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Fall Bowl with Roasted Cabbage and Tahini Dressing

Fall Bowl with Roasted Cabbage and Tahini Dressing

Name: Fall Bowl with Roasted Cabbage and Tahini Dressing
Total time: 1 h 15 min
Ingredients: 3 handfuls of an organic five-grain blend; ½ head of cabbage; a medium-sized sweet potato or ¼ of a Hokkaido squash; a small glass of rinsed and drained chickpeas; olive oil; salt; pepper; sweet bell pepper; corn grits; marjoram; 3 tablespoons of tahini; 2 tablespoons of lemon juice; 3–5 tablespoons of water; 1 clove of garlic, crushed; and, if desired, a tablespoon of agave syrup and a tablespoon of sesame oil

(1)

Prep time: 1 h 15 min
Difficulty:
Number of ingredients: 15

fall bowl with roasted cabbage and tahini dressing

The base of this nutritious porridge is a blend of five grains that we often overlook. But really, think about it—it’s hard to beat having 5 Slovenian whole grains (oats, wheat, rye, spelt, and emmer) in a single product. Add a couple of crunchy ingredients and a delicious sauce, and lunch is complete. ?

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Fall Bowl with Roasted Cabbage and Tahini Dressing

Prep time: 1 h 15 min
Difficulty:
Number of ingredients: 15

Ingredients:

What do you need for a salad bowl?:

3 handfuls of an organic five-grain blend
½ head of cabbage
a medium-sized sweet potato or ¼ of a Hokkaido squash
a small glass of rinsed and drained chickpeas
olive oil
salt
pepper
sweet bell pepper
corn grits
marjoram

What do you need to make the dressing?:

3 tablespoons of tahini
2 tablespoons of lemon juice
3–5 tablespoons of water
1 clove of garlic, crushed
and, if desired, a tablespoon of agave syrup and a tablespoon of sesame oil

Preparation Instructions:

How do you go about it?:

1. Step You can soak the five-grain mix in water overnight if you happen to remember to do so the day before cooking. Of course, you can also skip the soaking—in either case (whether soaked or not), cook the grains in salted water for about half an hour, and during that time, clean, chop, and season the cabbage and sweet potatoes/Hokkaido squash on a baking sheet. Add the chickpeas, which you’ll also toss with olive oil and your favorite spices. For the sweet potatoes, I really recommend adding a tablespoon of cornmeal, as this will make them come out of the oven just a touch crispier and more flavorful. Place the baking sheet in the oven at 180 °C for 20–30 minutes (you can switch to the broil setting for the last few minutes) so everything bakes up nice and crispy. In the meantime, prepare the dressing by blending all the ingredients listed above in a blender. Finally, combine all the components in a bowl of your choice and enjoy this nutritious meal. 🤫

2. Step Before cooking, it is recommended to soak grains (and legumes) for 12–24 hours at room temperature, as this allows the naturally occurring phytic acid to leach into the water, which should therefore be discarded before cooking. This significantly reduced phytic acid content helps prevent poor mineral absorption (source: prehrana.si).

Roasted cabbage was a discovery for me last year—everyone in the house really loves it. If you happen to have some sesame oil (from roasted seeds) on hand, add a few drops of it to the vegetables. It’ll be delicious—no matter what! 😌

Order ingredients with a 10% discount:

Rifuzl products.

Biodegradable baking paper, in sheets

119,90 CZK

Discount on products from the recipe - 10%:

-11,99 CZK

Total:

119,90 CZK107,91 CZK

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Ribnčan Organic Beans, 100 g

32,90 CZK

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Fall Bowl with Roasted Cabbage and Tahini Dressing

Prep time: 1 h 15 min

Difficulty: 3

Number of ingredients: 15

Ingredients:

What do you need for a salad bowl?

3 handfuls of an organic five-grain blend
½ head of cabbage
a medium-sized sweet potato or ¼ of a Hokkaido squash
a small glass of rinsed and drained chickpeas
olive oil
salt
pepper
sweet bell pepper
corn grits
marjoram

What do you need to make the dressing?

3 tablespoons of tahini
2 tablespoons of lemon juice
3–5 tablespoons of water
1 clove of garlic, crushed
and, if desired, a tablespoon of agave syrup and a tablespoon of sesame oil

Preparation Instructions:

How do you go about it?

You can soak the five-grain mix in water overnight if you happen to remember to do so the day before cooking. Of course, you can also skip the soaking—in either case (whether soaked or not), cook the grains in salted water for about half an hour, and during that time, clean, chop, and season the cabbage and sweet potatoes/Hokkaido squash on a baking sheet. Add the chickpeas, which you’ll also toss with olive oil and your favorite spices. For the sweet potatoes, I really recommend adding a tablespoon of cornmeal, as this will make them come out of the oven just a touch crispier and more flavorful. Place the baking sheet in the oven at 180 °C for 20–30 minutes (you can switch to the broil setting for the last few minutes) so everything bakes up nice and crispy. In the meantime, prepare the dressing by blending all the ingredients listed above in a blender. Finally, combine all the components in a bowl of your choice and enjoy this nutritious meal. 🤫

Before cooking, it is recommended to soak grains (and legumes) for 12–24 hours at room temperature, as this allows the naturally occurring phytic acid to leach into the water, which should therefore be discarded before cooking. This significantly reduced phytic acid content helps prevent poor mineral absorption (source: prehrana.si).

Roasted cabbage was a discovery for me last year—everyone in the house really loves it. If you happen to have some sesame oil (from roasted seeds) on hand, add a few drops of it to the vegetables. It’ll be delicious—no matter what! 😌