Buddha Bowl with Roasted Root Vegetables and Spelt
- 2:00 TIME
- 10 portions
Ancient grains, such as spelt, are very on-trend. In the last four years alone, ancient grains have experienced a menu growth rate of 334%. Grain bowl recipes, like this Buddha Bowl with Roasted Root Vegetables and Spelt, add variety to plant-based menu offerings and are popular among today’s health-conscious diners.
Source: Datassential, Plant-Based Eating SNAP! Keynote Report (2018); Datassential SNAP! Food Profile: Ancient Grains (2018)
|Celery root, peeled, 1/2 dice||8 oz|
|Carrot, peeled, 1/2 dice|
|Parsnip, peeled, 1/2 dice|
|Beet, peeled, 1/2 dice|
|Sweet potato, peeled, 1/2 dice|
|Onion, 1/2 dice|
- In a large pot over medium heat, bring water and Mirepoix concentrate to a boil. Add spelt, stir, cover, and reduce heat to low. Simmer about 90 minutes until spelt is tender with a slight bite. Remove, keep warm.
- In a large bowl, add celery root, carrot, parsnip, beet, sweet potato, onion, and oil; toss to coat. Season with salt and pepper. Press root vegetable in an even layer onto a sheet pan, place into a 375°F preheat oven for 20-25 minutes or until vegetable are tender and dark golden brown.
- Place spelt in bowls and top with roasted vegetables. Top with your choice of broth or sauce.
Products used in the recipe
Minor's Sautéed Vegetable Base Mirepoix (No Added MSG)* Gluten Free 12 x 1 pound
Minor's Sautéed Vegetable Base (Mirepoix) (No Added MSG)* Gluten Free 1 x 25 pounds
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