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Winter Harvest Dinner Bowl

A cozy, nourishing grain bowl featuring roasted sweet potatoes, beets, warm farro, and feta cheese, drizzled with a maple balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Veggies
  • 2 medium sweet potatoes cubed
  • 2 medium red beets cubed
  • 3 tbsp olive oil
  • 1 tsp dried thyme
Bowl Base
  • 1 cup farro uncooked (or quinoa)
  • 2.5 cups vegetable broth
Toppings
  • 0.5 cup feta cheese crumbled
  • 0.25 cup pepitas pumpkin seeds
Dressing
  • 0.25 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard

Equipment

  • Baking sheet
  • Saucepan
  • Small Jar (for dressing)

Method
 

  1. Preheat oven to 400°F (200°C). Toss cubed beets and sweet potatoes with oil, thyme, salt, and pepper.
  2. Roast vegetables on a baking sheet for 25-30 minutes until tender and caramelized.
  3. Meanwhile, simmer farro in vegetable broth for 20-25 minutes until tender. Drain if needed.
  4. Whisk together dressing ingredients: olive oil, balsamic, maple syrup, dijon, and garlic.
  5. Divide warm grains into bowls. Top with roasted vegetables.
  6. Sprinkle with feta and pepitas. Drizzle generously with dressing before serving.

Notes

Keeps well in the fridge for 4 days.