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Cozy Fall Harvest Grain Bowl with Roasted Veggies

Cozy Fall Harvest Grain Bowl with Roasted Veggies - featured image
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A warm, hearty grain bowl featuring roasted butternut squash, brussels sprouts, sweet potatoes, and red onion over farro, drizzled with a creamy tahini-maple dressing. Perfect for cozy fall meals and meal prep.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
  • 1 pound brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 red onion, cut into 1-inch wedges
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup farro (semi-pearled recommended)
  • 3 cups water or vegetable broth
  • ½ teaspoon salt
  • ⅓ cup tahini
  • 3 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ cup toasted pumpkin seeds (optional)
  • ¼ cup dried cranberries (optional)
  • 2 tablespoons crumbled feta cheese (optional)
  • Fresh parsley or cilantro, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the vegetables: Peel the butternut squash and sweet potatoes, then cut them into uniform 1-inch cubes. Trim the brussels sprouts and halve them. Cut the red onion into 1-inch wedges.
  3. Season the vegetables: In a large bowl, toss the cubed squash, sweet potatoes, brussels sprouts, and onion wedges with 3 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and a generous pinch of salt and black pepper. Spread them in a single layer on the prepared baking sheet.
  4. Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping halfway through, until deep golden-brown edges and tender insides. Remove from the oven and set aside.
  5. Cook the farro: Rinse 1 cup farro under cold water. In a medium saucepan, combine the farro with 3 cups water or vegetable broth and ½ teaspoon salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25-30 minutes, or until tender but still chewy. Drain any excess liquid and fluff with a fork.
  6. Make the dressing: In a small bowl, whisk together ⅓ cup tahini, 3 tablespoons maple syrup, 2 tablespoons lemon juice, 2 tablespoons warm water, 1 minced garlic clove, and ¼ teaspoon salt until smooth and creamy. Adjust consistency with more warm water if needed.
  7. Assemble the bowls: Divide the cooked farro among four bowls. Top with the roasted vegetables. Drizzle generously with the tahini-maple dressing. Sprinkle with toasted pumpkin seeds, dried cranberries, and feta cheese if using. Garnish with fresh parsley or cilantro.
  8. Serve immediately warm or at room temperature. For meal prep, store components separately and assemble before eating.

Notes

Don’t overcrowd the baking sheet to ensure caramelization. Cut vegetables uniformly for even roasting. Cook farro like pasta in plenty of salted water for best texture. Warm tahini if thick before making dressing. Taste dressing and adjust sweetness or acidity as needed. Store components separately for meal prep up to 5 days. The dressing can be stored for up to a week.

Nutrition

Keywords: fall harvest grain bowl, roasted vegetables, farro bowl, tahini maple dressing, vegan grain bowl, meal prep, healthy dinner, butternut squash, brussels sprouts

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