The longer, warmer early-spring days we’re having lately carry promises of summer and it feels like a heaviness is lifted from my chest, despite the crazy happenings in the world right now. Lighter days have me craving lighter food - funny how that works - and I’ve been turning to grain bowls for an easy and tasty meal: throw together any veg, grain and some sauce and there’s no going wrong. Here’s a favourite of late:

Grain Bowl with Spiced Pepita Seeds and Herbed Yogurt Sauce

Serves 2-3

1/2 cup uncooked grain of choice (barley, spelt, quinoa, rice etc)

3/4 cup (~150g) brussel sprouts, quartered

1 zucchini, sliced into 1/4 inch thick medallions

1 avocado, sliced

1 cup of mixed greens

Spiced Pepita Seeds:

1/4 cup pepita seeds

1/2 tsp olive oil

1/8 tsp cumin

salt + pepper

Herbed Yogurt Sauce:

1/2 cup herbs/greens (parsley, chives, oregano, basil, spinach, kale, mint etc.)

1 tbsp olive oil

1 tbsp water

salt + pepper

1/2 cup plain yogurt

Cook the grain according to package instructions: for barley I covered raw, rinsed barley grains with 2 inches of water, brought it to a boil, reduced to a simmer and cooked, covered, for about 30 minutes.

Meanwhile, make your spiced pepita seeds and yogurt sauce:

For the spiced pepitas, preheat the oven to 375°F. Add pepita seeds, 1/2 tsp olive oil, cumin, and a pinch of salt and pepper to a small bowl and stir to coat the seeds. Place on a baking tray lined with parchment or a silicone baking mat and bake in the oven for about 5 minutes until toasted.

To make the herbed yogurt sauce, blend herbs with 1 tbsp olive oil, 1 tbsp water, a good pinch of salt and a few cracks of pepper until a paste forms (think pesto!). Add the 1/2 cup of yogurt to a small bowl and gently stir the herb mixture in until combined. Taste for seasoning and add more salt/pepper as needed.

When your grain is cooked, heat a large pan over medium-high heat. Add about 1 tbsp of oil to the pan and wait a minute for it to heat up. Add your brussels, cut side down and zucchini, season and allow them to cook for 2-3 minutes without turning. When you begin to see some browning on the bottom, flip the zucchini and brussels to the other cut edge and cook for 2-3 more minutes.

To assemble: add cooked grain, mixed greens and sautéed veg to bowls. Top with sliced avocado, herbed yogurt sauce and spiced pepita seeds.