Nutty Grain Bowl

Ingredients

• 1/2 cup quinoa (or brown rice, farro, or bulgur)
• 1 cup roasted sweet potato and carrot (see roasted_sweet_potato_carrot recipe), or roast fresh:
  • 1/2 sweet potato, cubed
  • 1 carrot, cubed
• 1/2 can (100 g) chickpeas, drained and rinsed (or dried: soak overnight, simmer 60–90 min until tender; use ~50 g dried to yield ~100 g cooked)
• 2 handfuls fresh spinach or kale
• 1/4 cup walnuts, roughly chopped
• 2 tbsp pumpkin seeds
• 1/2 avocado, sliced
• 2 tbsp olive oil (for roasting)

Tahini dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 2–3 tbsp warm water (to thin)

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Instructions

1. Cook the grains

1. Rinse the quinoa under cold water.
2. Combine with 1 cup water in a small pot.
3. Bring to a boil, then reduce to low.
4. Cover and simmer for 15 minutes until the water is absorbed.
5. Remove from heat, keep the lid on, and let it steam for 5 minutes. Fluff with a fork.

2. Roast the vegetables and chickpeas (if not using pre-roasted)

1. Preheat oven to 200°C (400°F).
2. Toss the cubed sweet potato, carrot, and drained chickpeas with 2 tbsp olive oil, salt, and pepper on a baking tray.
3. Roast for 20–25 minutes until golden and tender, tossing halfway through.

3. Make the tahini dressing

1. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt.
2. It will seize up and get thick — that’s normal.
3. Add 2–3 tbsp warm water one tablespoon at a time, whisking until smooth and drizzly.
4. It should be the consistency of cream.

4. Toast the nuts and seeds

1. Toast the walnuts and pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, shaking the pan occasionally.
2. They’re done when fragrant and lightly golden. Don’t walk away — they burn fast.

5. Assemble the bowls

1. Divide the quinoa between two bowls.
2. Arrange the roasted vegetables and chickpeas on one side.
3. Add the fresh spinach or kale on the other side (massage kale with a drop of oil for 30 seconds if using).
4. Top with sliced avocado, toasted walnuts, and pumpkin seeds.

6. Dress and serve

1. Drizzle the tahini dressing generously over everything.
2. Serve immediately.

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Tips

• Make extra dressing. It keeps in the fridge for a week and is great on everything — salads, roasted veg, sandwiches.
• Use leftover roasted veg. This bowl is perfect for using up whatever roasted vegetables you have from the day before.
• Massage the kale. If using raw kale, rub it with a drop of olive oil and a pinch of salt for 30 seconds. It softens and sweetens dramatically.
• This is a formula, not a rule. Swap the grain, swap the veg, swap the nuts — the bowl concept works with whatever you have.

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Variations

Variation	Change	Notes
With egg	Add a fried or soft-boiled egg on top	Extra protein, runny yolk = dressing
Miso dressing instead	Replace tahini dressing with 1 tbsp miso + 1 tbsp rice vinegar + 1 tsp sesame oil + 1 tsp honey	Japanese-inspired
With edamame	Add 1/2 cup shelled edamame	Extra protein, green and fresh
With grilled chicken	Add 100 g sliced grilled chicken	For non-vegetarians

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Result

A nourishing, colorful bowl of fluffy quinoa, caramelized roasted veg, creamy avocado, crunchy nuts and seeds, and a generous drizzle of nutty tahini dressing. Satisfying, balanced, and packed with protein, healthy fats, and whole grains — the kind of meal that makes you feel good.