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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Add Roasted Vegetables: Spoon the roasted sweet potatoes and beets over the greens and grains to build your bowl’s hearty foundation.
Top with Burrata: Place one ball of fresh burrata cheese in the center of each assembled grain bowl for a rich and creamy finish.
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