Anti Inflammatory Za'atar-Tahini Buckwheat Beet Pilaf

Total time55 min

Prep time15 min

Cook time40 min

Anti Inflammatory Za'atar-Tahini Buckwheat Beet Pilaf

Earthy, vibrant, and deeply satisfying, this grain bowl brings together caramelized roasted beets, nutty toasted buckwheat, and a silky tahini dressing in a way that feels both nourishing and genuinely craveable. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — extra virgin olive oil, beets, tahini, lemon, and za'atar are all celebrated for the compounds they bring to the table, and buckwheat groats are a naturally gluten-free whole grain packed with beneficial nutrients. Toasting the buckwheat before simmering it in vegetable broth is a small step that pays off big, giving the pilaf a deep, almost roasted flavor that makes it taste far more complex than the ingredient list suggests. The tahini dressing — whisked together with fresh lemon juice, grated garlic, and olive oil — ties everything together with a creamy, tangy richness that you'll want to drizzle on everything else in your fridge. A finishing scatter of za'atar, fresh parsley, and dry-roasted pumpkin seeds adds herby brightness and a satisfying crunch in every bite. This recipe serves four and comes together with straightforward techniques, making it a realistic weeknight option even when you're cooking with intention.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted beets

3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
See all
2 tbsp extra virgin olive oil, divided
¼ tsp salt

For the pilaf

1 cup raw buckwheat groats
1 tbsp extra virgin olive oil
2 cups low-sodium vegetable broth
¼ tsp salt

For the tahini dressing

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 small garlic clove, finely grated
2–3 tbsp water, to thin
¼ tsp salt

For finishing

2 tbsp za'atar
2 tbsp fresh flat-leaf parsley, roughly chopped
2 tbsp dry-roasted pumpkin seeds

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 2 tbsp olive oil and 1/4 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in with no resistance.
2
While the beets roast, heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the buckwheat groats and stir constantly for 2–3 minutes, until they smell nutty and turn a shade deeper golden.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!