Sweet Potato, Beet and Burrata Grain Bowl Recipe

Introduction

This Sweet Potato, Beet and Burrata Grain Bowl is a colorful and nutritious meal that combines warm roasted vegetables with creamy burrata and hearty grains. It’s perfect for a satisfying lunch or a light dinner, offering a balance of flavors and textures.

Ingredients

• 1 cup (185 g) cooked quinoa or farro
• 2 medium sweet potatoes (about 500 g), cubed
• 2 medium beets (about 300 g), peeled and cubed
• 2 tablespoons (30 mL) olive oil
• Salt and pepper to taste
• 1 ball (4 oz / 115 g) fresh burrata cheese
• 2 cups (60 g) mixed greens (arugula, spinach, or kale)
• 2 tablespoons (20 g) pumpkin seeds or walnuts
• 1 tablespoon (15 mL) balsamic glaze
• 1 teaspoon (5 mL) honey (optional)

Instructions

1. Step 1: Rinse and cook quinoa or farro according to package directions. Fluff and set aside.
2. Step 2: Preheat oven to 425°F (220°C). Toss cubed sweet potatoes and beets with olive oil, salt, and pepper.
3. Step 3: Spread vegetables on a lined baking sheet and roast for 30–35 minutes, flipping halfway through.
4. Step 4: Toast pumpkin seeds or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
5. Step 5: In serving bowls, layer cooked grains, fresh greens, and roasted vegetables.
6. Step 6: Place burrata in the center of each bowl.
7. Step 7: Drizzle balsamic glaze and optional honey over the top.
8. Step 8: Finish with toasted seeds or nuts and serve immediately.

Tips & Variations

• Use farro for a chewier texture or quinoa for a lighter grain option.
• Try swapping burrata for fresh mozzarella or feta if burrata isn’t available.
• Add a squeeze of lemon juice to brighten the flavors just before serving.
• For extra protein, include roasted chickpeas or grilled chicken on the side.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep burrata separate and add fresh before serving. Reheat grains and roasted vegetables gently in the microwave or oven, but avoid reheating the burrata. Drizzle balsamic glaze just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of grains?

Yes, you can substitute quinoa or farro with brown rice, couscous, or barley, depending on your preference and dietary needs.

Is it necessary to peel the beets?

Peeling beets is recommended for a smoother texture and to remove any earthy skin bitterness, but if they’re well scrubbed and tender after roasting, peeling is optional.

Sweet Potato, Beet and Burrata Grain Bowl Recipe

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★★★★★

4.6 from 125 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and wholesome grain bowl featuring roasted sweet potatoes and beets, paired with nutrient-rich quinoa or farro, fresh mixed greens, creamy burrata cheese, toasted pumpkin seeds or walnuts, and a drizzle of balsamic glaze and honey for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Grains

• 1 cup (185 g) cooked quinoa or farro

Roasted Vegetables

• 2 medium sweet potatoes (about 500 g), cubed
• 2 medium beets (about 300 g), peeled and cubed
• 2 tablespoons (30 mL) olive oil
• Salt and pepper to taste

Other Components

• 1 ball (4 oz / 115 g) fresh burrata cheese
• 2 cups (60 g) mixed greens (arugula, spinach, or kale)
• 2 tablespoons (20 g) pumpkin seeds or walnuts
• 1 tablespoon (15 mL) balsamic glaze
• 1 teaspoon (5 mL) honey (optional)

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Instructions

1. Cook Grains: Rinse quinoa or farro thoroughly and cook according to the package directions. Once cooked, fluff with a fork and set aside to cool slightly.
2. Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). In a bowl, toss the cubed sweet potatoes and peeled cubed beets with olive oil, salt, and pepper until evenly coated.
3. Roast Vegetables: Spread the prepared sweet potatoes and beets evenly on a lined baking sheet. Roast in the preheated oven for 30 to 35 minutes, flipping the vegetables halfway through to ensure even browning and tenderness.
4. Toast Seeds or Nuts: While the vegetables roast, heat a dry skillet over medium heat. Add the pumpkin seeds or walnuts and toast them for 2 to 3 minutes until they become fragrant and slightly golden, stirring frequently to prevent burning.
5. Assemble Bowls: In serving bowls, start with a base layer of cooked quinoa or farro, then add a generous handful of fresh mixed greens on top.
6. Add Roasted Vegetables: Spoon the roasted sweet potatoes and beets over the greens and grains to build your bowl’s hearty foundation.
7. Top with Burrata: Place one ball of fresh burrata cheese in the center of each assembled grain bowl for a rich and creamy finish.
8. Drizzle and Garnish: Drizzle balsamic glaze over each bowl. If desired, add a light drizzle of honey for a touch of sweetness. Sprinkle the toasted pumpkin seeds or walnuts on top for crunch. Serve immediately to enjoy the contrast of warm roasted vegetables and creamy burrata.

Notes

• You can substitute quinoa or farro with other grains like couscous, brown rice, or barley as per preference.
• For a nut-free version, omit the pumpkin seeds or walnuts or replace them with toasted sunflower seeds.
• Honey is optional and can be omitted for a vegan version, or replaced with maple syrup.
• Ensure beets are peeled properly to avoid any earthy bitterness.
• To save time, use pre-cooked grains or roasted vegetables if available.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Grain Bowl
• Method: Roasting
• Cuisine: Modern American

Keywords: sweet potato, beet, burrata, grain bowl, roasted vegetables, quinoa, farro, healthy bowl, vegetarian, autumn salad