Hearty Winter Grain Bowl (Print Version)

Warm grains, roasted vegetables, and 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 fresh parsley, chopped

# How to Make:

01 - Set oven temperature 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. Spread mixture on a baking sheet and roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden and tender.
03 - Rinse grains thoroughly. In a medium saucepan, combine grains with vegetable broth or water. Bring mixture to a boil, reduce heat to low, cover, 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 greens with a pinch of salt, 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. Adjust consistency by adding additional water as needed.
06 - Divide warm cooked grains evenly between four serving bowls. Top each bowl 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 in under an hour but tastes like you spent all day in the kitchen.
  • The tahini dressing is legitimately addictive and works on practically everything you throw at it.
  • You can prep components ahead and assemble in minutes when you're actually hungry.
  • It's naturally vegetarian but hearty enough that nobody misses the meat.
02 -
  • Stir your roasted vegetables halfway through cooking or they'll brown on one side and stay pale on the other—I learned this the hard way.
  • Don't skip rinsing the grains; it removes a starchy coating that can make them gummy and affect the whole texture of the bowl.
  • The tahini dressing will thicken as it sits, so make it slightly looser than you think you want it.
  • Serve the dressing on the side if you're making this ahead, and warm everything gently before assembling.
03 -
  • Make the dressing thinner than you think you need it because it thickens as it sits, and you want it to coat everything beautifully.
  • Don't cook the greens ahead of time—they get mushy and unappetizing, but they take only a few minutes when you're ready to eat.
  • If your tahini is very thick and resistant, gently warm it before whisking so it becomes more pliable.
Go Back