Grain Bowl

Yes. Prepare and store the grains, roasted vegetables, and tahini dressing in separate airtight containers for up to 3 days in the refrigerator. Assemble the bowl when ready to eat, adding fresh greens and seeds just before serving to prevent wilting.

Farro, quinoa, brown rice, barley, or millet all work well. A pre-made grain blend will cook in 20–25 minutes. Cooking time varies: check your package. Cooked grains can be prepared 1 day ahead and reheated gently.

Make a lime-cilantro dressing instead: blend ¼ cup plain yogurt or Greek yogurt with 2 tablespoons fresh lime juice, 1 clove minced garlic, ¼ cup fresh cilantro, and 2 tablespoons water until smooth. It is equally satisfying.

Absolutely. Use any vegetables you have: broccoli, cauliflower, carrots, green beans, mushrooms, or Brussels sprouts. Cut them to a similar size (½ inch) so they roast evenly in 25–30 minutes.

Cannellini beans, black beans, lentils, tofu (cubed and roasted on the pan), or hard-boiled eggs all work. For non-vegetarian versions, add grilled chicken, salmon, or ground turkey.

Store assembled bowls in an airtight container for up to 2 days. Reheat in a 350°F oven for 8–10 minutes covered with foil to warm through. Or reheat each component separately and reassemble: grains in a skillet, vegetables in the oven, and serve with fresh greens and cold dressing.