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Lemony Grain Bowls with Swiss Chard & Za'atar Carrots
2 or 4 Serving Dinner

Lemony Grain Bowls

with Swiss Chard & Za'atar Carrots

Za'atar is a Levantine spice blend named after its key ingredient, a wild herb. The spice blend also contains white sesame seeds and tangy sumac, making it a wonderfully dynamic combination of herby, toasty, woodsy, and bright. These carrots are roasted in a blend of sumac and sesame seeds, and served with parsley quinoa. They pair perfectly with garlicky, tender Swiss chard and creamy cannellini beans.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
520
FAT
8g
CARBOHYDRATES
86g
PROTEIN
23g

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INGREDIENTS

  1. 2 carrots, peeled and cut into 3-inch long sticks
  2. 1 tbsp ground sumac (divided)
  3. 1 tbsp white sesame seeds
  4. 1 shallot, peeled and minced
  5. 1/2 cup white quinoa
  6. 1/4 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  7. 1 tsp ground cumin (divided)
  8. 4 garlic cloves, peeled and thinly sliced
  9. 4 oz Swiss chard, stems thinly sliced and leaves roughly chopped
  10. 13.4 oz butter beans, drained and rinsed
  11. 1 lemon, zested and juiced (divided)
  12. 0.25 oz parsley, leaves and tender stems roughly chopped
  13. 3 tbsp olive oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: sesame, tree nuts (cashew, coconut)
Tools: Small saucepan with lid, Baking sheet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
35 min
CALORIES
520
FAT
8g
CARBOHYDRATES
86g
PROTEIN
23g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the carrots

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-serving meal: use 2 tbsp olive oil, 1 tbsp sumac)

2
Make the quinoa

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-serving meal: use 2 tbsp olive oil, 2 cups water)

3
Make the cumin crema

Combine yogurt, just ½ tsp cumin, and a pinch of salt and pepper in small bowl. Stir until smooth. (4-serving meal: use 1 tsp cumin) (TIP: Keep remaining cumin for your own use.)

4
Cook the beans and greens

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 butter 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-serving meal: use 2 tbsp olive oil, ¼ cup water)

5
Serve

Fluff quinoa with fork and stir in lemon zest and parsley. Divide quinoa between bowls and top with lemony butter beans, Swiss chard, and za’atar roasted carrots. Dollop grain bowls with cumin crema and sprinkle with remaining sumac. Dig in!

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