Hearty Winter Grain Bowl (Print View)

Warm grains with roasted root vegetables, sautéed greens, and creamy tahini dressing for cozy winter meals.

# Components:

→ 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 lemon juice
16 - 1 tablespoon 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 chopped fresh parsley

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit.
02 - In a large bowl, toss diced carrots, parsnips, and sweet potato with olive oil, dried thyme, sea salt, and black pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - Rinse grains thoroughly. In a medium saucepan, combine grains and broth or water. Bring to a boil, reduce heat to low, cover, and simmer until tender, approximately 20 minutes for quinoa or 30 minutes for farro. Drain any excess liquid.
04 - In a large skillet over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped greens with a pinch of salt and cook, stirring frequently, until completely wilted, approximately 3 to 4 minutes.
05 - In a mixing bowl, whisk together tahini, lemon juice, maple syrup, warm water, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste. Add additional water gradually to achieve desired consistency.
06 - Divide warm cooked grains evenly between serving bowls. Top each portion with roasted vegetables and sautéed greens. Drizzle generously with 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 turns humble pantry staples and a few root vegetables into something that tastes like you spent all day in the kitchen.
  • The tahini dressing is dangerously good, you'll want to drizzle it on everything for the rest of the week.
  • It's flexible enough to handle whatever vegetables or grains you have on hand, no special trip to the store required.
  • Leftovers actually get better the next day when the flavors meld together in the fridge.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, use two sheets if you need to.
  • Add the garlic to the greens at the very end if you're nervous about burning it, burnt garlic tastes bitter and can ruin the whole dish.
  • The tahini dressing will thicken as it sits, so loosen it with a splash of warm water before serving leftovers.
  • If your farro still has a bite after 30 minutes, just let it simmer a few more minutes with the lid on, different brands cook at different rates.
03 -
  • Toast your pumpkin seeds in a dry skillet over medium heat for a few minutes until they start to pop, it makes them taste incredible.
  • If your tahini is thick and seized up, stir in the warm water gradually while whisking hard, it'll come together into a smooth, creamy sauce.
  • Taste your dressing before you drizzle it and adjust the lemon, salt, or maple syrup to your liking, every brand of tahini tastes a little different.
  • Let the roasted vegetables cool for a minute before adding them to the bowl so they don't wilt the greens too much.
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