Johnson's Garden Veggie Bowl with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed bowl featuring seasonal vegetables and a zesty lemon-tahini dressing. This mediterranean-inspired vegetarian (gluten-free) ready in about 35 minutes pairs broccoli, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 cups broccoli florets, 1 medium diced zucchini, and 1 cup cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a parchment-lined sheet pan and roast for 20 minutes until tender and slightly charred.
  2. Step 2: Meanwhile, cook 1 cup quinoa in 2 cups water according to package instructions until fluffy and water is absorbed.
  3. Step 3: While vegetables roast, blend 3 tbsp tahini, 2 tbsp lemon juice, 2 minced garlic cloves, 1/4 tsp salt, and 1 tbsp water until smooth and creamy.
  4. Step 4: Combine cooked quinoa, 1/2 cup rinsed chickpeas, and roasted vegetables in a large bowl.
  5. Step 5: Drizzle with lemon-tahini dressing and toss gently until evenly coated and glossy.

Frequently asked questions

How long does Johnson's Garden Veggie Bowl with Lemon-Tahini Dressing take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Johnson's Garden Veggie Bowl with Lemon-Tahini Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli from drying out.

Can I substitute ingredients in Johnson's Garden Veggie Bowl with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Johnson's Garden Veggie Bowl with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Johnson's Garden Veggie Bowl with Lemon-Tahini Dressing gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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