Roasted Sweet Potato, Beet, and Burrata Bowl with Pumpkin Seed Crunch

This Roasted Sweet Potato, Beet, and Burrata Bowl is a vibrant, nutrient-rich dish that combines the earthy flavors of roasted vegetables, the creamy indulgence of burrata, and the satisfying crunch of toasted pumpkin seeds. With a drizzle of balsamic glaze and a sprinkle of fresh herbs, this bowl is a perfect harmony of flavors and textures, making it ideal for a wholesome lunch or dinner. The combination is not only visually stunning but also incredibly nourishing, rich in vitamins and healthy fats. Let’s dive into this colorful and delectable recipe!


Ingredients:

For the Roasted Vegetables:

  • 2 large sweet potatoes, peeled and cubed
  • 3 medium beets, peeled and cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • Fresh thyme sprigs, for roasting (optional)

For the Pumpkin Seed Crunch:

  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, for a hint of heat)

For the Assembly:

  • 2 balls of burrata cheese
  • 1 cup mixed greens (arugula, spinach, or baby kale)
  • 1/4 cup balsamic glaze
  • Fresh basil or microgreens, for garnish
  • Sea salt and cracked black pepper, to taste

Preparation:

Step 1: Roast the Sweet Potatoes and Beets

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, toss the cubed sweet potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread evenly on one of the prepared baking sheets.
  3. In the same bowl, combine the beet wedges with the remaining olive oil, salt, black pepper, and smoked paprika. Add the minced garlic and mix well. Spread the beets on the second baking sheet.
  4. Place both baking sheets in the oven and roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized, and the beets are cooked through. Flip the vegetables halfway through to ensure even roasting.
  5. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Pumpkin Seed Crunch

  1. Heat a small skillet over medium heat. Add the pumpkin seeds and toast for 2-3 minutes, stirring frequently, until they start to pop and turn golden brown.
  2. Add the olive oil, smoked paprika, salt, and cayenne pepper (if using). Stir to coat the seeds evenly and toast for another minute.
  3. Remove from heat and transfer to a plate to cool. The seeds will crisp up as they cool.

Step 3: Assemble the Bowl

  1. Arrange a generous handful of mixed greens in the bottom of each serving bowl.
  2. Add the roasted sweet potatoes and beets on top of the greens.
  3. Tear the burrata balls gently and place them in the center of the bowls.
  4. Drizzle with balsamic glaze, letting it pool around the vegetables and burrata.
  5. Sprinkle the pumpkin seed crunch over the entire dish.
  6. Garnish with fresh basil or microgreens, and season with a pinch of sea salt and cracked black pepper.

COOKING Note:

  • Beet Staining Tip: Beets can stain your hands and cutting board. Use gloves and line your board with parchment paper for easy clean-up.
  • Sweet Potato Caramelization: To achieve a nice caramelized texture, avoid overcrowding the pan. Give each piece enough space to roast evenly.

Serving Suggestions:

  • Serve this bowl warm, or let it cool to room temperature for a refreshing salad-style dish.
  • Pair with a slice of crusty sourdough bread to mop up the creamy burrata and balsamic glaze.
  • Add a protein boost by serving alongside grilled chicken or chickpeas for a more substantial meal.

Tips:

  1. Advance Preparation: Roast the vegetables and prepare the pumpkin seed crunch in advance to save time. Store them in airtight containers until ready to assemble.
  2. Seasonal Variations: Swap out the sweet potatoes and beets with other seasonal root vegetables like carrots, parsnips, or butternut squash.
  3. Balsamic Glaze Shortcut: If you don’t have balsamic glaze, reduce balsamic vinegar with a touch of honey over low heat until thickened.
  4. Vegan Option: Replace the burrata with a creamy vegan cheese or a dollop of herbed cashew cream.

Prep Time:

  • 20 minutes

Cooking Time:

  • 30 minutes

Total Time:

  • 50 minutes

Nutritional Information (Per Serving):

  • Calories: 420
  • Protein: 14g
  • Sodium: 700mg
  • Fat: 28g (healthy fats from olive oil, burrata, and pumpkin seeds)
  • Fiber: 7g
  • Carbohydrates: 36g

Conclusion

This Roasted Sweet Potato, Beet, and Burrata Bowl is not only a feast for the eyes but also a well-balanced, nutrient-dense meal. The harmony between the creamy burrata, the sweet and earthy vegetables, and the crunchy, spiced pumpkin seeds is a culinary experience you won’t want to miss. This dish brings together simple ingredients to create a delightful explosion of flavors and textures that are perfect for any occasion. Enjoy it fresh and vibrant, savoring each satisfying bite!

 

Print
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Roasted Sweet Potato, Beet, and Burrata Bowl with Pumpkin Seed Crunch


  • Author: Imili Johnson
  • Total Time: 50 minutes

Ingredients

Scale

For the Roasted Vegetables:

  • 2 large sweet potatoes, peeled and cubed
  • 3 medium beets, peeled and cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • Fresh thyme sprigs, for roasting (optional)

For the Pumpkin Seed Crunch:

  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional, for a hint of heat)

For the Assembly:

  • 2 balls of burrata cheese
  • 1 cup mixed greens (arugula, spinach, or baby kale)
  • 1/4 cup balsamic glaze
  • Fresh basil or microgreens, for garnish
  • Sea salt and cracked black pepper, to taste

Instructions

Step 1: Roast the Sweet Potatoes and Beets

  1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, toss the cubed sweet potatoes with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread evenly on one of the prepared baking sheets.
  3. In the same bowl, combine the beet wedges with the remaining olive oil, salt, black pepper, and smoked paprika. Add the minced garlic and mix well. Spread the beets on the second baking sheet.
  4. Place both baking sheets in the oven and roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized, and the beets are cooked through. Flip the vegetables halfway through to ensure even roasting.
  5. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Pumpkin Seed Crunch

  1. Heat a small skillet over medium heat. Add the pumpkin seeds and toast for 2-3 minutes, stirring frequently, until they start to pop and turn golden brown.
  2. Add the olive oil, smoked paprika, salt, and cayenne pepper (if using). Stir to coat the seeds evenly and toast for another minute.
  3. Remove from heat and transfer to a plate to cool. The seeds will crisp up as they cool.

Step 3: Assemble the Bowl

  1. Arrange a generous handful of mixed greens in the bottom of each serving bowl.
  2. Add the roasted sweet potatoes and beets on top of the greens.
  3. Tear the burrata balls gently and place them in the center of the bowls.
  4. Drizzle with balsamic glaze, letting it pool around the vegetables and burrata.
  5. Sprinkle the pumpkin seed crunch over the entire dish.
  6. Garnish with fresh basil or microgreens, and season with a pinch of sea salt and cracked black pepper.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 420
  • Sodium: 700mg
  • Protein: 14g

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