Zesty Artichoke Basil Grain Bowl Recipe By Tasty
ZESTY ARTICHOKE BASIL GRAIN BOWL RECIPE BY TASTY
Here's what you need: kosher salt, carrot, olive oil, McCormick® Zesty Spice Blend, freshly ground black pepper, vegetable stock, buckwheat groats, champagne vinegar, pistachio, grapeseed oil, water, kosher salt, freshly ground black pepper, fresh basil, crumbled feta cheese, artichoke heart, fresh spinach, fresh basil
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 425˚F (220˚C).
- Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
- In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
- Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
- Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
- Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.
- Enjoy!
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- Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
- In a large bowl, toss the carrots with the olive oil, Zesty Seasoning and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10 to 15 minutes, until cooked through and crispy.
- Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
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