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Zucchini & Broccoli Bowl with Lemon-Tahini Drizzle

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Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
40 minutes

Equipment

  • cutting board
  • baking sheet
  • mixing bowl
  • whisk
  • Measuring spoons/ cups
  • Small pot

Ingredients
  

  • 1 medium Zucchini cut into coins or half-moons
  • 1 small head of Broccoli chopped into florets
  • 1/2 Red Onion sliced thin
  • 1 Red or Orange Bell Pepper sliced
  • 2 tbsp Olive Oil
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Cumin
  • Salt & Pepper to taste

Lemon-Tahini Drizzle:

  • 3 tbsp Tahini
  • Juice of 1 Lemon
  • 1 clove Garlic finely grated or minced
  • 1 tsp Maple Syrup or Honey
  • 2-3 tbsp Water to thin
  • Salt to taste

Toppings (optional but recommended):

  • Toasted Pine Nuts or Pumpkin Seeds
  • Fresh Parsley or Mint chopped
  • Crumbled Feta or Vegan Cheese
  • Cooked Quinoa couscous, or warm flatbread

Instructions
 

  • Roast the Veggies: Preheat oven to 425°F (220°C). Toss zucchini, broccoli, onion, and bell pepper in olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until golden and slightly charred.
  • Prepare grains or additional toppings.
  • Make the Lemon-Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and a pinch of salt. Slowly whisk in water until the sauce is pourable and creamy.
  • Assemble the Bowl: Add your base (quinoa, couscous, or greens), top with roasted veggies, drizzle generously with the tahini sauce, and sprinkle with toppings like herbs, seeds, or cheese.

Notes

Flavor Notes:

  • The lemon-tahini sauce brings a creamy, citrusy punch.
  • Roasted veggies get caramelized and smoky.
  • Optional feta or herbs elevate the dish with pops of brightness and richness.
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