Fall Feels Grain Bowl

Mid-September and it is oddly chilly in South Carolina. I’m sort of obsessed with summer, but fall is so good. Give me all the fall things, take me apple picking, buy me decor gourds, call me basic… it’s fine! There’s really nothing better than watching leaves turn orange and getting cozy by a bonfire when it’s just the right temp.

As part of our next “challenge”, we’re doing 7 days of grain bowls! And I’m pretty excited about it. You can literally make a grain bowl anything you want. Most of these will lean towards the healthier side, touch on a few international flavors, and overall, be generally easy to make.

First up is our FALL FEELS GRAIN BOWL. And it was unintentionally vegan! Say what!? Holla at me vegans! This bowl would be a great meal prep opp, too. I ate the leftovers for breakfast today. :)

Ingredients for 4:

• 3 sweet potatoes

• 1 bunch of Tuscan kale

• Farro (1/2 of the bag)

• 1 bag of brussels sprouts

• 1 beet

• 1/4 cup tahini

• 3 TBSP apple cider vinegar

• 1 TSP cinnamon

• 1/4 cup pomegranate seeds

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• Salt + pepper

Chop the butts off your brussels and chop them in half. Place in bowl. Once all are chopped, coat in 2 tbsp of olive oil and 2 tbsp of balsamic vinegar, 1 tsp of salt and 1 tsp of pepper.

Grab your Tuscan kale and evenly coat in olive oil. (Yes, a bigger bowl would be better in this situation!). Set aside and let it soak it all in. Give it a little massage, too.

PRE-HEAT YOUR OVEN TO 400 DEGREES.

Boil all the things!!!! But separately.

Things to boil:

• Beet - 30-40 minutes

• Sweet ‘taters - 20-30 minutes

• Farro - 30 minutes

The best way to tell if your beets and ‘taters are fully cooked is the fork test. If it goes in and comes out smooth, they’re ready!

Make your dressing! Get your tahini, apple cider vinegar, and cinnamon. Whip it with a fork to make it nice and smooth. Add more vinegar and less tahini if you want it to be more liquidy vs. thick.

Once your potatoes are cooked through, pop ‘em in the oven for 10. I truly have no idea if this actually does much, but I like to believe it makes them a little less mushy. Once you take them out, the skin falls right off, and slice them into wedges. Slice beet into medallions. The beet skin should also fall right off.

ALSO, for the last 10 minutes… place your kale in the oven to give it a little crisp!

Rawrrr! Beet fingerz!!!

Plate… that… BOWL!!!! Bowl that bowl?

Don’t forget to sprinkle on your pomegranate seeds and add dressing! And extra salt and pepper for flava flav.

Let me know in the comments if you’ve tried!