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Simple Cozy Fall Harvest Grain Bowl with Roasted Veggies

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A warm, satisfying bowl of roasted vegetables and chewy farro tossed in a creamy maple-tahini dressing. Perfect for meal prep or a cozy weeknight dinner, this adaptable recipe is packed with fiber and flavor.

Ingredients

Scale
  • 1 cup farro (semi-pearled preferred)
  • 2 cups butternut squash, peeled and cubed into 1-inch pieces
  • 2 cups Brussels sprouts, halved
  • 1 medium red onion, cut into wedges
  • 3–4 tablespoons olive oil, divided
  • 2 tablespoons pure maple syrup
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 small garlic clove, grated
  • Salt and black pepper to taste
  • Optional toppings: crumbled goat cheese or feta, toasted pumpkin seeds, pomegranate arils, fresh parsley

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Cook the farro: Bring a large pot of generously salted water to a boil. Add 1 cup farro and cook according to package directions (25-30 minutes for semi-pearled). Drain well and spread on a plate to cool slightly. Toss with a splash of olive oil to prevent sticking.
  3. Prep the vegetables: Toss cubed butternut squash, halved Brussels sprouts, and red onion wedges with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until squash is tender and Brussels sprouts are deeply browned.
  4. Make the dressing: In a small jar, combine 3 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 grated garlic clove, and ¼ teaspoon salt. Add 3-4 tablespoons warm water, one at a time, shaking or whisking after each addition until smooth and pourable.
  5. Assemble the bowls: Divide warm farro among serving bowls. Top with roasted vegetables. Drizzle generously with maple-tahini dressing. Add optional toppings as desired.
  6. Check seasoning: Taste and adjust with flaky sea salt and black pepper before serving.

Notes

For best caramelization, do not overcrowd the baking sheet. Cook farro like pasta in plenty of salted water to keep it al dente. The dressing thickens when cold; let it sit at room temperature and whisk in warm water to loosen. Store farro, vegetables, and dressing separately in the refrigerator for up to 5 days. Reheat farro and vegetables together; do not microwave the dressing.

Nutrition

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

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