Roasted Brassica Bowl

This Roasted Brassica Bowl is a vibrant and nourishing meal that brings together the earthy flavors of roasted broccoli, cauliflower, and Brussels sprouts. Served over a bed of hearty grains and topped with a zesty, creamy tahini-lemon dressing, it is a perfect example of how simple, wholesome ingredients can create a satisfying and flavorful dish.

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High-heat roasting transforms the brassica vegetables, giving them golden, crisp-tender edges and a natural sweetness. When combined with grains like quinoa or farro, the result is a bowl that is both filling and incredibly healthy.

Ingredients

• Vegetables: 1 head broccoli, cut into florets; 1 small head cauliflower, cut into florets; 250 g Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp freshly ground black pepper
• Grains: 200 g cooked quinoa, brown rice, or farro (about 1 cup uncooked)
• Dressing: 3 tbsp tahini; 1 1/2 tbsp fresh lemon juice; 1 tbsp maple syrup or honey; 1 small garlic clove, finely grated; 2–3 tbsp water, as needed; pinch of salt
• Toppings (optional): 2 tbsp toasted pumpkin seeds; 2 tbsp chopped fresh parsley; 1 tsp chili flakes (optional)

Instructions

Step 1: Prep

Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.

Step 2: Season Veggies

In a large bowl, toss broccoli, cauliflower, and Brussels sprouts with olive oil, salt, and pepper until evenly coated.

Step 3: Roast

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway, until golden and crisp-tender.

Step 4: Cook Grains

While vegetables roast, prepare the grains according to package instructions. Fluff with a fork and keep warm.

Step 5: Prepare Dressing

For the dressing, 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.

Step 6: Assemble

To assemble, divide cooked grains among four bowls. Top with roasted vegetables. Drizzle generously with tahini-lemon dressing.

Step 7: Garnish

Garnish with pumpkin seeds, parsley, and chili flakes if desired. Serve warm.

Zusatztipps für die Zubereitung

Stellen Sie sicher, dass das Gemüse vor dem Rösten trocken ist, um die beste Knusprigkeit zu erzielen. Das Rühren nach der Hälfte der Backzeit ist entscheidend für eine gleichmäßige Bräunung aller Zutaten auf dem Blech.

Varianten und Anpassungen

Ersetzen Sie das Getreide nach Belieben durch Couscous, Hirse oder Bulgur. Für eine Extraportion Protein können Sie geröstete Kichererbsen oder Feta hinzufügen. Würzen Sie das Gemüse vor dem Backen mit Sumach oder geräuchertem Paprikapulver für ein intensiveres Aroma.

Serviervorschläge

Servieren Sie die Bowls warm und verfeinern Sie sie mit den optionalen Toppings wie Kürbiskernen für den Crunch und Chiliflocken für eine dezente Schärfe. Dieses Gericht eignet sich hervorragend als leichtes Mittagessen oder als vollwertiges Abendessen.

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The Roasted Brassica Bowl is a simple yet elegant way to enjoy seasonal vegetables. With its combination of warm grains, savory roasted greens, and a bright dressing, it’s a dish that will quickly become a staple in your kitchen.

Recipe FAQs

→ What vegetables work best in this bowl?

Broccoli, cauliflower, and Brussels sprouts are ideal because they roast beautifully, developing caramelized edges while maintaining tender interiors. These brassicas hold their shape well and offer complementary flavors.

→ Can I prepare the vegetables ahead?

Yes, roast the vegetables up to 2 days in advance and store them in the refrigerator. Reheat in a 180°C (350°F) oven for 10-15 minutes to restore crispness before assembling your bowls.

→ What grains pair well with roasted brassicas?

Quinoa, brown rice, and farro provide nutty flavors and satisfying chew. Their hearty texture stands up beautifully to the roasted vegetables and creamy tahini dressing.

→ How do I get the right tahini dressing consistency?

Whisk tahini with lemon juice and sweetener first—it will thicken. Gradually add water, one tablespoon at a time, whisking continuously until smooth and pourable. The dressing should coat a spoon without being runny.

→ What adds extra protein to this bowl?

Roasted chickpeas, crumbled feta, or a dollop of Greek yogurt boost protein content. Hemp seeds or toasted pumpkin seeds also contribute plant-based protein along with pleasant crunch.