Warm Winter Grain Bowl with Spiced Lentils & Roasted Root Veggies
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Curtis Penner on
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Warm Winter Grain Bowl with Spiced Lentils & Roasted Root Veggies
Warm Winter Grain Bowl with Spiced Lentils & Roasted Root Veggies
By Micah Siva
4
Warm up winter with a hearty grain bowl layered with Middle Eastern–inspired flavors. Lentils are seasoned with bold Ras El Hanout, while seasonal vegetables are roasted with fragrant za’atar and a squeeze of lemon. Everything comes together under a creamy, tangy sumac tahini dressing for a bowl that’s both comforting and bright.
Ingredients
2 cups of your favorite grain, cooked (such as farro, quinoa, or brown rice)
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- 1 cup brown or green lentils, rinsed
- 3 cups water
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 ½ tablespoons Oaktown Spice Shop Ras El Hanout
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar
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½ lb brussels sprouts trimmed and halved lengthwise
- ½ cauliflower cut into florets
- 2 medium carrots, cut into 1-inch pieces
- 1 medium sweet potato, cut into 1-inch pieces
- 1 lemon, halved
- 4 teaspoons Oaktown Spice Shop Za’atar
- 3 tablespoons extra virgin olive oil
- 1 cup chopped kale
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¼ cup tahini
- 4 to 6 tablespoons water
- 2 teaspoons Oaktown Spice Shop Cured Sumac
- ¼ teaspoon kosher salt
Directions
Preheat the oven to 400F.
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Bring the water to boil in a medium saucepan. Add the lentils, and reduce heat to simmer. Cook for 15 to 20 minutes, or until tender. Drain.
- Heat the oil in a large skillet over medium heat, add the onion, cooking for 3 to 4 minutes until it begins to soften. Add the garlic and tomato paste, cooking for an additional 2 minutes.
Add the Ras El Hanout, lentils, maple syrup and apple cider vinegar, stirring to combine. Cook until the excess liquid has evaporated. Add salt to taste.
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While the lentils are cooking, add the brussels sprouts, cauliflower, carrots, and sweet potato to a large baking tray. Add the two lemon halves, cut side up.
- Drizzle with olive oil and Za’atar. Season generously with kosher salt.
- Roast for 25 to 30 minutes, stirring halfway through.
- Add the chopped kale and return to the oven to cook for an additional 5 minutes. Remove from the oven and squeeze the roasted lemon overtop of the vegetables.
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In a medium bowl, whisk together the tahini, 4 tablespoons water, sumac and salt until smooth. Add more water, as needed, to thin.
- Divide the grains into four bowls and top with lentils, vegetables, and tahini sauce.
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