Our Summer Veggie Grain Bowls were such a hit, we had to make a hearty winter version. The combo of roasted scallions, Brussels sprouts and carrots is pretty awesome. You can make this bowl with any grain (or cauliflower rice!) but we loved it with buckwheat groats, the new cool grain on the block.

Serves 4 

What you need

¼ cup Tessemae’s Lemon Garlic
coarse salt and freshly ground pepper
6 medium carrots , halved lengthwise and crosswise
1 pound Brussels sprouts, trimmed and halved
1 bunch scallions, halved crosswise
1 1/2 cups buckwheat groats (or other grain, cooked according to package)
1 cup Greek yogurt
½ cup pomegranate seeds
½ cup toasted pumpkin seeds

What to do

1. Heat your oven to 450. Toss the Brussels, carrots and scallions with 2 tablespoons Lemon Garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender and charred, about 20 minutes.
2. In a small saucepan combine the buckwheat and 3 cups water. Season with salt and pepper. Bring to a boil, reduce to a simmer and cook until tender, about 10 minutes. Drain and return to the pan. Season with salt and pepper and stir in 2 tablespoons Lemon Garlic.
3. Top the buckwheat with the roasted veggies, yogurt, pomegranate seeds and pumpkin seeds.