Pairs with: SEAGLASS SEAGLASS Pinot Grigio

This hearty harvest bowl is packed full of delicious fruits and vegetables that pair perfectly with our SEAGLASS Pinot Grigio. The wine’s crisp acidity and bright floral notes enhance the natural sweetness of the roasted vegetables and fresh fruit, while its clean, mineral finish complements the earthy grains and seeds. Takes 45 minutes; serves two.

Ingredients

  • 1 large sweet potato, cut
  • 1 delicata squash, cut
  • 3–4 rainbow carrots, cut and halved
  • 3 tablespoons olive oil
  • 1 cup quinoa, cooked
  • 1 bunch Tuscan kale, ripped
  • 1 lemon, juiced
  • 1 small bunch flat leaf parsley
  • 1 small bunch cilantro
  • 2–3 sprigs basil
  • 2–3 sprigs dill
  • 2 garlic cloves
  • 1/2 cup tahini
  • 1/2 cup water
  • 1 apple, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 teaspoon hemp seeds

Directions

  • Preheat the oven to 400 degrees. Place sweet potato, delicata squash, and rainbow carrots on a baking sheet, drizzling with 2 tablespoons of olive oil. Sprinkle with salt and pepper, and let roast for 20 minutes.
  • While vegetables roast, prepare quinoa to package directions.
  • In a large bowl, coat kale with juice of 1/2 lemon, remaining olive oil, a pinch of salt, and a pinch of black pepper. Massage until kale has softened. Set aside.
  • Prepare the dressing. Combine flat leaf parsley, cilantro, basil, and dill in a food processor. Add garlic cloves, remaining lemon juice, and a pinch of salt. Blend until smooth, adding water little by little if necessary to reach your desired consistency. Set aside.
  • To assemble, add quinoa into a bowl with kale and roasted vegetables. Top with dressing, pumpkin seeds, shallot, pomegranate seeds, hemp seeds, and apple slices. Enjoy with SEAGLASS Pinot Grigio.