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Cozy Fall Harvest Grain Bowl with Easy Roasted Veggies

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A warm and satisfying grain bowl featuring roasted butternut squash, sweet potatoes, and mushrooms over farro with a creamy maple-tahini dressing. Perfect for meal prep and packed with autumn flavors.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • 2 medium sweet potatoes, cubed (about 2 cups)
  • 8 ounces cremini mushrooms, halved or quartered if large
  • 1 red onion, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup farro (or brown rice, quinoa, or barley)
  • 2 cups vegetable broth or water
  • Pinch of salt
  • ¼ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2–3 tablespoons warm water
  • 1 small garlic clove, minced or grated
  • ¼ teaspoon salt
  • 4 cups fresh spinach or mixed greens
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (pumpkin seeds)
  • Optional: crumbled feta or goat cheese
  • Optional: cooked chicken or chickpeas

Instructions

  1. Cook the grain first. Rinse 1 cup of farro under cold water. In a medium saucepan, combine the farro with 2 cups of vegetable broth (or water) and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, until the farro is tender but still chewy. Drain any excess liquid if needed. Fluff with a fork and set aside.
  2. Preheat your oven to 425°F. Line a large baking sheet with parchment paper if you have it.
  3. Prep the vegetables. Toss the cubed butternut squash, sweet potatoes, halved mushrooms, and red onion chunks onto the baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Use your hands to toss everything together until every piece is coated. Spread them out in a single layer—if they’re crowded, use a second sheet.
  4. Roast for 25-30 minutes. Halfway through, give the pan a good shake or flip the vegetables with a spatula. You want them caramelized on the edges but still tender in the middle.
  5. Make the dressing while the vegetables roast. In a small bowl or jar, whisk together ¼ cup tahini, 2 tablespoons maple syrup, 2 tablespoons lemon juice, the grated garlic clove, and ¼ teaspoon salt. Add warm water one tablespoon at a time, whisking after each addition, until the dressing is smooth and drizzle-able.
  6. Warm the greens (optional but recommended). When the vegetables come out of the oven, toss the fresh spinach into a large bowl. Pour the hot roasted vegetables directly over the spinach and give it a gentle toss.
  7. Assemble the bowls. Divide the cooked farro among 4 bowls. Top with the wilted spinach and roasted vegetables. Sprinkle dried cranberries and pepitas over each bowl. If you’re using feta or goat cheese, crumble it on top now. Drizzle generously with the maple-tahini dressing.
  8. Serve immediately, or pack into meal prep containers for the week. If you’re meal prepping, keep the dressing separate until you’re ready to eat.

Notes

Don’t skip the single layer on the baking sheet to ensure proper roasting. The dressing will thicken as it sits; add warm water to thin it out. Keep dressing separate when meal prepping to avoid sogginess. Toast pepitas for extra flavor.

Nutrition

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

Find it online: https://lunafeast.com/cozy-fall-harvest-grain-bowl-with-easy-roasted-veggies/