Rainbow Grain Bowl With Cashew Tahini Sauce Recipe

Cooking Directions

• STEP 1.Start by cooking the quinoa, brown rice, and farro according to package instructions.
• STEP 2.While the grains are cooking, prepare the vegetables. Roast the beets and carrots in the oven until tender.
• STEP 3.In a large bowl, combine the cooked grains, roasted vegetables, and kale. Toss well to mix everything together.
• STEP 4.To make the cashew tahini sauce, blend cashews, tahini, lemon juice, garlic, and water in a blender until smooth and creamy.
• STEP 5.Drizzle the cashew tahini sauce over the grain bowl and serve. Enjoy!

Cooking Tips

• Feel free to customize the vegetables based on your preference. You can add roasted sweet potatoes, bell peppers, or any other vegetables you like.
• You can make the cashew tahini sauce ahead of time and store it in the refrigerator for up to 5 days.
• If you don't have cashews, you can substitute them with almonds or sunflower seeds for the sauce.

Storage and Serving

• Leftover grain bowl can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, you can reheat the grain bowl in the microwave or enjoy it cold.
• You can also add some protein to the bowl, such as grilled chicken or tofu, to make it a complete meal.