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Easy Fall Harvest Grain Bowl with Roasted Vegetables

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A cozy and satisfying grain bowl featuring roasted butternut squash, sweet potatoes, and red onion over chewy farro, all drizzled with a creamy maple-tahini dressing. Perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 medium sweet potatoes, cubed (about 2 cups)
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup farro (pearled preferred)
  • 2 cups vegetable broth or water
  • Pinch of salt
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2–3 tablespoons warm water
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup dried cranberries
  • 2 tablespoons fresh parsley, chopped
  • Optional: ¼ cup crumbled feta or goat cheese

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cook the farro: Rinse 1 cup farro under cold water. In a medium saucepan, combine farro with 2 cups vegetable broth or water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes (pearled farro) or 40-45 minutes (whole farro) until tender but chewy. Drain excess liquid and fluff with a fork. Set aside.
  3. Prep the vegetables: Peel and cube butternut squash and sweet potatoes into ¾-inch cubes. Cut red onion into 8 wedges through the root end.
  4. Season and roast: In a large bowl, toss cubed squash, sweet potatoes, and onion wedges with olive oil, dried sage, 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.
  5. Make the dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, and salt. Add warm water 1 tablespoon at a time until pourable. Adjust seasoning to taste.
  6. Toast the pepitas: In a small dry skillet over medium heat, toast pepitas for 2-3 minutes until they start to pop and smell nutty. Remove from heat immediately.
  7. Assemble the bowls: Divide cooked farro among serving bowls. Top with roasted vegetables. Drizzle with maple-tahini dressing. Sprinkle with toasted pepitas, dried cranberries, fresh parsley, and optional cheese. Serve warm or at room temperature.

Notes

For best results, flip vegetables halfway through roasting to ensure even caramelization. Let farro cool slightly before adding dressing to prevent it from thinning. For meal prep, store dressing separately and add just before serving. The bowl can be stored in the refrigerator for up to 4 days; reheat in a skillet with a splash of water for best texture.

Nutrition

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

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