Hearty Winter Grain Bowl (Printable Format)

Warm grains with roasted vegetables and creamy tahini dressing

# What's Needed:

→ 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 thoroughly. 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; cook, 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. Add additional water as needed to achieve desired consistency
06 - Divide warm cooked grains evenly between bowls. Top each 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 parsley. Serve while warm

# Expert Advice:

01 -
  • It comes together faster than you'd expect, and you can prep everything while the oven does most of the work.
  • Each bite tastes genuinely nourishing, not just like you're being virtuous about eating your vegetables.
  • The tahini dressing is creamy enough to feel indulgent, but it's entirely plant-based and impossibly easy to make.
02 -
  • Don't skimp on the olive oil for roasting—the vegetables need enough oil to brown properly, otherwise they just steam and taste dull.
  • The dressing is forgiving and builds on itself; if it breaks or seems wrong, keep whisking and add water slowly, and it'll come together.
03 -
  • Stirring the roasted vegetables halfway through cooking ensures they brown evenly on all sides instead of steaming in one spot.
  • Warm your bowls before assembling if you can—it keeps everything at the right temperature and makes the experience feel more intentional.
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