Hearty Winter Grain Bowl (Print)

Warm grains, roasted vegetables, and hearty 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 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 mixture evenly on a baking sheet and 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 vegetable broth or water. Bring to a boil, reduce heat to low, cover with a lid, and simmer until grains are 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 kale or Swiss chard and a pinch of salt, stirring occasionally until greens are wilted, approximately 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. Adjust water as needed to reach 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 - Top each bowl with toasted pumpkin seeds, crumbled feta cheese if desired, and fresh chopped parsley. Serve while warm.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, with most things cooking simultaneously so you're not standing around.
  • The tahini dressing is so creamy and nutty that it makes even plain greens taste exciting, and you'll find yourself drizzling extra on everything.
  • Everything can be prepped ahead, making it perfect for meal prep on lazy Sunday afternoons.
02 -
  • Don't skip the tahini—a cheap version will taste gritty and thin, but good tahini makes the entire dressing feel luxurious and worth the bowl itself.
  • Roasting root vegetables at a high temperature is what creates caramelization and depth; if you're impatient and lower the heat, they'll steam instead of roast.
  • The warm water in your dressing is essential—cold dressing will seize up tahini and make it grainy, so always use warm or hot water.
03 -
  • Prepare your ingredients in advance—chop vegetables the night before and store them in the fridge so assembly takes only minutes on busy evenings.
  • Make the tahini dressing in a mason jar and shake it vigorously if it separates slightly; a good dressing should taste bright and nutty, never dull or flat.
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