If you’re craving something that’s hearty, wholesome, and absolutely bursting with fall flavors, then stick around. This Harvest Roasted Vegetable Grain Bowl Recipe is one of my all-time favorites for those cozy evenings when you want a meal that feels a little special but isn’t complicated. Trust me, once you try it, you’ll want to keep it in your dinner rotation because roasting the veggies brings out this gorgeous caramelization and the basil dressing tied it all together perfectly. I’m excited to share all the tips I’ve learned to help you nail this recipe every time.

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Why You’ll Love This Recipe

Seasonal Flavors: It celebrates the best of fall veggies with sweet potatoes, brussels sprouts, and red peppers roasted to perfection.
Wholesome & Filling: The hearty farro grain base gives you sustenance that keeps you energized.
Easy Assembly: It all comes together in about 45 minutes – no fancy techniques needed.
Flavor-Packed Dressing: A fresh basil and Dijon mustard dressing brings brightness and balances the roasted veggies beautifully.

A white bowl is filled with three main layers: on the left side, cooked wheat berries with a light brown color and slightly rough texture; on the right side, a mix of roasted vegetables including small green Brussels sprout halves, bright red bell pepper pieces, purple onion chunks, and orange sweet potato cubes, all slightly browned and glossy; on top sits a fried egg with a runny bright yellow yolk breaking open, soft white edges, and a green sauce drizzled over it, garnished with thinly sliced fresh basil. A fork is lifting part of the egg, letting the yolk drip down. The bowl rests on a crumpled gray cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Harvest Roasted Vegetable Grain Bowl Recipe lies in using fresh, seasonal ingredients that complement each other so well. When shopping, look for firm sweet potatoes and fresh brussels sprouts for the best texture and flavor.

Sweet potato: Choose one that’s firm and without blemishes for nice, sweet caramelization when roasted.
Brussels sprouts: Fresh and bright green sprouts roast up tender and slightly crispy on the outside.
Red onion: Adds a subtle sharpness and sweetness once roasted.
Red pepper: For a pop of color and a hint of natural sweetness.
Olive oil: Use good quality extra virgin for roasting and dressing – it really makes a difference.
Ground cinnamon: Adds a surprising warm depth to the roasted veggies.
Salt: Essential for seasoning and bringing out the natural flavors.
Farro: I like farro for its nutty flavor and chewy texture that pairs beautifully with roasted veggies.
Water: For cooking the farro perfectly tender.
Fresh basil: The star herb in the dressing – pick bright, fragrant leaves.
Red wine vinegar: Adds tang and balances the sweetness of the roasted veggies.
Dijon mustard: Brings a subtle kick and emulsifying power to the dressing.
Garlic clove: Adds savory depth to the dressing without overpowering.
Salt & pepper: To season the dressing and farro perfectly.
Eggs: Cooked however you like – I swear the runny yolk over the bowl pulls it all together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Harvest Roasted Vegetable Grain Bowl Recipe is—feel free to swap in veggies or grains based on what you have or what’s in season. Personally, experimenting with variations keeps it feeling fresh every time I make it.

Vegetable swaps: Try roasted butternut squash, carrots, or cauliflower instead of or alongside the original veggies—I did this last autumn and the family went nuts for it!
Grain alternatives: Quinoa, farro, or brown rice all work well, so swap depending on your pantry.
Protein boost: Add chickpeas or a handful of toasted nuts for extra crunch and nutrition.
Spice it up: Toss in some smoked paprika or chili flakes to the roasting mix if you want a little heat.

How to Make Harvest Roasted Vegetable Grain Bowl Recipe

Step 1: Prep and Roast Your Veggies

First things first—preheat your oven to 400°F. Toss your diced sweet potatoes, halved brussels sprouts, quartered red onions, and cubed red pepper in a large bowl with olive oil, ground cinnamon, and salt. Make sure every bit is coated well—that cinnamon adds this warm touch that’s unexpected but so good. Spread them evenly on a baking sheet and roast for 30 minutes, flipping halfway through so everything gets that perfect caramelized edge.

Step 2: Cook the Farro

While your veggies roast, bring a medium saucepan with farro and water to a boil. Cover and simmer for about 30 minutes, until the farro is tender but still chewy. Drain any excess water and set aside—it’s the perfect base that’ll soak up the dressing and mingle beautifully with the roasted veggies.

Step 3: Whip Up the Basil Dressing

Pop fresh basil, red wine vinegar, olive oil, Dijon mustard, a garlic clove, salt, and pepper into a food processor or blender. Pulse until smooth and creamy. This dressing is the real secret that brightens the whole bowl—I add it to the warm farro and toss well so each grain gets coated with herby goodness.

Step 4: Assemble and Serve with Eggs

Layer your roasted veggies over the dressed farro in bowls and top each with an egg cooked just the way you like it. I adore mine over easy so the yolk spills over everything, making each bite extra luscious. Trust me, this finishing touch takes the dish to another level.

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Pro Tips for Making Harvest Roasted Vegetable Grain Bowl Recipe

Even Veggie Sizes: Cut your vegetables into similar sizes to ensure even roasting; this avoids some pieces burning while others stay underdone.
Dry Farro Well: After cooking, be sure to drain the farro thoroughly and let it sit a minute to dry slightly so your bowl isn’t soggy.
Use Fresh Herbs: Fresh basil in the dressing is a must—dried herbs won’t give the same vibrant flavor or aroma.
Egg Cooking Tip: If you’re less confident frying eggs, poached or soft-boiled eggs are just as tasty and foolproof toppings.

How to Serve Harvest Roasted Vegetable Grain Bowl Recipe

A white bowl is held by a woman's hands above a wooden surface. Inside the bowl, on the left side, there is a layer of light brown cooked grains with a slightly loose texture. On top of the grains, near the center, lies a fried egg with a bright yellow yolk and white edges, garnished with chopped green herbs. To the right of the egg, there is a colorful mix of roasted vegetables including orange cubes, green Brussels sprouts, and red pieces, all showing a slightly crispy texture. The bowl sits against a dark blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add a sprinkle of toasted pumpkin seeds or chopped walnuts for crunch—and sometimes a little crumbled feta cheese if I’m feeling indulgent. A few fresh basil leaves on top bring a nice pop of color and fresh taste that echoes the dressing.

Side Dishes

This recipe is a complete meal on its own, but if you want to turn it into a dinner party spread, I love pairing it with a crisp, lightly dressed green salad or a simple soup like butternut squash bisque for extra comforting vibes.

Creative Ways to Present

For holidays or special meals, I like to serve this in individual mini cast iron skillets for that rustic, charming look. You could also turn it into meal prep jars layered with grains, veggies, and boiled eggs on top—makes weekday lunches feel a bit more special!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and usually keep the roasted veggies and grain together. The dressing soaks into the farro nicely overnight, which some might worry about, but I find it tastes even better as flavors meld.

Freezing

I don’t usually freeze the eggs on top, but the roasted veggies and farro freeze really well. Just cool everything completely, portion, and freeze in freezer-safe containers. When reheating, just reheat gently to avoid drying out.

Reheating

Reheat leftover bowls in a skillet or microwave until warmed through. For the best texture, I like to reheating veggies on the stovetop with a splash of olive oil to help them crisp back up a bit instead of getting mushy.

FAQs

Can I make this Harvest Roasted Vegetable Grain Bowl Recipe vegan?

Absolutely! Simply skip the egg topping or replace it with a plant-based alternative like sautéed tofu or avocado slices for creaminess.
What’s the best grain to use if I don’t have farro?

You can substitute farro with quinoa, barley, or even brown rice. Each brings a slightly different texture but will still work well with this bowl.
How do I store leftovers to keep them fresh?

Store leftovers in airtight containers in the fridge for up to 3 days. Keep the egg separate if possible to avoid it getting rubbery.
Can I prepare parts of this recipe ahead of time?

Yes! You can roast the vegetables and cook the farro a day ahead. Keep the dressing fresh and toss everything together just before serving, then add your cooked egg on top.

Final Thoughts

I absolutely love how this Harvest Roasted Vegetable Grain Bowl Recipe turns out every time—there’s something so comforting and satisfying about those roasted veggies combined with the nutty farro and fresh basil dressing. When I first made it, I wasn’t sure how the cinnamon in the veggies would play alongside the tangy dressing, but it totally won me over. If you’re looking for a healthy, delicious meal that feels like a warm hug, give this one a try. I promise you’ll be coming back to it again and again!