Hearty Winter Grain Bowl

As the winter chill sets in, there is nothing more comforting than a Hearty Winter Grain Bowl. This nourishing meal combines warm grains with earthy roasted root vegetables and vibrant hearty greens, all brought together by a creamy, flavorful dressing—making it the perfect dish for cold winter days.

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This easy-to-make bowl is a versatile addition to your winter rotation. Whether you choose farro or quinoa, the base provides a satisfying foundation for the roasted vegetables and garlic-sautéed greens.

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: 1/4 cup toasted pumpkin seeds, 1/4 cup crumbled feta cheese (omit for vegan), 2 tbsp chopped fresh parsley

Instructions

Step 1: Roast the Vegetables

Preheat oven to 400°F (200°C). In a large bowl, toss carrots, parsnips, and sweet potato with 2 tbsp olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.

Step 2: Prepare the Grains

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 or 30 minutes for farro. Drain any excess liquid.

Step 3: Sauté the Greens

In a large skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and sauté for 30 seconds. Add chopped greens and a pinch of salt; cook, stirring, until wilted (about 3–4 minutes).

Step 4: Whisk the Dressing

For the dressing, whisk together tahini, lemon juice, maple syrup, warm water, Dijon mustard, salt, and pepper until smooth and creamy. Add more water if needed for your desired consistency.

Step 5: Assemble and Garnish

Divide warm grains between bowls and top with roasted vegetables and sautéed greens. Drizzle generously with dressing and garnish with pumpkin seeds, feta cheese, and parsley. Serve warm.

Zusatztipps für die Zubereitung

For extra flavor, always cook your grains in vegetable broth rather than water. If you want to increase the protein content of this meal, try adding roasted chickpeas or grilled chicken to the finished bowl.

Varianten und Anpassungen

This recipe is highly adaptable; you can swap the carrots and parsnips for other root vegetables like beets or turnips. To make the dish fully vegan, simply omit the feta cheese or use a plant-based alternative.

Serviervorschläge

This grain bowl is best served warm and pairs beautifully with a crisp white wine or sparkling water with a fresh slice of lemon.

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With 420 calories and 11g of protein per serving, this Hearty Winter Grain Bowl is a satisfying way to fuel your body during the colder months. Enjoy the vibrant colors and wholesome flavors of this seasonal favorite.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, the grains and roasted vegetables store well for 3-4 days in the refrigerator. Keep the dressing separate and add fresh greens when serving to maintain texture.

→ What other grains work well in this bowl?

Brown rice, wheat berries, barley, or millet all make excellent substitutions. Adjust cooking times accordingly—whole grains typically take 30-45 minutes to become tender.

→ How do I make this completely vegan?

Simply omit the feta cheese or replace it with a plant-based alternative. The tahini dressing provides plenty of richness without any dairy products.

→ Can I add protein to make it more filling?

Roasted chickpeas, pan-seared tofu, or grilled chicken breast work wonderfully. You can also add a poached or fried egg on top for extra protein.

→ What vegetables can I substitute for the root vegetables?

Beets, turnips, rutabaga, or butternut squash all roast beautifully. For quicker cooking, you can also include diced bell peppers or zucchini during the last 15 minutes of roasting.

→ Is the tahini dressing spicy?

No, the dressing is creamy and tangy with just a hint of maple sweetness. The mustard adds depth without heat, but you can always add red pepper flakes if you enjoy some spice.