4 cups Cooked Whole Grains (Black barley, wheat berries, guinoa, brown rice…etc)
12 ounces sunchokes
1/2 lb mushrooms- cut in half
1–2 large parsnips-diced
1 T Olive Oil for roasting
1 bunch lacinato kale- thinly sliced
1 medium onion- thinly sliced
1 T Olive Oil for sautéing
Zaatar Tahini Sauce
1/4 cup tahini paste
1/3 cup warm water
2 T lemon juice
1 clove garlic-finely minced
1 1/2 teaspoon zaatar spice ( or mix of cumin and coriander)
1/8 teaspoon cayenne
1/4–1/2 teaspoon kosher salt
pepper to taste
Pre-heat oven to 450F
Wash and scrub the sunchokes. Dry well. Leaving skins on, cut into ½ inch thick bite sized pieces.
Peel parsnips and dice into ½ inch cubes.
Cut mushrooms into 1 inch pieces ( cut in half).
Toss each separately in a small bowl with a little olive oil, salt and pepper. Place on a parchment lined baking sheet in separate rows and place the hot oven.
Check the mushrooms after 10 minutes, and remove them early. Bake the sun chokes/ parsnips until golden and crispy, another 10 minutes.
While the veggies are roasting, sauté the sliced onion in a large skillet, with 1 T oil, over medium high heat for 3 minutes, stirring often. Turn the heat down to medium and continue cooking until caramelized, about 5 minutes. Add kale. Lower heat to medium low, and toss kale with the onions, and cook for just a few minutes, until lightly wilted. Season with salt and pepper.
Make Tahini Sauce. Whisk all ingredients together in a small jar or bowl.
Assemble the bowls. Divide the warm grain among 4 bowls. Divide the veggies. Drizzle with tahini sauce.