Midnight Macro Bowls

Preheat the oven to 400°F. Add the midnight grains to a small saucepan with 1¾ cups (3½ cups) water. Bring to a boil, reduce heat to low, cover, and cook until the grains are tender and water is absorbed, 25 to 30 minutes. Let stand for 5 minutes, covered.

Peel and grate the carrots. Peel and roughly chop the shallot and ginger. Add 1 cup (2 cups) grated carrots, 2 tbsp (4 tbsp) chopped shallot, 1 tbsp (2 tbsp) chopped ginger, rice vinegar, tamari, 2 tbsp (4 tbsp) vegetable oil, and ¼ cup (½ cup) water to a blender. Blend on high until smooth. Taste, and add salt as necessary.

Trim 1 inch off the broccolini stems and transfer the remaining stalks to a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until bright green and crisp-tender, 5 to 7 minutes.

Use a peeler to peel the zucchini into ribbons. Add the zucchini ribbons to a large bowl and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper.

Divide the cooked midnight grains between large bowls. Top with the roasted broccolini, zucchini ribbons, and red cabbage. Drizzle the midnight macro bowls with carrot ginger dressing and sprinkle with hemp seeds. Enjoy!