Entrées

Buddha Bowl

A meatless Buddha bowl by simmering spelt in an aromatic mirepoix-based broth until it’s tender, and then topping it with a medley of hearty roasted root vegetables.
  • 0:02 TIME
  • 10 Portions
  • medium

Ingredients

Water

1 ltr

Minor’s® Sautéed Vegetable Mirepoix Base

2 tbsp (30 ml)

Spelt, rinsed

2 cups (500 ml)

Celery root, peeled, 1/2 dice

8 oz (227 g)

Carrot, peeled, 1/2 dice

8 oz (227 g)

Parsnip, peeled, 1/2 dice

8 oz (227 g)

Beet, peeled, 1/2 dice

8 oz (227 g)

Sweet potato, peeled, 1/2 dice

8 oz (227 g)

Onion, 1/2 dice

8 oz (227 g)

Oil, vegetable

12 oz (375 ml)

 

Method

  1. In a large pot over medium heat, bring water and Mirepoix concentrate to a boil. Add spelt, stir, cover, and reduce heat to low. Simmer about 90 minutes until spelt is tender with a slight bite. Remove, keep warm.
  2. In a large bowl, add celery root, carrot, parsnip, beet, sweet potato, onion, and oil; toss to coat. Season with salt and pepper. Press root vegetable in an even layer onto a sheet pan, place into a 375°F preheat oven for 20-25 minutes or until vegetable are tender and dark golden brown.
  3. Place spelt in bowls and top with roasted vegetables. Top with your choice of broth or sauce.