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

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

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

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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