Mediterranean Roasted Veggie Grain Bowl
Warm grains topped with charred vegetables, creamy tahini dressing, and briny olives — built in one pan and ready in 25 minutes. Mediterranean comfort that actually fits a weeknight.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 1 medium, cut into 1-inch pieces zucchini
- 1 large, cut into 1-inch pieces red bell pepper
- ½ medium, cut into 1-inch pieces red onion
- 1.5 cups cooked quinoa or farro
- 3 tbsp tahini
- 1 whole lemon (juiced)
- ½ cup Kalamata olives, pitted
Instructions
- 1
Toss zucchini, bell pepper, and red onion with 2 tbsp olive oil, salt, and pepper.
- 2
Spread on a sheet pan in a single layer and roast at 425°F for 15 minutes until edges char.
- 3
While vegetables roast, warm the cooked grains in a small pot or microwave until steaming.
- 4
Whisk tahini, lemon juice, 3 tbsp water, salt, and garlic into a pourable dressing.
- 5
Divide warm grains between two bowls and top with roasted vegetables and olives.
- 6
Drizzle tahini dressing over the top and serve immediately.
Tools you’ll need
- sheet pan
- small pot or microwave
- whisk
- two bowls
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