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


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


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

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