Entrées

Buddha Bowl with Roasted Root Vegetables and Spelt

Create this meatless Buddha bowl by simmering spelt in an aromatic mirepoix-based broth until it’s tender, and then topping it with a medley of hearty roasted root vegetables.

2:00 TIME
10 portions
medium

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)

Preparation

Ingredients

Water	1 qt
Minor’s® Sautéed Vegetable Mirepoix Base	2 tbsp
Spelt, rinsed	2 cups
Celery root, peeled, 1/2 dice	8 oz
Carrot, peeled, 1/2 dice	8 oz
Parsnip, peeled, 1/2 dice	8 oz
Beet, peeled, 1/2 dice	8 oz
Sweet potato, peeled, 1/2 dice	8 oz
Onion, 1/2 dice	8 oz
Oil, vegetable	12 oz

Method

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.