Roasted Winter Vegetable Grain Bowl with Yogurt Herb Dressing
With lots of healthy add-ins, this winter vegetarian grain bowl is loaded with flavour and nutrition for a feel-good meal that tastes as good as it looks.
Main
Serves 6 People
Prep Time: 45 mins Cook Time: 30 mins Total Time: 1 hour 15 mins
Ingredients
Grain Bowl:
1 small green cabbage, cut into 1-inch (2.5 cm) pieces
1 red onion, cut into 1-inch (2.5 cm) wedges
1/4 cup (60 mL) Rolling Meadow Salted Butter, melted and divided
2 cloves garlic, minced
1 tsp (5 mL) salt, divided
1 tsp (5 mL) black pepper, divided
1/4 tsp (1 mL) hot pepper flakes
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground turmeric
2 large carrots, cut into 1-inch (2.5 cm) chunks
1 large sweet potato, peeled and cut into 1-inch (2.5 cm) chunks
2 small beets, cut into 1-inch (2.5 cm) chunks
2 cups (500 mL) cooked grains, such as quinoa, barley, farro or a medley
Yogurt Herb Dressing
1/2 cup (125 mL) Rolling Meadow Grass Fed Partly Skimmed 2% Plain Greek Yogourt
1 tbsp (15 mL) freshly grated lemon zest
2 tbsp (30 mL) freshly squeezed lemon juice
2 tbsp (30 mL) finely chopped fresh cilantro
2 tbsp (30 mL) finely chopped fresh parsley
1 tbsp (15 mL) finely chopped fresh dill
1 tbsp (15 mL) liquid honey
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) black pepper
1/3 cup (75 mL) pomegranate seeds
1/3 cup (75 mL) chopped toasted walnuts
Instructions
1. Grain Bowl: Preheat oven to 425°F (220°C).
2. In large bowl, toss together cabbage, onion, 2 tbsp (30 mL) melted butter, garlic, 1/2 tsp (2 mL) salt, 1/2 tsp (2 mL) black pepper and hot pepper flakes until coated. Arrange on baking sheet.
3. Bake for 20 to 30 minutes or until charred and tender.
4. Meanwhile, in small bowl, stir together remaining melted butter, cumin, garlic powder, paprika, cinnamon and turmeric.
5. In large bowl, toss carrots and sweet potato with spiced butter mixture until evenly coated. Arrange on parchment paper–lined baking sheet. Transfer beets to same large bowl and toss with residual spice mixture. Arrange on baking sheet in even layer with carrots and sweet potato.
6. Bake for 20 to 30 minutes or until tender.
7. Yogurt Herb Dressing: Meanwhile, in medium bowl, whisk together yogourt, lemon zest, lemon juice, cilantro, parsley, dill, honey, Dijon, garlic, salt and pepper until combined.
8. Divide cooked grains among 6 shallow bowls. Top with cabbage mixture and roasted vegetable medley. Drizzle dressing over bowls. Garnish with pomegranate seeds and walnuts.
Tips: Add chickpeas or lentils to salad bowl if desired.
Finish bowls with z’atar seasoning, tahini or harissa paste for an extra kick.
