summer veg grain bowl

 

Last weekend I celebrated my 22nd birthday by having dinner with some friends in my garden. It was magical: there were flowers, candles and, when it got dark, fireflies. I was a happy lady and it was truly a beautiful evening. Creating nights like this once in a while is nice, no doubt, but my meals are not always so enchanting. I’ve had friends and family members comment reverently about my eating habits based on what they see online. Yet the reality is that the photos I share are a drop in the ocean and more often than not my meals are thrown together quickly with whatever I have on hand. They’re messy, casual and real. And messy, casual food can be equally delicious, so let’s celebrate it. These salad bowls are just that, the only constant in this recipe is the dressing - the greens, vegetables, grain, nuts/seeds and herbs used are up to you. Enjoy!

Summer Veg Grain Bowl

serves 2

For the dressing:

3 tbsp tahini

1 tbsp lemon juice

3 tbsp water

1 tsp dijon

1 small green onion

salt and pepper

2 cups of summer vegetables such as zucchini, peppers, beans, tomatoes etc.

1 cup of cooked grain such as quinoa, couscous, rice etc.

3 cups of leafy greens

1/4 cup toasted seeds/nuts, such as sunflower seeds, pepitas, almonds etc.

A handful of herbs for garnish, such as parsley, cilantro or basil

Make the dressing: add all ingredients to a blender except salt and pepper and blend until smooth. Season with salt and pepper to taste and add more water to thin the dressing out if necessary.

Arrange the vegetables on parchment (or silicone matt) lined pans. Drizzle them lightly with olive oil and season with salt and pepper, then roast in an oven at 375°F for about half an hour or on a grill over medium heat for about 7-10 minutes until tender and taking on some colour.

Divide the leafy greens, cooked grain and roasted veg between two bowls and top with dressing, seeds/nuts and herbs.