Hearty Winter Grain Bowl (Printable)

Warm grains, roasted root vegetables, sautéed greens, and creamy tahini dressing create this nourishing winter bowl perfect for cold days.

# 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 fresh parsley, chopped

# Directions:

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 25-30 minutes, stirring halfway through, until golden and tender
03 - Rinse grains thoroughly. In a medium saucepan, combine grains and broth. 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 olive oil. Add minced garlic and sauté for 30 seconds. Add chopped greens and salt, cooking while stirring until wilted, about 3-4 minutes
05 - Whisk together tahini, lemon juice, maple syrup, warm water, Dijon mustard, salt, and pepper until smooth and creamy. Add additional water to achieve desired consistency
06 - Divide warm grains evenly between serving bowls. Top with roasted vegetables and sautéed greens. Drizzle generously with prepared dressing
07 - Top bowls with pumpkin seeds, feta cheese if desired, and fresh parsley. Serve warm

# Helpful Tips:

01 -
  • It comes together in under an hour and actually tastes like you spent all day cooking.
  • One bowl feeds four people or becomes your lunch for the next three days—no regrets either way.
  • The tahini dressing is creamy enough to feel indulgent but herbaceous enough to feel virtuous.
02 -
  • Don't skip stirring the vegetables halfway through roasting—the ones on the bottom burn while the ones on top stay pale and mushy otherwise.
  • Make the dressing last so it's still warm and pourable when you assemble; cold tahini seizes up and becomes impossible to whisk smooth.
03 -
  • Make a double batch of tahini dressing and keep it in the fridge for up to five days—it's perfect on roasted vegetables, salads, or grain bowls of any kind.
  • Roast extra vegetables whenever you're heating the oven anyway so you always have components ready to assemble into a quick, nutritious meal.
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