Roasted Rainbow Grain Bowl with Creamy Herb Sauce

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

Disclosure: I was asked to participate in the #NewYearNewGrain18 campaign with Hodgson Mill as a member of the Healthy Aperture Blogger Network. I was compensated for my time. 

 

When I think about healthy eating, colorful foods always come to mind. Naturally colorful, that is 😉 And with all the beautiful produce we are so lucky to have at our fingertips nowadays, eating the rainbow is not too hard to do!

It’s been a goal of mine this new year, as with most new years, to increase my veggie intake on a daily basis. I consider myself a pretty healthy eater on the regular, but after the indulgent holiday season, my body is always craving those extra nutrients and plant-focused meals. Whether that means putting an extra handful of spinach in my smoothie or whipping up a veggie-loaded egg scramble for lunch, I’ve been very conscious about adding lots of color to my plate.

BUT. One of my very favorite ways to add in all those veggies this new year has been with GRAIN BOWLS! Ohhh you guys, I just adore grain bowls. But I’m sure you already knew that 😉 Warm, nutty whole grains topped with an array of roasted or raw veggies, all drizzled with a creamy, dreamy sauce!

Now that is my kind of healthy eating!

 

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter .   #ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

 

Today, I’m teaming up with my friends at Hodgson Mill to bring you this Roasted Rainbow Grain Bowl with Creamy Herb Sauce! I’m using their brand new Ancient Grain Medleys, which are packed with KAMUT Khorasan wheat, Sorghum, and Teff, three grains I don’t use often in my kitchen.

Introducing “new” ancient grains, with unfamiliar flavors or textures, doesn’t have to be difficult – and it can also be delicious! Whole grains are specially produced to retain all parts of the grain. Often grains are refined to remove the nutritious bran and germ, which are packed with fiber, vitamins, and minerals.

Hodgson Mill side dishes are new, and can be found in-store in selected areas, but also can be purchased online at www.hodgsonmill.com or on Amazon.

 

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

 

Let’s get down to the recipe, shall we?!

I used a package of the Rosemary & Garlic Ancient Grain Medley as the base for my grain bowl, which makes enough for two large bowls, or 3-4 smaller ones. These medleys are already seasoned for you, but still maintain the quality whole grains we love so much! Total win!

Next, I roasted a medley of rainbow colored vegetables: red pepper, rainbow carrots (purple, orange, and yellow), and asparagus. Feel free to change up the veggies based on what you have on hand, or what your family prefers!

To take my grain bowls to the next level, I always add some sort of creamy element. This time around, I used a cashew-based creamy herb sauce. This addicting sauce is made simply with soaked cashews, fresh herbs, garlic, salt, pepper, and water. That’s it!! I promise you’ll be licking the down clean once you’ve made a batch of this stuff!

 

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

Roasted Rainbow Grain Bowl with Creamy Herb Sauce

Serves 2-4
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 1 package of Hodgson Mills Ancient Grain Medley (I used Rosemary + Garlic)
  • 1 1/2 cup water
  • 1 tablespoon butter (vegan or regular)
  • 1 Small red pepper, chopped into 1'' chunks
  • 6 rainbow carrots, peeled and chopped into 1'' chunks
  • 8 stalks of asparagus
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste

for the creamy herb sauce

  • 1/2 cup cashews (soaked in water for at least 2 hours)
  • 2 cloves garlic
  • handful of fresh basil leaves
  • 1 sprig of rosemary (leaves only)
  • salt and pepper, to taste
  • 2-3 tablespoons water

Directions

Step 1
Preheat oven to 400 degrees F. Chop red pepper and rainbow carrots into 1'' chunks and place on baking sheet with trimmed asparagus. Drizzle with 1 tbsp of extra virgin olive oil, and sprinkle with dried basil, salt, and pepper. Roast for 25-30 minutes.
Step 2
While the veggies are roasting, pour 1 1/2 cups of water and a package of Hodgson Mills Ancient Grain Medley into a medium sized pot. Add in a tablespoon of butter and bring to a boil on the stove. Turn down to a simmer and cover for 10-15 minutes. Once liquid is absorbed, uncover and let the grains sit for 5 minutes, then fluff with a fork.
Step 3
Time to make the creamy herb sauce! Drain the soaked cashews and place them in a high speed blender. Add in 2 cloves of garlic, rosemary leaves, basil leaves, and salt and pepper. Turn the blender on high and slowly pour in 2-3 tablespoons of water. Continue to puree until the cashews become a smooth, creamy sauce. Add more water, if needed.
Step 4
To plate your dish, start by placing a large scoop of the Ancient Grain Medley into each bowl. Top each bowl with a serving of each of the roasted vegetables, then drizzle on the creamy herb sauce. Enjoy!

#ad Roasted Rainbow Grain Bowl with Creamy Herb Sauce #ad @HodgsonMills @HealthyAperture | pumpkin + peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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