If you’re on the hunt for a satisfying, wholesome meal that’s packed with flavor and nutrients, this Roasted Vegetable Grain Bowl with Egg Recipe is an absolute winner. Trust me, once I discovered this combo of hearty roasted veggies, nutty farro, and a perfectly cooked egg on top, it’s become one of my go-to dishes for cozy weeknight dinners or even weekend lunches. You’ll find that this recipe balances textures and tastes beautifully, making it both nourishing and comforting all at once.
Why You’ll Love This Recipe
- Nutritious & Filling: The combo of roasted veggies, farro, and egg gives you a balanced meal loaded with fiber, protein, and healthy fats.
- Simple yet Flavor-Packed: The cinnamon-spiced roasting and basil dressing take these humble ingredients to the next level.
- Perfect for Meal Prep: Make the grains and veggies ahead, then add freshly cooked eggs when you’re ready—super flexible for busy days.
- Great for All Seasons: While I love this in fall, the veggies and flavors can easily be swapped out depending on what’s fresh or what you have on hand.
Ingredients You’ll Need
This Roasted Vegetable Grain Bowl with Egg Recipe uses simple pantry staples and fresh produce that come together in a harmony of textures and flavors. When shopping, look for firm sweet potatoes and bright green brussels sprouts for the best roasting results.
- Sweet Potato: Offers natural sweetness and creaminess after roasting; look for firm and unblemished ones.
- Brussels Sprouts: Roasting brings out their nuttiness; halve them for even caramelization.
- Red Onion: Adds a mild sharpness that softens beautifully in the oven.
- Red Pepper: Gives a fresh pop of sweetness and color; cut into sizable cubes so they don’t turn mushy.
- Olive Oil: Essential for roasting and making the dressing, choose extra virgin for best flavor.
- Ground Cinnamon: A little surprises often make the dish stand out; cinnamon pairs wonderfully with sweet potato.
- Salt: Balances all the flavors, don’t skip!
- Farro: This chewy grain gives your bowl a satisfying bite and absorbs the dressing beautifully.
- Fresh Basil: The key fresh herb in the dressing that brightens up the hearty grains and veggies.
- Red Wine Vinegar: Adds acidity to the dressing, balancing out the richness.
- Dijon Mustard: Brings a touch of tang and depth to the dressing.
- Garlic Clove: Fresh garlic elevates the dressing with its aromatic punch.
- Eggs: The crowning touch – poached, fried, or over-easy, the egg yolk creates a luscious sauce for the bowl.
Variations
I love that this Roasted Vegetable Grain Bowl with Egg Recipe is so versatile—you can easily swap ingredients or adjust flavors depending on what you’re craving or what’s in season. Feel free to make it your own!
- Veggie Swap: One fall, I traded sweet potatoes for butternut squash and it was just as magical.
- Grain Alternatives: Sometimes I use quinoa or brown rice if I don’t have farro handy—both work beautifully.
- Egg Alternatives: For a vegan spin, swap the egg with sliced avocado or a dollop of hummus to keep that creamy element.
- Spicy Kick: Adding a pinch of red pepper flakes to the dressing gives this bowl a lively punch that my family adored.
How to Make Roasted Vegetable Grain Bowl with Egg Recipe
Step 1: Roast Those 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 cubed red pepper with olive oil, ground cinnamon, and salt. The cinnamon is my secret weapon here—it gives the veggies a warm, cozy depth that’s so comforting. Spread them evenly on a baking sheet and roast for about 30 minutes, tossing halfway through for even browning. You’ll know they’re done when the edges are caramelized and veggies are tender.
Step 2: Cook the Farro Until Tender and Fluffy
While the veggies roast, bring 3 cups of water to a boil in a medium saucepan. Add in 1 cup of farro, reduce heat, cover, and simmer for 30 minutes until tender. Drain any excess water and fluff with a fork. If you’re new to cooking farro, it behaves similarly to brown rice—chewy but tender, perfect for adding bulk and nutty flavor to the bowl.
Step 3: Whip Up the Bright, Herby Dressing
In a small food processor or blender, combine fresh basil, red wine vinegar, olive oil, dijon mustard, garlic clove, salt, and pepper. Blitz until smooth and emulsified. This dressing is the secret sauce that ties the whole bowl together with its fresh and tangy kick. I always taste it and adjust the seasoning—sometimes a little extra vinegar or mustard wakes it up perfectly.
Step 4: Toss Farro With Dressing and Assemble
Pour your luscious basil dressing over the cooked farro and toss well to coat. Then, layer the roasted vegetables over the dressed farro in bowls. Finally, cook four eggs to your liking—over easy is my favorite because the runny yolk makes everything so silky and indulgent. Place an egg on each bowl and serve immediately while warm.
Pro Tips for Making Roasted Vegetable Grain Bowl with Egg Recipe
- Uniform Veggie Sizes: Cutting veggies into similar sizes ensures they roast evenly and finish at the same time.
- Egg Timing: I like to start frying eggs just before the veggies come out of the oven so everything’s hot and ready together.
- Dressing First: Tossing the farro in dressing while still warm helps it soak up all those flavors better.
- Avoid Overcrowding: Spread veggies in a single layer on the baking sheet to get that perfect crisp roast instead of steaming.
How to Serve Roasted Vegetable Grain Bowl with Egg Recipe
Garnishes
I love to sprinkle a bit of toasted pumpkin seeds or chopped walnuts on top for crunch and a little extra nutty flavor. A squeeze of fresh lemon juice or a few chili flakes can add brightness or heat if you’re feeling adventurous. Fresh basil leaves are great for an added pop of color and freshness too.
Side Dishes
This bowl is quite filling on its own, but when I pair it with a simple green salad dressed in lemon vinaigrette or a crusty slice of whole-grain bread, it feels like a complete, special meal.
Creative Ways to Present
For dinner parties or cozy Sunday brunches, I like to serve this bowl on large shallow dishes with a sunny-side-up egg for visual appeal. You can even plate the roasted veggies separate from the farro, letting guests assemble their own bowls—that interactive element is always a hit!
Make Ahead and Storage
Storing Leftovers
I usually store the roasted vegetables and farro separately in airtight containers in the fridge. This keeps everything fresh and prevents the veggies from getting soggy. The dressing can be mixed in right before serving or stored separately for better texture.
Freezing
I’ve found farro and roasted veggies freeze well together, but I recommend freezing them without the dressing to keep flavors fresh. Thaw overnight in the fridge and reheat gently before tossing with freshly prepared dressing.
Reheating
Reheat leftovers in a skillet over medium heat or in the oven to restore some crispness to the veggies. I usually cook fresh eggs to top the reheated bowl—freshly cooked eggs just taste so much better than leftovers!
FAQs
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Can I use other grains instead of farro for this Roasted Vegetable Grain Bowl with Egg Recipe?
Absolutely! Quinoa, brown rice, barley, or even couscous can be great substitutes. Just adjust cooking times accordingly. I’ve swapped in quinoa a few times, and the texture change adds a nice twist.
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What’s the best way to get runny yolks on the eggs?
I recommend cooking eggs over easy or sunny-side up in a non-stick skillet with a little butter or oil. Keep the heat medium-low and cover the pan for a minute or two to help the whites set without overcooking the yolk. Practice helps too—I used to overcook my eggs all the time!
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Can I prepare the roasted vegetables in advance?
Yes! Roasted veggies reheat well and can be precooked a day or two ahead. Just store them in an airtight container in the fridge and warm them up before serving. This makes weeknight assembly a breeze.
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Is this recipe suitable for meal prepping?
Definitely! Keep the components separate—grains, veggies, dressing, and eggs—and assemble or reheat as needed during the week. Freshly cooking the eggs day-of keeps everything tasting vibrant and fresh.
Final Thoughts
This Roasted Vegetable Grain Bowl with Egg Recipe has truly become one of my favorite comforting meals to make when I want something both wholesome and delicious without fuss. I love how the roasted veggies pair with nutty farro and that luscious egg yolk—it’s like a warm hug on a plate. I hope you’ll try this recipe soon and make it your own, adding your favorite veggies or seasonings. It’s such a satisfying way to nourish yourself, especially when you want dinner to feel a bit special but still be straightforward. Give it a go—you won’t regret it!
Print
Roasted Vegetable Grain Bowl with Egg Recipe
- Prep Time: 5 min
- Cook Time: 40 min
- Total Time: 45 min
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Harvest Roasted Vegetable Grain Bowl is a wholesome and hearty fall-inspired dish featuring roasted sweet potatoes, brussels sprouts, red onion, and red pepper served over nutty farro tossed in a fresh basil vinaigrette, topped with a perfectly cooked egg. This bowl is packed with nutrients, vibrant flavors, and a satisfying combination of textures, making it a delicious and nourishing meal.
Ingredients
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
- 1 cup farro
- 3 cups water
Dressing
- 1/2 cup fresh basil
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 2 teaspoons dijon mustard
- 1 garlic clove
- Salt & pepper to taste
Topping
- 4 eggs
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the diced sweet potatoes, halved brussels sprouts, quartered red onion, and cubed red pepper. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon ground cinnamon and 1 teaspoon salt. Toss everything well to coat the vegetables evenly with the seasoning.
- Roast Vegetables: Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 30 minutes, until tender and slightly caramelized.
- Cook Farro: While the vegetables are roasting, place 1 cup of farro and 3 cups of water into a medium saucepan. Bring it to a boil, then cover and reduce heat to a simmer. Cook the farro for about 30 minutes until tender. Drain any excess water and set the farro aside.
- Prepare Dressing: In a small food processor, combine 1/2 cup fresh basil, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 2 teaspoons dijon mustard, 1 garlic clove, salt, and pepper. Blend until the mixture becomes smooth and emulsified, creating a flavorful dressing.
- Toss Farro with Dressing: Add the dressing to the cooked farro and toss thoroughly to ensure the grains are evenly coated with the vibrant basil vinaigrette.
- Cook Eggs: Prepare 4 eggs to your liking; over-easy is recommended for a runny yolk that adds richness to the bowl.
- Assemble Bowl: Serve the roasted vegetables over the dressed farro and top each serving with one of the cooked eggs. Enjoy the combination of warm grains, savory vegetables, and the creamy egg yolk.
Notes
- This dish is a healthy and filling dinner option perfect for the fall season, loaded with vitamins, fiber, and hearty flavors.
- The basil dressing adds a fresh and vibrant contrast to the roasted vegetables and nutty farro.
- You can customize the topping eggs based on your preferences: scrambled, poached, or fried.
- Farro can be substituted with other whole grains like barley or brown rice if desired.
- Leftover grain bowl components can be stored separately in the refrigerator for meal prep.
Nutrition
- Serving Size: 3/4 cup farro + veggies + 1 egg
- Calories: 411
- Sugar: 5 g
- Sodium: 796 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 186 mg
