Recipe by Sofia Reyes · Serves 2 · Easy
Why this bowl works
A great grain bowl is a study in contrast: charred against fresh, creamy against crunch, earthy against bright. We roast hard vegetables until their edges catch, keep the greens raw, and finish with a lemon-tahini drizzle and a handful of something toasted.
Use any cooked grain you have — farro, quinoa, brown rice — and treat the recipe as a ratio, not a rule.
Prep15 min
Cook25 min
Serves2
LevelEasy
Ingredients
- 200g cooked farro or quinoa
- 300g mixed roast vegetables (carrot, broccoli, squash)
- 2 handfuls baby spinach or kale
- 3 tbsp tahini, 1 lemon, 1 tbsp honey
- 40g toasted hazelnuts or seeds
- Olive oil, smoked salt, chilli flakes
Method
1
Roast hard. Toss vegetables in oil and smoked salt, roast at 220°C for 20–25 minutes until charred at the edges.
2
Whisk the drizzle. Loosen tahini with lemon juice, honey and warm water until pourable. Season boldly.
3
Build the bowl. Warm grains, roast veg, raw greens, a generous drizzle, nuts and chilli flakes. Eat immediately.
Kitchen notes
Crowd the pan, lose the char
Spread vegetables in one layer with space between — steam is the enemy of caramelisation.
Season the grains
Toss warm grains with oil, salt and lemon before assembling. Bland grains sink a bowl.
Always something crunchy
Nuts, seeds or crisped chickpeas add the texture contrast soft vegetables need.
