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Cozy Fall Harvest Grain Bowl with Roasted Vegetables

cozy fall harvest grain bowl with roasted vegetables - featured image
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A warm, hearty grain bowl featuring roasted sweet potatoes, brussels sprouts, and crispy chickpeas, all drizzled with a creamy maple-tahini dressing. Perfect for a cozy autumn meal that’s both nutritious and indulgent.

Ingredients

Scale
  • 1 cup (200g) farro
  • 2 medium sweet potatoes (about 500g), peeled and cubed
  • 2 cups (300g) Brussels sprouts, trimmed and halved
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 medium red onion, cut into wedges
  • 3 tablespoons (45ml) olive oil
  • 1 tablespoon (15ml) maple syrup
  • Salt and black pepper, to taste
  • 1/3 cup (40g) dried cranberries
  • 1/4 cup (30g) pumpkin seeds
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 cup (60ml) tahini
  • 2 tablespoons (30ml) maple syrup
  • 2 tablespoons (30ml) lemon juice
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 small clove garlic, minced
  • 3–4 tablespoons (45-60ml) water
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Rinse 1 cup farro under cold water. In a medium saucepan, combine farro with 3 cups water or vegetable broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender but chewy. Drain excess liquid and fluff with a fork. Set aside.
  3. While farro cooks, prep vegetables: peel and cube sweet potatoes into 1/2-inch pieces, trim and halve Brussels sprouts, cut red onion into wedges, and drain and rinse chickpeas. Pat chickpeas very dry with a clean towel.
  4. Divide sweet potatoes, Brussels sprouts, red onion, and chickpeas between the two prepared baking sheets. Drizzle with 3 tablespoons olive oil and 1 tablespoon maple syrup. Season generously with salt and pepper. Toss to coat evenly and spread in a single layer.
  5. Roast for 25-30 minutes, flipping halfway through, until vegetables are tender and golden brown with crispy edges. Chickpeas should be crunchy on the outside.
  6. While vegetables roast, make dressing: In a small bowl, combine 1/4 cup tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, and minced garlic. Whisk until smooth. Slowly add 3-4 tablespoons water, whisking constantly, until smooth and pourable. Season with 1/4 teaspoon salt. Adjust to taste.
  7. Assemble bowls: Divide cooked farro among four bowls. Top with roasted vegetables and chickpeas. Sprinkle with dried cranberries, pumpkin seeds, and fresh parsley if using. Drizzle generously with maple-tahini dressing. Serve warm.

Notes

For extra crispy chickpeas, pat them very dry before roasting. You can also toss them with 1 teaspoon cornstarch. The dressing can be made ahead and stored in the fridge for up to a week. For a gluten-free version, swap farro with quinoa or brown rice. To make nut-free, use sunflower seed butter instead of tahini.

Nutrition

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

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