Winter Grain Bowl with Roasted Vegetables, Chickpeas, and Dried Apricots Recipe

Introduction

This Winter Grain Bowl is a comforting and hearty dish packed with roasted root vegetables, warming spices, and wholesome whole grains. It’s perfect for chilly days when you want something nourishing and flavorful in one bowl.

Ingredients

• 1 medium carrot peeled and cut into 3/4-inch chunks
• 1 medium parsnip peeled and cut into 3/4-inch chunks
• 4 shallots peeled and sliced
• 1 cinnamon stick
• 2 bay leaves
• 2 tablespoons olive oil divided use
• 1/4 teaspoon ground ginger
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 large sweet potato peeled and cubed
• 1/4 cup dried apricots roughly chopped
• 1/2 cup chickpeas canned or freshly cooked
• 3/4 cups chickpea cooking liquid and/or water
• 1/2 cup uncooked whole grains
• 1 cup boiling vegetable broth or water
• 2 cups cilantro leaves if desired

Instructions

1. Step 1: Preheat the oven to 375º F. In a large ovenproof dish, combine the chopped carrots, parsnips, and shallots. Add the cinnamon stick, bay leaves, 1 tablespoon of olive oil, ground ginger, smoked paprika, and crushed red pepper flakes. Mix well to coat all vegetables and spices evenly.
2. Step 2: Place the dish in the oven and roast for 15 minutes.
3. Step 3: Remove the dish and add the cubed sweet potato. Stir to combine, then return to the oven and roast for about 35 minutes. Stir the vegetables halfway through to ensure even cooking. The vegetables should be tender but still hold their shape.
4. Step 4: Add the dried apricots, chickpeas, and their cooking liquid and/or water to the dish. Return to the oven and cook for an additional 10 minutes until heated through.
5. Step 5: Meanwhile, cook the whole grains in boiling vegetable broth or water according to package directions. Stir in the remaining 1 tablespoon of olive oil once cooked.
6. Step 6: Remove the bay leaves and cinnamon stick from the roasted vegetables.
7. Step 7: To serve, spoon the cooked grains into deep bowls. Top with the roasted vegetable mixture and garnish generously with fresh cilantro leaves if desired.

Tips & Variations

• Try substituting the sweet potato with butternut squash or pumpkin for a different flavor.
• Use quinoa, farro, or brown rice as the whole grain base depending on your preference.
• Add toasted nuts or seeds on top for extra crunch and nutrition.
• For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce when serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. You can also freeze the grain bowl for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chickpeas?

Yes, canned or freshly cooked chickpeas both work well. Using homemade chickpeas can add more flavor but canned chickpeas are convenient and quick.

What whole grains work best for this recipe?

Whole grains like farro, barley, quinoa, or brown rice are excellent choices. Cook them according to package instructions, and feel free to choose based on your texture preference.

Winter Grain Bowl with Roasted Vegetables, Chickpeas, and Dried Apricots Recipe

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A wholesome and comforting Winter Grain Bowl featuring roasted root vegetables seasoned with warming spices, tender cooked whole grains, sweet dried apricots, and protein-rich chickpeas. This dish combines sweet, savory, and aromatic flavors perfect for chilly days, garnished with fresh cilantro for brightness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Spices

• 1 medium carrot, peeled and cut into 3/4-inch chunks
• 1 medium parsnip, peeled and cut into 3/4-inch chunks
• 4 shallots, peeled and sliced
• 1 cinnamon stick
• 2 bay leaves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 large sweet potato, peeled and cubed

Other Ingredients

• 2 tablespoons olive oil, divided
• 1/4 cup dried apricots, roughly chopped
• 1/2 cup chickpeas, canned or freshly cooked
• 3/4 cups chickpea cooking liquid and/or water
• 1/2 cup uncooked whole grains
• 1 cup boiling vegetable broth or water
• 2 cups cilantro leaves, if desired

Instructions

1. Preheat the Oven and Prepare Root Vegetables: Preheat your oven to 375ºF. In a large ovenproof dish, combine chopped carrots, parsnips, and sliced shallots. Add the cinnamon stick, bay leaves, 1 tablespoon of olive oil, ground ginger, smoked paprika, and crushed red pepper flakes. Toss everything well to coat evenly.
2. Roast Initial Vegetables: Place the dish in the oven and cook for 15 minutes to begin roasting and infusing flavors.
3. Add Sweet Potato and Continue Roasting: Stir in the cubed sweet potato with the partially roasted vegetables. Return the dish to the oven and cook for about 35 more minutes. Stir halfway through to ensure even roasting. The vegetables should be softened but still have a slight bite.
4. Add Apricots and Chickpeas: Incorporate the chopped dried apricots and chickpeas along with their cooking liquid and/or additional water. Return the dish to the oven and roast for another 10 minutes until everything is heated through.
5. Cook the Whole Grains: While vegetables roast, prepare the whole grains by cooking them in boiling vegetable broth or water according to package directions. Stir in the remaining 1 tablespoon of olive oil to enrich the grains.
6. Final Preparation: Remove the cinnamon stick and bay leaves from the roasted vegetables. Spoon the cooked whole grains into deep plates or bowls. Top with the roasted vegetable mixture.
7. Garnish and Serve: Finish by generously sprinkling fresh cilantro leaves over the grains and vegetables for a fresh, herbal finish. Serve warm and enjoy.

Notes

• This recipe is adapted from Bon Appetit.
• For a nuttier grain flavor, consider toasting the grains lightly before cooking.
• You can substitute other whole grains such as farro, barley, or quinoa.
• If canned chickpeas are used, rinse them well.
• Adjust the crushed red pepper flakes to taste for desired spiciness.

Keywords: winter grain bowl, roasted vegetables, chickpeas, whole grains, vegetarian, healthy bowl, comforting meal