Instant Pot Recipe | Turmeric & Garlic Wheat Berry Bowl + Veggies

This vegetarian bowl is a healthy, delicious grain recipe that is also hearty and will have you coming back for seconds. We made the wheatberry in the Instant Pot and it turned out amazing. Our Turmeric & Garlic Wheat Berry Bowl + Veggies recipe is one to add to your list of healthy recipes to try this year!

Turmeric & Garlic Wheat Berry Bowl + Veggies

We are so tryin’ to get our healthy on big time! And we’re doing it one delicious and healthy bowl of goodness at a time. Like our Turmeric & Garlic Wheat Berry Bowl + Veggies! Now, I’ve never ever had wheatberries before but I was combing the internets for healthy grains and this one came up. Honestly, I liked the name, just ran with it, and the rest is history. But not knowing how to cook these lil’ suckers didn’t stop me at all. I just googled how to cook wheatberries in an Instant Pot and lo and behold BING-O! I love the Instant Pot community so much because they don’t even play. They get’s it in! Continue reading to find how we did it!

What is a wheatberry anyway? Whole wheat berries have wheat kernel left intact, so virtually none of the nutrients are stripped away. A single cup of cooked wheat berries has about 300 calories and is jam-packed with fiber, protein, and iron. And wheat berries mixed with a colorful mix of veggies makes for a tremendously nutrient dense meal with tons of energy generating goodness!

I don’t know if eating healthy can get any better than this! Look at this colorful assembly of plant-based food!

Adding the cooked wheat berries to the wok-cooked vegetables brings it all together. Can’t you almost taste how good this is?!

Turmeric & Garlic Wheat Berry Bowl + Veggies

Ingredients:

• 1 small sweet potatoes, peeled and cut into a small dice
• 1 medium carrot, skin removed, and cut into ribbons
• 1 medium red onion, peeled and cut into a small dice
• 1 medium yellow squash, cut into a small dice
• 1 medium red sweet bell pepper, cut into a small dice
• 1 large jalapeño pepper, sliced, do not cook
• 2 radishes, sliced and cut into a small dice, do not cook
• 3-4 green onions washed and cut into slices
• 2 1/2 cups of collard greens, washed and shredded
• 2 tablespoons extra virgin olive oil
• 1 tablespoon ground turmeric
• 3 cloves, chopped garlic
• 1 green apple, peeled and cut into a small dice,  do not cook
• sea salt to taste
• freshly cracked black peppercorns to taste

Directions:

1. First, let’s prepare the wheat berries. Into an Instant Pot add one (1) tablespoon of walnut oil and press the Saute button. When the oil is hot and one (1) cup of wheat berries and toast them, while continuing to stir for 4-5 minutes. After the wheat berries become toasted and fragrant, add three (3) cups of vegetable broth. Put on the Instant Pot lid and lock it into place, move the vent nozzle to the closed position. Press the Off button to cancel the Saute mode, then select the Manual function and adjust the time to thirty (30) minutes. As the wheat berries are doing their thing, prep the vegetables. 
2. When the Instant timer reaches 15 minutes start cooking the veggies.
3. Place a wok over med-high heat and add two (2) tablespoons of extra virgin olive oil, when the oil is hot add the sweet potatoes, carrots, squash, collard greens, and red onions.
4. Add the turmeric, and chopped garlic, a pinch of salt and freshly cracked black peppercorns.
5. Continue to cook (stir occasionally) until the sweet potatoes are soft for 10-15 minutes.
6. At the 12 minute mark add the red sweet bell peppers.
7. When the Instant Pot has finished cooking the wheat berries, vent out the steam. Once the Instant Pot is depressurized remove the lid and fluff the wheat berries.
8. Using a large slotted spoon begin transferring the wheat berries into the wok, mix until the wheat berries are incorporated into the veggies.
9. Spoon into serving bowls and top with diced radishes,jalapeños, and green apples.
10. Serve.

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