Over the past few weeks, we’ve been embracing the best the season has to offer with a few easy-to-execute, high-in-nutrients dishes – like this tzatziki-marinated salmon with edamame mash and this Crazy Feta tart with asparagus and microgreens.
Today, we’re reinventing our favorite one-bowl meal. This isn’t a grain bowl you’ll find at Cava Grill (though we do love our greens & grains bowl oh so much); this is a simple, make-at-home recipe that’s great for those nights when you want flavor without the fat. Oh, and once you prepare the ingredients, you’ll have a few weekday lunches all ready to go with the leftovers!
Rainbow Grain Bowl with Pan-Seared Halloumi and Turmeric-Tahini Dressing
1 bundle radishes
1 bundle heirloom carrots
1 cup farro, prepared per package instructions
1 cup millet, prepared per package instructions
1 package fresh arugula
2-3 tablespoons sunflower seeds
1 package fresh halloumi cheese, sliced into 1-inch by 3-inch rectangles
3-4 tablespoons Cava Eggplant & Red Pepper Dip
Prepare farro and millet per package instructions.
Wash and stem radishes and carrots. Quarter and toss with 1 tablespooon honey + 2 tablespoons lemon juice. Roast at 400 degrees Fahrenheit for 20-30 minutes.
Pan-sauté halloumi slices until just golden-brown.
¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste. Reduce cayenne quantity if you’re wary of spiciness.
To assemble, spoon a scoop of eggplant and red pepper dip into bottom of bowl. Next, add farro and millet. Top with roasted veggies, arugula, a scoop of eggplant & red pepper dip, and warm halloumi. Drizzle with turmeric-tahini dressing.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.