If you’re looking for a meal that’s cozy, nourishing, and downright delicious, let me share with you my Harvest Vegetable Grain Bowl with Egg Recipe. It’s one of those dishes that feels like a warm hug on a plate — packed with roasted autumn veggies, hearty grains, and topped off with a perfectly cooked egg. I absolutely love how this turns out every time, and I think you’re going to find it as comforting and satisfying as my family does, especially on those crisp fall evenings.

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Why You’ll Love This Recipe

Seasonal Goodness: Loaded with sweet potatoes, Brussels sprouts, and red peppers, it’s a celebration of fall’s best flavors.
Simple & Satisfying: The farro grain adds a chewy texture and fills you up without heaviness.
Protein-Packed Finish: That egg on top brings all the flavors together and adds a creamy richness.
Flavor Explosion: The basil Dijon dressing is a game-changer—fresh, tangy, and perfectly balanced.

A white bowl is filled with three main layers: on the left, a bed of cooked brown grains with a slightly moist texture, topped with small green herb pieces; next to it, a colorful mix of roasted vegetables including red bell peppers, Brussels sprouts halved and light green inside, orange sweet potato cubes, and chunks of red onion; on top of the vegetables rests a fried egg with a bright yellow runny yolk spilling onto the vegetables and grains, with green herb sauce drizzled on the egg white. A fork is pulling into the yolk from the bottom left of the bowl, held by a woman's hand. The bowl sits on a white marbled textured cloth background with a bit of wooden surface showing. Photo taken with an iphone --ar 2:3 --v 7 - Harvest Vegetable Grain Bowl with Egg, healthy grain bowls, fall vegetable recipes, nourishing breakfast ideas, autumn vegetable bowls

Ingredients You’ll Need

These ingredients come together beautifully, balancing sweet, savory, and tangy notes. When I shop for this recipe, I aim for fresh veggies and quality farro to elevate the dish. You don’t need anything fancy, but sourcing bright, firm produce will make a noticeable difference.

Flat lay of a diced sweet potato showing its bright orange flesh, halved brussels sprouts displaying fresh green leaves, quartered red onion with vivid purple layers, chunks of red bell pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl of coarse salt, a white ceramic bowl filled with uncooked farro grains, a handful of fresh green basil leaves, a small white ceramic bowl containing dark red wine vinegar, a small white ceramic bowl holding smooth pale yellow dijon mustard, a whole garlic clove with papery white skin, two whole uncracked brown eggs neatly placed side by side, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Harvest Vegetable Grain Bowl with Egg, healthy grain bowls, fall vegetable recipes, nourishing breakfast ideas, autumn vegetable bowls

Sweet potato: Adds natural sweetness and a lovely soft texture after roasting.
Brussels sprouts: Their slight bitterness contrasts wonderfully with the other veggies.
Red onion: Roasted until tender and caramelized, it deepens the flavor.
Red pepper: Brings crispness and color to the bowl.
Olive oil: Use good quality extra-virgin for best flavor.
Ground cinnamon: A subtle spice that warms the roasted veggies beautifully.
Salt: Essential for seasoning every layer of the bowl.
Farro: A nutty whole grain that’s perfect for hearty bowls like this.
Fresh basil: Adds a bright herbal note—freshness really pops here.
Red wine vinegar: For a tangy kick in the dressing.
Dijon mustard: Brings depth and a bit of zing to the dressing.
Garlic clove: Fresh garlic brightens the dressing.
Eggs: The crowning touch often cooked over easy for that luscious yolk.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Harvest Vegetable Grain Bowl with Egg Recipe is how easy it is to make it your own. Over the years, I’ve played around with different veggies, grains, and egg preparations to suit what I have on hand or my mood. Feel free to personalize and tweak—it’s all about what makes you happy in the kitchen.

Grain swaps: I’ve tried quinoa or farro blends when I run out of farro, and they work well with the dressing and veggies.
Veggie tweaks: Roasted butternut squash or carrots add a bit more sweetness if you like.
Egg style: Poached eggs make it a little more elegant, while scrambled gives a softer texture throughout.
Vegan option: Skip the egg and add toasted nuts or chickpeas for protein.

How to Make Harvest Vegetable Grain Bowl with Egg Recipe

Step 1: Prepping and Roasting the Veggies

Start by preheating your oven to 400 degrees. Then toss your diced sweet potato, halved Brussels sprouts, quartered red onion, and red pepper cubes in olive oil, cinnamon, and salt. I like to use my hands here to make sure everything gets evenly coated. Spread them out in a single layer on a baking sheet so they roast rather than steam — this gives you that lovely caramelization. Roast for about 30 minutes, stirring halfway through to ensure even cooking. You want those edges to get nicely golden but not burnt.

Step 2: Cooking the Farro

While the veggies roast, pour 1 cup of farro and 3 cups of water into a medium saucepan. Bring it to a boil, then cover and simmer on low for about 30 minutes until the farro is tender but still chewy. Drain any extra water and set it aside. I discovered that rinsing farro before cooking can help reduce any grainy bitterness.

Step 3: Whipping Up the Basil Dijon Dressing

Next, in a small food processor or blender, combine fresh basil, red wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper. Blend until you have a smooth, vibrant dressing. I find making the dressing while the grains and veggies cook saves time and infuses the bowl with incredible flavor. Toss this with your cooked farro to coat each grain lovingly.

Step 4: Cooking the Eggs and Assembling

Finally, cook your eggs just how you like them. For me, over easy is perfect because the yolk spills over all the goodness beneath it. You can go scrambled, poached, or sunny side up—whatever makes your heart sing. To assemble, pile the farro dressed in basil goodness into bowls, mound the roasted vegetables on top, and crown each serving with an egg.

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Pro Tips for Making Harvest Vegetable Grain Bowl with Egg Recipe

Roast veggies evenly: Spread the vegetables with space on your baking sheet so they crisp up instead of steaming.
Don’t overcook farro: Keep it chewy—not mushy—to give your bowl great texture.
Make dressing in advance: It tastes even better after an hour or two in the fridge as flavors meld.
Use fresh eggs when possible: They cook more reliably and taste fresher on top of the bowl.

How to Serve Harvest Vegetable Grain Bowl with Egg Recipe

A white bowl filled with three main layers: at the bottom left, there is a heap of light brown cooked grains with a soft texture; to the right side, there are golden-brown roasted vegetables including cubes of sweet potatoes, green Brussels sprouts, and pieces of red bell pepper, showing a slightly crispy surface; on top of these, a sunny-side-up fried egg with a bright yellow yolk and white edges drizzled with green herb sauce adds a fresh look. The dish is garnished with thinly sliced green herbs scattered over the egg and around the bowl. A woman's hand is holding the bowl against a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7 - Harvest Vegetable Grain Bowl with Egg, healthy grain bowls, fall vegetable recipes, nourishing breakfast ideas, autumn vegetable bowls

Garnishes

I like to sprinkle chopped toasted walnuts or pumpkin seeds on top for some crunch, plus a little extra fresh basil if I have it on hand. A drizzle of extra virgin olive oil or a squeeze of lemon brightens everything too. These small touches really take the presentation and flavor one step further.

Side Dishes

This bowl works beautifully as a one-dish meal, but if you want to round it out, a simple side salad with a citrus vinaigrette or some crusty artisan bread makes a lovely pairing. Sometimes, I whip up a quick soup on the side for chilly nights and serve that alongside.

Creative Ways to Present

For special occasions, I like to serve this grain bowl in rustic terracotta bowls, garnished with edible flowers for a pop of color and elegance. Layer the grains first, then the veggies, and set the egg right in the center so that golden yolk steals the show. It’s as beautiful as it is tasty!

Make Ahead and Storage

Storing Leftovers

I usually store the roasted vegetables and farro separately in airtight containers in the fridge for up to 3 days to keep everything fresh. Eggs are best cooked fresh, but you can refrigerate cooked eggs for a day or two if needed.

Freezing

I’ve frozen the roasted veggies and farro before with decent results, but the texture can soften a bit once thawed. For the best experience, I recommend freezing only if you don’t mind a slightly softer bite. Always reheat gently to avoid drying out.

Reheating

Reheat the veggies and grains in a skillet over medium heat with a splash of olive oil to revive their texture, stirring occasionally. I cook a fresh egg while reheating so the final bowl feels just made. Microwave works in a pinch, but the skillet method really perks it up.

FAQs

Can I use other grains instead of farro in the Harvest Vegetable Grain Bowl with Egg Recipe?

Absolutely! While farro adds a nutty chewiness great for this bowl, you can substitute quinoa, brown rice, barley, or even couscous depending on your preference or what you have on hand. Just adjust cooking times accordingly.
How do I make this recipe vegan?

To make this vegan, simply leave out the egg and consider adding a plant-based protein like roasted chickpeas, tofu cubes, or toasted nuts to maintain the hearty protein component.
What’s the best way to cook the egg for the grain bowl?

Over easy is my favorite because the runny yolk mixes beautifully with the grains and veggies, adding creaminess and richness. But poached, sunny side up, or even soft boiled eggs work wonderfully too. It’s all about your personal taste.
Can I prepare any parts of this recipe in advance?

Definitely! You can roast the vegetables and cook the farro a day ahead, and store them separately in the fridge. The dressing also keeps well and actually tastes better after sitting overnight. Just cook the eggs fresh when ready to serve.

Final Thoughts

This Harvest Vegetable Grain Bowl with Egg Recipe is truly one of my favorites because it’s flexible, nourishing, and packed with flavor that feels homemade and special. Whether you’re looking to impress guests or just want a wholesome weeknight dinner, this bowl delivers every time. I hope you give it a try and enjoy it as much as my family and I do – trust me, it quickly became a fall staple in our home!