Honey Roasted Parsnip Spelt Grain Bowl
Healthy and delicious grain bowl with winter fruits and vegetables. Parsnips, leeks, brussels sprouts, and pomegranate seeds. It's topped with goats cheese, crushed pistachios, fresh parsley, and a really simple lemon dressing!
Ingredients
- extra-virgin olive oil
- ⅔ cups pearled spelt measured uncooked
- 2 cups shredded leeks thinly sliced
- 2 cups shredded brussels sprouts thinly sliced
- 1 tbsp butter
- 4 parsnips
- 2 tbsp honey
- 3-4 tbsp goats cheese
- 3-4 tbsp pomegranate seeds
- 2 tbsp crushed pistachios and pumpkin seeds
- fresh chopped parsley
Lemon Dressing
- 1 lemon squeezed
- 1 tbsp extra-virgin olive oil
Instructions
- Preheat the oven to 200°C/400°F. Bring a pan of water to boil, add in the spelt, and cook for ~25 minutes or until tender. Turn off the heat, drain, and place the grains back into the hot pan. Cover with a lid. The steam from the spelt helps fluff up the grains creating the perfect texture.
- Wash and chop the parsnips (into similar sized pieces). Spread them out onto a lined baking tray. Drizzle with olive oil and add salt and pepper. Roast for 20 minutes. If they are well spaced out, there is no need to flip them half way through. When they are done, add them straight to a bowl with the honey. Mix well until they are evenly coated in honey.
- Prepare the other ingredients while the spelt and parsnips cook. Wash and thinly slice the leeks and brussels sprouts, chop the fresh parsley, peel open the pomegranate and pop out the seeds, crumble the goats cheese, and crush the pistachios and pumpkin seeds (chop with a knife, use a pestle and mortar, or blitz in a blender/food processor). Set everything aside.
- Add the dressing ingredients to a jar with a lid and shake well. Alternatively, place the ingredients into a bowl and whisk until well combined.
- Heat up a cast iron pan to high heat. Add in the butter and the shredded leeks and brussels sprouts. Add salt and pepper and continue to stir until they are cooked to your liking.
- At this stage, your spelt and parsnips should be done. Dish them out into bowls, along with the crispy leeks and brussels sprouts. Top everything with the pomegranate seeds, fresh parsley, goats cheese, and crushed pistachios and pumpkin seeds. Lastly, drizzle on the dressing and enjoy!