# What You'll Need:
→ 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 fresh lemon juice
21 - 1 tablespoon water, plus additional as needed
22 - 1 small garlic clove, minced
23 - Salt and pepper to taste
# Directions:
01 - Set oven temperature to 425°F.
02 - In a medium saucepan, bring water or broth and salt to a boil. Add grains, reduce heat to low, cover, and simmer until tender. Quinoa requires 15 minutes, brown rice requires 40 minutes, and farro requires 25 minutes. Fluff with a fork.
03 - Combine bell pepper, zucchini, onion, cherry tomatoes, and broccoli with olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer on a baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until tender with light charring.
05 - Heat chickpeas and lentils in a small pan with a splash of olive oil, salt, and pepper for 2 to 3 minutes.
06 - Whisk together tahini, lemon juice, water, 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 legumes. Drizzle with tahini dressing.
08 - Top each bowl with parsley, avocado slices, and pumpkin seeds. Serve with lemon wedges.
