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Cozy Fall Harvest Grain Bowl: Best Roasted Veggie Recipe

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This cozy fall harvest grain bowl with roasted vegetables is a full experience—a combination of textures and flavors that feels both special and completely doable on a busy weeknight. Sweet roasted butternut squash and earthy beets meet tangy goat cheese, chewy farro, and a zippy maple-tahini dressing.

Ingredients

Scale
  • 1 cup farro (dry)
  • 1 medium butternut squash, peeled and cubed
  • 2 medium red beets, peeled and cubed
  • 1 large red onion, cut into wedges
  • 1 bunch kale (Lacinato/Tuscan), stemmed and chopped
  • 4 ounces goat cheese, crumbled
  • 1/4 cup pepitas, toasted
  • 1/4 cup dried cranberries
  • For the Maple-Tahini Dressing:
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 small garlic clove, grated
  • 1/4 teaspoon salt
  • 1/4 cup warm water (plus more as needed)
  • For Roasting the Vegetables:
  • 3 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • A few sprigs of fresh thyme or sage (optional)

Instructions

  1. Cook the farro: Rinse 1 cup of farro under cold water. In a medium saucepan, combine the farro with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce the heat to a simmer, cover, and cook for about 25-30 minutes, or until the farro is tender but still pleasantly chewy. Drain any excess water and fluff with a fork. Set aside to cool slightly.
  2. Preheat the oven and prep the vegetables: While the farro cooks, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Peel and cube the butternut squash into 3/4-inch pieces. Peel and cube the beets into similar-sized pieces. Cut the red onion into 1-inch wedges, keeping the root ends intact.
  3. Roast the vegetables: In a large bowl, toss the squash, beets, and onion wedges with 2 tablespoons of olive oil, a generous pinch of salt, and a few grinds of black pepper. Add the fresh thyme or sage sprigs if using. Spread the vegetables in a single, even layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and caramelized at the edges.
  4. Toast the pepitas: While the vegetables roast, heat a small dry skillet over medium heat. Add the pepitas and cook, shaking the pan frequently, for 2-3 minutes until fragrant and starting to pop. Remove from the pan immediately and set aside.
  5. Make the dressing: In a small bowl or jar, whisk together 1/4 cup tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, the grated garlic clove, and 1/4 teaspoon salt. Slowly stream in 1/4 cup warm water while whisking continuously until smooth and pourable. If too thick, add more warm water a tablespoon at a time. Taste and adjust salt or maple syrup.
  6. Prepare the kale: Place the stemmed and chopped kale in a large bowl. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale for about 1-2 minutes, until it turns a deeper green and becomes more tender.
  7. Assemble the bowls: Divide the warm farro among serving bowls. Top with the massaged kale, then arrange the roasted vegetables on top. Sprinkle with crumbled goat cheese, toasted pepitas, and dried cranberries. Drizzle generously with the maple-tahini dressing. Serve immediately.

Notes

Don’t crowd the pan for best caramelization. Season the farro while it cooks. Toast pepitas at the last minute. Massage the kale for better texture. Make the dressing ahead of time for deeper flavor.

Nutrition

Keywords: fall harvest grain bowl, roasted vegetable bowl, farro bowl, butternut squash, beets, maple tahini dressing, vegetarian, healthy, meal prep

Find it online: https://twirltaste.com/cozy-fall-harvest-grain-bowl-best-roasted-veggie-recipe/