Gluten-free vegetarian grain bowl

5 from 1 vote

This grain bowl is simple to put together and perfect for using as meal prep.

Prep Time15

Cook Time25

Total Time50

Course: Main Course

Cuisine: American

Keyword: gluten free, oats, roasted vegetables,

Servings:

6 cups vegetables I used brussel sprouts, beets, butternut squash, and potatoes. You can use any winter veggies you want.
2 tablespoons olive oil
salt, pepper, and garlic powder
Hummus optional, but used for serving.

Add ingredients to the pressure cooker. Seal the lid and set on pressure high for 30 minutes.
Let it release naturally.
Release the lid. If there is still liquid left in the oats, set the pressure cooker to saute and cook for several minutes.
Turn off heat and it is done!
These can also be cooked on the stovetop. They will need about 50-60 minutes to cook. Makesure they are covered and add more water as needed.

Preheat oven to 400 degrees.
Prepare the veggies by cubing. I baked my vegetables all on one tray, so I cut my potatoes and butternut squash in bigger chunks than the beets as they take less time to cook. The differences in sizes will help them to all cook at the same time.
Create a small tinfoil "boat" for the beets. They will bleed all over the other veggies when they are baking if you don't.
Place all your vegetables on the baking sheet. Drizzle with salt, pepper, and garlic powder. Mix and place in the oven.
Depending on what size you cut your veggies at, this will take between 20-35 minutes to bake. You want them to be baked until they are just tender.
Now, the oats and the vegetables should be finishing up about the same time.
Create your bowl. I didn't use dressing on mine, but I included several recipe I use for buddha bowls that you might like. Or you can just add hummus like I did.
Now, sit back and enjoy. You deserve it!!