Grain Bowls with Spinach, Sweet Potatoes and Tahini Drizzle

Preheat oven to 375ºF. Arrange tomatoes, salt, dill, and sugar on one side of a baking sheet. Arrange the sweet potato cubes, salt, and chili powder on the other half (or bake on two separate sheets). Drizzle everything with olive oil. Roast for 25 minutes, then remove the tomatoes from the pan. Flip the sweet potatoes, and roast for 10 minutes more. Remove from the oven to rest while you prepare the rest of the ingredients.

For the dressing, combine tahini, lemon juice, water, and salt in a jar or small dish. Shake or stir until smooth. Taste, and add more salt or lemon juice to your preference.

Heat a drizzle of olive oil in a skillet over medium heat. Add anchovy fillet (skip if vegetarian, but I promise it doesn’t taste fishy when cooked) and garlic and stir for 1 minute. When garlic is fragrant, add spinach and toss for 1 or 2 minutes until spinach is barely wilted. Taste, and add more salt if you’d like.

To build the bowls, layer the bulgar with portions of sweet potato, tomatoes, spinach, and avocado. Drizzle with a bit of tahini dressing. Top everything with crumbled feta, sliced scallions, and sesame seeds. Sprinkle with lemon juice and extra salt, if desired.

Notes:
1. The tahini sauce is wonderful in this bowl, and great as a salad dressing or over chicken or fish. But use any drizzle you like! Salad dressing, a miso sauce, the opportunities are endless.
2. Go nuts with the base for this dish! Farro, any type of rice, lentils, even pasta works great.
3. Veggie ideas for roasting include cauliflower, broccoli, carrots, eggplant, bell peppers.
4. I love any/all cheeses on this! Grated parm, shredded cheddar, even crumbled goat cheese is delicious.
5. The spinach can be swapped for kale or collards, or subbed with a raw veggie like shredded cabbage or lettuce to save some cooking time.
6. Topping ideas include roasted chopped nuts of all sorts, chopped pickled jalapeno, diced tomato, torn fresh herbs, diced cucumber.