Grain Bowl with Turmeric Tahini Dressing

A good grain bowl satisfies on every level. Packed with phytonutrients this grain bowl has an anti-inflammatory dressing with zing, turmeric tahini, plenty of fresh herbs, roasted veg, and seeds. A powerhouse of a meal.

A good grain bowl is one of my favorite things. Hearty, full of fiber, protein, phytonutrients, and delicious are just a few of the things I love this bowl of goodness. Topped with this tangy turmeric tahini dressing, this meal 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 the Turmeric Tahini Dressing (seen above) and pour over your grain bowl or anything, really, it’s that good. (If it breaks, as mine did, just keep whisking and it should come together.)

Grain Bowl with Turmeric Tahini Dressing

Servings 2
Author Tania Van Pelt


Turmeric Tahini Dressing

  • ¼ cup tahini
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • optional ½ teaspoon finely grated fresh turmeric root
  • ½ teaspoon tamari or soy sauce
  • Sea salt and freshly ground black pepper
  • Cold filtered water

Grain Bowl

  • 1 cup cooked steel cut oats quinoa, brown or black rice, farro, buckwheat, or millet
  • 1 cup of hearty greens
  • 1 cup roasted vegetables
  • 1 cup fresh vegetables
  • ¼ cup seeds or nuts toasted (pumpkin or sunflower seeds, walnuts, almonds, pistachios...)
  • ½ cup fresh herbs and/or sprouts
  • ½ fresh avocado diced


  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.

Recipe Notes

Adapted from Dawn Perry of Bon Appetit