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.
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
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.
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.
3Place spelt in bowls and top with roasted vegetables. Top with your choice of broth or sauce.
Nutritional facts per serving
494.6 kcal | 24.0 %
6.7 g | 5.0 %
41.8 g | 33.0 %
35.1 g | 62.0 %