Vegetables Bowl Recipe

Cook the grain

Rinse the rice (or quinoa) under cold water until water runs clear. In a medium saucepan combine the grain, 3 cups water or vegetable broth, 1/2 tsp salt and 1 tbsp olive oil. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook until tender (brown rice ~40–45 minutes; quinoa ~15 minutes). Once cooked, remove from heat and let rest covered for 10 minutes, then fluff with a fork.

Prepare and roast

Preheat oven to 425°F (220°C). On a large rimmed baking sheet toss broccoli, carrots, red pepper, zucchini and chickpeas with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper and 1/2 tsp salt. Spread in a single layer with space between pieces. Roast for 18–22 minutes, stirring once halfway, until vegetables are tender and edges are caramelized and chickpeas are slightly crisp. If using quicker-cooking vegetables only, adjust time to avoid overcooking.

While vegetables roast, combine 3 tbsp rice vinegar, 1 tbsp water, 1 tsp sugar and 1/4 tsp salt in a bowl. Add the thinly sliced cucumber and toss to coat. Let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to quick-pickle and develop bright flavor.

In a small bowl whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp maple syrup (or honey), minced garlic and 1/4 tsp salt. Add warm water 1 tbsp at a time, whisking until you reach a pourable consistency (about 2 tbsp total). Season with 1/8 tsp black pepper and adjust salt or lemon to taste.

Divide the cooked grain between 4 bowls (about 3/4 cup cooked grain per serving). Add a handful (about 1/2 cup) of baby spinach or mixed greens to each bowl.

Top each bowl with equal portions of the roasted vegetables and chickpeas (about 3/4–1 cup), pickled cucumbers (about 2–3 tbsp), and sliced avocado (half an avocado per bowl if serving 2–4).

Drizzle each bowl with 1–2 tbsp tahini lemon dressing, sprinkle with toasted sesame seeds and chopped parsley or cilantro. Finish with cracked black pepper and salt to taste.

Serve immediately while the roasted vegetables are warm. Leftovers: store components separately in airtight containers for up to 3 days; reheat roasted vegetables and grain before assembling.