How to Build the Perfect Comfort Bowl
A simple comfort bowl recipe with roasted vegetables, quinoa or rice, protein, and lemon–tahini drizzle. Flexible, nourishing, and easy to prepare.
This comfort bowl is simple, flexible, and built from nourishing staples that fit seamlessly into everyday meals. At its core, it brings together roasted vegetables, a wholesome grain base, clean protein, and a light, flavorful dressing. The combination provides balance in both taste and nutrition, offering steady energy without feeling heavy.
What makes this recipe especially practical is its adaptability. Vegetables can change with the season, grains can shift based on preference, and proteins can be plant-based or animal-based depending on what is available. With just a small amount of prep, the components can be stored and mixed throughout the week, making it easy to assemble a satisfying meal in minutes.
Ingredients
2 cups broccoli florets
2 carrots, sliced
1 zucchini, chopped
1 cup quinoa or rice, cooked
1 cup chickpeas (or 1 grilled chicken breast, sliced)
2 tablespoons tahini
Juice of 1 lemon
1 tablespoon olive oil
Sea salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C). Spread broccoli, carrots, and zucchini on a baking sheet. Drizzle with olive oil, season with salt, and roast for 20–25 minutes until tender and golden.
Cook quinoa or rice according to package instructions.
For protein, either grill chicken until cooked through and slice, or rinse chickpeas and warm them in a pan with olive oil and spices if desired.
Whisk tahini with lemon juice, a splash of water, and a pinch of salt until smooth and pourable.
Assemble the bowl: start with quinoa or rice, add roasted vegetables, layer chickpeas or chicken, and finish with the lemon–tahini drizzle.
Variations and Tips
Swap vegetables with seasonal options such as sweet potatoes, cauliflower, or bell peppers.
Cook extra grains in advance to save time during busy days.
Add fresh herbs like parsley or cilantro for brightness.
Store ingredients separately in the refrigerator for up to 3–4 days, then assemble when ready to eat.