Maple Miso Grain Bowl

With all the grilled cheese and pasta recipes I’ve been sharing lately, a wholesome bowl might be a bit of a shock to the system (it definitely was for me—I bought a wedge of brie from Trader Joe’s and have been incorporating brie into everything for the past week!) I love brie, but any cheese lover knows that too much brie = bad times for the tummy…especially of it’s triple cream brie and you don’t do dairy very well. All I was craving was something lighter on the dairy and rich in protein, but still comforting and hearty—I wasn’t feeling a salad with this sweater weather moving in. Enter: the hodgepodge grain bowl that turned out to be one of my favorite recipes. Savory miso, hearty farro, earthy beets, and a creamy maple tahini sauce marry in one big bowl of deliciousness. With plenty of filling protein from the farro and the tofu, a healthy dose of probiotics from the miso, and dark winter greens (I guess there’s no need say why they’re good), this bowl will keep your tummy happy if you went a little crazy with the comfort food.

With winter on its way, the produce is beginning to disappear—when I visited the Tuesday farmer’s market this week, there were hardly five vendors! I went home with a bag of sunflower shoots and a single radish from Against the Grain, my favorite farm. Did you know that you can eat radish greens? I used them in this recipe, but any dark winter green like kale or chard would work. I also used Against the Grain’s beets—slow roasting is the key to making beets sweet and scrumptious!

Oh, and in case you’re wondering what a quince is, (I had no idea—I had to google it!) it’s a fruit similar to an apple, but is supposedly inedible in its raw state. I tried one and found it to be a little more tart than a Granny Smith, but every recipe I read recommended poaching it before eating. I gave that a shot—however, poaching only made it mushy and dull, and I decided I liked it better raw. If you’re a fan of tart flavors, seek out some quinces this time of year—they’re unusual, but delicious! Since quinces can be tough to find, you could use a Granny Smith or another tart apple as a substitute—the real key to this bowl is loading up on as many delicious, light, but still comforting flavors as you can. Enjoy this bowl of cozy autumn goodness!

Ingredients (serves 1)

  • 1 teaspoon fresh ginger, minced
  • Sesame oil for pan
  • 1/2 teaspoon tamari
  • 1/2 teaspoon rice wine vinegar
  • 3/4 teaspoon white miso paste
  • 1/4 quince or 1/2 small Granny Smith apple, diced
  • 1/4 cup tofu, cubed and pressed
  • 1/2 cup farro, dry (you may have extra depending on how hungry you are) *optional: soak overnight to reduce cooking time
  • 1 and 1/2 cup dark leafy greens (kale, chard, collards, etc.)
  • 2 small or 1 large beet, washed, peeled, and diced
  • 1/2 teaspoon maple syrup
  • 2 tablespoons tahini
  • Water or milk of choice to thicken
  • Optional: sunflower shoots, Siracha to taste


  1. Preheat oven to 325 F. Once oven is preheated, cook beets 45-60 min or until caramelized and tender
  2. Rinse farro and cook according to directions, about 30 min
  3. Toss tofu with tamari
  4. Make sauce: combine maple syrup and tahini, add water or milk of choice until it reaches the consistency you want
  5. Once beets and farro have been cooked: in a medium pan, heat 1-2 tablespoons sesame oil and ginger on high heat until ginger starts to sizzle. Reduce heat to low and add quince/apple and rice wine vinegar. Cook 1-2 min, stirring often, then add tofu and cook 2-3 min
  6. Add greens and miso and cook 1-2 min until greens are slightly wilted. Add however much farro you want and beets. Sautee until all is warmed through and greens are wilted and slightly crispy
  7. Remove from pan top with maple tahini sauce and (optional) sunflower shoots and Siracha

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s