Fall is in the air and I am still on my Power Bowl obsession, just had to tweek the ingredients a bit to make this cool weather version. This Roasted Vegetable Power Bowl with Maple Bourbon Dressing oozes with Autumn flavors. I have been waiting for Trader Joe’s to bring bak their Bourbon Maple Syrup and this dressing really does it justice. Roast a big tray of root vegetables, cook some grains and you can whip up this luscious bowl of goodness in no time. I love roasting fall vegetables. They are so versatile. You can toss them on pizza dough, whiz them up in the Vitamix with some broth for a roasted vegetable soup or layer them on top of cinnamon spiced farro and drizzle with this quick to make Maple Bourbon Dressing. The vegetables keep for 4 or five days in the fridge so you will have nourishing, healthy ingredients all week long.
Roasted Vegetable Power Bowl with Maple Bourbon Dressing
Yield 4 servings
Deliciously versatile, you can use any kind of root vegetable you have on hand. Make sure to add some Red Onions or Leeks to the mix. Add a piece of grilled Salmon, Chicken or Tofu if you like.
ROASTED ROOT VEGETABLES
- 6-8 cups Root Vegetables, peeled and cut into 2x2 chunks
- 2 Tablespoons Olive Oil + more for oiling baking sheet
- 4 Tablespoons Balsamic Vinegar
- 4-6 Whole Garlic Cloves, unpeeled
- Sea Salt & Ground Pepper
Heat oven to 400f. Toss Vegetables with Olive Oil and Vinegar. Spread evenly on two large oiled sheet pans, season with Salt & Pepper and toss on the whole Garlic Cloves. Roast for 40 minutes, until starting to brown, tossing once or twice.
- 1 1/2 cup Farro
- 4 cups Water
- 1 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Cayenne Pepper
Bring Water, Salt and Farro to a boil. Stir and reduce heat to simmer. Cook, covered for 30-40 minutes until farro is tender. You may have to add a bit of water. Stir periodically. Remove from heat and toss with spices and season with additional Salt and Pepper
MAPLE BOURBON DRESSING
- 1/4 cup Apple Cider Vinegar
- 3 Tablespoons Balsamic Vinegar
- 1/4 cup Walnut Oil
- 2 Tablespoons Avocado or Olive Oil
- 3-4 Tablespoons Bourbon Maple Syrup
- 2-4 Cloves Roasted Garlic, peeled and smashed
- 2 Tablespoons Fig or Pomegranate Molasses or Flavored Balsamic Reduction
- Sea Salt & Ground Pepper
- Splash of Apple Juice or Cider
Add all the ingredients to a lidded jar and shake really well. Taste and adjust seasoning, adding a bit more syrup or vinegar to taste.
TO ASSEMBLE THE BOWLS
- Toasted Walnuts or Seeds
- Feta Cheese
- Shredded Red Cabbage
- Pomegranate Seeds
Arrange Roasted Vegetables over Farro, Lettuce and Cabbage. Sprinkle on Nuts, Feta and Pomegranate Seeds. Drizzle with Dressing.
Use a combination of Vegetables for roasting. Butternut Squash, Zucchini, Eggplant, Carrots, Sweet Potatoes, Parsnips, Beets, Red Onions, Leeks.