Harvest Vegetable Grain Bowl

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

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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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.