Lunch Veggies Recipe

Preheat and prepare vegetables

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or lightly oil it. Cut broccoli and cauliflower into bite-size florets. Peel and slice carrots into 1/4-inch thick coins or batons. Core and slice the red bell pepper into 1-inch strips. Halve the zucchini lengthwise and slice into 1/2-inch half-moons. Slice the red onion into wedges. Leave cherry tomatoes whole.

Toss with oil and seasonings

In a large bowl, combine the broccoli, cauliflower, carrots, bell pepper, zucchini, red onion and cherry tomatoes. Drizzle with the 3 tbs olive oil, add the minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Toss until all pieces are evenly coated.

Spread and roast

Spread the vegetables in a single layer on the prepared baking sheet (use two pans if crowded). Roast for 20–25 minutes, stirring or flipping once halfway through, until vegetables are tender and edges are caramelized. If using cherry tomatoes, they should soften and blister.

While the vegetables roast, warm or prepare 2 cups cooked quinoa or brown rice. If using chickpeas, pat them dry and toss with a pinch of salt and a drizzle (about 1 tsp) of olive oil; you can roast them on a separate tray at 400°F for 15–20 minutes for crispiness or use them as-is warmed.

Divide the cooked grain between bowls (about 1 cup per serving if making 2 servings). Top with roasted vegetables and drained chickpeas. Sprinkle feta if using.

In a small bowl, whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 2 tbs warm water and 1 tsp maple syrup or honey until smooth. If the dressing is too thick, add more warm water 1 tsp at a time until it reaches a pourable consistency. Season with 1/4 tsp salt and 1/8 tsp black pepper and taste-adjust as needed.

Drizzle the dressing over assembled bowls or serve on the side.

Finish bowls with chopped fresh parsley or cilantro and 2 tbs toasted pumpkin seeds or chopped nuts per bowl. Serve warm. Leftovers: store components separately (veggies, grains, dressing) in airtight containers in the refrigerator for up to 4 days; reheat the veggies in a 400°F oven for best texture.