Hearty Winter Grain Bowl (Print version)

Warm grains, roasted root vegetables, and vibrant greens with 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 sea salt

→ Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons fresh 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 black 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

# Cooking Steps:

01 - Preheat oven to 400°F. In a large bowl, combine diced carrots, parsnips, and sweet potato with 2 tablespoons olive oil, dried thyme, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss until evenly coated.
02 - Spread vegetable mixture on a baking sheet in a single layer. Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
03 - Rinse grains under cold water. In a medium saucepan, combine grains with 2 cups vegetable broth or water. Bring to a boil, reduce heat to low, cover with a lid, and simmer until tender and liquid is absorbed, approximately 20 minutes for quinoa or 30 minutes for farro. Drain any excess liquid if needed.
04 - In a large skillet over medium heat, warm 1 tablespoon olive oil until shimmering. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped kale or Swiss chard with a pinch of salt. Cook, stirring frequently, until greens are wilted and tender, approximately 3 to 4 minutes.
05 - In a bowl, whisk together tahini, fresh lemon juice, maple syrup, 2 tablespoons warm water, and Dijon mustard until well combined. Season with salt and black pepper to taste. Add additional warm water gradually if needed to achieve a smooth, pourable consistency.
06 - Divide warm cooked grains evenly between four bowls. Top each bowl with roasted vegetables and sautéed greens. Drizzle generously with tahini dressing, ensuring even distribution.
07 - Top each bowl with toasted pumpkin seeds, crumbled feta cheese if desired, and chopped fresh parsley. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes indulgent but actually makes you feel lighter and more energized afterward.
  • Everything can be prepped ahead, so you're never stuck cooking when you're already hungry.
  • One bowl feeds you properly without any weird guilt or need to pair it with three other things.
02 -
  • Don't crowd the baking sheet with vegetables or they'll steam instead of roast, and steamed root vegetables are basically just sad when you could have caramelized magic.
  • Tahini separates and oxidizes if you don't actually taste as you go—start with less lemon and water and adjust, because once it's too thin there's no going back.
03 -
  • Toast your pumpkin seeds in a dry skillet for two minutes before using them—this tiny step makes them taste infinitely more interesting and crunchy.
  • If you think the dressing needs salt, add it to the warm water first so it actually dissolves instead of getting gritty.
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