Fresh zaatar needs some serious PR help – you never see it showcased on leading food sites and feeds, but I’m sure it’s a total superfood. After all, it is the Middle Eastern cousin of oregano and thyme, except unlike the latter two, zaatar isn’t pungent and bitter. In fact, the leaves are often the star ingredient in salads, which means you can eat enough of the fragrant herb to actually reap its health benefits.
In this veggie bowl, it shares the limelight with roasted root vegetables and goat cheese; but don’t worry, you’ll get the best of each world in every mouthful. You can choose to put any grain you like from roast buckwheat to quinoa or millet. It makes for a hearty vegetarian meal that will win any meat-loving person in your life.
Ingredients
- 1 large beetroot, peeled and cut into cubes
- 1 sweet potato, peeled and cut into cubes
- 3-4 tbsp olive or coconut oil (unflavored)
- 2 tsp cumin
- 1 tsp salt
- 1 cup uncooked quinoa, millet, couscous or other grain of your choice
- 2 cups fresh zaatar leaves
- 3/4 cup fresh goat cheese, crumbled
- 1 avocado, cut into cubes
- 1/2 cup walnuts, crushed slightly or halved
Dressing
- 1/2 to 2/3 cup extra virgin olive oil
- 4 tbsp balsamic vinegar
- 1 tbsp pomegranate syrup (optional)
- Salt, pepper
Instructions
- Preheat oven to 350F
- Cook the quinoa as per package directions and let cool.
- In a large bowl, mix the root vegetables with the oil, cumin, some salt and pepper
- Spread the vegetables on a large baking sheet lined with parchment paper and place it in the oven until the vegetables are cooked – around 30-40 minutes, flipping them over halfway through. They should be nicely roasted on the outside and soft on the inside. Set aside to cool.
- In a large salad bowl, toss the the zaatar, cooled quinoa and vegetables, avocado and goat cheese together. Sprinkle the walnuts on top. Add dressing right before serving.