I love being self-employed but one of the major drawbacks is when I get sick, I go into a slight panic mode. I’ve mentioned I’m the type of girl that wings it most days (which also means, I don’t schedule out blog post very far in advance.) 90% of the time, this isn’t a problem until I get sick and can’t even think about stepping foot in the kitchen (which happened last week and why it’s been so quiet on the blog/social media).
This little bowl is another thrown together recipe (I think where I’m headed for every meal.) I’ve been working a lot with sprouted grains and beans, finding which flavors I like the best and sprouted rye berries has quickly become a favorite. Rye has a unique flavor and once sprouted, the flavor is a bit muted, but still very unique. I ate this salad for lunch for a few days in a row and the flavor was better each day. Of course, if rye berries aren’t your thing, any type of sprouted grain would work (or cooked grain for that matter.) I think next time I’ll plan ahead and sprout the chickpeas as well!
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PinIngredients
- 3 cups cauliflower florets
- 1/2 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cups sprouted rye berries*
- 1 cup chickpeas, drained and rinsed if using canned
- 1/4 cup pepitas
- 1/4 cup chopped green onion
- 1/2 ounce crumbled feta
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Pinch salt
- Pinch Pepper
Instructions
- Preheat oven to 400˚. Toss cauliflower with olive oil, salt, and pepper. Spread into a single layer on a baking tray and roast until tender and lightly charring, 30-40 minutes.
- In a bowl, combine the rye berries, roasted cauliflower, chickpeas, pepitas, green onions, and feta. Drizzle olive oil and lemon juice over and toss until combined. Taste and adjust seasonings as desired.
Notes
*You could easily use any sprouted grain or cooked grain (but I really like the sprouted grain flavor!)
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Abby @ The Frosted Vegan says
So glad you are feeling better! I have cauliflower hanging out in my fridge, so this is just the recipe I needed : )
[email protected] PancakeWarriors says
Love love love roasted califlower. There’s really nothing better. Glad you are feeling better too! Thanks for sharing I haven’t worked with eye berries but will check this out next time I go to whole foods!!
Liz @ Floating Kitchen says
I haven’t tried rye berries before. Looking forward to grabbing some next time I’m at Whole Foods. This bowl sounds delicious. Glad you are feeling better!
Victoria says
That looks so good! And sounds fairly easy to make 🙂 Thanks for sharing!
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Kiran @ KiranTarun.com says
I need to try rye berries! This looks so delicious, Erin. Thanks for sharing and glad you are feeling better 🙂
jenna @ just j.faye says
I’ve never even heard of rye berries before! I’ll have to check them out.
Vanessa says
Yum! You had me at “roasted cauliflower.” 🙂
Tania @ The Cooks Pyjamas says
Do you have a preferred method for sprouting your grains? I know I should be eating more but every time I try to sprout grains I end up with a slimy mess.
genevieve @ gratitude & greens says
This bowl sounds perfect for easy weeknight dinners. Hope you are feeling better 🙂
Amy @ Parsley In My Teeth says
This sounds like a wonderful combination of earthy flavors. It certainly makes me want to give sprouted rye berries a try!
Millie | Add A Little says
This looks amazing erin! I’ve never tried cooking with rye berries so I must check them out asap!
Bec says
I LOVE roast cauli but never had the rye berries – I must make this! Bec x
Angela | Great Body & Skin says
Another amazing recipe! This will be on my plate tonight. Is rye gluten free though?
erin says
No, rye isn’t!
Rebecca says
Thank you! I will be trying this tonight. I have a mini goal of trying a new ingredient every couple week, learning a few different ways to use it. I was inspired to do this by your site which makes it so easy! I was at my local health food shop and they had grain bag in a row and I closed my eyes and pick one. Definitely trying this Rye Berry recipe first.
Krista says
I made this for lunch today and it was fantastic. I used lime instead of lemon, and added some red capsicum and cucumber (because that’s what I had), and I will definitely be having it for lunch again tomorrow.