# What to Use:
→ Vegetables
01 - 1 head broccoli, cut into florets
02 - 1 small head cauliflower, cut into florets
03 - 8.8 oz Brussels sprouts, trimmed and halved
04 - 2 tbsp olive oil
05 - 1/2 tsp sea salt
06 - 1/4 tsp freshly ground black pepper
→ Grains
07 - 1 cup cooked quinoa, brown rice, or farro
→ Dressing
08 - 3 tbsp tahini
09 - 1.5 tbsp fresh lemon juice
10 - 1 tbsp maple syrup or honey
11 - 1 small garlic clove, finely grated
12 - 2 to 3 tbsp water, as needed
13 - Pinch of salt
→ Toppings
14 - 2 tbsp toasted pumpkin seeds
15 - 2 tbsp chopped fresh parsley
16 - 1 tsp chili flakes, optional
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway, until golden and crisp-tender.
04 - While vegetables roast, prepare the grains according to package instructions. Fluff with a fork and keep warm.
05 - Whisk together tahini, lemon juice, maple syrup or honey, garlic, and salt in a small bowl. Gradually add water until the dressing is smooth and pourable.
06 - Divide cooked grains among four bowls. Top with roasted vegetables. Drizzle generously with tahini-lemon dressing.
07 - Garnish with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.
