Harvest Grain Bowl with Tahini Drizzle
A bowl built for the in-between seasons — when the markets still glow with squash and the first pomegranates arrive. Earthy, bright, and deeply satisfying.
Instructions
- 01
Heat oven to 220°C. Toss squash and chickpeas with olive oil, paprika and salt. Roast for 22–25 minutes until caramelised at the edges.
- 02
Meanwhile, simmer quinoa in 300ml salted water for 12 minutes. Cover, rest 5 minutes, then fluff.
- 03
Whisk tahini, lemon, garlic and warm water until silky and pourable. Season.
- 04
Build the bowls: quinoa first, then squash, chickpeas, spinach and pomegranate.
- 05
Drizzle generously with tahini and finish with flaky salt.
- ✦Swap quinoa for farro or pearl barley for a chewier base.
- ✦The tahini sauce keeps a week in the fridge — make a double batch.
Nutrition
Approximate values — meant as a guide, not a verdict.
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