Winter vegetables bowl with tahini za’atar dressing
It is so strange that there is so far no recipe for a bowl like this on my instagram. I cook variations of this soo often. It is easily made and you can make a lot of it and eat it thorough the week. You can substitute any vegetables, choose your favourite grain and source of protein, spices in the dressing,.. Anyway, I chose all this vegetable because they are all in season in the UK (I mean.. To me it doesn’t make sense buying tomatoes in the middle of winter..) so I hope you’ll enjoy it :)
If you follow this recipe step by step, the timing is actually pretty accurate - once you finished with beetroot and potatoes, you have enough time to prepare brussel sprouts and chickpeas etc. Just note that some grains take longer to cook - quinoa, bulgur should be fine but if you choose pearl barley, it will take you longer. Also if you’re not used to cook and you’re worried that you’ll need more time, just prepare everything in advance, no shame in that :))
Serves 2
Ingredients
2 medium beetroot - cca 350g (washed and cut into 2cm chunks)
2 cups of kale (washed and tough stems removed)
1 large potato (washed, peeled and cut into 2cm chunks)
100g brussel sprouts (outer leaves removed and cut in halves)
1/2 cup of your uncooked favourite grain (I used bulgur)
1 tin of chickpeas (drained, rinsed and patted dry)
Olive oil
Salt
Dressing
1/4 cup tahini*
1/4 cup cold water
1+1/2tsp lemon juice
2tsp za’atar
Salt to taste
Method
Preheat the oven to 220C/200C fan and line two baking sheets.
Put beetroot, 2 tsp oil and 1/4tsp salt into a bowl and mix properly so everything is coated. Move to one baking sheet and spread around. Repeat with potatoes, just add only 1tsp oil and 1/8tsp salt. Place potatoes on the same baking sheet as beetroot. Bake for 35-40 mins.
Now the exactly the same as in step two with chickpeas - 2tsp oil and 1/4tsp salt. Spread on the second sheet. Mix brussel sprouts with 1tsp oil and 1/8tsp salt and spread on the same sheet as chickpeas. Bake for 20-25mins.
Start cooking grain of your choice.
For the dressing just mix everything together - if you want it thicker, add less water, if you want it thinner, add more water. Season to your taste with salt.
For the kale - you don’t need to pat it dry the after you washed it, it will help the kale to wilt in the pan. Heat up 1tsp oil in a pan and once it’s hot, add kale (be careful, oil might splutter). Stir occasionally and let it cook for about 5mins.
And you are ready to serve!
Notes
I use quite runny tahini (from Belazu). If yours is not that runny, you might need to use more water.
If you’re scared of putting wet kale into a pan with oil, pat kale dry, add it to the pan and after a minute or two add a splash of water.