Description
This Harvest Roasted Vegetable Grain Bowl features perfectly roasted sweet potatoes, Brussels sprouts, red onion, and red pepper tossed with a flavorful basil vinaigrette and hearty farro. Topped with your choice of perfectly cooked eggs, this nutrient-packed, fall-inspired dish is both filling and delicious, ideal for a wholesome dinner or lunch.
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-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
Grain Bowl Base
- 1 cup farro
- 3 cups water
Dressing
- 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
Toppings
- 4 eggs
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: In a large bowl, combine diced sweet potatoes, halved Brussels sprouts, quartered red onion, diced red pepper, 2 tablespoons olive oil, ground cinnamon, and 1 teaspoon salt. Toss thoroughly to evenly coat all the vegetables with the seasoning and oil.
- Roast the vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Bake in the preheated oven for 30 minutes or until tender and caramelized, stirring halfway through for even roasting.
- Cook the farro: While the vegetables roast, place 1 cup farro and 3 cups water in a medium saucepan. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 30 minutes or until the farro is tender and most of the water is absorbed. Drain any excess water and set the farro aside.
- Prepare the basil dressing: In a food processor or blender, combine fresh basil, red wine vinegar, olive oil, Dijon mustard, garlic clove, salt, and pepper. Blend until smooth and emulsified into a dressing.
- Toss farro with dressing: Pour the basil dressing over the cooked farro and toss gently to coat the grains evenly in the flavorful dressing.
- Cook the eggs: Prepare 4 eggs to your preferred doneness. Over-easy or sunny side up works well to keep the yolk runny, which adds a delicious richness to the bowl.
- Assemble the grain bowl: Divide the dressed farro among four bowls. Top each with an even portion of the roasted vegetables and a cooked egg.
- Serve and enjoy: Serve the bowls immediately while the vegetables and eggs are warm. Enjoy the wholesome, hearty flavors of this harvest-inspired dish!
Notes
- This dish is a nutrient-packed, healthy, and filling option perfect for fall, offering a balance of wholesome grains, roasted vegetables, and protein.
- The basil vinaigrette adds a fresh, tangy flavor that elevates the farro and vegetables.
- Customize the egg doneness to your preference for an ideal texture and taste experience.
- Farro can be substituted with other whole grains like barley or quinoa based on availability or preference.
Nutrition
- Serving Size: 3/4 cup farro with vegetables 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
