Herby tahini grain bowl
The grain bowl of your dreams! Made with farro, tahini, eggs, edamame, and tender greens, this bowl is filled with nourishing and delicious ingredients.
SERVES
4
TO
6
Ingredients
Grain Bowl
- 1 tablespoon (15 ml) olive oil
- 1 1/2 cups (280 g) wheat berries or farro
- Kosher salt
- 4 1/2 cups (1.12 L) water
- Extra virgin olive oil
Herby Tahini
- 1/2 cup lightly packed basil
- 1/2 cup lightly packed cilantro
- 1/2 cup lightly packed flat leaf parsley
- 2 garlic cloves
- 1 lemon, zested and juiced
- 3/4 cup (180 ml) tahini
- 2 teaspoons honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 2-5 tablespoons (30-75 ml) water
Garnishes
- 4-6 eggs
- Kosher salt
- 1 1/2 cups shelled edamame
- 12-14 small or 6-8 large radishes, thinly sliced
- 3 tablespoons (45 ml) white wine vinegar
- 4-6 small handful of tender greens, such as arugula, spinach or watercress (1 handful per bowl)
- 1 green onion, thinly sliced
- 1/4 cup red cabbage, thinly sliced
- 2-3 avocados, thinly sliced (1/2 an avocado per bowl)
- Cilantro and/or basil
- Za’atar, to garnish
Directions
Grain Bowl
- Heat oil in a medium saucepan over medium-high heat.
- Add the wheat berries or farro and toast for two to three minutes, until nutty smelling.
- Carefully add the water along with half a teaspoon of salt and bring to a boil. Cover and reduce the heat to low and cook according to package directions, until tender.
- Remove the pan from the heat and allow the grains to sit for 10 minutes, still covered. Drain any remaining water, if needed.
- Season with salt to taste and a glug of extra virgin olive oil. Transfer to a resealable container and set aside.
Herby Tahini
- Combine the basil, cilantro, parsley, garlic and lemon zest in the bowl of a food processor and pulse a few times to chop.
- Add the lemon juice, tahini, honey, cumin, cayenne and four tablespoons of water and blitz into a smooth and pourable sauce. If the sauce is a bit thick, add in the remaining tablespoon of water and blend to combine. Season to taste with salt and transfer to a resealable container.
Assemble
- Bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs and cook for seven minutes for a jammy centre or up to 12 minutes for a hard-boiled yolk.
- Remove the eggs from the boiling water, run under cold water until cool enough to handle, then peel the eggs and set them aside in a resealable container.
- Season the boiling water with salt, add the edamame and cook for two to three minutes or until tender. Drain and transfer to a resealable container.
- Toss radishes with vinegar and transfer to a resealable container.
- If prepping for the week, place the lids on the containers and transfer them to the fridge for up to three days.
- To assemble, spoon the wheat berries or farro into a bowl or container and top with greens, green onion, vinegary radish, edamame, cabbage, avocado and a halved egg. Top with some cilantro or basil, a good helping of the herby tahini sauce and a sprinkle of za’atar. Enjoy!
