Hearty Winter Grain Bowl (Printable)

Warm farro or quinoa with roasted carrots, parsnips, sweet potato, and sautéed kale drizzled with tangy tahini dressing.

# Ingredient list:

→ 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
22 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Guide:

01 - Set oven temperature to 400°F and allow it to reach full temperature.
02 - In a large bowl, toss diced carrots, parsnips, and sweet potato with olive oil, dried thyme, sea salt, and black pepper. Spread the mixture evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden and tender.
03 - Rinse grains thoroughly. In a medium saucepan, combine grains with vegetable broth or water. Bring to a boil, then 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. Add chopped greens with a pinch of salt and cook, stirring frequently, until wilted, about 3 to 4 minutes.
05 - In a mixing bowl, whisk together tahini, lemon juice, maple syrup, warm water, Dijon mustard, salt, and pepper until smooth and creamy. Add additional water gradually to achieve desired consistency.
06 - Divide warm cooked grains evenly among serving bowls. Top each portion with roasted vegetables and sautéed greens. Drizzle generously with tahini dressing.
07 - Garnish each bowl with toasted pumpkin seeds, crumbled feta cheese, and fresh chopped parsley. Serve immediately while warm.

# Expert Advice:

01 -
  • It uses up all those root vegetables sitting in your crisper drawer before they go soft.
  • The tahini dressing is so good you'll want to put it on everything for a week.
  • You can make it with whatever grains you have on hand and it still turns out perfect.
  • It reheats beautifully, so lunch the next day tastes just as good as dinner.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss out on all those caramelized edges.
  • Make the dressing while everything else is cooking so it has time to sit and the flavors can blend together.
  • If your tahini is too thick or separated, whisk in warm water slowly until it loosens up and turns creamy again.
03 -
  • Cut your root vegetables into similar-sized pieces so they roast evenly and you don't end up with some burnt and some still hard.
  • Taste the dressing before you pour it and adjust the lemon, maple syrup, or salt until it's balanced the way you like it.
  • If you're vegan, skip the feta or use a plant-based version, the bowl is just as satisfying without it.
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