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Autumn Grain Bowls: Delicious & Healthy Recipes Recipe

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★★★★★

4.7 from 88 reviews

This Autumn Grain Bowl is a vibrant, nutritious dish featuring nutty farro cooked in vegetable broth, roasted butternut squash, bell pepper, and apple, combined with sautéed aromatics, dried cranberries, pecans, and fresh baby spinach. Tossed in a tangy apple cider vinaigrette and finished with optional toppings like goat cheese and pomegranate seeds, it’s a comforting and wholesome meal perfect for cozy fall days.

Ingredients

Scale

Grains

  • 1 cup farro, rinsed
  • 4 cups vegetable broth

Roasted Vegetables and Fruits

  • 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 1 red bell pepper, chopped
  • 1 apple (such as Honeycrisp or Gala), cored and chopped
  • 1 tablespoon olive oil (for roasting)
  • 1/2 teaspoon salt (for roasting)
  • 1/4 teaspoon black pepper (for roasting)

Aromatics & Seasonings

  • 1 tablespoon olive oil (for sautéing)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes (optional)

Salad Mix-ins

  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 4 cups baby spinach

Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Toppings

  • Crumbled goat cheese
  • Pomegranate seeds
  • Toasted pumpkin seeds

Instructions

  1. Cook the Farro: Rinse the farro under cold water thoroughly. In a medium saucepan, combine the rinsed farro and vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer gently for 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. Roast Vegetables and Apple: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash, chopped red bell pepper, and chopped apple with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out evenly. Roast in the preheated oven for 20-25 minutes, stirring halfway through to promote even caramelization, until the vegetables and apple are tender and lightly browned. Remove from oven and allow to cool slightly.
  3. Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add minced garlic, dried thyme, dried sage, and red pepper flakes if using. Continue to sauté for an additional 1 minute until the garlic is fragrant but not browned.
  4. Make Apple Cider Vinaigrette: In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Slowly drizzle in 1/4 cup olive oil while whisking continuously until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning as desired.
  5. Assemble the Bowls: Add the cooked farro to the skillet containing the sautéed aromatics, stirring to combine and heat through gently. Fold in the roasted butternut squash, red bell pepper, and apple mixture. Gently stir in the dried cranberries and chopped pecans. Add the baby spinach and stir until the spinach wilts slightly from the residual heat. Drizzle the apple cider vinaigrette over the entire mixture and toss gently to coat evenly.
  6. Serve: Divide the autumn grain mixture evenly into serving bowls. Top each bowl with your choice of optional toppings such as crumbled goat cheese, pomegranate seeds, or toasted pumpkin seeds for added texture and flavor. Serve immediately and enjoy this hearty, healthy seasonal dish.

Notes

  • Farro can be substituted with other whole grains like quinoa or barley if preferred.
  • If you prefer a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
  • To toast pumpkin seeds, simply heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly browned.
  • For added protein, consider adding chickpeas or grilled tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.

Keywords: autumn grain bowl, farro recipe, roasted butternut squash, healthy grain bowl, vegetarian bowl, fall recipes, apple cider vinaigrette, seasonal salad

Find it online: https://recipeswithmia.com/autumn-grain-bowls-delicious-and-healthy-recipes-recipe/