Recipe

Decadent NYT-Style Healthy Grain Bowl

A wholesome, weeknight-friendly bowl with crispy chickpeas, lemony greens, and a creamy tahini dressing that tastes restaurant-level.

By Matt Campbell

•

4.8

A real photo of a quinoa and farro grain bowl topped with crispy roasted chickpeas, sautéed greens, sliced avocado, pickled red onions, and a drizzle of creamy tahini dressing on a wooden table

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Some recipes feel like they were built in a test kitchen with a clipboard and a stopwatch. This one feels like it came from the New York Times school of thought where healthy is absolutely allowed to be dramatic, creamy, crispy, bright, and a little bit smug about it.

Meet my go-to Decadent NYT-style Healthy & Wholesome Grain Bowl: chewy grains, crispy spiced chickpeas, silky greens, and a tahini lemon dressing that makes you want to drizzle it on basically everything you own, including your Tuesday mood.

It is flexible, meal-prep friendly, and built from ingredients you can actually find without taking a culinary scavenger hunt.

A real photo of a close-up grain bowl with crispy chickpeas and creamy tahini dressing dripping off a spoon

Why It Works

Big flavor without feeling heavy: tahini brings richness, lemon keeps it bright, and cumin smoked paprika makes the chickpeas taste like snack food.
Texture for days: chewy grains, crispy edges on chickpeas, tender greens, and creamy avocado is the kind of mix that keeps bites interesting.
Meal-prep that does not taste like meal prep: store components separately, then assemble in 2 minutes with zero sadness.
Choose-your-own-adventure friendly: swap grains, greens, or add a soft egg, roasted sweet potato, or leftover chicken.

Pairs Well With

Storage Tips

Best move: store components separately so the chickpeas stay crisp and the grains do not get soggy.

Grains: refrigerate in an airtight container up to 5 days. Reheat with a splash of water in the microwave or a quick steam in a skillet.
Crispy chickpeas: best day-of. If you must store them, cool completely and keep loosely covered at room temp up to 1 day. Re-crisp in a 400°F oven for 5 to 8 minutes.
Greens: refrigerate up to 3 days. Reheat gently in a skillet to avoid turning them into green string.
Dressing: refrigerate up to 7 days. It will thicken. Add warm water 1 teaspoon at a time and whisk until drizzleable again.
Assembled bowls: fine for grab-and-go up to 3 days, but pack dressing separately if possible.

Common Questions

Is this actually “healthy” if it tastes decadent?

Yes. The richness comes from tahini and olive oil, which are satisfying fats. You also get fiber from chickpeas and grains, plus a big serving of greens. Decadent does not have to mean deep-fried.

What grains work best?

My favorite is a quinoa and farro mix because it is fluffy plus chewy. Brown rice, barley, bulgur, or even couscous work great. Use what you like and what you have.

Can I make it gluten-free?

Absolutely. Use quinoa, brown rice, or certified gluten-free oats. Skip farro and barley since those contain gluten.

How do I add protein without complicating my life?

Add a soft-boiled egg, rotisserie chicken, baked tofu, or a scoop of Greek yogurt on top. The dressing already pulls everything together.

My tahini dressing seized up. Did I ruin it?

Nope. Tahini can thicken when lemon is added. Keep whisking and add warm water slowly until it becomes smooth and creamy again.

Do I have to cook two grains?

No. You can absolutely use all quinoa or all farro. If you do the mix, cook them in separate pots (or cook one ahead) because farro takes longer and deserves a little space to be itself.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan
Mixing bowl
Small whisk or fork (for dressing)
Large skillet (for greens)
2 medium pots (or 1 pot + rice cooker, if cooking both grains)
Fine grater or microplane (optional, for lemon zest)

I started making this bowl when I wanted “healthy” dinners that did not feel like punishment. You know the kind: a sad desk salad pretending it is fine. This one is different. The chickpeas get crispy and snacky, the dressing is creamy in that restaurant way, and the lemon makes everything taste awake. It is the meal I make when I want to cook like a responsible adult but eat like someone who still believes sauce is a love language.

Decadent NYT-Style Healthy Grain Bowl

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Ingredients

For the grains

1 cup quinoa, rinsed
1/2 cup dry farro (pearled or semi-pearled), rinsed (yields about 1 1/2 cups cooked)
2 1/2 cups water or low-sodium broth (for quinoa)
1 1/2 cups water (or broth) (for farro)
1/2 teaspoon kosher salt
1 tablespoon olive oil
1/2 lemon, zest and juice

For the crispy chickpeas

2 (15-ounce) cans chickpeas, drained, rinsed, and very well dried
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Pinch of cayenne or red pepper flakes (optional)

For the greens

1 tablespoon olive oil
3 cloves garlic, thinly sliced
6 cups chopped kale, spinach, or a mix
1/4 teaspoon kosher salt, plus more to taste
1 tablespoon lemon juice

For the tahini lemon dressing

1/3 cup tahini
2 tablespoons lemon juice, plus more to taste
1 tablespoon maple syrup or honey
1 small clove garlic, finely grated (or 1/4 teaspoon garlic powder)
1/2 teaspoon kosher salt
3 to 6 tablespoons warm water, to thin
2 tablespoons olive oil (optional, for extra richness)

For serving (pick your favorites)

1 avocado, sliced
Pickled red onions or sliced red onion
1 cup cherry tomatoes, halved
1 cucumber, chopped
Toasted pumpkin seeds or sliced almonds
Crumbled feta (optional)
Extra lemon wedges

Instructions

Start the farro. If you are doing the quinoa + farro combo, get the farro going first. Add farro and 1 1/2 cups water (or broth) to a medium pot. Bring to a boil, then reduce to a steady simmer. Cook until tender but chewy, 20 to 30 minutes (check your package if it is not pearled). Drain any extra liquid and set aside.
Cook the quinoa. While the farro simmers, add quinoa, 2 1/2 cups water or broth, and salt to a medium pot. Bring to a boil, cover, reduce to low, and simmer 12 to 15 minutes until the liquid is absorbed. Remove from heat and rest 5 minutes, then fluff.
Roast the chickpeas. Heat oven to 425°F. Pat chickpeas very dry with towels. Toss with olive oil, salt, cumin, smoked paprika, garlic powder, and cayenne if using. Spread on a sheet pan in a single layer and roast 20 to 25 minutes, shaking once halfway, until crisp and browned at the edges.
Season the grains. In a bowl, combine cooked quinoa and cooked farro. Stir in olive oil, lemon zest, and lemon juice. Taste and add a pinch more salt if needed.
Sauté the greens. While chickpeas roast, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook 30 to 60 seconds until fragrant. Add greens and salt. Toss and cook until wilted and tender, 3 to 6 minutes depending on what you use. Finish with lemon juice.
Make the tahini dressing. In a bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. It may thicken. Add warm water 1 tablespoon at a time, whisking until creamy and pourable. Whisk in olive oil if you want it extra lush.
Assemble. Divide grains into bowls. Top with greens, crispy chickpeas, and your favorite toppings like avocado, tomatoes, cucumber, and pickled onions. Drizzle with dressing and finish with a squeeze of lemon.
Final move: taste one bite and adjust. More lemon for brightness, more salt for pop, more dressing because you are an adult and you can.

Nutrition information is estimated.

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