Roasted Butternut Grain Bowl filled with aromatic roasted butternut squash,
Are you ready for another simple and delicious meal that comes together in 30 minutes or less? I certainly hope so, because this veggie grain bowl is sure to please. Packed with so much healthy goodness.
This recipe came to me as I was roasting the veggies. I had intended to make a blended soup with the roasted butternut and veggies, but after roasting everything looked and smelled so delicious I decided that tossing them with grains and greens would be better.
I came across these convenient grain and lentil packs at Whole Foods, I keep them on hand for quick and easy meals or on-the-go meals, when I don’t have time to cook the grain myself. I like that the ingredients are just grains, lentils, olive oil and sea salt.
When everything is ready just serve it all up with a drizzle of the world’s simplest dressing, extra virgin olive oil and fresh lemon juice.
Perfect weeknight or on-the-go weekend meal.
If you want use sweet potatoes instead of squash and quinoa in place of the grains.
If you like this recipe here are some others you might like. Check them out. Vegan Teriyaki Tofu Stir-Fry, Asian Wheat Berry Salad, Super Easy Hoisin Tofu, Spicy Ramen Vegetable Stir-Fry and Sofritas Bowl – Vegan or Vegetarian.
If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!Print
Roasted Butternut Grain Bowl filled with aromatic roasted butternut squash, fiber-packed grains, spicy arugula, all topped off with sweet, tart cranberries and crunchy pepitas. Such an easy and healthy lunch or dinner.
1 medium onion, diced
2 celery stalks, diced
1 butternut squash, peeled and diced
1 tablespoon olive oil
salt and pepper to taste
½ teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon garlic powder
2 grain pouches or ½ cup cooked grain of your choice
⅓ cup pepitas
½ cup dried cranberries
¼ cup extra virgin olive oil
juice from one large lemon
Preheat oven to 400 degrees.
Prepare farro or grain of your choice according to package directions. Or you can use 2 pre-cooked grain pouches.
Toss together onions, celery, and butternut in a large bowl. Drizzle with olive oil and all of the seasonings, toss to coat. Transfer veggies to a shallow baking pan. Roast until browned and tender, about 20 to 25 minutes, or until butternut is fork tender. Tossing occasionally.
While veggies are roasting toast pepitas and make the dressing.
Place a frying pan over medium-high heat. Add pepitas to the pan. Give the pan a shake every so often as the pepitas toast. Warning some may pop. When pepitas are golden brown remove from pan and allow to cool.
For dressing whisk olive oil and lemon juice together, season with salt and pepper.
For serving divide grains between bowls, top with handfuls of arugula and sprinkle with toasted pepitas and dried cranberries. Serve with dressing.