Recipe courtesy of Melissa Gaman for Food Network Kitchen

Roasted Vegetable Grain Bowl

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
Making a homemade grain bowl is simple enough, but the best ones have just the right balance of flavors and textures. The key is a bold craveable sauce to tie it all together and the spicy herby yogurt sauce in this recipe does just that. Feel free to change up the grain or swap the pepitas for nuts -- just keep the sauce!



  1. Position racks in the middle and lower third of the oven and place a baking sheet on each rack; preheat to 450˚ F. Combine the squash, turnips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; spread in a single layer on the lower baking sheet in the oven. Reserve the bowl.
  2. Trim and halve the Brussels sprouts (or quarter if large). Add to the bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and a generous grinding of pepper. Spread in a single layer on the other hot baking sheet.
  3. Roast the vegetables until tender and browned, stirring once, 20 to 25 minutes for the Brussels sprouts and 25 to 30 minutes for the squash and turnips.
  4. Meanwhile, puree the yogurt, lime juice, jalapeno, cilantro, dill and a big pinch each of salt and pepper in a blender; season with more salt and pepper. Heat the frozen quinoa as the label directs.
  5. Divide the quinoa among bowls and top with the roasted vegetables and pepitas in separate sections. Drizzle with some of the dressing and serve the rest on the side.