Grain Bowl Recipe
three grain blend, smoked beet, squash, asparagus, vegan herb cream
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Ingredients
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Grain Bowl Ingredients
Method
Preparation Directions
- 1
Cook the Grains
In a large pot, combine quinoa, farro, and brown rice with 4 cups of water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes until grains are tender. Drain any excess water and set aside.
- 2
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Peel and cut the beets into wedges, toss with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet. Cut the butternut squash into cubes and add to the same baking sheet, drizzling with another tablespoon of olive oil, salt, and pepper. Roast the beets and squash for 25-30 minutes until tender.
- 3
Sauté the Asparagus
Trim the asparagus and cut into 2-inch pieces. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the asparagus for about 5-7 minutes until tender but still crisp. Season with salt and pepper.
- 4
Make the Vegan Herb Cream
In a bowl, mix the vegan sour cream with fresh herbs and lemon juice. Stir until well combined.
- 5
Assemble the Grain Bowl
In serving bowls, layer the cooked grains, roasted beets, butternut squash, and sautéed asparagus. Drizzle with the vegan herb cream before serving.
