The Green Grain Bowl

Ingredients

Roasted Carrot Puree

  • 1 pound carrots, roughly chopped
  • 2 garlic cloves, smashed 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1-inch piece fresh ginger, peeled, roughly chopped
  • 1 small red onion, roughly chopped

Sour Lime Vinaigrette

  • 1/4 cup fresh lime juice 1 tablespoon agave
  • 1 garlic clove 1/4 cup olive oil
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/4 cup chopped fresh chives Kosher salt to taste

Grain Salad

  • Kosher salt to taste 1/2 cup barley
  • 1/4 cup cracked wheat 1/4 cup fonio
  • 2 large beefsteak tomatoes Olive oil, for grilling
  • 1 avocado, diced
  • 1/4 cup toasted pumpkin seeds
  • 1 lime, cut into wedges, for garnish
 

Directions

Make the Roasted Carrot Puree: Preheat the oven to 350°F. On a baking sheet, toss the carrots and garlic with the olive oil. Season with salt and pepper. Roast for 20 minutes, until just tender.

Meanwhile, in a medium saucepan, heat the coconut milk, ginger, and red onion over low heat for 15 minutes. Remove the carrots from the oven and add them to the pot with the coconut milk. Turn the heat off, cover and let steep for 15 additional minutes.

Transfer the mixture to a blender and blend until smooth. Set aside until ready to use.

Make the Sour Lime Vinaigrette: In a blender, blend the lime juice, agave, garlic, olive oil, cilantro, parsley, mint, and chives until smooth. Season with salt and set aside until ready to use.

Make the Grain Salad: Bring a large pot of water to a boil over high heat. Once boiling, season the water generously with salt. Drop the barley into the pot and cook for 15 minutes. Using a fine-mesh strainer, remove the barley and set aside to cool slightly in a medium bowl. Into the same water, drop the cracked wheat. Cook for 10 minutes. Drain and add to the same bowl as the barley.

In a microwave-safe bowl, combine the fonio and ½ cup of water. Cover and microwave for 3 minutes. Remove and fluff using a fork. Add to the same bowl as the barley and cracked wheat.

Pour the vinaigrette over the cooked grains. Toss until evenly coated, check the seasoning and adjust as necessary.

Preheat an outdoor grill or indoor grill pan to medium-high heat. Rub the tomatoes with olive oil and season with salt. Char on all sides for 5 to 8 minutes, rotating as each side gets charred. Remove and cut into wedges.

To serve, spoon some carrot puree into the bottom of each serving bowl. Top with the dressed grain salad, charred tomato wedges, avocado and pumpkin seeds. Garnish each bowl with a lime wedge and enjoy.

Staff