flavors.

→ Can I prepare this ahead for meal prep?

Absolutely. Roast vegetables and cook grains in advance. Store components separately in airtight containers for up to 4 days. Add dressing just before serving to maintain optimal texture.

→ How do I get the tahini dressing smooth?

Whisk tahini with lemon juice first—it may seize briefly. Gradually add warm water while whisking continuously until creamy and pourable. The dressing should coat the back of a spoon.

→ What grains pair well with roasted brassicas?

Nutty grains like quinoa, brown rice, and farro provide hearty texture. For quicker options, try couscous or bulgur. Millet offers a lighter alternative while still maintaining substance.

→ How can I add more protein?

Roasted chickpeas blend seamlessly with the vegetables. Crumbled feta adds creaminess and tang. For plant-based protein, consider hemp seeds, toasted walnuts, or baked tofu cubes.

→ What temperature should I roast the vegetables at?

220°C (425°F) creates ideal caramelization. The high heat develops crispy, golden edges while keeping interiors tender. Stir halfway through for even browning.