Hearty Winter Grain Bowl (Print out)

Warm grains with roasted root vegetables, hearty greens, and creamy tahini dressing for cozy winter meals.

# 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

# How to Make It:

01 - Preheat oven to 400°F.
02 - In a large bowl, toss carrots, parsnips, and sweet potato with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - Rinse grains. In a medium saucepan, combine grains and broth or water. Bring to a boil, reduce heat, 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 and a pinch of salt, cooking while stirring until wilted, about 3 to 4 minutes.
05 - In a 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 achieve desired consistency.
06 - Divide warm grains evenly between serving bowls. Top with roasted root vegetables and sautéed greens. Drizzle generously with tahini dressing.
07 - Garnish each bowl with toasted pumpkin seeds, crumbled feta cheese if using, and fresh parsley. Serve while warm.

# Expert Advice:

01 -
  • It comes together while you're doing something else—the oven handles the vegetables while you cook the grains.
  • One bowl that doesn't feel boring because every element has its own flavor and texture working in harmony.
  • Naturally flexible enough to raid your vegetable drawer without ruining anything.
02 -
  • Don't skip rinsing the grains—it removes excess starch that makes them gluey instead of fluffy and separate.
  • The dressing is forgiving only up to a point; if you add the water too quickly to the tahini, it breaks and becomes grainy, so go slow and whisk constantly.
03 -
  • Cut your root vegetables into roughly the same size so they roast evenly and nobody gets a raw chunk in their bowl.
  • Taste the dressing before you use it—tahini varies in intensity, and sometimes a bowl needs more lemon or an extra squeeze of mustard to wake everything up.
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