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Cozy Fall Harvest Grain Bowl with Roasted Vegetables

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A warm and nourishing grain bowl featuring caramelized roasted vegetables, chewy farro, creamy feta, and a tangy-sweet maple tahini dressing. Perfect for meal prep or a cozy fall lunch.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • 2 medium sweet potatoes, cubed into ½-inch pieces (about 2 cups)
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 cup farro, rinsed
  • 2 cups vegetable broth or water
  • 4 cups chopped kale, stems removed
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pumpkin seeds
  • ¼ cup dried cranberries
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 3–4 tablespoons warm water
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed butternut squash, sweet potatoes, and onion wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  3. While vegetables roast, rinse farro. In a medium saucepan, combine farro and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes (for semi-pearled farro) until tender but chewy. Drain excess liquid and fluff with a fork.
  4. In a small jar or bowl, combine tahini, maple syrup, lemon juice, and salt. Whisk or shake until smooth. Add warm water 1 tablespoon at a time until pourable.
  5. Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage with hands for 1-2 minutes until bright green and softened.
  6. Divide massaged kale among serving bowls. Top with cooked farro, roasted vegetables, crumbled feta, toasted pumpkin seeds, and dried cranberries. Drizzle with maple tahini dressing. Serve warm or at room temperature.

Notes

Don’t overcrowd the baking sheet to ensure caramelization. Cut vegetables uniformly for even cooking. Toast pumpkin seeds in a dry skillet for 2 minutes for extra flavor. Dressing can be made ahead and stored in the fridge for up to a week. For meal prep, store components separately and assemble fresh.

Nutrition

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

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