Description

This Harvest Roasted Vegetable Grain Bowl is a wholesome and hearty fall-inspired dish featuring oven-roasted sweet potatoes, brussels sprouts, red onion, and red pepper. The veggies are paired with nutty farro tossed in a fresh basil vinaigrette and topped with a perfectly cooked egg. Packed with vibrant flavors and nutrients, this recipe is perfect for a healthy and satisfying vegetarian meal.

Ingredients

Scale

Roasted Vegetables

1 sweet potato, diced
16 oz. brussels sprouts, halved
1 red onion, halved and then quartered
1 red pepper, cut into 2” cubes
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1 teaspoon salt

Grain Bowl Base

1 cup farro
3 cups water

Fresh Basil Dressing

1/2 cup fresh basil
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons dijon mustard
1 garlic clove
Salt & pepper to taste

Toppings

4 eggs

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
Prepare Vegetables: In a large bowl, combine diced sweet potatoes, halved brussels sprouts, quartered red onion, and cubed red pepper. Add 2 tablespoons of olive oil, 1/2 teaspoon ground cinnamon, and 1 teaspoon salt. Toss everything together to evenly coat the vegetables with the seasoning.
Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer and bake in the preheated oven for about 30 minutes, until tender and caramelized.
Cook Farro: While the vegetables roast, place 1 cup of farro and 3 cups of water in a medium saucepan. Bring to a boil, then cover and reduce the heat to simmer. Cook for 30 minutes or until farro is tender. Drain any excess water and set aside.
Make Dressing: In a small food processor, combine fresh basil, red wine vinegar, olive oil, dijon mustard, garlic clove, salt, and pepper. Blend until smooth to create a flavorful dressing.
Toss Farro with Dressing: Pour the basil dressing over the cooked farro and toss well to coat each grain evenly.
Cook Eggs: Prepare the eggs to your liking—over easy is recommended to enjoy the runny yolk that enriches the bowl.
Assemble Bowls: Divide the farro evenly among four bowls, top with the roasted vegetables, and gently place an egg on top of each bowl.
Serve and Enjoy: Serve immediately for a comforting and balanced meal bursting with fall flavors and nutrients.

Notes

A healthy, filling, fall-inspired dinner recipe packed with nutrients and bursting with flavor!
The basil dressing adds a fresh, zesty component that complements the roasted vegetables beautifully.
Cooking the egg over easy lets the yolk run into the bowl adding richness to the dish.
Farro can be substituted with other whole grains such as barley or quinoa if desired.
Adjust the seasoning according to taste, especially the salt and pepper in the dressing.

Nutrition

Serving Size: 3/4 cup farro with veggies and 1 egg
Calories: 411
Sugar: 5 g
Sodium: 796 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 7 g
Protein: 15 g
Cholesterol: 186 mg