Artichoke Basil Grain Bowl

Artichoke Basil Grain Bowl

Artichoke Basil Grain Bowl

Prep Time
10 Minutes
Cook Time
25 Minutes
  • Kosher salt, to taste

  • 1 large bunch carrots

  • 2 tablespoons olive oil

  • 1 tablespoon Zesty Seasoning

  • 1/2 teaspoon freshly ground pepper

  • 2 cups vegetable stock

  • 1 cup buckwheat groats

  • 1 tablespoon champagne vinegar

  • 1/2 cup pistachios

  • 1/4 cup grapeseed oil

  • 1/4 cup water

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/3 cup torn fresh basil

  • 1/2 cup crumbled feta cheese

  • 1-14 ounce artichoke hearts, drained and cut into quarters

  • 1/2 cup torn spinach leaves

  • 1/2 cup chopped fresh basil


  • 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!