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It’s the holiday season and with it, brings all the cookies, cakes and heavy laden dishes your brain and family can dream up. It’s easy to get a bit overwhelmed with it all and sometimes, coming back to the basics is just what your body is screaming for. This winter harvest grain bowl is packed with beets, butternut squash and kale over a mixture of farro and quinoa for the perfect nutty, chewy combination.
This isn’t the fastest recipe, but it’s all pretty hands off, so you can buzz around the house doing other tasks while everything roasts. It’s also a perfect idea for using up day old roasted veggies and grains!
Roasting the butternut squash and beets in cubes brings out their sweet earthy flavor but also gives them just a hint of crisp on the outside which you lose if you roast them whole and then cube them. And let’s not forget the garlic! I don’t know about you, but roasted garlic is my weakness. I could literally eat it with a spoon. It’s so easy to wrap up a few extra heads with recipes like this so I’ll often do that so we can pop them out and spread them on bread with dinner. Holy yum.
While your veggies are roasting, this simple curry yogurt sauce can be mixed up. If you don’t love curry, start with half of the curry powder... but I can’t get enough of it. The sweet chili sauce can be scaled up and down depending on how sweet you want it. So easy!
Once your veggies are done and your grains are cooked, it’s a simple toss in a skillet to get them nice and toasted. Add in the kale here and give it just a few minutes to wilt down nicely. I like to add a few squeezes of fresh lemon juice here to really pull the dish together and help that kale to wilt down.
Pile everything into the bowl and top with plenty of parmesan cheese, pomegranate seeds and that delicious curry sauce. Enjoy!
8 15 minutes
For the Salad:
For the Yumm Sauce: