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.