If there is any dish that does NOT need a recipe, it is a grain bowl like this. All of the veggies here can be substituted for others, the steak can be subbed for any other protein (or keep it all veggie), and the spelt can be replaced with another whole grain. I dig this with broccoli, cauliflower, Brussels sprout, asparagus…damn near anything really. I liked this combination a lot so I am documenting it for future reference.
Roasted Veggie Grain Bowl with Strip Steak
- 1 cup whole grain spelt (farro, wheat berries, quinoa, brown rice)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon cumin
- 1 heaping tablespoon minced garlic
- 1 medium butternut squash, peeled and cut into 1″ chunks
- 8-10 crimini mushrooms, quartered
- 1/2 pound green beans, trimmed
- 1 small/medium red onion, cut into thick slices
- 1 pound steak (used strip here but flank, skirt, hanger, or any other cut would be fine)
Heat your oven to 450 degrees and prepare two baking sheets with parchment paper. Remove your steak from the fridge so it can get to room temperature.
Put the spelt into a small pot and add water so the grains are covered by a few inches. Bring to a boil then cover and simmer until grains are tender (about 45 minutes).
Mix the tahini, lemon juice, cumin, and garlic together until smooth and slowly add water to thin to your desired thickness.
Toss the butternut squash and red onion with a little olive oil, salt and pepper then spread over one of the baking sheets. Place it in the oven for 20 minutes. While that is cooking, toss the mushrooms and green beans with a little olive oil, salt, and pepper and spread it over the other baking sheet. Once the 20 minutes on the squash and onion is up, remove the pan, toss, and put back in along with the mushroom and green bean sheet. Roast another 20-25 minutes or until everything looks done to your liking.
Grill or skillet sear the steak to medium rare and let it rest for 10 minutes before slicing.
Place a few scoops of the cooked grain in the bowl, add the veggies and steak, top with the sauce.