Jul 14 2026
Restaurants›Max's Tavern›Seasonal Grain Bowl Recipe

Seasonal Grain Bowl Recipe

Inspired by Max's Tavern
Time1h
Serves4

quinoa, red lentils, roasted pumpkin, sweet potato, shimeji mushrooms, butternut squash puree

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Ingredients

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Grain Bowl Ingredients

Method

Preparation Directions

  1. 1

    Prepare the Grains

    Rinse quinoa and red lentils under cold water. In a medium saucepan, combine quinoa, red lentils, and 3 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

  2. 2

    Roast the Vegetables

    Preheat oven to 425°F (220°C). Toss diced pumpkin and sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and lightly browned.

  3. 3

    Sauté the Mushrooms

    In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add shimeji mushrooms and sauté for about 5-7 minutes until they are tender and golden.

  4. 4

    Assemble the Bowl

    In serving bowls, layer the cooked quinoa and lentils, roasted pumpkin and sweet potato, sautéed mushrooms, and spoon butternut squash puree on top. Garnish with fresh herbs.

  5. 5

    Serve

    Enjoy the seasonal grain bowl warm or at room temperature.

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