10 min
PREP TIME
25 min
COOK TIME
18
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 2 SERVINGS
- Grain Bowl
- kosher salt , to taste
- 1 large bunch carrots
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) Zesty Seasoning
- 1/2 teaspoon (2 miligram) freshly ground black pepper
- 2 cups (500 milliliters) vegetable stock
- 1 cup (250 milliliters) buckwheat groats
- Dressing
- 1 tablespoon (15 milliliters) champagne vinegar
- 1/2 cup (125 milliliters) shelled pistachios
- 1/4 cup (60 milliliters) grapeseed oil
- 1/4 cup (60 milliliters) water
- Kosher salt , to taste
- Freshly ground black pepper , to taste
- 1/3 cup (75 milliliters) torn fresh basil
- Toppings
- 1/2 cup (125 milliliters) crumbled feta cheese
- 1 can (14 ounces/438 g) artichoke hearts , drained and quartered
- 1/2 cup (125 milliliters) torn spinach leaves
- 1/2 cup (125 milliliters) chopped fresh basil
Preparation
- 1 Preheat oven to 425˚F (220˚C).
- 2 Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
- 3 In a large bowl, toss the carrots with the olive oil, Zesty Seasoning and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10 to 15 minutes, until cooked through and crispy.
- 4 Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
- 5 To make the dressing, combine the champagne vinegar, pistachios, grapeseed oil, and water in blender container and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
- 6 Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
- 7 Enjoy!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
