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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 roasted butternut squash, Brussels sprouts, and red onion over chewy farro, all drizzled with a creamy maple-tahini dressing. Perfect for meal prep and customizable with seasonal vegetables.

Ingredients

Scale
  • 1 butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 red onion, cut into 1-inch wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup farro (semi-pearled or pearled)
  • 3 cups vegetable broth or water
  • 1 bay leaf (optional)
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 3–4 tablespoons warm water
  • Pinch of salt
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (pumpkin seeds)
  • ½ cup crumbled feta cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper (optional).
  2. In a large bowl, toss cubed squash, halved Brussels sprouts, and onion wedges with olive oil, salt, pepper, and dried thyme until well coated.
  3. Spread vegetables 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 crispy.
  4. While vegetables roast, rinse farro under cold water. In a medium saucepan, combine farro, vegetable broth (or water), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes (semi-pearled) or 15-20 minutes (pearled) until tender but chewy. Drain excess liquid, remove bay leaf, and fluff with a fork.
  5. In a small bowl or jar, whisk together tahini, maple syrup, and lemon juice until smooth. Gradually add warm water, 1 tablespoon at a time, whisking until pourable. Add a pinch of salt and adjust to taste.
  6. In a dry skillet over medium heat, toast pepitas for 2-3 minutes until fragrant and starting to pop. Transfer to a bowl immediately.
  7. Assemble bowls: Divide warm farro among four bowls. Top with roasted vegetables, dried cranberries, toasted pepitas, and crumbled feta. Drizzle with maple-tahini dressing and garnish with fresh parsley. Serve warm.

Notes

For meal prep, store components separately. Reheat farro and vegetables together, then add fresh toppings. The dressing thickens when chilled; let it sit at room temperature or add warm water to thin. To make vegan, omit feta or use vegan feta. For gluten-free, swap farro with quinoa or brown rice.

Nutrition

Keywords: fall harvest grain bowl, roasted vegetables, farro, butternut squash, Brussels sprouts, maple-tahini dressing, vegetarian, meal prep

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