Ina Garten Warm Vegetable & Grain Bowl

Ina Garten Warm Vegetable & Grain Bowl is made with bulgur wheat, red onion, butternut squash, heirloom baby carrots, baby arugula, baby kale, edamame, dried cranberries, toasted walnuts, and creamy goat cheese. This delicious warm grain bowl recipe creates a hearty vegetarian dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 4 people.

This Warm Vegetable & Grain Bowl Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• ¾ cup whole-grain bulgur wheat (5 ounces)
• Kosher salt and freshly ground black pepper
• ½ red onion, cut into 8 wedges through the stem
• 1½ pounds butternut squash, ½-inch diced
• ½ pound heirloom baby carrots, scrubbed and halved lengthwise
• 1 tablespoon plus ½ cup good olive oil, divided
• 3 ounces baby arugula
• 4 ounces baby kale, julienned crosswise
• ½ cup frozen shelled edamame, defrosted
• ½ cup dried cranberries (2 ounces)
• ½ cup toasted walnuts or pecans (1½ ounces)
• ¼ cup Champagne or white wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon minced garlic
• 3 ounces creamy goat cheese, thickly sliced

How To Make Warm Vegetable & Grain Bowl?

1. Prepare the bulgur: In a small saucepan, bring 1 cup (240ml) of water to a boil. Remove from heat, add the bulgur and 1 teaspoon of salt, cover, and set aside for 30 minutes.
2. Roast the vegetables: Preheat the oven to 400°F / 200°C. On a sheet pan, combine the onion, butternut squash, and carrots. Drizzle with 1 tablespoon of olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper, and toss well. Spread the vegetables in a single layer and roast for 25 to 30 minutes, tossing once, until tender.
3. Prepare the salad base: In a large bowl, combine the arugula, kale, edamame, cranberries, and walnuts. In a small bowl, whisk together the vinegar, mustard, and garlic. Slowly whisk in the remaining ½ cup (120ml) of olive oil to create the vinaigrette.
4. Assemble the bowls: While the bulgur and vegetables are still warm, pour enough vinaigrette on the greens to moisten them, then divide among four large bowls. Spoon a quarter of the bulgur into the center of each bowl, adding a portion of goat cheese on top. Distribute a quarter of the roasted vegetables over each bowl.
5. Serve warm: Sprinkle with additional salt if desired, drizzle with any extra vinaigrette, and serve the bowls warm.

Recipe Tips:

• Use Fresh Vegetables: Fresh, in-season vegetables like butternut squash and baby carrots add the best flavor. Avoid pre-cut veggies, which can dry out easily.
• Spread Out Vegetables for Roasting: Place the vegetables in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of roast. Use two pans if necessary.
• Soak Bulgur Early: Bulgur can be soaked or prepared ahead of time. If left for more than 30 minutes, just fluff it with a fork before adding it to the bowl.
• Whisk Vinaigrette Slowly: Pour in the olive oil slowly when making the vinaigrette to get a creamy texture that sticks to the greens better.
• Serve While Warm: Serve the bowl while it’s still warm for the best taste. Adding warm veggies and bulgur to the greens slightly wilts them, giving a cozy texture and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Warm Vegetable & Grain Bowl cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Reheat: Preheat your oven to 350°F (175°C). Place the bowl on an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

Nutrition Facts

Serving Size: 1 bowl (¼ of the recipe)

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 15mg
• Sodium: 300mg
• Potassium: 600mg
• Total Carbohydrate: 40g
• Dietary Fiber: 8g
• Sugars: 12g
• Protein: 10g

Try More Ina Garten Recipe:

• Ina Garten Winter Greens With Stilton & Hazelnuts
• Ina Garten Spaghetti Squash Arrabbiata
• Ina Garten Truffled Mac & Cheese
• Ina Garten Spring Green Spaghetti Carbonara