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Cozy Fall Harvest Grain Bowl with Roasted Vegetables

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A hearty and satisfying grain bowl featuring roasted butternut squash, sweet potatoes, and a creamy maple-tahini dressing. Perfect for meal prep or a cozy fall lunch.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 medium sweet potatoes, cubed (about 3 cups)
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 cup farro (or spelt, barley, or brown rice)
  • 2 cups water or vegetable broth
  • ½ teaspoon salt
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • 3 to 4 tablespoons warm water
  • 4 cups kale, stems removed and chopped
  • ½ cup pomegranate seeds
  • ½ cup roasted chickpeas (optional)
  • ¼ cup toasted pumpkin seeds (pepitas)
  • Optional: crumbled feta or goat cheese

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube butternut squash and sweet potatoes into 1-inch pieces. Cut red onion into wedges. Toss with olive oil, salt, pepper, smoked paprika, and garlic powder. Spread in a single layer on a baking sheet. Roast for 25 to 30 minutes, flipping halfway, until caramelized and tender.
  2. Rinse farro under cold water. In a medium saucepan, combine farro, water or broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender but chewy. Drain excess liquid and fluff with a fork.
  3. In a small bowl or jar, whisk together tahini, maple syrup, lemon juice, minced garlic, and salt. Slowly add warm water, one tablespoon at a time, whisking until smooth and pourable. Adjust seasoning to taste.
  4. Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage with hands for about 2 minutes until bright green and tender.
  5. Divide farro among four bowls. Top with massaged kale, roasted vegetables, pomegranate seeds, roasted chickpeas (if using), and toasted pumpkin seeds. Drizzle with maple-tahini dressing. Add cheese if desired. Serve warm or at room temperature.

Notes

Massage the kale for tenderness. Roast vegetables in a single layer for best caramelization. Dressing can be made ahead and keeps for up to a week. Toast pumpkin seeds briefly for extra flavor.

Nutrition

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

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