Winter Grain Bowl with Roasted Vegetables, Chickpeas, and Dried Apricots Recipe
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.
- 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
Scale
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
- 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.
- Roast Initial Vegetables: Place the dish in the oven and cook for 15 minutes to begin roasting and infusing flavors.
- 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.
- 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.
- 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.
- 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.
- 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
