Colorful roasted Fall vegetables meet nutty grains in this satisfying market-fresh bowl. A tangy yogurt drizzle spiked with Basque Chili Powder ties everything together with warmth, creaminess, and a hint of smoke. It’s simple, nourishing, and endlessly adaptable to whatever’s in season.
INGREDIENTS:
3 cups mixed vegetables (carrots, cauliflower, bell peppers, zucchini, butternut squash, or sweet potato), chopped
2 tablespoons olive oil
1 teaspoon Basque chili powder (from Borba Family Farms)
Sea salt and freshly ground black pepper
2 cups cooked grains (farro, brown rice, or quinoa)
1 cup baby spinach or arugula
For the yogurt drizzle:
½ cup plain Greek yogurt
1 tablespoon lemon juice
½ teaspoon Basque chili powder (from Borba Family Farms)
1 small garlic clove, grated
1 tablespoon olive oil
Salt to taste
METHOD:
Preheat oven to 425 °F. Line a baking sheet with parchment paper.
Toss chopped vegetables with olive oil, Basque chili powder, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring once, until tender and caramelized.
In a bowl, whisk together yogurt, lemon juice, Basque chili powder, grated garlic, olive oil, and salt. Adjust seasoning to taste.
To assemble, spoon grains into bowls, top with roasted vegetables and greens, then drizzle generously with the yogurt.
SERVING SUGGESTIONS:
- Garnish with toasted pumpkin seeds or chopped herbs for crunch and color.
- Add grilled chicken, chickpeas, or a poached egg for extra protein.
- Serve warm or at room temperature—it’s equally delicious packed for lunch.
