Caramelized Onion Hummus Winter Grain Bowl

Elevate your weeknight dinner with this vibrant and hearty grain bowl, featuring our very own caramelized onion hummus and tahini sauce, this recipe is a delicious balance of earthy, tangy, and nutty flavors in every bite.

Ingredients

• Pickled Red Cabbage 
  • ¼ head red cabbage, core removed and thinly sliced
  • ¾ cup white distilled vinegar
  • ¼ cup apple cider vinegar
  • 1 cup water
  • 1 tbsp honey
  • 2 tbsp salt 
  • 1 bay leaf
  • 5-7 black peppercorns
• Roasted Sweet Potatoes
  • 2 sweet potatoes, cleaned
  • 1 tsp ground cumin 
  • Salt
  • Black pepper
  • Olive oil, about 1-2 tbsp
• Marinated Kale
  • 1 bunch lacinato kale
  • Juice of ½ lemon
  • Drizzle of olive oil 
  • Salt
• Remaining Ingredients
  • Little Sesame Caramelized Onion Hummus
  • Little Sesame Tahini Sauce
  • Crumbled feta 
  • ⅓ cup toasted almond slivers
  • 2 cups cooked farro
  • 1 cup fresh herbs, like dill, mint, parsley, and/or cilantro

Directions

1. In a small pot, add the white distilled vinegar, apple cider vinegar, water, salt, and honey. Bring to a simmer, stirring until the salt is dissolved. Remove from the heat. 

2. Add the red cabbage to a large jar. Add the bay leaf and peppercorns, then pour the warm vinegar brine over the cabbage, using a spoon to press the cabbage down into the vinegar. Allow to cool slightly, then seal with a lid and keep in the fridge until ready to use. 

3. Preheat the oven to 425 F and line a sheet tray with parchment paper. 

4. Dice the sweet potatoes into small squares and place on the sheet tray. Drizzle with olive oil to coat, along with a heavy pinch of salt, black pepper, and the ground cumin. 

5. Toss together with your hands, then spread the potatoes in one layer and bake for 23 - 27 minutes, tossing halfway through, until tender and browned on some sides. 

6. Remove the hard stems from the lacinato kale, then thinly slice the leaves. 

7. Place in a large bowl and drizzle with olive oil, the lemon juice, and a sprinkle of salt. Massage the kale until softened, and set aside. 

8. Spread a dollop of caramelized onion hummus on the serving plate, then scoop on cooked farro, the marinated kale, roasted sweet potatoes, and the pickled red cabbage. 

9. Drizzle on the tahini sauce, then finish with a sprinkle of toasted almonds, feta cheese, and the fresh herbs. Serve immediately.