Name: Hope Breakfast Bar - Edinas Harvest Grain Bowl Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cups quinoa and purple rice blend (uncooked); 2 cups water; 1 tsp kosher salt; 1 tbs extra-virgin olive oil; 1 cups baby carrots (trimmed) or chopped carrots; 1 cups sweet potato, peeled and diced 1/2-inch; 1 cups beet, peeled and diced 1/2-inch; 0.5 cups red onion, cut into wedges; 2 cloves garlic cloves, smashed; 2 tbs olive oil; 1 tsp maple syrup; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups pecan halves; 1 tbs granulated sugar; 0.5 tbs unsalted butter; 0.5 cups dried cranberries; 0.5 cups feta cheese, crumbled; 3 tbs balsamic vinegar; 2 tbs extra-virgin olive oil; 1 tsp Dijon mustard; 1 tsp maple syrup or honey; 0.25 tsp salt; 0.125 tsp black pepper; 2 tbs fresh parsley or microgreens (optional); 0.5 tsp lemon zest (optional)

Method

Grain base

Rinse and cook

Rinse 1 cup quinoa and purple rice blend under cold water until water runs clear. Combine rinsed grains, 2 cups water, 1 tsp kosher salt, and 1 tbsp olive oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 18–20 minutes or until liquid is absorbed and grains are tender.

Remove from heat, keep covered and let rest 5 minutes. Fluff with a fork and transfer to a wide dish to cool slightly while you roast the vegetables so the grains are warm but not steaming when assembled.

Roasted root vegetable blend

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss vegetables

In a large bowl, combine 1 cup carrots, 1 cup diced sweet potato, 1 cup diced beet, 1/2 cup red onion, and 2 smashed garlic cloves. Add 2 tbsp olive oil, 1 tsp fresh thyme, 1 tsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.

Roast

Spread vegetables in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping once halfway, until vegetables are tender and edges are caramelized. Remove garlic cloves after roasting if desired. Let cool slightly.

Candied pecans and toppings

Candy the pecans

In a small skillet over medium heat, melt 1/2 tbsp butter. Add 1 tbsp granulated sugar and 1/2 cup pecan halves. Stir continuously for 2–3 minutes until sugar dissolves and coats the pecans and they smell toasty. Transfer pecans to parchment to cool and separate. Tip: watch closely to avoid burning.

Prep toppings

Measure 1/2 cup dried cranberries and 1/2 cup crumbled feta. When grains and vegetables are warm, have toppings ready for assembly.

Balsamic dressing

Whisk dressing

In a small bowl or jar, combine 3 tbsp balsamic vinegar, 2 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup (or honey), 1/4 tsp salt, and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust sweetness or acidity as desired.

Assembly and finishing

Divide the warm quinoa–purple rice blend between 2 bowls (about 1/2 cup cooked grains per bowl or as desired to reach 2 servings).

Top each bowl evenly with the roasted root vegetable blend (about half of the roasted vegetables per bowl).

Scatter candied pecans, 1/4 cup dried cranberries, and 1/4 cup crumbled feta over each bowl.

Drizzle dressing over each bowl (about 1.5 tbsp per bowl) or serve on the side. Finish with 1 tbsp chopped parsley or microgreens and a light sprinkle of lemon zest if using.

Serve warm or at room temperature. Leftovers: store components separately (grains, vegetables, pecans, dressing) for up to 3 days in the refrigerator; reheat grains and vegetables gently before serving.