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Cozy Fall Harvest Grain Bowl with Roasted Vegetables

cozy fall harvest grain bowl with roasted vegetables - featured image
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A warm, hearty grain bowl featuring caramelized sweet potatoes and Brussels sprouts, chewy farro, and a creamy maple-tahini dressing. Perfect for meal prep or a comforting weeknight dinner.

Ingredients

Scale
  • 1 medium sweet potato, peeled and cubed into ½-inch pieces (about 2 cups)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup farro, rinsed
  • 2 ½ cups water or vegetable broth
  • ¼ teaspoon salt
  • ¼ cup tahini, well-stirred
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 small garlic clove, minced
  • 3 to 4 tablespoons warm water
  • ¼ teaspoon salt
  • ¼ cup dried cranberries
  • ¼ cup pepitas (pumpkin seeds)
  • Optional: 2 cups fresh baby spinach or arugula

Instructions

  1. Preheat your oven to 425°F (220°C). Place your sheet pan in the oven while it preheats.
  2. In a large bowl, toss the sweet potato, Brussels sprouts, and red onion with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika.
  3. Carefully remove the hot sheet pan from the oven and spread the vegetables in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until tender and caramelized.
  4. While the vegetables roast, rinse the farro under cold water. In a dry medium saucepan over medium heat, toast the farro for 2 to 3 minutes, stirring frequently, until it smells nutty.
  5. Add 2 ½ cups water or vegetable broth and ¼ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, until tender but still chewy. Drain any excess liquid and fluff with a fork.
  6. In a small bowl or jar, whisk together ¼ cup tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 minced garlic clove, and ¼ teaspoon salt. Add warm water 1 tablespoon at a time, whisking until smooth and pourable.
  7. Divide the cooked farro among serving bowls. Top with roasted vegetables, a handful of fresh spinach or arugula if using, dried cranberries, and pepitas. Drizzle generously with the maple-tahini dressing. Serve warm or at room temperature.

Notes

For best results, preheat the sheet pan before adding vegetables to ensure caramelization. Toast the farro in a dry pan for nutty flavor. Store dressing separately when meal prepping and add just before serving. The dressing will thicken when chilled; add a splash of warm water and whisk before using.

Nutrition

Keywords: fall harvest grain bowl, roasted vegetables, farro bowl, maple tahini dressing, vegan grain bowl, meal prep bowl

Find it online: https://islatable.com/cozy-fall-harvest-grain-bowl-with-roasted-vegetables/