Tali Bowl

Name: Tali Bowl
Total time: 10 min
Yield: serves 2 + baby
Ingredients: 2 cups cooked farro, quinoa or any grain from the week's prep; 1½ cups cooked beans, warm or cold; 2 cups roasted vegetables — squash, Brussels sprouts, broccolini, carrots; 2 handfuls kale or shredded cabbage; 2 boiled eggs, halved; ½ cup tali sauce; 1 lemon; Salt and pepper

YKGrub · Oct 2026 · serves 2 + baby · 10 min · no cooking

Tags: bowl, assembly-only, no-cook, tali-sauce, beans, grain-bowl, vegetarian, weeknight, 10-minute, baby-portion, honey-hi
Source: RF's all-time favourites doc (Honey Hi) — "Whole Bowls", the dish he ate through college with tali sauce. The screenshot cut off mid-ingredients; this is the house version, built from the week's prep. Written 2026-10-18.
Serves: 2 + baby · 10 min · no cooking

Ingredients

2 cups cooked farro, quinoa or any grain from the week's prep
1½ cups cooked beans, warm or cold
2 cups roasted vegetables — squash, Brussels sprouts, broccolini, carrots
2 handfuls kale or shredded cabbage
2 boiled eggs, halved
½ cup tali sauce
1 lemon
Salt and pepper

Method

Massage the kale with lemon juice and a pinch of salt, or dress the cabbage the same way. 10 minutes before eating if you have it.
Grain in the bottom of the bowl.
Beans, roasted vegetables and greens on top, in sections rather than stirred.
Halved egg on top.
Tali sauce over everything, generously. The sauce is the dish.
Lemon and black pepper to finish.

Notes

Safa: plain grain, plain beans, soft roasted squash, a little yogurt. No tali sauce — cayenne, garlic salt and onion salt.
Warm the vegetables 2 minutes if you want it hot. Everything else goes in cold.
The sauce thickens in the fridge; loosen with water before it goes on.
Any grain, any bean, any roasted vegetable. This is the week's use-up slot, not a fixed recipe.