Roasted Sunchoke and Barley Bowl
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 4 Cups Cooked Whole Grains (Black barley, wheat berries, guinoa, brown rice…etc)
- 12 ounces sunchokes
- 1/2 lb mushrooms- cut in half
- 1-2 large parsnips-diced
- 1 T Olive Oil for roasting
- 1 bunch lacinato kale- thinly sliced
- 1 medium onion- thinly sliced
- 1 T Olive Oil for sautéing
- ¼ Cup tahini paste
- ⅓ Cup warm water
- 2 T lemon juice
- 1 clove garlic-finely minced
- 1 ½ teaspoon zaatar spice ( or mix of cumin and coriander)
- ⅛ teaspoon cayenne
- ¼-½ teaspoon kosher salt
- pepper to taste
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Preparation
Step 1
Pre-heat oven to 450F
Step 2
Wash and scrub the sunchokes. Dry well. Leaving skins on, cut into ½ inch thick bite sized pieces.
Step 3
Peel parsnips and dice into ½ inch cubes.
Step 4
Cut mushrooms into 1 inch pieces ( cut in half).
Step 5
Toss each separately in a small bowl with a little olive oil, salt and pepper. Place on a parchment lined baking sheet in separate rows and place the hot oven.
Step 6
Check the mushrooms after 10 minutes, and remove them early. Bake the sun chokes/ parsnips until golden and crispy, another 10 minutes.
Step 7
While the veggies are roasting, sauté the sliced onion in a large skillet, with 1 T oil, over medium high heat for 3 minutes, stirring often. Turn the heat down to medium and continue cooking until caramelized, about 5 minutes. Add kale. Lower heat to medium low, and toss kale with the onions, and cook for just a few minutes, until lightly wilted. Season with salt and pepper.
Step 8
Make Tahini Sauce. Whisk all ingredients together in a small jar or bowl.
Step 9
Assemble the bowls. Divide the warm grain among 4 bowls. Divide the veggies. Drizzle with tahini sauce.
Step 10
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