Save When the winter chill sets in, there is nothing more restorative than a bowl filled with wholesome ingredients and warm, earthy flavors. The Hearty Winter Grain Bowl is a celebration of seasonal produce, combining golden-roasted root vegetables with tender grains and vibrant greens. Topped with a velvety tahini dressing, this dish offers a perfect balance of textures and nutrients to keep you fueled through the coldest days.
Save This recipe transforms simple pantry staples into a gourmet meal. The sweetness of the roasted carrots and parsnips pairs beautifully with the slight bitterness of the kale, while the lemon-tahini dressing adds a bright, zesty finish that ties everything together. Whether you're serving this for a cozy dinner or a satisfying lunch, it is sure to become a winter favorite.
Ingredients
- Grains: 1 cup farro or quinoa (for gluten-free option), 2 cups vegetable broth or water
- Roasted Root Vegetables: 2 medium carrots (peeled and diced), 2 parsnips (peeled and diced), 1 small sweet potato (peeled and cubed), 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp sea salt, 1/4 tsp black pepper
- Greens: 4 cups kale or Swiss chard (stems removed and chopped), 1 tbsp olive oil, 1 clove garlic (minced), pinch of salt
- Dressing: 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp warm water (more as needed), 1/2 tsp Dijon mustard, salt and pepper to taste
- Toppings (optional): 1/4 cup toasted pumpkin seeds, 1/4 cup crumbled feta cheese (omit for vegan), 2 tbsp chopped fresh parsley
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- 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, until golden and tender.
- Step 3
- Meanwhile, rinse grains. In a medium saucepan, combine grains and broth (or water). Bring to a boil, reduce heat, cover, and simmer until tender (about 20 minutes for quinoa, 30 minutes for farro). Drain any excess liquid.
- Step 4
- In a large skillet over medium heat, warm 1 tbsp olive oil. Add garlic and sauté for 30 seconds. Add chopped greens and a pinch of salt; cook, stirring, until wilted (about 3–4 minutes).
- Step 5
- For the dressing, whisk together tahini, lemon juice, maple syrup, warm water, Dijon mustard, salt, and pepper until smooth and creamy. Add more water for desired consistency.
- Step 6
- To assemble, divide warm grains between bowls. Top with roasted vegetables and sautéed greens. Drizzle generously with dressing.
- Step 7
- Garnish with pumpkin seeds, feta cheese, and parsley if desired. Serve warm.
Zusatztipps für die Zubereitung
When roasting your vegetables, ensure they are spread in a single layer on the baking sheet to ensure they become golden and caramelized rather than steamed. If your tahini is very thick, whisk in the warm water slowly to reach a perfectly smooth, pourable consistency.
Varianten und Anpassungen
Feel free to experiment with different root vegetables like beets or turnips depending on what is available at your local market. For those seeking extra protein, roasted chickpeas or grilled chicken make excellent additions. To make the recipe completely vegan, simply omit the feta cheese or use a dairy-free alternative.
Serviervorschläge
This hearty bowl pairs exceptionally well with a crisp white wine or a refreshing glass of sparkling water with a twist of lemon. Serve it warm immediately after assembly to enjoy the contrast between the hot roasted vegetables and the creamy dressing.
Save Enjoy the comforting embrace of this Hearty Winter Grain Bowl, a meal that proves healthy eating can be both delicious and deeply satisfying during the winter months.
Recipe Questions & Answers
- → What grains work best for this bowl?
Farro provides a nutty chew, while quinoa offers a lighter protein-rich option. Both absorb the tahini dressing beautifully and complement the roasted vegetables.
- → Can I prepare this ahead of time?
The grains and roasted vegetables store well for 3-4 days. Keep dressing separate and assemble bowls when ready to serve. Greens are best sautéed fresh.
- → How do I make this vegan?
Simply omit the feta cheese or use a plant-based crumble. The tahini dressing already provides creamy richness without dairy.
- → What other vegetables can I use?
Beets, turnips, butternut squash, or Brussels sprouts work wonderfully for roasting. Swap kale for spinach, chard, or collard greens depending on preference.
- → Can I add more protein?
Roasted chickpeas, grilled chicken, tofu cubes, or a poached egg make excellent additions. The grains already provide 11g of plant-based protein per serving.