Buddha Bowl with Roasted Root Vegetables and Spelt

Name: Buddha Bowl with Roasted Root Vegetables and Spelt
Total time: 120 s
Yield: 10
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

Preparation time
120 min
Difficulty Easy
Number of servings
10

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.

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

Preparation

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.