Harvest Grain Bowl with Roasted Vegetables

From the garden

• 1½ cups wheat berries, barley, or other whole grains, rinsed
• 1½ lb carrots, beets, or sweet potatoes, cut into 1-inch chunks
• 4 cups kale or chard, stemmed and torn

From the pantry

• 1 can canned chickpeas, drained and patted dry
• 6 tbsp olive oil — divided between roasting and dressing
• 1 lemon — juiced
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ cup crumbled feta (optional)
• salt — to taste
• black pepper

1. Simmer the grains in a big pot of well-salted water like pasta, 30–45 minutes depending on the grain, until chewy-tender with no chalky center. Drain well. (Buckwheat and quinoa cook much faster — start checking at 12 minutes.)
2. Meanwhile heat the oven to 425°F. Toss the root vegetables and chickpeas on a sheet pan with 3 tablespoons olive oil, the smoked paprika, and a good pinch of salt. Roast 25–30 minutes, turning once, until the roots are browned at the edges and the chickpeas are crisp.
3. Whisk the lemon juice, mustard, and remaining 3 tablespoons olive oil with a pinch of salt into a sharp dressing.
4. Toss the torn greens with a spoonful of the dressing and a pinch of salt, massaging kale briefly with your hands until it darkens and softens.
5. Toss the warm grains with half the remaining dressing, then build the bowls: grains, greens, roasted vegetables and chickpeas, the last of the dressing, feta if using, and plenty of black pepper.