Warm Grain Breakfast Bowl w/ Root Vegetables
Warm Grain Breakfast Bowl w/ Root Vegetable
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Yields: 2-3 bowls
Do ahead: Cook grains in advance for a simple breakfast bowl prep.
Ingredients:
Mixed leafy greens of choice
2 1/2 cups cooked grains (we’re using wheat berries. other suggestions: farro, cous cous, orzo, quinoa)
4 tbsp oil, divided
4-6 heirloom carrots, halved lengthwise
1 large beet, chopped & skin peeled
2 shallots or 1/2 onion, thinly sliced
2 cloves garlic
1/2 cup fresh dill, de-stemmed & chopped
1/2 teaspoon course ground salt (or 1/4 teaspoon table salt)
1/4 teaspoon fresh ground pepper
2 teaspoon brown sugar (or 1 tablespoon maple syrup)
Garnish Suggestions:
sunny up eggs
walnuts (or other choice of nuts)
dried cranberries (or other choice of dried fruits)
avocado
microgreens or shoots
Directions:
Preheat oven to 450 degrees F.
Peel and chop beets into small (1/4–1/2”) cubes. Cut carrots in half, lengthwise. In a small bowl, combine salt, pepper, brown sugar, and 3 tablespoons of olive oil (save the last tablespoons for Step #3). Stir well.
Place beets & carrots onto a large baking sheet without overcrowding the pan. (Note: Over-crowding veggies causes them to become soggy and increases bake time; use two baking sheets if necessary). Using a pastry brush or spoon, douse veggies with the spiced olive oil mixture. Bake for 35-45 minutes, until carrots are lightly browned and beets are tender enough to pierce with a fork. Allow roasted veggies to cool slightly while cooking onions, garlic,(optional) eggs and prepping the individual grain bowls.
In a saucepan, add the remaining 1 tablespoon olive oil to sauté onions and garlic on medium-high heat. Add a pinch of salt, and cook until translucent. Turn heat down slightly, add egg(s) on top of the onion and garlic and cook to make sunny up eggs.
Assembly for individual grain bowls: Add 1/2 cup of cooked grains over bed of lettuce. Top with roasted beets & carrots, add nuts, dried fruits, and 2-3 tablespoons dill; drizzle with 1-2 tablespoons of apple cider vinaigrette and toss to combine ingredients.
Garnish with additional add-ons, such as sunny up egg, sliced avocado, microgreens or additional fresh herbs.
Enjoy!
Recipe notes & tips:
Why peel your beets?: This will allow for a quicker bake time. If you roast beets without peeling, the carrots may start to burn before the beets are cooked through.
Line your baking sheet with tin foil for an easier clean-up.
Modify this bowl with your favorite veggies! Alternative suggestions: sweet potatoes, brussels sprouts, eggplant, cauliflower, or cabbage.
Photography, Food Styling, and Recipe by Renee Sandoval
