Roasted Vegetable Buddha Bowl

The point of a grain bowl is contrast — something soft, something crisp, something creamy and something sharp, all in the same mouthful.

Roasting the vegetables in two stages rather than one is what keeps the broccoli green and the chickpeas crisp.

A bowl is an assembly, not a recipe, and once the method is in your hands the components change with whatever is in the drawer.

What does not change is the dressing: tahini, lemon, water, salt, in that order.