As the leaves begin to change and temperatures drop, our bodies naturally crave warmer, more substantial meals. However, finding time to prepare nutritious dinners during busy weeknights can feel impossible. That's why I'm excited to share my favorite fall grain bowl recipe that combines seasonal ingredients, wholesome grains, and protein-packed toppings. This simple yet satisfying meal comes together in under 30 minutes but tastes like you spent hours in the kitchen. Moreover, this fall grain bowl is endlessly customizable to suit your preferences and what you have on hand.
Fall grain bowls have become my go-to solution for hectic evenings because they strike the perfect balance between convenience and nutrition. First of all, grain bowls allow for batch preparation of components, making weeknight assembly quick and stress-free. Additionally, they incorporate seasonal produce that provides maximum flavor and nutritional benefits.
Furthermore, a well-constructed fall grain bowl delivers:
As a result, you get a perfectly balanced meal in a single bowl!
Every delicious fall grain bowl follows a simple formula. To begin with, you need a hearty grain base. Then, add seasonal roasted vegetables, a protein source, and flavorful toppings. Finally, bring everything together with a vibrant dressing.
The foundation of your fall grain bowl starts with a nutritious whole grain. For instance, farro offers a delightful chewy texture, while quinoa provides complete protein. Other excellent options include:
In particular, I love using a mixture of farro and quinoa because they cook in similar timeframes and offer complementary textures.
Next, incorporate vegetables that celebrate autumn's bounty. Roasting vegetables caramelizes their natural sugars, consequently intensifying their flavors. Some perfect fall additions include:
Not only do these vegetables add vibrant color to your fall grain bowl, but also they provide essential vitamins and minerals.
Every satisfying fall grain bowl needs protein to keep you full throughout the evening. Depending on your dietary preferences, consider:
In fact, I often prepare a batch of seasoned chickpeas at the beginning of the week specifically for quick fall grain bowls.
Without a doubt, what elevates a basic fall grain bowl to something special are the toppings. Therefore, don't skip these finishing touches:
A great dressing unifies all components of your fall grain bowl. Rather than using store-bought options, whisk together simple homemade dressings like:
Now that we've explored the components, let me share my favorite fall grain bowl recipe that consistently earns compliments and recipe requests!
For the grain base:
For the roasted vegetables:
For the protein:
For the dressing:
Toppings:
First, preheat your oven to 425°F (220°C) and prepare two baking sheets with parchment paper.
Meanwhile, start cooking the farro. Combine farro and broth in a medium saucepan, bring to a boil, then reduce heat and simmer covered for about 25-30 minutes until tender but still chewy.
While the farro cooks, prepare your vegetables. Toss the butternut squash, sweet potato, Brussels sprouts, and red onion with olive oil, dried thyme, salt, and pepper. Spread evenly on one baking sheet.
On the other baking sheet, toss chickpeas with olive oil, smoked paprika, and garlic powder. Arrange in a single layer.
After that, place both sheets in the oven. Roast the vegetables for 25-30 minutes, stirring halfway through. The chickpeas need only 15-20 minutes until crispy, so they'll come out earlier.
In the meantime, prepare your dressing by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
Once everything is cooked, assemble your fall grain bowls. Start with a base of farro, then arrange the roasted vegetables and chickpeas on top. Drizzle with dressing and sprinkle with pepitas, dried cranberries, crumbled goat cheese, and fresh thyme.
Even though this fall grain bowl comes together quickly, you can streamline the process even further. For example, prepare the farro, roast the vegetables, and mix the dressing on Sunday. As a result, you'll have components ready to assemble fresh bowls throughout the week.
Similarly, store each component separately in airtight containers:
Although the recipe above is my standard version, don't hesitate to customize your fall grain bowl based on preferences and availability. For instance:
Not only is this fall grain bowl delicious, but also it delivers impressive nutritional benefits:
In other words, your fall grain bowl is functional medicine in a bowl!
Fall grain bowls represent the perfect solution for health-conscious eaters with busy schedules. By following the formula outlined above and preparing components in advance, you can enjoy nutritious, satisfying meals throughout the week with minimal effort. Most importantly, this approach helps you incorporate seasonal fall produce while maintaining your commitment to wholesome eating.
Next time you find yourself staring into the refrigerator after a long day, remember this fall grain bowl recipe. It might just become your new autumn staple!
What's your favorite ingredient to include in a fall grain bowl? Share in the comments below!
As the crisp autumn air sets in, this fall grain bowl offers the perfect balance of comfort and nutrition. Packed with seasonal ingredients, hearty grains, and protein-rich toppings, it’s a wholesome dinner that comes together in under 30 minutes. Quick, customizable, and deeply satisfying, it’s the ideal weeknight meal that feels homemade without the fuss.
Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine farro and broth. Bring to a boil, then reduce heat and simmer covered for about 25-30 minutes until tender but still chewy.
Meanwhile, toss butternut squash, sweet potato, Brussels sprouts, and red onion with olive oil, dried thyme, salt, and pepper. Spread evenly on one baking sheet.
On the second baking sheet, toss chickpeas with olive oil, smoked paprika, and garlic powder. Arrange in a single layer.
Place both sheets in the oven. Roast vegetables for 25-30 minutes, stirring halfway through. Roast chickpeas for 15-20 minutes until crispy.
While everything cooks, prepare dressing by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
To assemble bowls, start with a base of farro, then arrange roasted vegetables and chickpeas on top.
Drizzle with dressing and garnish with pepitas, dried cranberries, crumbled goat cheese, and fresh thyme.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
