Muhammara Roasted Veggie Bowl
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 2 bowls
Ingredients
  • 3/4 cup uncooked wheat berries
  • 1/2 head cauliflower, chopped into bite-sized florets
  • 4 medium carrots, peeled and chopped
  • 1 Tbsp olive oil
  • salt and pepper
  • 1 cucumber, peeled and cut into thick matchsticks
  • 1/2 cup prepared muhammara
  • pita wedges for serving (optional)
Instructions
  1. Rinse wheat berries. Add to a small pot and cover with an inch or two of cold water. Bring to a bowl and simmer until grains are plump and chewy, about 55 minutes. (Do this ahead of time, and the meal will take practically no time to prepare!)
  2. Meanwhile, preheat oven to 425. Spread chopped cauliflower and carrots on a baking sheet together. Toss with olive oil and a sprinkle of salt and pepper. Roast until beginning to brown, 20-25 minutes, stirring once.
  3. To serve, arrange wheat berries, roasted veggies, and cucumber matchsticks in a bowl. Top with a scoop of muhammara. Serve with pita wedges on the side if you'd like. Enjoy!
Notes
The vegetables listed are a suggestion, but feel free to use whatever you have on hand.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/03/muhammara-roasted-veggie-bowl/