Winter Vegetable Grain Bowl

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with currant Walnut Relish & Dill Tahini


Servings: 2

Cook Time: 30 minutes


Tools:

  • Small saucepan with lid

  • Baking sheet

  • Small skillet

Ingredients:

  • 3/4 cup black quinoa

  • 1 sweet potato

  • 6 oz Brussels sprout

  • 1 lemon

  • 0.5 oz fresh dill

  • 3 tbsp tahini

  • 2 tsp agave

  • 3 tbsp walnuts

  • 1 celery stalk

  • 2 tbsp dried currants

** Add extra veggies for increased flavor - I topped with cooked chickpeas & avocado slices. :)


Instructions:

  1. Cook the quinoa

Preheat the oven to 425°F. Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 18 to 20 minutes.

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2. Roast the vegetables

Chop the sweet potato into 1 inch pieces. Trim and halve the Brussels sprouts. Transfer both to a baking sheet, toss with 2 tbsp olive oil and season with salt and pepper. Roast until vegetables are crispy in places, 18 to 22 minutes.

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3. prepare the dill

Halve the lemon. Pick the dill fronds from the stem and finely chop. Combine just the juice from the lemon, chopped dill, tahini, agave, and 3 tbsp warm water in a medium bowl. Whisk the dill tahini until smooth and season with salt.

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4. mix the relish

Place the walnuts in a small skillet over medium heat. Cook until fragrant and toasted, about 3 to 4 minutes. Pick any leaves off of the celery and add the leaves to a new medium bowl. Finely chop ¼ cup of the celery stalk and add to the bowl along with the toasted walnuts, currants, 1 tsp olive oil, and a pinch of salt. Stir currant walnut relish.

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5. Serve

Divide the black quinoa between large, shallow bowls. Top with roasted vegetables and currant walnut relish. Drizzle with dill tahini. Enjoy!