Wheat Berry Buddha Bowl

Wheat Berry Buddha Bowl



  • 1 ½ cups 1000 Springs Mill organic hard red spring wheat berries
  • 4 cups fresh torn kale
  • 1 cup sliced onion
  • Salt & Pepper to taste
  • 1 zucchini sliced into small chunks
  • 1 cup yellow bell pepper strips
  • 1 cup marinara sauce, warmed
  • ¼ cup pine nuts, toasted
  • ¼ cup snipped fresh basil


    Bring 5 cups water to a boil in a 4-quart dutch oven. Stir in wheat berries. Return to a boil; reduce heat. Simmer covered, for 45 minutes. Stir in kale and onion. Simmer covered for 15 minutes more. Drain off any excess liquid. Season with salt and pepper to taste.

    Meanwhile, preheat oven to 425 F. Line a baking sheet with foil. Spread the brussels sprouts, tomatoes, zucchini, and bell peppers on baking sheet and drizzle with vinegar. Roast vegetables for 20 minutes or until tender. Season with salt and pepper to taste.

    Divide wheat berry mixture among bowls. Top with marinara sauce and roasted vegetables. Sprinkle with pine nuts and basil. Drizzle with additional vinegar to taste.