Grain Bowl Recipe

Cook the quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa, 2 cups water and 1/2 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork and set aside, keeping warm.

Roast the sweet potatoes

Preheat oven to 425°F (220°C). Toss 2 cups cubed sweet potato with 1.5 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway through, until tender and edges are caramelized. Remove from oven and keep warm.

Massage the kale

Place 4 cups shredded Tuscan kale in a bowl. Drizzle with 1 tbs olive oil, 1 tbs fresh lemon juice and 1/4 tsp kosher salt. Massage the leaves with your hands for 1–2 minutes until they soften and darken. Taste and adjust seasoning.

Prepare labneh with harissa

In a small bowl, combine 1/2 cup labneh with 1 tbs harissa, 1/2 tsp lemon juice and 1/2 tbs plain yogurt (optional to loosen). If you want it slightly sweeter, stir in 1/2 tsp honey or maple syrup. Taste and adjust acidity or heat. Reserve for plating.

Make crispy shallots

Heat 1/2 cup neutral oil in a small skillet over medium heat until shimmering but not smoking (about 325–350°F/160–175°C). Add thinly sliced shallot rings in a single layer and fry, stirring gently, until golden brown and crisp, about 3–5 minutes. Use a slotted spoon to transfer to a paper-towel–lined plate and season immediately with a pinch of salt. Save oil for another use or discard once cooled.

Make harissa dressing

In a small bowl whisk together 1 tbs harissa, 1 tbs plain yogurt, 1 tsp olive oil, 1/2 tsp lemon juice and 1/4 tsp kosher salt until smooth. If too thick, add 1–2 tsp water to reach a drizzleable consistency. Adjust salt and lemon to taste.

Assemble the bowl

Divide the warm quinoa among 2 bowls (about 1 cup cooked quinoa per serving). Top each with half the massaged kale, half the roasted sweet potatoes, a dollop (about 1/4 cup) of harissa-labneh, a sprinkle of toasted sesame seeds or pepitas (1 tsp each bowl), and a generous pinch of crispy shallots. Drizzle the harissa dressing over the bowl (about 1/2–1 tbs per bowl) and finish with chopped chives or parsley.