Hearty Winter Grain Bowl (Printable Version)

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

# What You 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

# How-To Steps:

01 - Set oven to 400°F (200°C).
02 - In a large bowl, toss carrots, parsnips, and sweet potato with olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - Rinse grains under cold water. 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 and a pinch of salt; cook, stirring frequently, until 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. Add additional water as needed to reach desired consistency.
06 - Divide warm cooked grains evenly among serving bowls. Top 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 chopped fresh parsley. Serve while warm.

# Expert Tips:

01 -
  • One bowl that actually fills you up without feeling heavy, especially on those days when you need real food.
  • The roasted vegetables caramelize in a way that makes you wonder why you haven't been eating them like this all along.
  • Everything can be prepped while the oven does the work, so it's easier than it looks.
02 -
  • Don't skip stirring the roasted vegetables halfway through—the ones that don't move brown unevenly and taste bitter in contrast to the caramelized ones.
  • Tahini dressing separates as it sits, so whisk it again just before serving or drizzle it fresh if you're making the bowl ahead.
03 -
  • Toast your pumpkin seeds in a dry skillet for 2 minutes before adding them—they taste exponentially better and cost nothing extra.
  • Make the dressing a day ahead and store it in a jar; it thickens slightly but tastes even better as flavors meld, and you'll actually make this bowl more often if prep is truly minimal.
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