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