Sheet Pan Roasted Veggies with Grains and Legumes – Make Your Own Bowl - Calvary recipe

 This is a good ‘use what you have’ recipe.  Today I used farro for the grain, green lentils for the protein, and roasted sweet potatoes, onion, mushrooms, red and yellow peppers and cauliflower for the roasted veggies.  I dressed it with a Maple Mustard Vinaigrette. It’s a freestyle kind of dish!

 

INGREDIENTS:

 

Whole grain cooked according to directions – farro is my favorite, nutty and firm and filling

Spinach or kale (optional)

Legume – choose any kind of lentil, or bean, or tofu

Vegetables – choose a few from the following categories to make about 1.5 pounds:

         Sweet or white potatoes, other root veggie like butternut squash

         Yellow or red onions, bell peppers, fennel bulbs

         Red cabbage, broccoli, cauliflower

         Summer squash or zucchini

         Fresh corn, kernels sliced off the cob – can leave them in mini-sheets

         Portobello mushroom caps or button mushrooms, trimmed

Olive oil or broth

2 Tbsp of spice blend – Garam Masala, or salt and pepper and favorite dried herb.  I like 

         Herbes de Provence as a good general combo.

Salt and pepper to taste

For the dressing: either use your favorite store-bought or make this vinaigrette

·       ¼ cup apple cider vinegar

·       1 teaspoon maple syrup, or honey

·       1 garlic clove, grated

·       ¼ teaspoon Dijon mustard

·       ¼ teaspoon sea salt

·       Freshly ground black pepper

·       ¼ cup extra-virgin olive oil

 

DIRECTIONS:

 

1)    Preheat oven to 400 degrees.  Oil or line 2 baking sheets with parchment paper

2)    Prepare the grain according to package directions – if purchased in bulk, you can google how to cook it.  In any case, keep tasting to confirm preferred texture.  Remove from heat.  For extra goodness, tear kale or spinach into small pieces, and add to cooked grain.  The greens will soften and shrink without any further cooking.

3)    Chop the veggies into equal-size pieces.  

4)    If using tofu, cut into cubes.  For beans, either soak and cook, or purchase already cooked.  For lentils, cook according to directions.  Would use green or black lentils.  

5)    Divide the veggies (and tofu, if using) between the prepared baking sheets.  Try to not let them overlap, or they will steam instead of roast.  Drizzle with oil and sprinkle the spices evenly over them.  Toss to thoroughly coat, and sprinkle with salt and pepper to taste.

6)    Bake uncovered until the veggies are cooked through and starting to brown, about 30 minutes.  Rotate the sheets halfway through if one level is cooking faster than another.

7)    While the veggies are roasting, prepare the dressing. Whisk all ingredients together, or shake in a jar with a tight lid.

8)    In individual bowls, or in a casserole type container, layer the grain (and green if using), the lentils, and then the veggies.  Add dressing to taste.