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Cozy Fall Harvest Grain Bowl with Roasted Vegetables

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A hearty and flavorful grain bowl featuring roasted butternut squash, sweet potato, and red onion over chewy farro, topped with creamy goat cheese, toasted pecans, and dried cranberries, all drizzled with a tangy maple-tahini dressing. Perfect for meal prep or a satisfying fall lunch.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 1 large sweet potato, cubed (about 2 cups)
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup farro (or other whole grain like spelt, wheat berries, or brown rice)
  • 3 cups water or vegetable broth
  • Pinch of salt
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1 small garlic clove, minced
  • 3–4 tablespoons warm water
  • ¼ teaspoon salt
  • 4 cups fresh spinach or mixed greens
  • ½ cup crumbled goat cheese (or feta)
  • ⅓ cup toasted pecans, roughly chopped
  • ⅓ cup dried cranberries or cherries
  • Optional: ½ cup cooked chickpeas or roasted chicken

Instructions

  1. Preheat your oven to 425°F (220°C). While it’s heating up, peel and cube the butternut squash and sweet potato into roughly ¾-inch pieces. Cut the red onion into wedges about ½-inch thick at the widest part.
  2. Toss the cubed squash, sweet potato, and onion wedges with the olive oil, smoked paprika, salt, and pepper directly on the baking sheet. Spread them in a single layer. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and starting to brown at the edges.
  3. While the vegetables roast, rinse the farro in a fine-mesh strainer. Combine it with the water or broth and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes (for pearled farro) or 40-45 minutes (for whole farro). Drain any excess liquid, fluff with a fork, and let it sit uncovered for a few minutes.
  4. In a small bowl, whisk together the tahini, maple syrup, lemon juice, minced garlic, and salt. Slowly add the warm water, one tablespoon at a time, whisking constantly until the dressing is smooth and pourable. Taste and adjust as needed.
  5. Toast the pecans in a small dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Transfer to a plate to cool.
  6. Divide the spinach or mixed greens among four bowls. Top each with a generous scoop of warm farro, then arrange the roasted vegetables on top. Sprinkle with crumbled goat cheese, toasted pecans, and dried cranberries. Drizzle generously with the maple-tahini dressing. Serve immediately.

Notes

Don’t skip the high heat (425°F) for caramelization. Spread vegetables in a single layer to avoid steaming. Make extra dressing—it keeps for up to a week. Let farro rest after draining to prevent watery bowls. Warm the dressing if it thickens in the fridge. Store components separately for meal prep up to 4 days.

Nutrition

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

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