35+ Delicious January Grain Bowl Recipes to Warm Your Winter

As the new year begins, there’s no better time to embrace nourishing meals that are both hearty and healthy.

January is the perfect month to enjoy warm, satisfying dishes that fuel your body and boost your mood.

Grain bowls, with their versatility and ability to combine various grains, vegetables, proteins, and flavorful dressings, offer a perfect solution for any meal of the day. Whether you’re seeking a hearty breakfast to kickstart your day, a light lunch, or a comforting dinner, grain bowls are a fantastic way to ensure you’re eating well while keeping things interesting in the kitchen.

In this blog post, we’ve curated over 35 January grain bowl recipes to inspire your winter meals.

These bowls feature wholesome grains like quinoa, farro, barley, and more, topped with vibrant vegetables, lean proteins, and delicious dressings that bring warmth and flavor to your table.

Whether you’re a long-time fan of grain bowls or new to this wholesome trend, you’re sure to find a recipe (or two) that fits your cravings.

From roasted root vegetables to creamy tahini dressings, these bowls will help you embrace the season in a healthy, satisfying way.

35+ Delicious January Grain Bowl Recipes to Warm Your Winter

With so many exciting and delicious options, these 35+ January grain bowl recipes offer something for everyone.

Whether you’re looking for a savory lunch or a light dinner, these grain bowls provide the perfect combination of flavors, textures, and nutrients.

The beauty of grain bowls lies in their flexibility—mix and match your favorite grains, vegetables, and toppings to suit your taste and dietary preferences.

By incorporating these hearty, wholesome grain bowls into your January meal plan, you’ll not only enjoy vibrant and filling dishes, but you’ll also nourish your body with wholesome ingredients that support your health and well-being.

So, whether you’re cooking for one or serving a crowd, these grain bowls will ensure that your January is delicious, nutritious, and full of variety.

Warm Quinoa and Roasted Vegetable Bowl

This hearty grain bowl features warm quinoa and a colorful mix of roasted winter vegetables, topped with a creamy tahini dressing. It’s a perfect January dish, comforting yet packed with nutrients to support your healthy start to the year.

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cubed butternut squash
• 1 cup Brussels sprouts, halved
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp warm water
• 1 clove garlic, minced
• Optional toppings: pomegranate seeds, chopped parsley, pumpkin seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a pot, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
3. On a baking sheet, toss butternut squash, Brussels sprouts, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
4. In a small bowl, whisk together tahini, lemon juice, warm water, and minced garlic. Adjust consistency with more water if needed.
5. Assemble the bowl: layer quinoa, roasted vegetables, and your choice of toppings. Drizzle with tahini dressing and serve warm.

This quinoa bowl is a satisfying winter meal with its vibrant vegetables and rich tahini dressing. The smoky spices in the roasted veggies pair beautifully with the nutty quinoa, making it a dish you’ll want to revisit throughout the season.

Farro and Kale Citrus Bowl

This grain bowl combines the chewy texture of farro with the bright flavors of citrus, kale, and a honey-mustard vinaigrette. It’s refreshing yet hearty, ideal for light yet fulfilling January meals.

Ingredients

• 1 cup farro
• 3 cups water or vegetable broth
• 2 cups chopped kale, massaged
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/4 cup toasted walnuts
• 1/4 cup crumbled feta cheese (optional)
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the farro and bring water or broth to a boil. Add farro, reduce heat, and simmer uncovered for 25-30 minutes, or until tender. Drain any excess liquid and let cool slightly.
2. In a jar, combine olive oil, Dijon mustard, honey, lemon juice, salt, and pepper. Shake well to emulsify.
3. In a large bowl, combine cooked farro, kale, citrus segments, and walnuts. Toss with the honey-mustard dressing.
4. Top with crumbled feta if desired and serve immediately.

The interplay of sweet citrus and earthy farro in this bowl creates a delightful harmony of flavors. The honey-mustard dressing adds just the right amount of tang, while the kale provides a nutritional punch that will keep you energized.

Brown Rice and Miso Mushroom Bowl

Earthy mushrooms, savory miso, and nutty brown rice come together in this cozy bowl, perfect for cold January evenings. The dish is finished with a sesame-ginger glaze for an extra layer of flavor.

Ingredients

• 1 cup brown rice
• 2 1/2 cups water
• 1 tbsp sesame oil
• 1 cup sliced cremini or shiitake mushrooms
• 1/2 cup edamame (shelled)
• 1/4 cup shredded carrots
• 1 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 tsp rice vinegar
• 1 tsp maple syrup
• 1 green onion, chopped
• Sesame seeds for garnish

Instructions

1. Rinse the brown rice and cook in water according to package instructions. Set aside to cool slightly.
2. In a skillet, heat sesame oil over medium heat. Sauté mushrooms until tender and golden, about 5 minutes.
3. In a small bowl, whisk together miso paste, soy sauce, grated ginger, rice vinegar, and maple syrup. Adjust flavors to taste.
4. In a large bowl, combine brown rice, sautéed mushrooms, edamame, carrots, and green onions. Drizzle with the miso dressing and toss to combine.
5. Serve warm, garnished with sesame seeds.

This brown rice bowl offers a rich umami depth thanks to the miso and mushrooms, while the sesame-ginger dressing ties all the elements together. It’s a bowl of comfort and nutrition that feels like a warm hug in the heart of winter.

Barley and Roasted Beet Bowl

This vibrant bowl combines the nutty chew of barley with the natural sweetness of roasted beets, balanced by creamy goat cheese and crunchy pistachios. It’s a perfect way to enjoy seasonal produce in January.

Ingredients

• 1 cup pearl barley
• 3 cups water or vegetable broth
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens (e.g., arugula and spinach)
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped pistachios
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions

1. Preheat the oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender.
2. Rinse barley and bring water or vegetable broth to a boil. Add barley, reduce heat, and simmer uncovered for 25-30 minutes until tender. Drain any excess liquid and let cool slightly.
3. In a jar, combine balsamic vinegar, honey, and olive oil. Shake well to mix.
4. In a bowl, layer barley, roasted beets, and mixed greens. Sprinkle with goat cheese and pistachios. Drizzle with balsamic dressing before serving.

This barley bowl is a delightful blend of flavors and textures. The earthy barley pairs beautifully with the sweet roasted beets, creamy goat cheese, and tangy balsamic dressing, making it both nutritious and satisfying.

Wild Rice and Winter Squash Bowl

This bowl highlights the nutty flavor of wild rice combined with roasted winter squash, toasted pecans, and dried cranberries, all brought together with a maple-tahini dressing. It’s an ideal dish for cozy January days.

Ingredients

• 1 cup wild rice
• 3 cups water or vegetable broth
• 2 cups diced winter squash (butternut or acorn)
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp warm water

Instructions

1. Preheat the oven to 400°F (200°C). Toss diced squash with olive oil, cinnamon, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until caramelized.
2. Rinse wild rice and cook in water or vegetable broth according to package instructions, typically 40-50 minutes. Drain any excess liquid.
3. In a small bowl, whisk together tahini, maple syrup, lemon juice, and warm water until smooth. Adjust consistency if needed.
4. In a bowl, layer wild rice, roasted squash, dried cranberries, and toasted pecans. Drizzle with maple-tahini dressing and serve warm.

The combination of wild rice and winter squash creates a hearty base, while the cranberries and pecans add sweet and nutty elements. The maple-tahini dressing ties it all together with its creamy and slightly tangy sweetness.

Freekeh and Spiced Chickpea Bowl

This Middle Eastern-inspired grain bowl features smoky freekeh, crispy spiced chickpeas, and a tangy yogurt-tahini drizzle. It’s a protein-packed dish that is both warming and nourishing for January meals.

Ingredients

• 1 cup freekeh
• 2 1/2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh parsley
• 2 tbsp tahini
• 2 tbsp Greek yogurt (or plant-based yogurt)
• 1 tbsp lemon juice
• 1 tbsp warm water

Instructions

1. Rinse freekeh and bring water or broth to a boil. Add freekeh, reduce heat, and simmer for 20-25 minutes, until tender. Drain any excess liquid and set aside.
2. Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
3. In a small bowl, mix tahini, yogurt, lemon juice, and warm water until smooth. Adjust consistency with more water if needed.
4. Assemble the bowl by layering freekeh, roasted chickpeas, cucumber, and parsley. Drizzle with yogurt-tahini sauce before serving.

This freekeh bowl is bursting with flavor and texture. The smoky, crispy chickpeas complement the nutty freekeh, while the yogurt-tahini sauce adds a creamy and tangy finish, making it a wholesome and satisfying meal.

Millet and Spicy Sweet Potato Bowl

This millet bowl combines fluffy grains with roasted sweet potatoes coated in a smoky spice blend, balanced by a cooling avocado-lime crema. It’s a vibrant and nutrient-packed meal to brighten January days.

Ingredients

• 1 cup millet
• 2 1/2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 ripe avocado
• 2 tbsp lime juice
• 2 tbsp plain yogurt (or plant-based yogurt)
• 2 tbsp water
• 2 cups baby spinach
• Optional toppings: sliced jalapeños, chopped cilantro

Instructions

1. Rinse the millet under cold water. Bring water or broth to a boil, add millet, reduce heat, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
2. Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
3. In a blender, combine avocado, lime juice, yogurt, and water. Blend until smooth, adjusting consistency with more water if needed.
4. Assemble the bowl by layering millet, roasted sweet potatoes, and baby spinach. Drizzle with avocado-lime crema and garnish with optional toppings.

This millet bowl is hearty and flavorful, with a wonderful mix of smoky, spicy, and creamy elements. The lime crema adds a tangy brightness that complements the roasted sweet potatoes beautifully.

Buckwheat and Winter Greens Bowl

This rustic bowl combines nutty buckwheat groats with sautéed winter greens, roasted garlic, and toasted almonds, all tied together with a zesty lemon vinaigrette. It’s a warm and nourishing option for a January lunch or dinner.

Ingredients

• 1 cup buckwheat groats
• 2 cups water
• 2 cups chopped kale or Swiss chard
• 1 tbsp olive oil
• 4 cloves garlic, peeled
• 1/4 cup toasted sliced almonds
• 2 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Rinse buckwheat and bring water to a boil. Add buckwheat, reduce heat, and simmer for 10-12 minutes until tender. Drain any excess liquid and set aside.
2. Preheat the oven to 375°F (190°C). Toss garlic cloves with olive oil and roast for 20 minutes, or until soft and caramelized.
3. Heat a skillet over medium heat with 1 tbsp olive oil. Sauté kale or Swiss chard until wilted, about 3-4 minutes.
4. In a jar, combine 2 tbsp olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake well.
5. Assemble the bowl by layering buckwheat, sautéed greens, roasted garlic, and toasted almonds. Drizzle with lemon vinaigrette before serving.

This buckwheat bowl is earthy and comforting, with caramelized garlic adding richness and toasted almonds providing crunch. The lemon vinaigrette brings a refreshing tang that balances the hearty greens.

Bulgur Wheat and Harissa Carrot Bowl

This Mediterranean-inspired bowl features fluffy bulgur wheat topped with harissa-roasted carrots, creamy hummus, and a sprinkle of fresh herbs. It’s flavorful, filling, and perfect for chilly January evenings.

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 3 large carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tbsp harissa paste
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• 1/4 cup hummus
• 1/4 cup chopped parsley
• Optional toppings: lemon wedges, sesame seeds

Instructions

1. In a pot, bring water to a boil. Add bulgur wheat, remove from heat, and cover. Let sit for 10 minutes, then fluff with a fork.
2. Preheat the oven to 400°F (200°C). Toss carrot sticks with olive oil, harissa paste, honey, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
3. Assemble the bowl by layering bulgur wheat, harissa-roasted carrots, and hummus. Garnish with parsley and optional toppings like sesame seeds or a squeeze of lemon.

This bulgur wheat bowl is bursting with bold flavors, thanks to the spiced harissa carrots and creamy hummus. It’s a balanced meal with warmth and freshness that will keep you energized during winter days.

Oats and Roasted Pear Bowl

This warm and comforting oat bowl is topped with roasted pears, toasted walnuts, and a drizzle of honey, making it a perfect choice for a cozy January breakfast or light meal. The mix of textures and flavors brings together the earthiness of oats with the sweetness of caramelized pears.

Ingredients

• 1 cup old-fashioned oats
• 2 cups water or milk (dairy or plant-based)
• 2 ripe pears, halved and cored
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup toasted walnuts
• 1 tbsp honey (or maple syrup for vegan option)
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 375°F (190°C). Toss pear halves with olive oil, cinnamon, nutmeg, and a pinch of salt. Place them cut side down on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. Meanwhile, cook the oats: In a pot, bring water or milk to a boil, then add the oats. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, until the oats are soft and have absorbed most of the liquid.
3. Stir in vanilla extract and honey into the cooked oats, and remove from heat.
4. Serve the oats in bowls, topping each with a roasted pear half, toasted walnuts, and a drizzle of honey or maple syrup.

This oat bowl is warm and satisfying, with the roasted pears bringing a natural sweetness that pairs wonderfully with the nutty oats. The toasted walnuts add a crunchy contrast, making this a well-rounded dish for both breakfast or a light snack.

Spelt and Roasted Cauliflower Bowl

This hearty spelt bowl is filled with roasted cauliflower, chickpeas, and a creamy tahini dressing, offering a balanced and filling meal. The savory cauliflower and crispy chickpeas complement the nutty spelt, making this a great January comfort dish.

Ingredients

• 1 cup spelt grains
• 2 1/2 cups water
• 1 small head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1/2 cup chopped fresh parsley

Instructions

1. Rinse the spelt grains and cook in water according to package instructions, about 25-30 minutes. Drain and set aside.
2. Preheat the oven to 400°F (200°C). Toss cauliflower florets and chickpeas with olive oil, turmeric, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together tahini, lemon juice, and olive oil to make a creamy dressing. Adjust the consistency with a little water if necessary.
4. To assemble, layer cooked spelt in bowls, then top with roasted cauliflower and chickpeas. Drizzle with tahini dressing and garnish with fresh parsley.

This spelt bowl is hearty, savory, and full of flavor. The creamy tahini dressing brings everything together while the roasted cauliflower and crispy chickpeas add depth and texture. It’s a satisfying meal for a cold January day.

Amaranth and Braised Leeks Bowl

This amaranth bowl features tender braised leeks, sautéed mushrooms, and a tangy mustard dressing, providing a rich and satisfying meal with an earthy flavor profile. It’s perfect for a warming, nutritious January dinner.

Ingredients

• 1 cup amaranth
• 2 cups vegetable broth
• 2 large leeks, trimmed and sliced
• 1 tbsp olive oil
• 1 cup sliced mushrooms (such as cremini or shiitake)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil (for dressing)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Rinse amaranth and cook in vegetable broth according to package instructions, about 15-20 minutes. Once cooked, fluff with a fork and set aside.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add sliced leeks and cook, stirring occasionally, until tender and golden, about 8 minutes.
3. Add mushrooms to the pan and cook for an additional 5 minutes, until they release their moisture and become tender. Season with salt and pepper to taste.
4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
5. To assemble, layer amaranth in bowls, then top with the braised leeks and sautéed mushrooms. Drizzle with mustard dressing and garnish with fresh thyme.

This amaranth bowl is rich and earthy, with the braised leeks adding a subtle sweetness and the mustard dressing providing a tangy contrast. The combination of tender mushrooms and hearty amaranth makes for a warming, satisfying meal.

Quinoa and Roasted Carrot Bowl

This nourishing quinoa bowl is filled with roasted carrots coated in cumin and coriander, paired with creamy avocado and a light lemon-tahini dressing. It’s a bright and colorful dish that’s perfect for a satisfying winter meal.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 4 medium carrots, peeled and sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• Fresh cilantro for garnish

Instructions

1. Rinse quinoa under cold water. In a medium pot, bring vegetable broth or water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes, until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
2. Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, cumin, coriander, salt, and pepper. Spread the carrots on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
3. In a small bowl, whisk together tahini, lemon juice, and olive oil to make the dressing.
4. Assemble the bowl by layering quinoa, roasted carrots, and avocado slices. Drizzle with the tahini-lemon dressing and garnish with fresh cilantro.

This quinoa bowl combines the earthiness of roasted carrots with the richness of avocado and the bright acidity of tahini-lemon dressing. It’s a wholesome, plant-based meal that offers a balance of textures and flavors, perfect for a nourishing January meal.

Farro and Roasted Brussels Sprouts Bowl

This farro bowl combines the chewy texture of farro with crispy roasted Brussels sprouts and a savory balsamic glaze. It’s an easy, filling dish that’s perfect for warming up during chilly winter months.

Ingredients

• 1 cup farro
• 3 cups water or vegetable broth
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• 1/4 cup chopped walnuts
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Rinse farro and cook it in water or vegetable broth according to package instructions, about 30 minutes. Drain any excess liquid and fluff with a fork.
2. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, stirring halfway, until they are golden and crispy.
3. In a small bowl, whisk together balsamic vinegar and maple syrup to create a glaze.
4. To assemble, layer farro in bowls and top with roasted Brussels sprouts. Drizzle with balsamic-maple glaze, and sprinkle with chopped walnuts and grated Parmesan cheese if using.

This farro bowl is a delightful mix of textures, with the chewiness of the farro, the crispness of the Brussels sprouts, and the crunchy walnuts. The balsamic glaze adds a rich sweetness that brings everything together in a satisfying winter meal.

Teff and Sautéed Spinach Bowl

This teff bowl features protein-packed teff grains paired with sautéed spinach, garlic, and roasted cherry tomatoes. Topped with a dollop of Greek yogurt and a sprinkle of feta, it’s a warm, savory dish perfect for the colder months.

Ingredients

• 1 cup teff
• 2 cups water or vegetable broth
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• 2 tbsp Greek yogurt (or plant-based yogurt)
• 1 tbsp lemon juice

Instructions

1. Rinse teff under cold water and cook it in water or vegetable broth according to package instructions, about 15 minutes. Once cooked, fluff with a fork and set aside.
2. Preheat the oven to 375°F (190°C). Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, until the tomatoes are tender and slightly caramelized.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Add spinach and cook for 3-4 minutes, until wilted.
4. To assemble, layer teff in bowls and top with sautéed spinach, roasted cherry tomatoes, and a dollop of Greek yogurt. Sprinkle with crumbled feta cheese and drizzle with lemon juice.

This teff bowl is hearty and satisfying, with a balance of earthy teff, garlicky spinach, and the sweetness of roasted cherry tomatoes. The creamy yogurt and salty feta add richness, making this a wholesome and delicious winter meal.

Barley and Roasted Beets Bowl

This nourishing barley bowl combines earthy roasted beets with tender barley, fresh greens, and a zesty citrus dressing. Topped with creamy goat cheese and toasted pumpkin seeds, it’s a satisfying and flavorful meal perfect for January.

Ingredients

• 1 cup barley
• 3 cups water or vegetable broth
• 2 medium beets, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups mixed greens (such as arugula or spinach)
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted pumpkin seeds
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 2 tbsp olive oil (for dressing)

Instructions

1. Rinse barley under cold water and cook it in water or vegetable broth according to package instructions, about 30-40 minutes. Drain any excess liquid and fluff with a fork.
2. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
3. In a small bowl, whisk together orange juice, lemon juice, olive oil, salt, and pepper to create the dressing.
4. To assemble, layer barley in bowls, top with roasted beets, fresh mixed greens, crumbled goat cheese, and toasted pumpkin seeds. Drizzle with citrus dressing before serving.

This barley bowl is both hearty and refreshing, with the sweet earthiness of roasted beets contrasting beautifully with the bright citrus dressing. The goat cheese adds richness, and the toasted pumpkin seeds bring crunch, making this a well-balanced and satisfying dish.

Freekeh and Grilled Zucchini Bowl

This freekeh bowl pairs the smoky, nutty flavor of grilled zucchini with the hearty chew of freekeh, creating a nutritious and satisfying meal. Topped with fresh mint and a light lemon-tahini dressing, it’s a perfect dish to enjoy during the colder months.

Ingredients

• 1 cup freekeh
• 3 cups water or vegetable broth
• 2 medium zucchinis, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• Fresh mint for garnish

Instructions

1. Rinse freekeh and cook it in water or vegetable broth according to package instructions, about 25 minutes. Drain any excess liquid and fluff with a fork.
2. Preheat the grill or grill pan to medium-high heat. Toss the zucchini slices with olive oil, salt, and pepper, and grill for 3-4 minutes per side until tender and slightly charred.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, and a pinch of salt to create the dressing.
4. To assemble, layer cooked freekeh in bowls, top with grilled zucchini, and drizzle with lemon-tahini dressing. Garnish with fresh mint before serving.

This freekeh bowl is full of rich, smoky flavors from the grilled zucchini, balanced by the nutty texture of freekeh. The creamy tahini dressing adds a delightful richness, while the fresh mint brings a refreshing note, making it a perfect winter meal.

Millet and Roasted Brussels Sprouts Bowl

This millet bowl features roasted Brussels sprouts, caramelized onions, and a tangy mustard dressing for a warm and satisfying dish. It’s a great option for a nutritious and hearty January meal, full of bold flavors and textures.

Ingredients

• 1 cup millet
• 2 1/2 cups vegetable broth or water
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 small onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp olive oil (for dressing)
• Fresh parsley for garnish

Instructions

1. Rinse millet and cook in vegetable broth or water according to package instructions, about 20 minutes. Once cooked, fluff with a fork and set aside.
2. Preheat the oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway, until golden and crispy.
3. In a skillet, heat 1 tbsp olive oil over medium heat. Add sliced onion and cook until caramelized, about 10 minutes.
4. In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
5. To assemble, layer millet in bowls and top with roasted Brussels sprouts, caramelized onions, and drizzle with mustard dressing. Garnish with fresh parsley before serving.

This millet bowl is hearty and savory, with crispy Brussels sprouts and sweet, caramelized onions adding depth of flavor. The tangy mustard dressing ties everything together, creating a deliciously satisfying winter dish.

Note: More recipes​ are coming soon!