2 Serves
107 Mins
Rinse the grain bowl base thoroughly under cold water using a colander.
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Vitamin K
34 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
328 µg / 400 µgCalcium
416 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
426 mg / 420 mgPhosphorus
1258 mg / 1,250 mgPotassium
2551 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
127 µg / 55 µgFiber
10 g / 28 gSugar
8 g / 50 gSaturated Fat
14 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
In a large pot, combine the grains with water and a pinch of salt, bringing to a boil before reducing heat to simmer until tender.
While the grains cook, heat olive oil in a frying pan over medium heat and sauté the diced onion and garlic until fragrant and softened.
Whisk together the tahini paste with a splash of warm water and salt and pepper in a small bowl until smooth and creamy.
Assemble the bowls by portioning the cooked grains, topping with the sautéed vegetable mixture, and drizzling generously with the prepared tahini sauce.
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