Description
Autumn Harvest Grain Bowl
Embrace the flavors of fall with this Autumn Harvest Grain Bowl! Packed with hearty grains, roasted veggies, dried cranberries, and crunchy pumpkin seeds, this bowl is not only nourishing but also a celebration of autumn’s best. Whether you’re craving a cozy solo meal or sharing with loved ones, this dish brings warmth and nutrition to your table. Perfect for those crisp fall days!
1 cup cooked farro or quinoa
1 cup roasted butternut squash
1/2 cup roasted Brussels sprouts
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup maple vinaigrette
Directions:
1. In a large bowl, combine the cooked farro or quinoa, roasted butternut squash, Brussels sprouts, dried cranberries, and pumpkin seeds.
2. Drizzle with maple vinaigrette and toss well.
3. Serve immediately.
Prep Time: 10 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Cook Your Grain: Prepare 1 cup of farro or quinoa according to package instructions. For best texture, let it cool slightly after cooking.
2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss 1-inch cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
3. Prepare the Vinaigrette: While vegetables roast, whisk together 1/4 cup olive oil, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, salt, and pepper.
4. Assemble the Bowl: In your serving bowl, start with the warm grain as a base. Arrange the roasted squash and Brussels sprouts on top.
5. Add Toppings & Dress: Sprinkle dried cranberries and pumpkin seeds over the bowl. Drizzle generously with the maple vinaigrette just before serving.
Serving Suggestions
This bowl is highly customizable. For added protein, top with crumbled goat cheese, roasted chickpeas, or shredded chicken. Serve it warm for a cozy dinner or pack it cold for a nutritious lunch. A side of warm, crusty bread complements the meal perfectly.
How-to Summary
Cook your chosen grain, roast squash and Brussels sprouts until caramelized, whip up a simple maple vinaigrette, then combine everything in a bowl with dried cranberries and pumpkin seeds for a quick, flavorful autumn meal.
Frequently Asked Questions
Can I make this bowl ahead of time? Yes, but store components separately. Combine just before eating to prevent sogginess.
What can I use instead of farro? Quinoa, brown rice, barley, or freekeh are excellent substitutes.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
Is this recipe gluten-free? It is if you use quinoa and ensure your other ingredients are certified gluten-free.
Can I use a different dressing? Absolutely. A balsamic glaze, tahini dressing, or simple lemon vinaigrette would also work well.
Common Mistakes to Avoid
Avoid overcooking the grains, which makes them mushy. Do not skip roasting the vegetables, as this step develops essential sweet, caramelized flavors. Ensure your vinaigrette is well-emulsified before drizzling. Finally, do not add the dressing until you are ready to serve to maintain the best texture.
Conclusion
The Autumn Harvest Grain Bowl is a simple, versatile, and deeply satisfying meal that captures the essence of the season. It’s a perfect template for using up fall produce and can be easily adapted to suit dietary needs. This bowl proves that healthy eating can be both delicious and beautifully celebratory of the harvest season.