Grain Bowl with Turmeric Tahini Dressing

A good grain bowl is one of my favorite things. Why? Hearty, satisfying, full of fiber, protein, phytonutrients, and delicious are a few of the things I love about this grain bowl. Topped with this tangy turmeric tahini dressing, this bowl doesn’t disappoint. You can big-batch cook the veg and the grain or seed (quinoa and amaranth are technically seeds) over the weekend, and reheat on the stovetop with a little water and oil for quick meal. This dressing takes about a minute to make, and yields enough that you can use it all week on just about everything. 

The Base

Here’s where you can get creative. Use two grains for the price of one. Try black rice with red quinoa, brown or black rice with steel cut oats, or stick with just steel cut oats. Try bulgur and brown rice. Check out freekeh. Millet is always quick and easy with a nice mild flavor. I like a hearty grain bowl so I use almost a cup of cooked grains. But, if you want to go more veg, less grain, start with a half cup cooked grain or seed.

The Greens

Try kale, mustard greens, collards, or cabbage. Slice in thin ribbons, tenderize and season with a little (a teaspoon or two) lemon juice or apple cider vinegar. 

 The Fresh Veg
 
Bell peppers, celery, and radishes all make fine fresh vegetables to add to your bowl. 
 
The Roast Veg
 
Big batch roast a bunch of vegetables, such as Brussels sprouts, broccoli, and butternut, delicata, or winter squash, sweet potato, carrots, parsnips, on a Sunday and enjoy all week. Cut into bite-size pieces, and toss your vegetables of choice with olive oil and sea salt and roast until tender and golden at 425°. Optional: squeeze a little fresh lemon over the veg once they’re done roasting.  

The Crunch

Toast a mix of seeds, such as sunflower, hemp, and pumpkin with nuts (walnuts, almonds, pistachios are among my favorites) and sprinkle on your bowl. 

The Topping

Top with fresh herbs, such as mint, parsley, cilantro, fennel fronds, dill, or chives. Try a tangle of sprouts (alfalfa, radish, sunflower…) and a little fresh avocado, chopped. 

The Dressing

Make this Turmeric Tahini Sauce and pour over your grain bowl or anything, really, it’s that good. 

If your dressing breaks, mine did the first time I made it, slowly add the cold filtered water and whisk, whisk, whisk. I also added a little more olive oil to get the consistency I wanted.

Grain Bowl with Turmeric Tahini Dressing
Serves 2
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Turmeric Tahini Dressing
  1. ¼ cup tahini
  2. 4 tablespoons fresh lemon juice
  3. 3 tablespoons olive oil
  4. ½ teaspoon ground turmeric
  5. ¼ teaspoon cayenne pepper
  6. (optional) ½ teaspoon finely grated fresh turmeric root
  7. ½ teaspoon tamari or soy sauce
  8. Sea salt and freshly ground black pepper
  9. Cold filtered water
Grain Bowl
  1. 1 cup cooked steel cut oats, quinoa, brown or black rice, farro, buckwheat, or millet
  2. 1 cup of hearty greens
  3. 1 cup roasted vegetables
  4. 1 cup fresh vegetables
  5. ¼ cup seeds or nuts, toasted (pumpkin or sunflower seeds, walnuts, almonds, pistachios...)
  6. ½ cup fresh herbs and/or sprouts
  7. ½ fresh avocado, diced
Instructions
  1. Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, tamari, fresh turmeric if using, and ¼ cup water until smooth. Add salt and pepper to taste.
  2. In 2 bowls evenly distribute the cooked grain, top with hearty greens, next add the roasted vegetables, then the fresh vegetables, sprouts, fresh herbs, avocado, and sprinkle toasted seeds and/or nuts, finally drizzle with the turmeric tahini dressing.
Adapted from Dawn Perry of Bon Appetit
Ageless Diet Life http://agelessdietlife.com/