Sweet Potato, Beet and Burrata Grain Bowl — the name alone brings warmth. I still remember the very first time I put this beautiful bowl together. It was mid-October, and I had just roasted some leftover beets and sweet potatoes from a local farmers market. Not wanting to waste a single bit, I scooped some quinoa I had just cooked, grabbed a handful of greens, and found a ball of burrata sitting quietly in the fridge.
At first, it felt like a throw-together meal, but once I plated it — something clicked. The creamy burrata softened into the warm grains. The roasted vegetables offered that perfect blend of sweet and earthy. A swirl of balsamic glaze sealed the deal. One bite and I was hooked.
Since then, this Sweet Potato, Beet and Burrata Grain Bowl has become a go-to favorite. I’ve prepped it for weekday lunches, served it warm at cozy fall dinners, and even offered it at brunch alongside crisp white wine. It’s colorful, nourishing, and so satisfying — without trying too hard.
This bowl has everything: seasonal comfort, nutritional balance, and visual beauty. It’s no surprise it now has a permanent place in my rotation.
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Why This Grain Bowl is Special
What sets this recipe apart is its balance—both in texture and flavor. The roasted sweet potatoes and beets are naturally sweet, slightly caramelized, and satisfyingly tender. The quinoa (or farro) gives a hearty base, packed with plant protein and a nutty bite. A handful of mixed greens adds freshness, while toasted pumpkin seeds or walnuts provide crunch. And then there’s burrata: that rich, creamy center elevates the whole bowl into something utterly indulgent.
I’ve also taken inspiration from other reader-favorite bowls like the Roasted Beet and Sweet Potato Salad with Feta and the Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets. Both showcase how roasted veggies shine when paired with the right balance of flavors and textures.
Whether you’re cooking for yourself or feeding a group, this Sweet Potato, Beet & Burrata Grain Bowl checks all the boxes: easy, nutritious, and beautiful enough to serve company.
Ingredients & Preparation
Everything You’ll Need for This Grain Bowl
The heart of this Sweet Potato, Beet and Burrata Grain Bowl is built around fresh, simple ingredients that come together to create something truly comforting. Each component plays a role—adding texture, flavor, and visual appeal. Here’s exactly what you’ll need:
Ingredient Breakdown
| Ingredient | Quantity | Notes |
|---|---|---|
| Quinoa or Farro | 1 cup cooked (185 g) | Either works, but quinoa keeps it gluten-free |
| Sweet Potatoes | 2 medium (about 500 g), cubed | Peel if you prefer, roast until caramelized |
| Beets | 2 medium (about 300 g), peeled and cubed | Roasted alongside sweet potatoes |
| Olive Oil | 2 tablespoons (30 mL) | For roasting vegetables |
| Salt & Pepper | To taste | Season generously |
| Burrata Cheese | 1 ball (4 oz / 115 g) | Adds creamy richness |
| Mixed Greens | 2 cups (60 g) | Arugula, spinach, or kale work beautifully |
| Pumpkin Seeds or Walnuts | 2 tablespoons (20 g) | Toast for extra crunch |
| Balsamic Glaze | 1 tablespoon (15 mL) | Adds sweet-tangy finish |
| Honey (optional) | 1 teaspoon (5 mL) | Especially good if using arugula or kale |
These ingredients are easy to find year-round, but they shine brightest in fall when sweet potatoes and beets are at their peak.
Print
Sweet Potato, Beet and Burrata Grain Bowl
- Total Time: 45
- Yield: 2 servings
- Diet: Vegetarian
Description
Sweet Potato, Beet and Burrata Grain Bowl is a cozy, colorful dish with roasted root vegetables, creamy burrata, hearty grains, and a sweet balsamic drizzle. Perfect for meal prep or a comforting seasonal dinner.
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. Rinse and cook quinoa or farro according to package directions. Fluff and set aside.
2. Preheat oven to 425°F (220°C). Toss cubed sweet potatoes and beets with olive oil, salt, and pepper.
3. Spread vegetables on a lined baking sheet and roast for 30–35 minutes, flipping halfway through.
4. Toast pumpkin seeds or walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
5. In serving bowls, layer cooked grains, fresh greens, and roasted vegetables.
6. Place burrata in the center of each bowl.
7. Drizzle balsamic glaze and optional honey over the top.
8. Finish with toasted seeds or nuts and serve immediately.
Notes
– Quinoa keeps the bowl gluten-free, but farro offers a chewier texture.
– For dairy-free, substitute burrata with almond ricotta or vegan cream cheese.
– To keep colors separate, roast beets and sweet potatoes on separate trays.
– Massage kale with olive oil before adding to soften it.
– Store components separately and assemble fresh for best results.
- Prep Time: 10
- Cook Time: 35
- Method: Roasting
- Cuisine: American
Tools, Tips & Easy Substitutions
You don’t need anything fancy to bring this bowl together. A sharp knife, sturdy cutting board, baking sheet, and a small pot for cooking grains will do the trick. Roasting the beets and sweet potatoes at the same time saves effort and ensures everything is hot and ready when it’s time to plate.
If you’re short on burrata, try substituting fresh mozzarella, goat cheese, or even a dollop of ricotta. For the grain base, farro offers a chewy, nutty contrast, while quinoa keeps it gluten-free and protein-packed.
Greens are flexible too. Swap in baby kale, shredded Brussels sprouts, or romaine depending on what you have. And if you’re craving even more texture, add roasted chickpeas or try the seed blend from my Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt.
If you’re a fan of layered flavor, you’ll love the subtle sweetness from my Roasted Sweet Potato and Beet Quinoa Salad with Avocado Lime Dressing, which inspired the combination of balsamic and honey in today’s bowl.
Cooking Instructions & Tips
Step-by-Step Method for the Perfect Bowl
There’s something incredibly satisfying about layering warm grains, roasted vegetables, and creamy cheese into one vibrant bowl. The steps are simple but rewarding.
1. Cook the Quinoa or Farro
Rinse 1/2 cup of dry quinoa or farro under cold water. Add it to a small pot with 1 cup (250 mL) of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until the water is absorbed—about 15 minutes for quinoa or 25 for farro. Fluff with a fork and set aside.
2. Roast the Sweet Potatoes and Beets
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl, toss the cubed sweet potatoes and beets with olive oil, salt, and pepper. Spread them in a single layer and roast for 30–35 minutes, flipping halfway through, until caramelized and fork-tender.
3. Toast the Seeds or Nuts
While the veggies roast, toast pumpkin seeds or walnuts in a dry skillet over medium heat for 2–3 minutes, stirring often. This step brings out their aroma and adds extra crunch.
4. Assemble the Bowl
In each serving bowl, layer cooked grains, a handful of greens, and a scoop of roasted vegetables. Place the burrata gently in the center. Drizzle with balsamic glaze and honey if using. Finish with toasted seeds or nuts.
Tips & Tricks to Make It Shine
-
Cut evenly: For even roasting, cut the sweet potatoes and beets into uniform chunks.
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Serve warm or room temp: The burrata melts better over warm grains and veggies, but this bowl also keeps well as a chilled lunch.
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Marinate your greens: For tougher greens like kale, massage them with a bit of olive oil and salt to soften them up.
If you like layering textures like this, check out my Beet and Burrata Salad with Pine Nuts and Balsamic Dressing — it uses similar flavor notes. Or try the sweet-savory contrast in Maple Roasted Sweet Potatoes with Blue Cheese and Candied Pecans, a great side to pair with grain bowls.
Serving, Storing & Pairing
What to Serve with Your Grain Bowl
This Sweet Potato, Beet and Burrata Grain Bowl is a meal on its own—but sometimes, a thoughtful side or drink takes things to the next level. I often serve it alongside a warm crusty sourdough, or a chilled glass of dry white wine like Sauvignon Blanc. That pairing cuts through the creamy burrata and brings out the natural sweetness of the roasted veggies.
For a cozy fall dinner, it pairs beautifully with a bowl of Stuffed Sweet Potatoes with Spinach, Mushroom, Feta, Lemon Tahini Dressing. It’s another comfort dish that echoes similar textures and autumn flavors.
If you’re planning a dinner party or potluck, I highly recommend starting the meal with a fresh salad like my Pear and Pomegranate Spinach Salad with Maple Lemon Mustard Dressing. Its crispness and brightness are the perfect contrast to the roasted components of the grain bowl.
For extra flair, garnish your bowl with microgreens, a splash of lemon, or a few drops of chili oil. If you’re serving it for brunch, add a poached egg or serve with citrus segments on the side.
Storing & Reheating Tips
This bowl stores surprisingly well, especially when you keep a few components separate. Store the roasted veggies, cooked grains, and toppings in individual airtight containers in the fridge. They’ll stay fresh for up to 4 days.
If you’re packing this bowl for lunch, assemble everything except the burrata and drizzle. Add those just before eating. For reheating, warm the grains and vegetables in a skillet or microwave, then top with fresh burrata and glaze.
Want to make it ahead? Roast the veggies and cook the grains the night before. That way, you’re only 5 minutes from assembling a gorgeous, flavor-packed meal.
FAQ: Sweet Potato, Beet and Burrata Grain Bowl
1. Can I make this grain bowl dairy-free?
Yes! Swap the burrata with a generous scoop of almond-based ricotta or your favorite vegan cream cheese. You’ll still get that creamy texture without the dairy.
2. What grain works best—quinoa or farro?
Both are great options. Quinoa is gluten-free and slightly nutty, while farro has a heartier, chewy bite. Choose based on your dietary needs and texture preference.
3. How do I keep the beets from staining everything red?
If you’d like to keep colors separate, roast sweet potatoes and beets on different trays. You can also toss the beets in oil last to avoid bleeding color into other veggies.
4. Can I use pickled beets instead of roasted?
Absolutely. Pickled beets add a tangy twist. Just skip roasting them and layer them in cold—perfect for a chilled version of this dish.
5. Is this grain bowl good for meal prep?
Definitely. Just store the burrata separately and add it fresh when serving. The rest of the components hold up wonderfully for several days.
6. What other recipes go well with this bowl?
Try the earthy and satisfying Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets or the tangy, refreshing Roasted Beet and Sweet Potato Salad with Feta—both offer complimentary flavors that round out the meal.
Conclusion
There’s something deeply comforting about a meal that’s both nourishing and indulgent. This Sweet Potato, Beet and Burrata Grain Bowl is that kind of dish—one that looks beautiful, tastes incredible, and feeds you in more ways than one.
Whether you’re enjoying it solo after a long day or serving it to friends over wine, it always hits the right note. From the roasted earthiness of the beets to the silky burrata center, each bite is a small celebration of the season.
If you love this flavor profile, you might also enjoy this Beet Burrata Salad from Julia’s Album—it’s a beautiful companion recipe with similar textures and tones, perfect as a side or starter.
Looking for more cozy bowls? Try my Sweet Potato Rounds with Burrata, Roasted Beets and Mint Yogurt or the vibrant Roasted Sweet Potato and Beet Quinoa Salad with Avocado Lime Dressing. Each one is packed with flavor, color, and that same rustic charm you’ll want to revisit all season long.