Grainy Goodness

Roasted Sweet Potato Grain Bowls

with tahini-balsamic dressing

SOUND BITE

What’s a grain bowl? It’s simply a salad that uses cooked grains as the base instead of traditional salad greens. In this case, I’ve used a brown-and-wild-rice combo, but quinoa or farro would be great, too. A drizzle of delicious tahini-balsamic dressing will dazzle your taste buds!

Important Recipe Tips

I’d describe this recipe as cozy, comforting, nourishing, earthy, sweet and luscious, thanks to all the caramelized goodness happening in the oven and the creamy (yet dairy-free) tahini-balsamic dressing. 

This type of dressing is my favorite for grain bowls or Buddha bowls, which are basically just salad’s heartier, grain-based cousins.

I’ve mentioned this tip on other pages, but make sure your tahini is the runny kind, not thick and pasty. If it’s stubbornly thick, it won’t mix properly, and you’ll just end up texting me a photo of your clumped up dressing.

And when you’re buying white balsamic vinegar, you might notice a label change on some bottles, now referring to this vinegar as “White Vinegar of Modena” or “White Condiment of Modena.”

It’s the same stuff, just a new name due to a European legal battle over the word “balsamic.” 

Finally, if you’re a fan of roasted Brussels sprouts (I’m somewhat obsessed!) then trim and quarter 5 or 6 sprouts and add them to the sweet potato and onion mixture. 

You’ll be bowled over by the extra hit of caramelized vegetable deliciousness!