Roasted Cherry Tomato Bowls are a vibrant celebration of summer’s sweetest flavors, perfect for a quick yet satisfying meal. Juicy cherry tomatoes caramelize in the oven, their natural sugars intensifying into a rich, tangy depth that pairs beautifully with creamy avocado and nutty quinoa. In just 25 minutes, you’ll have a dish that’s as nourishing as it is colorful, with a delightful mix of textures—soft, crisp, and velvety—in every bite.
This recipe is a feast for the senses, offering a burst of freshness with every forkful. The roasted tomatoes’ smoky sweetness contrasts with the cool, buttery avocado, while a sprinkle of herbs adds a fragrant finish. It’s a simple, wholesome dish that feels indulgent, proving that great food doesn’t need to be complicated.
What You’ll Need
- 2 cups cherry tomatoes (slice most, leave a few whole for variety)
- Drizzle of olive oil (extra virgin recommended)
- A few sprigs of fresh thyme (or substitute with rosemary or oregano)
- ½ cup uncooked wheat berries (or substitute with quinoa or farro)
- Handful of arugula or other greens (spinach or kale work well)
- ¾ cup chickpeas (canned or cooked from dry)
- Small clove of garlic (minced or thinly sliced)
- Salt & pepper (to taste)
- A few spoonfuls of sun cheese (or substitute with burrata or fresh ricotta)
How to Make It
- Preheat your oven to 200°F (93°C).
- Prepare the tomatoes: Slice most of the cherry tomatoes (leave some whole if desired). Toss them with a drizzle of olive oil, salt, and pepper. Arrange them cut side up on a parchment-lined baking sheet.
- Slow roast the tomatoes: Place the baking sheet in the oven and roast for about 1 hour. Then, increase the heat to 300°F (150°C) and roast for another 20-30 minutes, or until the tomatoes are soft and slightly caramelized. Check periodically to avoid burning. Add fresh thyme sprigs during the last 10 minutes of roasting.
- Cook the wheat berries: While the tomatoes roast, bring a pot of salted water to a boil. Add the wheat berries and cook until tender and chewy, about 30-40 minutes. Drain and set aside.
- Prepare the sun cheese: Make or prepare your sun cheese (or alternative) and chill until ready to use.
- Optional step: In a skillet, heat a little olive oil over medium heat. Add the chickpeas, minced garlic, and a pinch of salt. Cook until the chickpeas are lightly browned, about 5-7 minutes.
- Assemble the bowls: Divide the cooked wheat berries among serving bowls. Top with a handful of arugula or greens, roasted chickpeas, and the roasted tomatoes. Sprinkle with fresh thyme leaves or other herbs. Add a dollop of sun cheese (or your chosen cheese) and serve immediately.
Creative Toppings and Sauce Ideas
Elevate your Roasted Cherry Tomato Bowls with a variety of toppings and sauces! Try a drizzle of balsamic glaze for a tangy sweetness or a sprinkle of toasted pine nuts for crunch. For a creamy twist, swap sun cheese with avocado slices or a dollop of tzatziki. Fresh herbs like basil or parsley also add a vibrant finish.
Perfect Pairings for Serving
These bowls are versatile and pair beautifully with other dishes. Serve alongside grilled chicken or roasted salmon for a heartier meal. For a lighter option, pair with a crisp green salad or crusty bread to soak up the flavors. A glass of white wine or sparkling water with lemon complements the dish perfectly.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked wheat berries or quinoa as a quick substitute. Roast the tomatoes in advance and store them in the fridge for up to 3 days. Skip the chickpeas or use canned chickpeas for a faster option. These small tweaks can save you precious minutes without sacrificing flavor.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the components in the oven or microwave, but keep the greens and cheese fresh by adding them just before serving. The roasted tomatoes and chickpeas also make a great addition to pasta or grain salads the next day.
Recipe Variations to Try
Switch things up by using different grains like farro or couscous instead of wheat berries. Swap cherry tomatoes for sliced heirloom tomatoes or roasted bell peppers. For a vegan option, skip the cheese or use a cashew-based spread. Experiment with spices like smoked paprika or cumin for a unique twist.
Roasted Cherry Tomato Bowls
Ingredients
- 2 cups cherry tomatoes
- drizzle of olive oil
- a few sprigs of fresh thyme
- ½ cup uncooked wheat berries
- handful of arugula or other greens
- ¾ cup chickpeas
- small clove of garlic
- salt & pepper
- a few spoonfuls of sun cheese (or burrata or fresh ricotta)
Instructions
- Preheat oven to 200 degrees F.
- Slice most of the cherry tomatoes (leave some whole if you want) and toss them with a bit of olive oil, salt, and pepper.
- Place them cut side up on a baking sheet lined with parchment.
- Let them slow roast for about 1 hour, then turn the heat to 300F for another 20-30 minutes or so. Oven times will vary so check them periodically.
- Add fresh thyme to the baking sheet during the last 10 minutes or so.
- Meanwhile, cook your wheat berries in boiling salted water until tender and chewy (about 30-40 minutes). Drain and set aside.
- Meanwhile, make your sun cheese. Chill until ready to use.
- Optional step: cook chickpeas (with a little olive oil, garlic, and salt) in a skillet until they’re lightly browned.
- Assemble bowls with wheat berries, a few greens, roasted chickpeas and roasted tomatoes.
- Sprinkle with thyme leaves and/or other fresh herbs.
- Add a dollop of sun cheese (or other cheese) and dig in.