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Artichoke Basil Grain Bowl
Ingredients
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Kosher salt, to taste
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1 large bunch carrots
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2 tablespoons olive oil
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1 tablespoon Zesty Seasoning
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1/2 teaspoon freshly ground pepper
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2 cups vegetable stock
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1 cup buckwheat groats
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1 tablespoon champagne vinegar
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1/2 cup pistachios
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1/4 cup grapeseed oil
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1/4 cup water
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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1/3 cup torn fresh basil
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1/2 cup crumbled feta cheese
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1-14 ounce artichoke hearts, drained and cut into quarters
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1/2 cup torn spinach leaves
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1/2 cup chopped fresh basil
Instructions
- 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 spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 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 Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water 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!
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