Description
This Harvest Roasted Vegetable Grain Bowl is a nourishing, vibrant dish featuring sweet potatoes, brussels sprouts, red onion, and red pepper roasted to perfection and served over tender farro tossed in a flavorful basil vinaigrette. Topped with a perfectly cooked egg, this hearty bowl offers a delightful combination of textures and warm, autumnal flavors, making it a wholesome and satisfying meal ideal for lunch or dinner.
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 Bowl Base
- 1 cup of farro
- 3 cups of water
Basil Vinaigrette Dressing
- 1/2 cup fresh basil
- 2 tablespoons red wine vinegar
- 2 tablespoons 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 ground cinnamon and 1 teaspoon of salt, then toss everything well to evenly coat 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 caramelized.
- Cook Farro: While the vegetables roast, place 1 cup of farro and 3 cups of water into a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until the farro is tender. Drain any excess water and set aside.
- Make Dressing: In a small food processor, combine the fresh basil, red wine vinegar, olive oil, dijon mustard, garlic clove, and salt and pepper to taste. Blend until smooth to create a flavorful dressing.
- Toss Farro with Dressing: Pour the basil vinaigrette over the cooked farro and toss gently to coat evenly.
- Cook Eggs: Prepare the eggs to your preferred doneness—over easy is recommended for a runny yolk.
- Assemble Bowl: To serve, layer the roasted vegetables over the dressed farro and top each bowl with one cooked egg. Enjoy while warm.
Notes
- This recipe offers a healthy and filling meal packed with nutrients and bursting with fall-inspired flavors.
- The basil vinaigrette dressing beautifully complements the earthiness of the roasted vegetables and farro.
- For a runnier yolk, cook your eggs over easy; alternatively, use poached or soft-boiled eggs.
- The grain bowl can be customized with other roasted veggies or grains as preferred.
- Great recipe for meal prep; store components separately and assemble before eating.
Nutrition
- Serving Size: 3/4 cup farro with roasted vegetables and 1 egg
- Calories: 411
- Sugar: 5 g
- Sodium: 796 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 186 mg
