Winter Vegetable Grain Bowl with Currant Walnut Relish & Dill Tahini

Winter Vegetable Grain Bowl

with Currant Walnut Relish & Dill Tahini

GET RECIPES DELIVERED
dinner

Winter Recipes Fall Recipes Soy-Free High-Protein Gluten-Free Grain Bowl Dinner Mediterranean Root Vegetables Hearty Vegetables
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
730
FAT
27g
CARBOHYDRATES
116g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup black quinoa
  2. 1 sweet potato
  3. 6 oz Brussels sprouts
  4. 1 lemon
  5. 0.5 oz fresh dill
  6. 3 tbsp tahini
  7. 2 tsp agave
  8. 3 tbsp walnuts
  9. 1 celery stalk
  10. 2 tbsp dried currants
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Small skillet

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. Add the black quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 18 to 20 minutes.
2
Roast the vegetables
Chop the sweet potato into 1 inch pieces. Trim and halve the Brussels sprouts. Transfer both to a baking sheet, toss with 2 tbsp olive oil and season with salt and pepper. Roast until vegetables are crispy in places, 18 to 22 minutes.
3
Prepare the dill tahini
Halve the lemon. Pick the dill fronds from the stem and finely chop. Combine just the juice from the lemon, chopped dill, tahini, agave, and 3 tbsp warm water in a medium bowl. Whisk the dill tahini until smooth and season with salt.
4
Mix the relish
Place the walnuts in a small skillet over medium heat. Cook until fragrant and toasted, about 3 to 4 minutes. Pick any leaves off of the celery and add the leaves to a new medium bowl. Finely chop ¼ cup of the celery stalk and add to the bowl along with the toasted walnuts, currants, 1 tsp olive oil, and a pinch of salt. Stir currant walnut relish.
5
Serve
Divide the black quinoa between large, shallow bowls. Top with roasted vegetables and currant walnut relish. Drizzle with dill tahini. Enjoy!