• Skip to main content
  • Skip to primary sidebar

The Recipe Wench

menu icon
go to homepage
  • About Us
  • Recipe Index
  • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About Us
    • Recipe Index
    • Kitchen Gear
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home

    February 22, 2015

    Grain Bowl

    Grain Bowl

    Print recipe
    • Print with main photo
    • Print text only
    Grain Bowl
    Serves 1
    Prep time 15 minutes
    Cook time 30 minutes
    Total time 45 minutes
    Meal type Main Dish
    Misc Pre-preparable
    From magazine Bon appetit
    This hearty grain bowl is versatile and can be adjusted to suit your tastes or to what you have on hand. The components can be made ahead of time to allow for a quick assembly.

    Ingredients

    • 1 grilled chicken breast (sliced or cubed)
    • 1 Cup cooked farro (instructions below)
    • ½ Cup baby spinach
    • ½ Cup Savoy cabbage (thinly sliced)
    • 1 Tablespoon apple cider vinegar
    • ⅓ Cup olive oil
    • ¼ Cup pumpkin seeds
    • 1 Teaspoon fennel seeds
    • ½ Cup Feta cheese (cubed or crumbled)
    • ½ Cup sweet potatoes (cut into 1-inch cubes)
    • ½ Cup carrots (cut into 1-inch pieces)
    • ½ Cup tahini
    • 3 Tablespoons fresh lemon juice
    • ¼ Cup water
    • ½ Teaspoon Cayenne pepper
    • ½ Teaspoon ground turmeric
    • salt & pepper to taste
    • 1-2 Tablespoons Olive oil

    Directions

    Cook Farro
    Step 1
    I use my rice cooker with a 3:1 ratio of water to farro (e.g., 3 cups water, 1 cup farro). If you are cooking farro on the stovetop, 1 cup farro, 2-½ cups salted water. Bring to boil. Reduce heat, cover and simmer for 15-30 minutes or until tender. Drain extra water, if necessary.
    Roast Vegetables
    Step 2
    Preheat oven to 400°F. Toss cubed sweet potatoes and sliced carrots in 1-2 tablespoons olive oil. Spread in roasting pan and season with salt and pepper. Roast for 30-45 minutes or until tender.
    Prepare Cabbage
    Step 3
    While vegetables are roasting, place thinly sliced cabbage in bowl and drizzle with apple cider vinegar. Give the cabbage a few squeezes and let it sit in the vinegar until you're ready to assemble the grain bowl.
    Prepare Dressing
    Step 4
    Whisk together tahini, lemon juice, 2 tablespoons olive oil, turmeric, cayenne and water. Season to taste with salt and pepper. This makes enough dressing for about 4 grain bowls.
    Toast the nuts and seeds
    Step 5
    Drizzle about a teaspoon of olive oil in a non-stick skillet over medium heat. Add pumpkin and fennel seeds. Toast until golden. Remove from heat (careful they don't continue to cook in the hot skillet).
    Assemble the Grain Bowls
    Step 6
    Start with about 1 cup of cooked farro. Add the cabbage and baby spinach. Next, sprinkle the seeds. Add the roasted sweet potato and carrots and grilled chicken breast. Sprinkle the feta and spoon some dressing over the top.

    Be sure to share!

    • Tweet
    • Email
    • Print

    Primary Sidebar

    Hi, I'm Bridget! So glad you're here! I'm a former legal secretary, now wife, mother, grandmother and full-time blogger. My husband Jeff and I live in Colorado with our doggies. My favorite things are family, doggies, gardening and cooking!.

    More about me →

    Popular

    • 21 Gift Ideas for the Cook in Your Life
    • Watermelon Salad with Cucumbers and Feta
    • Greek Chicken Skewers - "Souvlaki"
    • Tzatziki with a hint of dill - goes so well with grilled chicken or steak
      Tzatziki: A delicious souvenir from Greece

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 The Recipe Wench