Broccoli and Chickpea Grain Bowl with Tahini Sauce and Dukkah

Makes 4 servings. Can use for meal prep. Will keep in the fridge 3 days.

For the Grains:

  1. Prepare grains according to package directions. Fluff with a fork, and let cool slightly.

  2. In a large bowl, combine grains with parsley, juice of 1/2 lemon, vinegar, 2 Tbsp. olive oil, and salt to taste.

For the Broccoli:

  1. Preheat the oven to 425.

  2. In a large bowl, mix broccoli and stems with sliced onion, 2 Tbsp. olive oil, 1/2 tsp. coriander, and a pinch of salt.

  3. Spread out onto 2 baking sheets, being careful not to let vegetables touch too much on the sheets.

  4. Roast for 15 minutes, toss, and roast another 10-15 minutes (or until slightly charred)

  5. Season with more salt if desired.

For the Chickpeas:

  1. Heat 1 Tbsp. olive oil in a sauce pan on medium heat.

  2. Add chickpeas, paprika, and a pinch of salt, and sautée for about 8 minutes until chickpeas are slightly crispy.

For the Tahini Sauce:

  1. Combine all sauce ingredients in a small bowl. Set aside.

To Serve:

  1. Divide grains among 4 large bowls.

  2. Top each with broccoli, chickpeas, 1/4 sliced avocado, a generous drizzle of the tahini sauce, dukkah or za’atar seasoning, and a fried egg (if desired).

**NOTE: To meal prep, arrange grains, vegetables and chickpeas in tupper-ware, and top each with seasoning mixture. Drizzle with sauce and add avocado before serving.


1.5 c. dry farro, brown rice or quinoa
1 bunch parsley, chopped
2 Tbsp. olive oil
1 Tbsp. apple cider or white wine vinegar
1/2 lemon, juiced

3 large broccoli florets, cut into bite-sized pieces with stems sliced thinly
1 large red onion, sliced
1/2 tsp. ground coriander
2 Tbsp. olive oil

1 can chickpeas, drained and rinsed
1/4 tsp. paprika + pinch of salt
1 Tbsp. olive oil

1/4 c. tahini
1/2 lemon, juiced
1/4 c. + 1 Tbsp. full-fat coconut milk
1/2 tsp. ground coriander
1/4 tsp. paprika
1 Tbsp. water
1.5 tsp. honey or agave
pinch of cayenne pepper or crushed red pepper, optional

1 avocado
Dukkah spice blend, za’atar spice blend, or other mild curry spice (such as garam masala) for serving.
Fried egg for serving, if desired

1 large or 2 medium baking sheets
Mixing bowls + Whisk
Small sautée pan

15 minute prep
15 minute active cook time
45 minute - 1 hour inactive cook time

Vegan, gluten-free optional, refined-sugar free, dairy-free

Venzi’s Notes

The difference between a good grain bowl and a great grain bowl is the attention to detail. A good sauce and grains that are seasoned rather than ignored can take a grain bowl over the top! This one is definitely a bit time consuming but so worth it for the end result. The variety of textures and flavors keeps every bite interesting. Plus, you can eat it for DAYS if you’re not sharing with anyone! You can also take parts of this recipe and apply them to less labor-intensive grain bowls (for instance, I often make a big batch of the tahini sauce to use for easy bowls all week long!). Whatever you decide to do, make sure to pay attention to making each part of your grain bowl taste good on its own, and your grain bowls will get 100% more tasty, I promise!!