Once upon a time, in the vibrant fields of a local farm, the golden grains swayed gently in the breeze, whispering secrets of flavors waiting to be discovered. Inspired by this picturesque scene, I created a nourishing grain bowl that celebrates the beauty of whole grains and seasonal vegetables. This dish is not just a meal; it’s a tribute to nature’s bounty, a perfect harmony of textures and tastes that brings joy to every bite.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 medium sweet potato, diced
1 red bell pepper, chopped
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika
1 tablespoon fresh parsley, chopped (for garnish)
Tahini Dressing
3 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons water (more as needed)
Salt, to taste
Instructions
Begin by preheating your oven to 400°F (200°C). Spread the diced sweet potatoes, red bell pepper, zucchini, and cherry tomatoes on a baking sheet. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss everything together to coat the veggies evenly.
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. The aroma of roasted veggies will fill your kitchen, making it a warm and inviting space.
While the vegetables are roasting, prepare the quinoa. In a saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing it with a fork.
Now, let’s make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water. Add salt to taste, adjusting the consistency with more water if you prefer a thinner dressing.
Once the roasted vegetables and quinoa are ready, it’s time to assemble your grain bowl. Start with a generous base of quinoa, then top it with the roasted vegetables. Drizzle the tahini dressing over the top, allowing it to cascade beautifully across the bowl.
Finish with a sprinkle of fresh parsley for an extra touch of color and flavor. This harvest grain bowl is not only a feast for the eyes but also a nourishing and satisfying meal that celebrates the essence of grains and seasonal produce.
Enjoy this delightful creation with friends or savor it solo; either way, it’s a dish that brings warmth and happiness to the table. Bon appétit!