Cimarron Canyon Roasted Vegetable & Grain Bowls
Inspired by the rugged and diverse landscape, these vibrant grain bowls feature hearty roasted root vegetables, crisp greens, and a nutty ancient grain. A bright, herbaceous dressing ties it all together, offering a wholesome and satisfying meal that celebrates the bounty of the earth.
Directions
- 1
Preheat oven to 400°F (200°C).
- 2
Cook the grain: In a medium saucepan, combine farro (or quinoa) and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes for farro (or 15-20 minutes for quinoa), until the liquid is absorbed and the grain is tender. Fluff with a fork.
- 3
Prepare vegetables: On a large baking sheet, toss the sweet potato, carrots, red onion, and broccoli florets with 1-2 tablespoons olive oil, smoked paprika, salt, and pepper. Ensure vegetables are in a single layer.
- 4
Roast the vegetables for 20-25 minutes, or until fork-tender and slightly caramelized, tossing halfway through.
- 5
Make the vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, lemon juice, chopped parsley, Dijon mustard, and a pinch of salt and pepper until emulsified.
- 6
Assemble the bowls: Divide the cooked grain among four serving bowls. Top each with a generous portion of mixed salad greens.
- 7
Arrange the roasted vegetables over the greens and grain.
- 8
Drizzle each bowl with the lemon-herb vinaigrette and sprinkle with toasted pumpkin or sunflower seeds before serving.