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Roasted Chipotle Maple Veggie Grain Bowl
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4 People
Servings
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15 Mins
Prep Time
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45 Mins
Cooking Time
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60 Mins
Ready In
Ingredients
- ¾ cup Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing
- 1 Tbsp. pure maple syrup
- 1 Tbsp. freshly squeezed lime juice
- 1 small head cauliflower, cored and broken into florets
- 1 container (20 oz.) cubed butternut squash, cut into 1-inch pieces
- 1 cup uncooked farro or brown rice
- 1 can (15.5 oz.) chickpeas, rinsed and drained
- ¼ tsp. garlic powder
Made With
Or Try It With
Directions
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Preheat oven to 450°F. Spray large rimmed baking sheet with non-stick cooking spray.
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Combine Hellmann’s® and Best Foods® Chipotle Mayonnaise Dressing, maple syrup and lime juice in small bowl; set aside.
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Toss cauliflower and butternut squash with ¼ cup of the Mayonnaise mixture and sprinkle with garlic powder and salt, if desired. Spread in single layer on prepared baking sheet. Roast for 45 minutes or until vegetables are tender and starting to brown.
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Meanwhile, cook farro according to package directions. Remove from heat and toss with chickpeas.
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Serve by evenly dividing farro and chickpeas among 4 bowls. Evenly top with roasted vegetables and drizzle with remaining Mayonnaise mixture. Serve, garnished, if desired, with Pico de Gallo, toasted pepitas or walnuts, and crumbled Cotija or queso fresco.
Chef's Tip
To make a homemade Pico de Gallo, toss together 2 cups diced tomatoes, ¼ cup chopped fresh cilantro, 2 Tbsp. finely chopped red onion, 2 Tbsp finely chopped jalapeno, 1 finely chopped clove garlic, 2 tsp. fresh lime juice and ¼ tsp. ground cumin; season with salt to taste.
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