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Broccoli and White Bean Grain Bowls with Tahini

Broccoli and white bean grain bowls pair fluffy quinoa with roasted broccoli and warm cannellini beans, finished with a smooth lemon tahini sauce. Roasting gives the broccoli browned edges while the quinoa cooks on the stovetop.
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Prep Time 15 minutes
Cook Time 40 minutes
Standing time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the quinoa
  • 1 cup quinoa
  • 2 cups water
  • 0.5 tsp kosher salt
For the broccoli and beans
  • 2 lb broccoli florets
  • 2 can (15 oz) cannellini beans drained, rinsed, and patted dry
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
For the tahini sauce
  • 0.5 cup tahini
  • 3 tbsp lemon juice
  • 1 cloves garlic finely grated
  • 0.25 tsp kosher salt
  • 3 tbsp warm water to 5 tablespoons

Equipment

  • 2 rimmed baking sheets

Method
 

Cook the quinoa
  1. Rinse the quinoa in a fine-mesh strainer under cool water.
  2. Combine the quinoa with the water and salt in a medium saucepan.
  3. Bring to a boil, cover, and reduce the heat to low.
  4. Simmer for 15 minutes, until the water is absorbed.
  5. Remove from the heat and let stand covered for 5 minutes.
  6. Fluff with a fork.
Roast the broccoli and beans
  1. Heat the oven to 425°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Divide the broccoli and beans between the baking sheets.
  4. Drizzle with the olive oil, and sprinkle with the garlic powder, salt, and pepper.
  5. Toss to coat and spread into an even layer.
  6. Roast for 20 to 25 minutes, tossing once halfway through, until the broccoli is tender with browned edges and the beans are hot.
Make the tahini sauce
  1. Whisk the tahini, lemon juice, garlic, and salt in a small bowl.
  2. Whisk in 3 tablespoons of warm water.
  3. Add more water, 1 tablespoon at a time, until the sauce is smooth and pourable.
Assemble the bowls
  1. Divide the quinoa, roasted broccoli, and beans among four bowls.
  2. Drizzle with the tahini sauce.

Notes

Pat the beans dry before roasting to help them heat evenly and avoid excess moisture. Refrigerate leftovers for up to 4 days; freeze the quinoa and roasted vegetables without the sauce. For a sesame-free option, use sunflower seed butter in place of tahini.