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.
Ingredients
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Water -- 1 qt
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MINOR’S® SAUTÉED VEGETABLE MIREPOIX BASE -- 2 tbsp
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Spelt, rinsed -- 2 cups
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Celery root, peeled, 1/2 dice -- 8 oz
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Carrot, peeled, 1/2 dice -- 8 oz
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Parsnip, peeled, 1/2 dice -- 8 oz
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Beet, peeled, 1/2 dice -- 8 oz
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Sweet potato, peeled, 1/2 dice -- 8 oz
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Onion, 1/2 dice -- 8 oz
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Oil, vegetable -- 12 oz
Preparation
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1In 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.
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2In 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.
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3Place spelt in bowls and top with roasted vegetables. Top with your choice of broth or sauce.
Components
