A whole meal in a bowl is what I crave in the colder months. Grab a spoon and a seat next to the fire and dig in.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 35 minutes 
Serves: 2


  • 1 cup cherry tomatoes, halved
  • 2 large cloves garlic, halved lengthwise
  • 1 Tbs. + 1 Tbs. extra-virgin olive oil
  • 4 cups broccoli florets, halved
  • ½ acorn squash, seeded and cut into 6 wedges
  • 1 tsp. red wine vinegar
  • ½ tsp. kosher salt
  • freshly ground black pepper, to taste
  • ¼ cup basil leaves
  • 1½ cups warm cooked wheatberries or other whole grain


  1. Preheat the oven to 425°F. On a small rimmed baking pan lined with parchment, toss the tomatoes and garlic with 1 Tbs. oil. Move the garlic to the center of the pan. Roast until the garlic is lightly browned and the tomatoes are softened, 10-12 minutes.  
  2. On a large rimmed baking pan, toss the broccoli and squash with the remaining 1 Tbs. oil. Arrange in a single layer with the cut side of the broccoli facing down. Roast on the lowest rack in the oven until tender and browned on the bottom, 10-15 minutes.
  3. In a blender, combine the roasted garlic and tomatoes with the vinegar, salt, and the pepper. Purée until smooth. Mince the basil. In a large bowl, toss the wheatberries with the sauce, basil, and most of the roasted broccoli, leaving a few pieces for topping the bowls. 
  4. Divide the wheatberry mixture into 2 bowls and top with the squash and the remaining broccoli.

Nutrition Information

Per serving (3 cups):

  • Calories: 420
  • Total fat: 15 g
  • Sat fat: 2 g
  • Carbs: 62 g
  • Fiber: 14 g
  • Total sugar: 8 g
  • Added sugar: 0 g
  • Protein: 15 g
  • Sodium: 540 mg