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Roasted Vegetable Grain Bowl - WFPB, healthy, oil-free vegan lunch recipe from Plants-Rule
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This simple roasted grain bowl makes the perfect lunch or dinner for the summer. Mix and match with a colorful selection of your favorite farmers market vegetables. Drizzle with a simple tahini chive dressing. A satisfying whole foods, plant-based, oil-free meal!
Total Time1 hour
Course: Bowl, Dinner, Entree, Lunch
Cuisine: American, Califlornia, Farmer's Market, Plant-Based, Summer, Vegan, Vegetarian
Keyword: bowl, buddha, Farmer's Market, healthy, light, make ahead, meal prep, oil-free, plant-based, simple, spring, summer, tahini, vegan, vegan bowl, veggie burger, veggies, wfpb, whole grain
Servings: 4

Ingredients

For the Roasted Veggies:

  • 1 head Romanesco or cauliflower
  • 4 rainbow carrots
  • 2 medium beets

For the Grains:

  • 1 cup raw quinoa

Lemon Tahini Chive Dressing:

  • 1/4 cup Tahini
  • 1 lemon zest and juice
  • 2 tablespoons fresh chives roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2-4 tablespoons water as needed

To assemble:

  • 5 cups baby spinach (1 bag of pre-washed spinach)

Instructions

To roast the vegetables:

  • Preheat your oven to 375F. Line a baking sheet with parchment paper.
  • Cut the Romanesco (or cauliflower) into bite-sized florets. Peel the carrots and cut into large, bite-sized pieces. Spread the Romanesco and carrots onto the parchment-line baking sheet. Add enough water to cover the bottom of the sheet (about 1 cup). Season with salt and pepper. Roast 45 minutes, tossing every 15 minutes. When the carrots are tender in the center, remove from the oven.
  • Peel the beets and cut into bite-sized pieces, about the same size as the carrots. Place in a baking dish with enough water to cover the bottom of the pan. Cover and roast 30 minutes. Remove the cover and roast another 15 minutes, until tender in the center. Remove from the oven.

To cook the quinoa:

  • While the vegetables roast, cook the quinoa according to package directions. Place the quinoa in a small pot, along with 2 cups of water. Cover and bring to a boil. Reduce to simmer and cook until quinoa bursts open, 10-12 minutes. Remove the lid, fluff with a fork, and set aside until ready to assemble.

To make the Tahini Lemon Chive Dressing:

  • While the vegetables roast and quinoa cooks, make your lemon chive dressing. Combine all ingredients in a blender. Puree until smooth, adding more water, as needed, to reach a pourable consistency. You can also make this in a small bowl, using a fork or whisk to blend the tahini with the lemon juice.

To assemble the Roasted Vegetable Grain Bowls:

  • Set out 4 large bowls. Between the 4 bowls, evenly distribute the baby spinach. Then top each with 1/4 of the quinoa, 1/4 of the roasted vegetables, and 1/4 of the tahini dressing. Enjoy!