Roasted Root Veggie Grain Bowl with Lemon-Tahini Drizzle

This bowl is a celebration of the grounding, hearty goodness in your summer harvest. Roasted carrots, beets, and kohlrabi pair with your favorite grain and a lemon-tahini drizzle for a meal that’s simple, satisfying, and packed with flavor. It's a buildable bowl you can make your own.

Ingredients:

For the bowl:

• 1–2 carrots, sliced

• 1 beet, peeled and diced

• 1 kohlrabi bulb, peeled and diced

• Olive oil, salt & pepper

• 1 cup cooked grain (quinoa, farro, brown rice, or couscous)

• Optional base: A handful of kale or lettuce, chopped

• Optional toppings: toasted nuts/seeds, feta, or fresh herbs

For the lemon-tahini drizzle:

• 3 tbsp tahini

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1–2 tsp maple syrup or honey

• 1 small garlic clove, grated

• Water to thin

• Salt to taste

Optional Protein Add-Ons:

• Soft-boiled egg

• Grilled chicken thighs or roasted chickpeas

• Sliced steak or baked tofu

Instructions:

1. Preheat oven to 400°F. Toss carrots, beets, and kohlrabi in olive oil, salt, and pepper. Roast on a baking sheet for 30–35 minutes, flipping once, until golden and tender.

2. While veggies roast, cook your grain of choice and prep greens if using.

3. In a small bowl, whisk together tahini, lemon juice, oil, syrup, garlic, and salt. Add water a little at a time until it’s pourable.

4. To assemble, start with a base of greens (if using), add a scoop of grain, pile on the roasted veggies, and drizzle generously with the lemon-tahini sauce. Finish with any toppings or proteins you like.

CSA Spotlight: This bowl uses several root veggies from your Wonderful People harvest—kohlrabi, carrots, and beets—showcasing their flavor and versatility in one nourishing dish.

Tip: Roast extra veggies and double the sauce—both keep well for quick lunches and dinners all week.