# What to Use:
→ Grains
01 - 1 cup quinoa, brown rice, or farro
02 - 2 cups water or vegetable broth
03 - 1/2 teaspoon salt
→ Legumes
04 - 1 cup cooked chickpeas or 1 can, drained and rinsed
05 - 1 cup cooked green or brown lentils
→ Vegetables
06 - 1 red bell pepper, diced
07 - 1 zucchini, sliced
08 - 1 small red onion, cut into wedges
09 - 1 cup cherry tomatoes, halved
10 - 2 cups broccoli florets
11 - 2 tablespoons olive oil
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - Salt and black pepper to taste
→ Garnishes
15 - 1/4 cup fresh parsley, chopped
16 - 1 avocado, sliced
17 - 2 tablespoons toasted pumpkin seeds
18 - Lemon wedges
→ Dressing
19 - 2 tablespoons tahini
20 - 1 tablespoon lemon juice
21 - 1 tablespoon water, plus more as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste
# How to Prepare:
01 - Set oven to 425°F and allow to reach temperature.
02 - In a medium saucepan, bring water or broth with salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender (quinoa: 15 minutes, brown rice: 40 minutes, farro: 25 minutes). Fluff with a fork.
03 - Toss bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet in a single layer.
04 - Roast for 20 to 25 minutes, stirring halfway through, until vegetables are tender with slight charring.
05 - Heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes until warmed through.
06 - Whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Add additional water as needed to achieve drizzling consistency.
07 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables and warmed legumes. Drizzle with tahini dressing.
08 - Garnish each bowl with fresh parsley, avocado slices, and toasted pumpkin seeds. Serve with lemon wedges.
