Maple Roasted Veggie Bowl with Burrata

Introduction

A Maple Roasted Veggie Bowl with Burrata is the perfect combination of earthy vegetables, creamy cheese, and a touch of sweetness from maple syrup. This dish brings together a rich medley of roasted vegetables, generously drizzled with maple syrup, balanced with the creamy and luxurious taste of fresh burrata cheese. It’s an ideal meal for those looking for a nourishing, vibrant, and flavor-packed dinner that’s perfect for any season. This dish is not only visually stunning but also loaded with healthy nutrients, making it both a feast for the eyes and a wholesome, satisfying meal. Perfect for vegetarians, food lovers, or anyone looking to indulge in a hearty yet elegant bowl of goodness.

Ingredients:

• Roasted Veggies:
  • 2 cups sweet potatoes, diced
  • 2 cups Brussels sprouts, halved
  • 1 red onion, sliced
  • 1 large bell pepper (any color), chopped
  • 1 zucchini, sliced
  • 1 cup butternut squash, cubed
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
• Bowl Assembly:
  • 1 cup cooked quinoa or farro (optional)
  • 1 handful of arugula or baby spinach
  • 2 fresh burrata balls
  • 1/4 cup toasted pecans or walnuts
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Extra virgin olive oil, for drizzling
  • 1 tablespoon pomegranate seeds (optional)
  • Freshly cracked black pepper

Preparation:

Step 1: Prep the Vegetables

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• In a large bowl, combine diced sweet potatoes, Brussels sprouts, red onion, bell pepper, zucchini, and butternut squash. Drizzle the olive oil, maple syrup, and balsamic vinegar over the vegetables.
• Sprinkle with garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss well to ensure all veggies are evenly coated.

Step 2: Roast the Vegetables

• Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between them for even roasting.
• Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the vegetables are caramelized and tender.

Step 3: Prepare the Base

• While the vegetables are roasting, cook your choice of grain (quinoa or farro) according to package instructions if using.
• Toss the arugula or baby spinach with a squeeze of lemon juice, a drizzle of extra virgin olive oil, and a pinch of salt. Set aside.

Step 4: Assemble the Veggie Bowl

• Once the vegetables are roasted, divide them between two large serving bowls. Add a portion of quinoa or farro (if using) to each bowl.
• Nestle a generous handful of greens into each bowl.
• Carefully place a fresh burrata ball in the center of each bowl. Use a knife to gently cut open the burrata, allowing the creamy center to flow over the vegetables.

Step 5: Garnish and Serve

• Sprinkle toasted pecans or walnuts, lemon zest, and fresh parsley over the top.
• Drizzle with a bit more extra virgin olive oil for added richness. Optionally, add a handful of pomegranate seeds for a pop of color and a burst of sweetness.
• Finish with a pinch of freshly cracked black pepper. Serve immediately while the burrata is fresh and creamy.

Cooking Note:

• The vegetables should be roasted until they are caramelized and slightly crispy on the edges to maximize flavor.
• Be sure to drizzle the burrata with olive oil and lemon for an extra layer of freshness.
• If you want a heartier dish, add a protein like chickpeas or grilled tofu.

Serving Suggestions:

• Serve warm, straight out of the oven, for the best experience.
• Pair with a glass of crisp white wine or a light red like Pinot Noir.
• This bowl can also be served cold for a refreshing summer meal; it pairs wonderfully with a tangy vinaigrette.

Tips:

• Meal Prep: This dish is great for meal prep. Roast the veggies ahead of time and store them in the refrigerator. Simply assemble the bowl with fresh burrata when ready to eat.
• Substitutions: Feel free to switch out vegetables according to the season. Root vegetables like carrots and parsnips work well in winter, while cherry tomatoes and eggplant are perfect for summer.
• Add Spice: For a spicy kick, add a pinch of red pepper flakes or a drizzle of hot honey over the roasted vegetables.
• Vegan Option: Swap the burrata with a creamy vegan cheese alternative for a fully plant-based dish.
• Grain-Free Option: Skip the quinoa or farro and double up on the greens for a lighter meal.

Prep Time:

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (Per Serving):

• Calories: 480
• Protein: 13g
• Sodium: 430mg
• Carbohydrates: 55g
• Fiber: 10g
• Fat: 24g
• Sugars: 12g

Conclusion

The Maple Roasted Veggie Bowl with Burrata is a versatile and nutrient-packed meal that beautifully balances roasted flavors with creamy textures. The caramelized edges of the maple-glazed vegetables bring out their natural sweetness, while the burrata’s luscious, milky interior provides a luxurious contrast. This dish makes for a stunning presentation, whether for a weekday meal or a special dinner gathering. Simple yet elegant, this veggie bowl is guaranteed to satisfy your cravings for a wholesome, comfort food experience. Enjoy it warm or cold, and make it your own with the endless possibilities for customization.

Maple Roasted Veggie Bowl with Burrata

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

• Roasted Veggies:
  • 2 cups sweet potatoes, diced
  • 2 cups Brussels sprouts, halved
  • 1 red onion, sliced
  • 1 large bell pepper (any color), chopped
  • 1 zucchini, sliced
  • 1 cup butternut squash, cubed
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
• Bowl Assembly:
  • 1 cup cooked quinoa or farro (optional)
  • 1 handful of arugula or baby spinach
  • 2 fresh burrata balls
  • 1/4 cup toasted pecans or walnuts
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Extra virgin olive oil, for drizzling
  • 1 tablespoon pomegranate seeds (optional)
  • Freshly cracked black pepper

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Instructions

Step 1: Prep the Vegetables

• Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• In a large bowl, combine diced sweet potatoes, Brussels sprouts, red onion, bell pepper, zucchini, and butternut squash. Drizzle the olive oil, maple syrup, and balsamic vinegar over the vegetables.
• Sprinkle with garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss well to ensure all veggies are evenly coated.

Step 2: Roast the Vegetables

• Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure there’s enough space between them for even roasting.
• Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the vegetables are caramelized and tender.

Step 3: Prepare the Base

• While the vegetables are roasting, cook your choice of grain (quinoa or farro) according to package instructions if using.
• Toss the arugula or baby spinach with a squeeze of lemon juice, a drizzle of extra virgin olive oil, and a pinch of salt. Set aside.

Step 4: Assemble the Veggie Bowl

• Once the vegetables are roasted, divide them between two large serving bowls. Add a portion of quinoa or farro (if using) to each bowl.
• Nestle a generous handful of greens into each bowl.
• Carefully place a fresh burrata ball in the center of each bowl. Use a knife to gently cut open the burrata, allowing the creamy center to flow over the vegetables.

Step 5: Garnish and Serve

• Sprinkle toasted pecans or walnuts, lemon zest, and fresh parsley over the top.
• Drizzle with a bit more extra virgin olive oil for added richness. Optionally, add a handful of pomegranate seeds for a pop of color and a burst of sweetness.
• Finish with a pinch of freshly cracked black pepper. Serve immediately while the burrata is fresh and creamy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 480
• Sodium: 430mg
• Protein: 13g