Golden tahini grain bowl

Ingredients

• 1 small-medium (about 500–600 g)cauliflower
• 3 tbspolive oil
• 300 gfrozen prepared butternut squash
• 30 gtahini, stirred
• juice of ½lemon
• 2 tspmaple syrup
• ½ tspground turmeric
• 2 × 250 g pouchesMerchant Gourmet 5 Glorious Grains or similar
• 1 × 120 g bagbaby leaf spinach
• 1 ripeavocado, stoned and sliced
• 1 tbspwater, for the dressing
• 50 mlwater, for the grains
• to tastesalt and pepper

Instructions

1. 1

   Roast the vegetables

   Heat the oven to 210°C, 190°C fan, gas 6½, and line a large baking tray with baking paper. Remove any tough outer cauliflower leaves, then break the cauliflower into florets and smaller leaves. In a large bowl, toss the cauliflower with 1 tablespoon of olive oil and seasoning, then spread it over one half of the tray. Toss the butternut squash in the same bowl with another tablespoon of oil and seasoning, and place it on the other half. Roast for 35–40 minutes, taking out the cauliflower leaves once tender and charred, after about 15–20 minutes.

2. 2

   Mix the dressing

   Whisk the tahini, lemon juice, maple syrup, turmeric, 1 tablespoon of water and the remaining tablespoon of olive oil in a small bowl until smooth. Season and set aside.

3. 3

   Wilt the spinach

   Put the grains in a large saucepan with 50 ml of water. Add the spinach, cover with a lid and cook over a medium-low heat for 5–10 minutes, until the spinach has wilted.

4. 4

   Assemble the bowls

   Stir the spinach through the grains and divide the mixture among four shallow bowls. Add the roasted cauliflower florets and leaves, butternut squash and sliced avocado. If the dressing has thickened, loosen it with a little water, then drizzle it over the bowls to serve.

What is a grain bowl?

A grain bowl brings cooked grains together with vegetables and a dressing for a flexible, complete meal. This version pairs warm grains with roasted cauliflower and squash, fresh avocado and a creamy tahini dressing.

Grain bowls are a modern, adaptable meal format rather than one fixed traditional dish. Here, roasting adds caramelised edges and turmeric gives the tahini dressing its golden colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 515 calories, 14g protein, 55g carbs, 24g fat.

The grains and squash provide much of the carbohydrate, while the olive oil, tahini and avocado contribute most of the fat. Protein comes mainly from the grain blend and tahini. For a more balanced plate, serve with an extra portion of leafy vegetables or other non-starchy vegetables.

Roast the vegetables separately

Cauliflower: cut the florets into fairly even pieces so they roast at a similar pace. The smaller leaves cook faster, so remove them when they are tender and charred rather than leaving them in for the full roasting time.

Butternut squash: spread the chunks in a single layer on their half of the tray. Keeping the two vegetables separate makes it easier to take out the cauliflower leaves early.

Get the tahini dressing smooth

Tahini: stir it in its container before measuring, as the oil can separate. Whisk it with the lemon juice, maple syrup, turmeric, water and oil until the mixture looks even.

Consistency: tahini can thicken as it sits. Add a little water just before serving if needed, whisking until it pours easily.

Warm the grains gently

Grain pouches: tip them into a saucepan with the measured water and heat over medium-low. The water helps warm the grains without letting them catch on the pan.

Spinach: pile it on top and cover the pan so the leaves wilt in the steam. Once softened, stir them through the grains before dividing the mixture between bowls.

Look for colour and texture

Roasted vegetables: the cauliflower should be tender with browned edges, while the squash should be soft when pierced. Check the tray as it cooks, particularly after removing the leaves.

Avocado: slice it shortly before serving for a fresh contrast to the warm grains and vegetables. Drizzle on the dressing at the end so its creamy texture stands out.

Make the components work ahead

Roasting: the vegetables need 35–40 minutes in the oven, with the cauliflower leaves coming out after about 15–20 minutes. Use the roasting time to mix the dressing and warm the grains.

For leftovers: keep the dressing separate from the other components, as the recipe suggests. Add it when serving so the grains and vegetables do not sit in the dressing.

What to serve alongside

On its own: the grains, vegetables, spinach, avocado and tahini dressing make a filling bowl. Serve it in shallow bowls so the toppings and dressing are easy to distribute.

For a spread: pair it with a simple soup or extra roasted vegetables. The lemony dressing also gives the bowl a bright finish without needing another sauce.

Recipe notes & tips

• Line the tray with baking paper to make it easier to lift out the roasted vegetables.
• Cut the cauliflower into florets of similar size for more even roasting.
• Remove the cauliflower leaves as soon as they are tender and charred.
• Whisk the dressing again before serving if it has thickened while standing.
• Slice the avocado close to serving time to keep it looking fresh.
• Keep leftover dressing separate from the grains and vegetables.

Variations

• Use another grain blend: choose a similar ready-to-heat pouch and warm it as directed in the recipe.
• Add chickpeas: roast drained chickpeas on the tray alongside the vegetables for another topping.
• Switch the greens: use another tender leafy green and wilt it with the grains.
• Add fresh herbs: scatter chopped parsley or coriander over the assembled bowls.
• Make it sharper: add a little extra lemon juice to the tahini dressing to suit your taste.

Common mistakes to avoid

• Crowded tray: the vegetables may steam rather than roast; spread them out in a single layer.
• Leaves left in too long: small cauliflower leaves can char quickly; remove them after about 15–20 minutes when tender.
• Uneven florets: pieces cook at different rates; cut them to a similar size.
• Thick dressing: tahini can tighten as it stands; whisk in a little water before drizzling.
• Overheated grains: they can catch in the pan; keep the heat medium-low and use the measured water.
• Dressed leftovers: the grains may become soggy; store the dressing separately.

How to store

Refrigerate leftover grains, vegetables and avocado in a covered container and keep the dressing in a separate container; use within 2 days. Reheat the grains and roasted vegetables until hot, then add the avocado and dressing when serving.

Frequently asked questions