Description
A wholesome and hearty Harvest Roasted Vegetable Grain Bowl featuring roasted sweet potatoes, brussels sprouts, red onion, and red pepper served over tender farro tossed in a flavorful basil vinaigrette, topped with a perfectly cooked egg. This nutrient-packed dish combines the natural sweetness of roasted vegetables with a tangy, fresh dressing for a satisfying fall-inspired meal.
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
Farro and Dressing
- 1 cup farro
- 3 cups water
- 1/2 cup fresh basil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove
- Salt and pepper to taste
Additional
- 4 eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine 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 salt, then toss thoroughly to coat all vegetables with seasoning.
- Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for 30 minutes until tender and caramelized.
- Cook Farro: While vegetables roast, place 1 cup farro and 3 cups water in a medium saucepan. Bring to a boil, then cover and reduce heat to simmer for 30 minutes. Drain any excess liquid and set the cooked farro aside.
- Make Dressing: In a small food processor, combine fresh basil, red wine vinegar, olive oil, Dijon mustard, garlic clove, salt, and pepper. Blend until smooth to create a vibrant basil vinaigrette.
- Toss Farro with Dressing: Transfer the cooked farro to a bowl and pour the basil dressing over it. Toss to ensure the farro is evenly coated with the flavorful dressing.
- Cook Eggs: Prepare the eggs to your desired doneness; over-easy is recommended to enjoy the runny yolk that adds creaminess to the grain bowl.
- Assemble Bowls: Divide the roasted vegetables over the portioned farro mixture. Top each bowl with a cooked egg.
- Serve and Enjoy: Serve the vibrant Harvest Roasted Vegetable Grain Bowls warm and enjoy a nutritious, hearty meal perfect for fall.
Notes
- This recipe offers a healthy, filling dinner option packed with nutrients and bursting with robust fall flavors.
- The basil dressing adds a fresh, tangy dimension that perfectly complements the roasted vegetables and earthy farro.
- Cooking the egg over easy offers a deliciously runny yolk that enhances the texture and richness of the bowl.
- You can substitute farro with other grains like quinoa or brown rice if preferred.
- Adjust seasoning and salt to your taste, especially considering the sodium content of the dressing.
Nutrition
- Serving Size: 3/4 cup farro with veggies and 1 egg
- Calories: 411
- Sugar: 5 g
- Sodium: 796 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 186 mg
