Hearty Winter Grain Bowl (Print View)

Warm grains with roasted roots and greens in creamy tahini dressing

# What You’ll Need:

→ Grains

01 - 1 cup farro or quinoa
02 - 2 cups vegetable broth or water

→ Roasted Root Vegetables

03 - 2 medium carrots, peeled and diced
04 - 2 parsnips, peeled and diced
05 - 1 small sweet potato, peeled and cubed
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried thyme
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper

→ Greens

10 - 4 cups kale or Swiss chard, stems removed and chopped
11 - 1 tablespoon olive oil
12 - 1 clove garlic, minced
13 - Pinch of salt

→ Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 tablespoon pure maple syrup
17 - 2 tablespoons warm water, plus more as needed
18 - 1/2 teaspoon Dijon mustard
19 - Salt and pepper to taste

→ Toppings

20 - 1/4 cup toasted pumpkin seeds
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Preheat oven to 400°F.
02 - In a large bowl, combine diced carrots, parsnips, and sweet potato with olive oil, dried thyme, sea salt, and black pepper. Toss until evenly coated. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
03 - Rinse grains under cold water. In a medium saucepan, combine rinsed grains with vegetable broth or water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until tender and liquid is absorbed, approximately 20 minutes for quinoa or 30 minutes for farro. Drain any excess liquid if necessary.
04 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped kale or Swiss chard with a pinch of salt. Cook while stirring frequently for 3 to 4 minutes until greens are wilted and tender.
05 - In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, warm water, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste. Add additional warm water as needed to achieve desired consistency.
06 - Divide warm cooked grains evenly among four serving bowls. Top each bowl with roasted root vegetables and sautéed greens. Drizzle generously with prepared tahini dressing.
07 - Top each bowl with toasted pumpkin seeds, crumbled feta cheese if desired, and fresh chopped parsley. Serve immediately while warm.

# Expert Advice:

01 -
  • It features a perfect balance of textures, from chewy grains to tender roasted roots.
  • The creamy lemon-tahini dressing adds a bright, tangy finish to the savory base.
  • It is highly customizable and works wonderfully for meal prep.
  • Naturally vegetarian and easily adapted for vegan or gluten-free lifestyles.
02 -
  • Cook your grains in vegetable broth instead of plain water to infuse them with extra savory depth.
  • Don't forget to rinse your quinoa or farro thoroughly to remove any natural bitterness.
  • Toast the pumpkin seeds in a dry skillet for 1-2 minutes until they are fragrant to maximize their crunch.
  • Always check labels on broth and mustard to ensure the meal remains strictly gluten-free if needed.
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