What are the best grains for an autumn grain bowl with roasted root vegetables?

Hearty grains like farro, barley, or wild rice are excellent choices as they provide a chewy texture that stands up well to roasted vegetables. For a gluten-free option, quinoa or brown rice are great alternatives.

Can I make this autumn grain bowl ahead of time?

Yes! You can roast the vegetables and cook the grains up to 4 days in advance. Store them separately in airtight containers and assemble with fresh greens and dressing just before eating.

How do I prevent the roasted root vegetables from getting mushy?

The key is to use high heat (at least 400u00b0F) and to avoid overcrowding the baking sheet. Giving the vegetables enough space allows the moisture to evaporate, resulting in caramelized edges instead of steamed, soft centers.

autumn grain bowl with roasted root vegetables: 5 Reasons to Love It

Name: Autumn Grain Bowl with Roasted Root Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup farro or quinoa, rinsed; 2 cups vegetable broth; 2 large carrots, peeled and sliced; 2 parsnips, peeled and sliced; 1 large sweet potato, cubed; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups baby arugula; 1/4 cup toasted pumpkin seeds; For the dressing: 3 tbsp tahini, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp water

Ingredients

Scale

1 cup farro or quinoa, rinsed
2 cups vegetable broth
2 large carrots, peeled and sliced
2 parsnips, peeled and sliced
1 large sweet potato, cubed
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
2 cups baby arugula
1/4 cup toasted pumpkin seeds
For the dressing: 3 tbsp tahini, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp water

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Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the carrots, parsnips, and sweet potato with olive oil, thyme, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 3: While vegetables roast, combine farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender. Drain any excess liquid.
Step 4: In a small jar, whisk together the tahini, maple syrup, apple cider vinegar, and water until smooth. Adjust water for desired consistency.
Step 5: Divide the cooked grains among four bowls. Top with roasted root vegetables and a handful of arugula.
Step 6: Drizzle with the tahini dressing and sprinkle with toasted pumpkin seeds before serving.

Notes

Ensure the vegetables are spread in a single layer to get the best roast.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 1 Bowl
Calories: 420 kcal
Sugar: 9g
Sodium: 450mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 12g
Protein: 10g
Cholesterol: 0mg