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)



Water1 qt

Minor’s® Sautéed Vegetable Mirepoix Base

2 tbsp

Spelt, rinsed

2 cups
Celery root, peeled, 1/2 dice8 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



  1. 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.
  2. 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.
  3. Place spelt in bowls and top with roasted vegetables. Top with your choice of broth or sauce.