Grain Bowl with Roasted Vegetables and Tahini
*The beauty of these grain bowls is that you can fill them with whatever vegetables you have on hand. Generally, I roast all of my vegetables at 400 degrees for about 25 to 30 minutes. Place everything on a sheet pan and drizzle with some olive oil, and season with salt and pepper and toss well. Arrange vegetables in one layer and roast for about 25 to 30 minutes.
Servings: 4
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 (16 oz. package) Pure Farmland Simply Seasoned Plant-Based Protein Starters
- Assorted roasted vegetables: Brussels Sprouts, potatoes, butternut or honeynut squash*
- 8 oz. Sautéed cremini mushrooms
- Cooked farro or brown rice
- Fresh radishes sliced for garnish
- Fresh parsley finely chopped for garnish
For tahini sauce dressing:
- 1/3 cup tahini
- juice from 1 medium lemon
- 1 tablespoon maple syrup
- 1/2 teaspoon kosher salt
- 1 clove garlic minced
- 3 to 6 tablespoons water
Instructions
- Using a pan or skillet over medium high heat, add the oil and then, after a minute or two, add in the Pure Farmland Simply Seasoned Plant-Based Protein Starters and cook until all browned and cooked through. Remove from heat.
- For the tahini sauce dressing: Using a small mixing bowl, add the tahini, lemon juice, maple syrup, salt and garlic. Whisk to combine. Then slowly add the water until the dressing becomes loose, creamy and pourable. Start with 3 to 4 tablespoons of water. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt if needed or maple syrup for sweetness.
- To assemble your grain bowls: Place some cooked farro or brown rice in your bowl and top with the cooked, roasted vegetables, the sautéed mushrooms and the cooked Pure Farmland Simply Seasoned Plant-Based Protein Starters. Lightly drizzle with some of the tahini sauce and garnish with some fresh radishes and sprinkle on some fresh parsley. Enjoy!
Notes
For the tahini sauce: Store any leftovers in an air tight container in the refrigerator for up to 5 days.