Roasted Sunchoke and Barley Bowl Recipe
Roasted Sunchoke and Barley Bowl with mushrooms, parsnips and kale, drizzled with a Zaatar Tahini Sauce - a healthy vegan plant-based bowl, perfect for fall!
How to Make the Best Roasted Sunchoke and Barley Bowl
This roasted sunchoke and barley bowl is the perfect fall meal—hearty, nourishing, and packed with earthy flavors. Sunchokes (also known as Jerusalem artichokes) have a delicate, nutty taste that becomes wonderfully caramelized when roasted at high heat, pairing beautifully with tender parsnips and savory mushrooms.
What makes this bowl truly special is the zaatar tahini sauce. This creamy, lemony dressing brings together Middle Eastern spices with rich tahini, adding a layer of flavor that ties all the components together. The combination of crispy roasted vegetables, wilted kale with caramelized onions, and chewy whole grains creates a satisfying meal that’s as nutritious as it is delicious.
Whether you’re looking for a cozy weeknight dinner or a meal-prep-friendly lunch option, this vegan buddha bowl delivers. It’s completely plant-based, naturally gluten-free when made with quinoa or rice, and can be customized with whatever seasonal vegetables you have on hand.
Roasted Sunchoke and Barley Bowl
Roasted Sunchoke and Barley Bowl with mushrooms, parsnips and kale, drizzled with a Zaatar Tahini Sauce - a healthy vegan plant-based bowl, perfect for fall!
Ingredients
Base
Roasted Vegetables
Sautéed Greens
Zaatar Tahini Sauce
Instructions
Roast the Vegetables
- Preheat oven to 450°F.
- Wash and scrub the sunchokes. Dry well. Leaving skins on, cut into ½ inch thick bite-sized pieces.
- Peel parsnips and dice into ½ inch cubes.
- Cut mushrooms into 1 inch pieces (cut in half).
- Toss each separately in a small bowl with a little olive oil, salt and pepper. Place on a parchment-lined baking sheet in separate rows and place in the hot oven.
- Check the mushrooms after 10 minutes and remove them early. Bake the sunchokes and parsnips until golden and crispy, another 10 minutes.
Prepare the Greens
- While the veggies are roasting, sauté the sliced onion in a large skillet with 1 tablespoon oil over medium-high heat for 3 minutes, stirring often.
- Turn the heat down to medium and continue cooking until caramelized, about 5 minutes.
- Add kale. Lower heat to medium-low and toss kale with the onions. Cook for just a few minutes until lightly wilted. Season with salt and pepper.
Make the Sauce and Assemble
- Make tahini sauce by whisking all sauce ingredients together in a small jar or bowl.
- Assemble the bowls. Divide the warm grain among 4 bowls. Divide the roasted vegetables and sautéed greens. Drizzle with tahini sauce.
Notes
- Sunchokes, also known as Jerusalem artichokes, have a nutty, slightly sweet flavor similar to artichoke hearts.
- You can substitute any hearty whole grain for the barley—farro, wheat berries, or even brown rice work well.
- The tahini sauce can be made ahead and stored in the refrigerator for up to a week.
