Harvest Grain Bowl

Build this hearty bowl using three components: cooked grains, roasted fall vegetables, and flank steak. For a Mediterranean twist top with  Tahini Dressing  , and if you want to be really daring, toss in a handful of saskatoons.

For the Cooked Grains:

Choose a grain such as quinoa, farrow, or barley. Follow the cooking instructions to prepare your chosen grain accordingly.

For the Autumn Vegetables:

Choose from beets, carrots, zucchini, squash, peppers, red onions, sweet potatoes—anything goes. Chop the vegetables and toss with olive oil and sea salt in a large bowl. Grill the vegetables alongside the Flank Steak (see prep below) to desired doneness. (Note: Carrots and sweet potato will take longer to cook than squash or zucchini.)

For the Flank Steak:

1 Flank Steak

6 Tbsp lemon juice

2 tsp coriander seed, freshly crushed

1 tsp cumin

3 green onions, finely minced

1 tsp salt

1 tsp fresh ground pepper

Combine all ingredients and marinate steak for up to 2 hours in the refrigerator.

Preheat the grill to 350°F. Spray it with non-stick cooking spray or brush lightly with oil. Grill steak on one side, about 20-25 minutes. Flip, and grill to desired doneness. Let the steak rest 15 minutes under foil, and cut into thin strips.

Build your grain bowls and drizzle with Tahini Dressing, if desired. Sprinkle with toasted sesame seeds.