Harvest Roasted Vegetable Grain Bowl Recipe

If you’re craving something wholesome, flavorful, and packed with autumn vibes, you’ve got to try this Harvest Roasted Vegetable Grain Bowl Recipe. I absolutely love how the sweet potatoes and brussels sprouts caramelize in the oven, while the farro tossed in fresh basil dressing makes the whole bowl sing together. Trust me, once you try this, it’ll become your go-to nourishing meal as the leaves change!

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Ingredients You’ll Need

This Harvest Roasted Vegetable Grain Bowl Recipe is all about simple, wholesome ingredients you can find easily and come together beautifully. Each plays a special role in layering flavors and textures that I know you’ll appreciate.

• Sweet potato: Choose a firm, medium sweet potato for that perfect soft-roasted sweetness.
• Brussels sprouts: Look for bright green, tightly packed sprouts to ensure freshness.
• Red onion: Adds mild sweetness and a bit of bite once roasted.
• Red pepper: Use a fresh red bell pepper for juicy, colorful crunch.
• Olive oil: A good quality olive oil intensifies roasting and the dressing flavors.
• Ground cinnamon: Adds a warm, subtle spice that complements the veggies beautifully.
• Salt: To season and enhance all the flavors.
• Farro: This ancient grain brings chewy texture and nuttiness to the bowl.
• Water: For cooking the farro perfectly tender.
• Fresh basil: Gives the dressing a bright, herbal lift.
• Red wine vinegar: Brings acidity that balances the creamy olive oil and sweet veggies.
• Dijon mustard: Adds a little tang and depth to the dressing.
• Garlic clove: For that classic aromatic kick.
• Salt & pepper: To taste, and for seasoning the dressing and eggs.
• Eggs: I love topping the bowl with over-easy eggs for that amazing runny yolk to tie everything together.

Variations

I like to keep this Harvest Roasted Vegetable Grain Bowl Recipe versatile because every kitchen has different seasonal veggies or dietary preferences. Feel free to mix it up — you might discover something even better for your taste buds!

• Swap Your Veggies: Once I tried adding roasted butternut squash instead of sweet potatoes, and it gave the bowl a lovely creamier texture.
• Make it Vegan: Omit the egg and add some toasted nuts or seeds for extra protein and crunch.
• Grain Options: If farro isn’t your thing, quinoa or brown rice work just as well and cook similarly.
• Boost the Spice: I like sprinkling crushed red pepper flakes on top when I want an extra kick.

How to Make Harvest Roasted Vegetable Grain Bowl Recipe

Step 1: Roast the Veggies to Perfection

Start by preheating your oven to 400°F (200°C). In a large bowl, toss together diced sweet potato, halved brussels sprouts, quartered red onion, and chopped red pepper with olive oil, ground cinnamon, and salt. Make sure everything is evenly coated—that’s key to getting those beautifully caramelized edges. Spread the veggies on a baking sheet in a single layer and pop them in the oven for about 30 minutes. You want them tender on the inside and caramelized on the outside. If you see some veggies getting too dark quickly, just give them a stir around halfway through.

Step 2: Cook the Farro Just Right

While the veggies roast, bring 3 cups of water to a boil in a medium saucepan. Add 1 cup of farro, cover, and reduce the heat to simmer. Let it cook for about 30 minutes or until the farro is tender but still has a little chew to it. When it’s done, drain any excess water and set the farro aside. This timing works perfectly with the roasting veggies, so everything finishes together!

Step 3: Whip Up that Fresh Basil Dressing

In a small food processor (or blender), combine fresh basil leaves, red wine vinegar, olive oil, Dijon mustard, garlic clove, salt, and pepper. Blitz it all until smooth and vibrantly green. This dressing is where the magic happens—the freshness really lifts the nutty farro and roasted veggies, making each bite pop with flavor.

Step 4: Bring It All Together and Add Your Egg

Toss the dressing with the cooked farro to coat every grain with that herbal goodness. Then plate a generous helping of the dressed farro and pile on the warm roasted vegetables. Finally, cook your eggs however you like—I swear by over-easy to get that rich, runny yolk dripping over the veggies. A pinch of salt and pepper on top, and you’re ready to dive into this comforting, vibrant bowl.

How to Serve Harvest Roasted Vegetable Grain Bowl Recipe

Garnishes

I love sprinkling some toasted pumpkin seeds or walnuts on top for crunch. A little sprinkle of shaved Parmesan or crumbled feta also takes it to another level if you’re not keeping it vegan. Fresh basil leaves or a quick drizzle of extra dressing never hurt either—adds color and freshness.

Side Dishes

When I serve this as a main, I usually keep sides simple—a leafy green salad with a citrus vinaigrette or some crusty whole grain bread to soak up any leftover dressing and yolk. For a heartier spread, a bowl of butternut squash soup pairs beautifully.

Creative Ways to Present

For a cozy dinner party, I like to serve this bowl family-style in a large wooden salad bowl, letting guests assemble their own. It’s colorful and inviting! If you’re brunching, swap the eggs for soft scrambled with herbs and serve in mason jars for a cute presentation.

Make Ahead and Storage

Storing Leftovers

Store leftover roasted veggies and farro separately in airtight containers in the fridge—they’ll keep perfectly for 3-4 days. This way, nothing gets soggy and you can reheat just what you need. I usually keep the dressing separate as well to toss fresh on next time.

Freezing

I’ve frozen roasted veggies before but recommend freezing the farro and veggies separately, leaving out the dressing and eggs. When reheating, thaw overnight in the fridge and add dressing fresh for the best texture and flavor.

Reheating

Reheat roasted veggies on a baking sheet in a 350°F oven for about 10 minutes to keep them slightly crisp. Warm the farro gently in the microwave or on the stovetop with a splash of water. Add dressing and re-fry or poach a fresh egg if you want to keep the experience fresh and vibrant.

FAQs

Final Thoughts

This Harvest Roasted Vegetable Grain Bowl Recipe is one of those dishes that just feels like a warm hug on a plate. I’ve made it countless times when I needed something hearty, healthy, and satisfying without a complicated process. The balance of roasted veggies, nutty farro, bright basil dressing, and that luscious egg yolk creates a perfect harmony I can’t get enough of. I hope you’ll give it a try soon — it’s one of those recipes you’ll want to share with friends, family, or just savor solo alongside a cozy sweater and a good book!

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