Winter Grain Bowl Recipe

Winter is coming! Even here in Arizona, the high was 62 degrees and all I wanted was some warm, delicious comfort food. One of my favorite foods is a mixed green and grain bowl, as there are so many varieties and choices that you can never get sick of them! Today’s recipe is one I’ve been using for about a year now, and with a busy life leaving little to no time (or desire) to cook, this recipe was great as it works excellent as a weekly meal prep! Leafy greens, creamy goat cheese, and savory dressing, this recipe is addicting. I hope you enjoy as much as I do! 

I discovered this recipe on Pinch of Yum if you want to check out the original recipe, as I made a few updates of my own! For my own preparation:

I skip the beets the original recipe calls for, as I’m just not a huge fan of the taste or texture. I usually just cut this part of the recipe out as it saves some time, but roasted or grilled zucchini and squash would be an excellent replacement. 

Another time saver would be replacing the kale with a spring mix, as you’ll still get your leafy greens, but the leaves still wilt in the warmth easier than kale if you don’t want to spend the time massaging it (see preparation description below, lol). 

You can also skip the homemade dressing part and stick with your store bought balsamic vinaigrette, or a dressing of your choosing, but honestly I think the homemade makes all the difference!

I also replace the wild rice with either quinoa or a mixture of quinoa and farro together. 

Also to save myself a few dollars, as pistachios are on the pricier end, I use pumpkin seeds (unsalted), as I just love the perfect crunch they add to this recipe. I am a firm believer that pumpkin seeds (or any kind of seed) should be in every kind of grain bowl. I really think they add something here. 

Lastly, instead of the dried cherries, I substitute dried cranberries (craisins) instead as I always have those on hand as a snack.

 Here is my version of the recipe!

Prep Time: 30 mins

Cook Time: 1 hour

Serves: 6-8

INGREDIENTS

·       3 medium sweet potatoes, cubed

·       olive oil (optional salt) for roasting

·       1 cup quinoa/farro, uncooked

·       1/2 cup dried cranberries

·       8–10 cups of shredded kale

·       3/4 cup crumbled goat cheese

·       3/4 cup pumpkin seeds

BALSAMIC DRESSING

·       1/4 cup balsamic vinegar

·       1 cup olive oil

·       2 tablespoons mayonnaise (optional but deliciously creamy)

·       1 teaspoon salt

·       2 teaspoons Dijon mustard 

PREPARATION

Oven Roasted Sweet Potatoes: Preheat oven to 425 degrees. Toss sweet potatoes in with a little bit of olive oil and salt. Spread on parchment-lined baking sheets. Roast for 30 minutes. Cook quinoa/farro according the package directions, usually 15 minutes.

Dressing: The original recipe calls for a blender or food processor, but stirring works just as well but minimizes your cleanup. Be prepared to put some arm into it though, as you know oil and vinegar can be hard to mix. Additionally, I usually have to go in and add quite a bit more Dijon, and then level out with a touch more balsamic. However I kept the original so that you can experiment on your own, but I like a bit more zing!

Kale: This part is not called for in the original recipe, but it was a life changer for me. You know those bomb Kale Caesar Salads they have at the restaurants that for some reason are significantly better than your homemade ones? Well, it’s because they “massage” the kale, before assembling the salad. This breaks down the the course kale texture and makes a softer, more savory bite. To do this, you’ll want to cut the leaf off the stem. Grab a large bowl, and start ripping at the kale and adding it to the bowl. Once you feel the majority has been broken down into more bite-sized pieces, add olive oil and a bit of lemon juice and then just dig in with your hands. Continue to squish and tear at the leaves until they feel broken down and softer in texture.

Assemble: To serve, top the quinoa/farro with a heaping of kale (or vice versa). Top with crumbled goat cheese, pumpkin seeds, craisins, and finish by drizzling on the dressing.

For meal prepping: store sweet potatoes, quinoa/farro, massaged kale, and dressing all separately in the refrigerator. When ready to eat, combine the quinoa, and potatoes in a bowl and heat in the microwave if you prefer warm. Then add your kale, cheese, additional dry toppings, and dressing. 

 Below I have included the nutritional information from the original recipe to give you an idea! However since mine is modified, the results would be slightly different.

NUTRITIONAL INFORMATION

Calories Per Serving: 529

% DAILY VALUE

48% Total Fat 37.4g

3% Cholesterol 9.5mg

22% Sodium 499.7mg

16% Total Carbohydrate 44.1g

22% Dietary Fiber 6.2g

18% Protein 9.2g

53% Vitamin A 477µg

34% Vitamin C 30.2mg

Sugars 15.6g