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    9.14.17

    we’re sad to see summer go, but this fall-inspired grain bowl from Green Kitchen Stories is helping us move on real quick. The recipe comes from their latest drool-worthy cookbook, Green Kitchen at Home, where we’ve been scooping up simple-yet-elegant bowls all year. Check out their spring and summer masterpieces here!

    This dish hits all of our foodie wants and nutrition needs: mounds of dark leafy greens and seasonal veggies, whole grains, pumpkin seeds, hummus, protein-packed eggs and antioxidant-rich berries make this gorgeous grain bowl a perfect early fall dinner…

    Autumn Grain Bowl With Shaved Beets + Hummus

    Ingredients:

    Main ingredients:
    cooked millet
    oven-roasted cubed aubergine (eggplant)
    shaved raw Chioggia beetroot (beet)
    kale leaves, stems removed
    fresh blueberries
    halved soft-boiled free-range egg sprinkled with sumac, smoked paprika or za’atar

    To serve:
    hummus
    roughly chopped fresh flat-leaf parsley leaves
    toasted pumpkin seeds
    sea salt and freshly ground black pepper
    extra-virgin olive oil

    Directions:

    Gently mix main ingredients. Top bowl mixture with remaining ingredients just before serving.

    From our friends


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