Have you ever tried a grain bowl?
The variety of textures, colors and flavors has landed this dish a spot on my list of favorites!
I first read about grain bowls in the Bon Appétit magazine, where grain bowls were discussed as if they were a “thing.”
A thing I hadn’t yet experienced!
I followed the instructions in the magazine, adding a bit of grilled chicken. I am hooked!
I used farro for my starring grain, and I loved it.
I imagine brown rice would be delicious as well.
This recipe has it all —
creamy feta and roasted sweet potato and carrots;
crunchy toasted pumpkin and fennel seeds;
crunchy cabbage and spinach;
tangy apple cider vinegar in the tahini-based dressing, which complements this dish perfectly by the way!
Roasting a variety of in-season vegetables and preparing the grain(s) and dressing in advance would allow this dish to be assembled quickly and enjoyed as an easy weeknight dinner.
I’m excited to discover new combinations of veggies, grains and dressings as the seasons come and go!