Buddha Bowl with Roasted Root Vegetables and Spelt
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
  • Difficulty
  • 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)

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Preparation

Ingredients

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

 

Method

  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.

Products used in the recipe

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