Winter Harvest Dinner Bowl Recipe
Introduction
This Winter Harvest Dinner Bowl is a cozy, nourishing dish that celebrates the best of root vegetables and wholesome grains. Packed with roasted carrots, beets, and parsnips, it’s a delicious way to enjoy seasonal flavors all in one bowl.
Ingredients
- 1 cup cooked barley
- 2 cups roasted mixed vegetables (carrots, beets, parsnips)
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
- 2 tbsp balsamic vinegar
- Olive oil, salt, and pepper to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 30 minutes until tender and caramelized.
- Step 2: In a large bowl, combine the cooked barley, roasted vegetables, crumbled feta cheese, and pumpkin seeds. Drizzle with balsamic vinegar and toss gently to mix all the flavors together.
Tips & Variations
- For extra warmth, add a pinch of cinnamon or smoked paprika to the vegetables before roasting.
- Substitute quinoa or farro for barley if preferred, keeping the grain hearty and nutritious.
- To make it vegan, replace feta with toasted nuts or a plant-based cheese alternative.
- Roast vegetables in a single layer to ensure even cooking and caramelization.
Storage
Store the dinner bowl in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Adding a splash of water or olive oil during reheating helps keep the grains moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables besides carrots, beets, and parsnips?
Yes! Feel free to swap in any root vegetables you like, such as sweet potatoes, turnips, or butternut squash. Just adjust roasting times based on the vegetable’s size and density.
Is it necessary to cook the barley ahead of time?
Yes, the barley should be cooked before combining with the other ingredients. You can prepare it in advance or use leftover cooked barley to save time.
PrintWinter Harvest Dinner Bowl Recipe
This Winter Harvest Dinner Bowl is a cozy, nutrient-packed meal combining tender cooked barley with roasted seasonal vegetables like carrots, beets, and parsnips. Topped with tangy crumbled feta cheese and crunchy pumpkin seeds, it’s lightly dressed in balsamic vinegar and olive oil for a balanced, hearty dish perfect for fall and winter evenings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup cooked barley
- 2 cups roasted mixed vegetables (carrots, beets, parsnips)
- 1/2 cup feta cheese, crumbled
- 1/4 cup pumpkin seeds
For Roasting and Dressing
- Olive oil, to taste
- Salt, to taste
- Black pepper, to taste
- 2 tbsp balsamic vinegar
Instructions
- Prepare the vegetables: Preheat the oven to 400°F (200°C). Toss the mixed vegetables—carrots, beets, and parsnips—with olive oil, salt, and pepper to coat evenly.
- Roast the vegetables: Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for about 30 minutes, until they are tender and slightly caramelized.
- Combine ingredients: In a large mixing bowl, combine the cooked barley, roasted vegetables, crumbled feta cheese, and pumpkin seeds.
- Dress and toss: Drizzle the mixture with balsamic vinegar and an additional drizzle of olive oil if desired. Toss gently to combine all the flavors evenly before serving.
Notes
- You can substitute the barley with quinoa or farro for a different texture.
- To make this dish vegan, omit the feta cheese or replace it with a plant-based cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Roasting the vegetables at a higher temperature enhances their natural sweetness and flavor.
Keywords: winter harvest dinner bowl, roasted vegetables, barley bowl, vegetarian dinner, healthy dinner recipe, fall vegetables, easy dinner bowl
