Winter Grain Bowl
This Winter grain bowl is delicious, hearty & ready in 30 minutes. It’s the perfect time to crank up the oven and whip up a batch of sweet roasted veggie, chewy whole grains for those icy-cold night-long wintery nights.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Course Dinner
Cuisine Mediterranean
- 1 small whole head of cauliflower, chopped into florets
- ½ butternut squash chopped into 1" cubes
- ½ tsp turmeric, ground
- ½ tsp cinnamon, ground
- ½ tsp chilli flakes
- 1 tsp cumin, ground
- 2½ tbsp olive oil
- 1½ cup coarse bulgar, cooked
- 1½ cup chickpeas, cooked
- ¼ cup roasted almonds slices
- ½ cup pomegranate seeds
- 2 tbsp parsley
- ½ tsp salt and pepper
Creamy Sumac Dressing
- ½ cup Greek yogurt
- ⅛ cup water
- 1 tablespoon tahini
- 1 large garlic clove mashed into a paste
- 1 lemon juiced
- 1 tablespoon sumac
- ½ teaspoon sea salt
Preheat oven 425ºF. Prepare 2 large baking sheets with parchment paper.
Bake Butternut Squash. Add the butternut squash to a prepared baking sheet, drizzle with 1 tablespoon of olive oil and sprinkle with salt. Baked for 25 minutes, then flip the squash and continue for 20 minutes more or until softened with a slight crisp.
Season the Cauliflower. In a large bowl, add the cauliflower, turmeric, cinnamon, chilli flakes, cumin and 11/2 tablespoon of olive oil. Mix well. Add to a prepared baking sheet, bake for 30 minutes.
Mix the Dressing. In a small bowl, add all of the dressing ingredients. Add water and mix. The dressing should be the constancy of a ranch dressing; if you find the dressing is thick, add 1 tablespoon of water until a thinner constancy is achieved.
Assembling the Salad. In a large serving bowl, add the roasted cauliflower, butternut, bulgar and chickpeas. Gently mix everything.
Serve. Drizzle the dressing on the bulgur bowl. Then top with almonds and pomegranates. Serve at room temperature.
Try switching up the dressing with these vegan options:
ORANGE HONEY DRESSING (originally used in the beets & labneh)
- 3 tablespoon raw apple cider vinegar
- 4 tablespoon olive oil
- 2 tablespoon honey
- ¼ teaspoon coriander seeds, lightly ground
- 1 tablespoon orange zest
- 1 small garlic, finely diced or grated
- ½ teaspoon sea salt
Sweet Tahini Dressing: (originally used this Roasted Cauliflower recipe)
- ⅛ cup tahini
- ¼ cup fresh lemon juice
- ⅓ cup olive oil
- 2 tbsp honey
- 3 tbsp red wine vinegar or white balsamic
- 1 small garlic clove grated or pressed
- 1 teaspoon sea salt
- 1 tsp freshly cracked black pepper
Keyword bulgar, nourish bowl, winter grain bowl