I actually made a lot of delicious meals in April, but this one came out on top because I wanted to talk about the craving that led me to it.
Fennel is a vegetable I don’t eat often. It’s not my favorite or least favorite—unlike broccoli, Brussels sprouts, kale, and cauliflower, it isn’t in regular rotation for me. But sometimes, out of nowhere, I will experience a bone-deep need to roast and eat an entire head of it. Once I’ve done that, though, I’ll forget about fennel again for months. There is no other vegetable I crave with this much intensity, and that’s been the case for years now. I’ve done a lot of googling to figure out why this might be, with unsatisfying results, although I’m convinced it’s a craving for some specific nutrient rather than the taste of fennel. The explanation that makes the most sense is that fennel contains potassium, and weightlifting can deplete potassium levels—but many of the foods I eat on a more regular basis (see broccoli above, and also sweet potatoes, beans, and legumes) have higher potassium content than fennel does, so I don’t think this paints a complete picture.
Whatever its source, I do think this craving speaks to just how much information my body will give me if I pay attention to it. I spent years of my life dissociated and not in touch with my physical needs and wants; my hunger and satiety signals were muffled by this disconnect. Over the past ten or twelve years, as I’ve learned to inhabit my physical form again, I am continually amazed by how consistently my body will tell me what it needs: not just with regard to food, but also with regard to rest, movement, comfort, and connection. I’m so grateful to be aligned with these messages in a way that contributes to my healing and happiness after years of being totally alienated from this animal wisdom. Which is why, when my body insists, I just eat the damn fennel.
Anyway! This recipe had some more predictable appeal for me, too: pickled onions, grains, a tahini sauce, and, of course, lentils. It has a lot of elements that have to be prepared separately, but that’s the same reason it makes for a great meal prep—you can keep everything stored separately so that the textures stay just as good upon repeat eating. This one came from : on Instagram, who, full disclosure, I don’t follow—this recipe just showed up on my FYP because I engage with a lot of grain bowl content, lol.
Roasted Fennel Grain Bowl with Crispy Lentils
225g Italian farro (another grain will work, but farro is especially good here bc it’s so chewy)
For the roasted fennel:
1 bulb of fennel, finely sliced with a knife or mandolin
1 tsp fennel seed
1/2 tbsp olive oil
Salt and pepper to taste
For the roasted kale:
3 cups of kale, roughly chopped
1/2 tbsp olive oil
Salt and pepper to taste
For the crispy lentils:
1.5 cups cooked lentils, rinsed, drained, and patted dry
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp salt
Black pepper to taste
For the pickled red onion:
1/2 a medium red onion, thinly sliced
3 tbsp red wine vinegar
1 tsp salt
For the red onion honey vinaigrette:
Drippings from the pickled red onions
1 tsp Dijon mustard
1 tsp honey
3 tbsp olive oil
1/2 tsp salt
Pepper to taste
For the tahini sauce:
1/4 cup tahini
2-3 tbsp lemon juice
1/4 tsp salt
1/4 tsp garlic powder
2-3 tbsp water
Cook farro according to package directions. Set aside for later.
Preheat oven to 400F. Combine fennel, fennel seeds, olive oil, salt and pepper on a silicone or parchment-lined baking sheet and toss to coat. Spread evenly on baking sheet and bake for 20 minutes.
While fennel is roasting, make the pickled red onions by combining red onion with vinegar and salt in a small bowl. Set it aside to marinate.
Remove tray from oven and push fennel to one side of the baking sheet. Let the tray cool slightly while you place the kale in a bowl and add olive oil, salt, and pepper, massaging to coat the kale. Add to the other side of the baking sheet and put the tray back in the oven for another 7 minutes.
Line another baking sheet with parchment or a silicone mat. In a bowl, combine lentils, olive oil, garlic powder, salt, and pepper. Stir to coat, spread evenly on the baking sheet, and place in the 400F oven for 25-30 minutes, tossing halfway through. (Note: the next time I make this, I’ll do the lentils first—while they roast, you can do the rest of your prep, and the additional elements will come together while your veggies bake.)
To make the vinaigrette, pour the red onion drippings into a small jar that can be tightly sealed, along with salt, pepper, mustard, honey, and olive oil. Cover the jar tightly and shake until the dressing is emulsified.
Lastly, make the tahini sauce: combine tahini, lemon juice, salt, garlic powder, and 2 tbsp of water and whisk, adding more water as needed to thin the sauce to a pourable texture.
To assemble, place farro and vegetables in a bowl and toss with the vinaigrette, then top with a generous handful of the crispy lentils. Drizzle tahini sauce over everything and top with the pickled onions.
This recipe was admittedly time-consuming because of all the elements, so be prepared to spend an hour or so in the kitchen, but in my opinion, it’s absolutely worth it. It was delicious. I was actually sad when I ate the last of it, which is rare when I’ve eaten something five days in a row. It’s also very nutrient dense and filling—I actually never got hungry for my afternoon snack one of the days I had this for lunch, which is unheard of for me. Turns out listening to my body has lots of perks!
Thanks for reading! Let me know if you try this recipe or any of the others I’ve shared. I’m hoping to be back on a more regular writing schedule moving forward, so you’ll hear from me again soon. In the meantime, as always, feel free to contact me here, on Instagram at counterculturefit, or at tylrflry@gmail.com if you have questions about working with me.