Harvest Vegetable Grain Bowl

- Prep Time: 10 min.
- Cook Time: 20 min.
- Servings: 4
Colourful fall vegetables get a sweet and spicy boost of flavour in this gourmet, ‘post-worthy’ bowl of goodness. As a preparation tip, be sure to cut a small dice on the sweet potatoes to keep the roasting time short.
Harvest Vegetable Grain Bowl


- Prep Time: 10 min.
- Cook Time: 20 min.
- Servings: 4
Colourful fall vegetables get a sweet and spicy boost of flavour in this gourmet, ‘post-worthy’ bowl of goodness. As a preparation tip, be sure to cut a small dice on the sweet potatoes to keep the roasting time short.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Barley, Spelt & Lentil Blend
- 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
- 4 cups (1 L) diced sweet potatoes (about 2 medium)
- 1 cup (250 mL) frozen corn
- 2 tbsp (30 mL) olive oil
- Salt and pepper (optional)
- 2 cups (500 mL) baby kale
- 1 cup (250 mL) each chopped roasted red peppers and crumbled goat cheese or feta
- 1/2 cup (125 mL) thinly sliced red onion
- 1/4 cup (60 mL) mayonnaise (regular or vegan as preferred)
- 2 tbsp (30 mL) maple syrup
- 2 tsp (10 mL) Sriracha sauce (or to taste)
DIRECTIONS
- Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
- Meanwhile, preheat oven to 425°F (220°C). Toss sweet potatoes and corn with olive oil. Season with salt and pepper (if using). Roast for 20 minutes or until tender and golden.
- Divide grains between 4 serving bowls. Arrange an equal portion of roasted sweet potatoes and corn, kale, roasted peppers, goat cheese and red onion over grains. Blend mayonnaise with maple syrup and Sriracha; drizzle over bowls to taste.
Tip: Replace the sweet potato with cubed butternut squash if preferred.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Barley, Spelt & Lentil Blend
- 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
- 4 cups (1 L) diced sweet potatoes (about 2 medium)
- 1 cup (250 mL) frozen corn
- 2 tbsp (30 mL) olive oil
- Salt and pepper (optional)
- 2 cups (500 mL) baby kale
- 1 cup (250 mL) each chopped roasted red peppers and crumbled goat cheese or feta
- 1/2 cup (125 mL) thinly sliced red onion
- 1/4 cup (60 mL) mayonnaise (regular or vegan as preferred)
- 2 tbsp (30 mL) maple syrup
- 2 tsp (10 mL) Sriracha sauce (or to taste)
DIRECTIONS
- Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
- Meanwhile, preheat oven to 425°F (220°C). Toss sweet potatoes and corn with olive oil. Season with salt and pepper (if using). Roast for 20 minutes or until tender and golden.
- Divide grains between 4 serving bowls. Arrange an equal portion of roasted sweet potatoes and corn, kale, roasted peppers, goat cheese and red onion over grains. Blend mayonnaise with maple syrup and Sriracha; drizzle over bowls to taste.
Tip: Replace the sweet potato with cubed butternut squash if preferred.
Per serving (1/4 recipe): 620 calories, 21 g fat, 7 g saturated fat, 20 mg cholesterol, 84 g carbohydrates, 11 g fibre, 19 g sugars, 18 g protein, 700 mg sodium.
Per serving (1/4 recipe): 620 calories, 21 g fat, 7 g saturated fat, 20 mg cholesterol, 84 g carbohydrates, 11 g fibre, 19 g sugars, 18 g protein, 700 mg sodium.