Lemony Grain Bowls
with Swiss Chard & Sumac Carrots
Sumac is a crimson-colored berry that is dried, ground to a powder, and used as a spice in many Middle Eastern cuisines. It adds a floral tartness to sweet roasted carrots. They pair perfectly with garlicky, tender Swiss chard, creamy cannellini beans, and lemony, herby quinoa.
Nutrition (per serving)
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INGREDIENTS
- 2 carrot, peeled and cut into 3-inch long sticks
- 1 tbsp ground sumac (divided)
- 1 tbsp white sesame seeds
- 1 shallot, peeled and minced
- 1/2 cup white quinoa
- 1/4 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 tsp ground cumin (divided)
- 4 garlic cloves, peeled and thinly sliced
- 4 oz Swiss chard, stems thinly sliced and leaves roughly chopped
- 13.4 oz cannellini beans, drained and rinsed
- 1 lemon, zested and juiced (divided)
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 3 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine carrots, just half the sumac, sesame seeds, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet. Roast until carrots are browned and tender, 15 to 18 minutes, flipping halfway through. (4-servings: use 2 tbsp olive oil, 1 tbsp sumac)
Meanwhile, heat 1 tbsp olive oil in small saucepan over medium heat. Add shallot and a pinch of salt and cook until softened, 2 to 4 minutes. Add quinoa and toast until quinoa begins to pop, 2 to 3 minutes. Add 1 cup water and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. Remove from heat and set aside, covered, until the last step. (4-servings: use 2 tbsp olive oil, 2 cups water)
Combine yogurt, just ½ tsp cumin, and a pinch of salt and pepper in small bowl. Stir until smooth. (4-servings: use 1 tsp cumin) (TIP: Keep remaining cumin for your own use.)
Heat 1 tbsp olive oil in medium saucepan over medium heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add chard and cook until just wilted, 2 to 4 minutes. Add cannellini beans, lemon juice, 2 tbsp water, and a pinch of salt and pepper. Cover, reduce heat to low, and cook until chard is bright green and beans are heated through, 2 to 5 minutes. (4-servings: use 2 tbsp olive oil, ¼ cup water)
Fluff quinoa with fork and stir in lemon zest and parsley. Divide quinoa between bowls and top with cannellini beans, Swiss chard, and sumac carrots. Dollop lemony grain bowls with cumin crema and sprinkle with remaining sumac. Dig in!
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