Harvest Roasted Vegetable Grain Bowls – a filling, fall inspired dinner recipe packed with nutrients and bursting with flavor! You’ll love the dressing the farro is tossed with!
“Cause when you speak, when you move, when you do, what only you can do. It changes us, it changes what we see and what we seek.”
These are the lyrics that have been in my head since last Thursday at the Revive Gathering.
What is REVIVE gathering!? Well it’s a once a quarter meeting of just Women. We all gather in a park, have live worship music, a short teaching, and then a time of prayer and response. Every time I have gone, which has been twice (it’s fairly new) it has made an impact in my life. I have met God, or rather he has met me there, and I have left feeling lighter and refocused.
This time was no different. This time I went hoping and praying that he would restore my joy, my hope and my faith in Him again. As you guys know, we have been going through a rough season of life, it’s so much more than not being able to have a baby. And honestly, that’s small beans compared to the other stuff we have going on. I think I have just gotten weary and exhausted.
I needed a shot in the arm. I yearned for just experiencing joy in the midst of walking through a valley.
My hope with going to revive is that God would literally Revive my heart again. That he would overwhelm me with joy and restore my hope in him which I felt like was slowly fading away.
Guess what? He did!
Towards the end of the night I was in tears and kept playing these lyrics through my head.
When you come in the room
When you do what only you can do
It changes us, it changes
What we see and what we seek
You’re changing everything
Spirit of the Living God
Spirit of the Living God
Come now and breathe upon our hearts
Come now and have your way
He did that for me. He came in and changes everything, like only he can do. Mentally he completely set my feet on new ground and laid out a new path for me. A path of restored hope and faith in Him. I needed that. So now even though we are still going through those hard times I am filled with joy despite my circumstances!
I just wanted to share that today, just in case you can relate! 🙂
Ok, now onto something we can ALL relate to. FOOD!
Lately I have been all about fall vegetables, roasting them and mixing them with a grain of some sort … and these Harvest Roasted Vegetable Grain Bowls are the epitome of deliciousness!
There are so many different flavors going on in this dish, I guarantee your mind will be blown. The veggies themselves are mixed with cinnamon and then roasted, which give them an irresistible fall flare. The farro is cooked and then tossed with a fresh basil vinaigrette that complements the roasted vegetables perfectly.
And just to take these grain bowls over the top, I added an egg to it. Cuz let’s be honest an egg with a runny yoke just makes everything that much tastier and gives you a boost of protein. 🙂
I CANNOT wait for you guys to try this one. It is a great Meatless Monday option.
Bon Appetit! I hope you’re off to a great start this week!
Harvest Roasted Vegetable Grain Bowl
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Vegetarian, Easy Dinner Ideas, Breakfast
- Method: Oven
- Cuisine: American
Description
A healthy, filling, fall inspired dinner recipe packed with nutrients and bursting with flavor! You’ll love the dressing the farro is tossed with!
Ingredients
- 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
- 1 cup of farro
- 3 cups of water
- 1/2 cup fresh basil
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 2 teaspoons dijon mustard
- 1 garlic clove
- salt & pepper to taste
- 4 eggs
Instructions
- Preheat oven to 400 degrees.
- To a large bowl, add sweet potatoes, brussels sprouts, red onion, red pepper, olive oil, ground cinnamon, and salt. Toss to cover with seasoning.
- Bake for 30 minutes.
- In the meantime add farro and water to a medium size saucepan. Bring to a boil, cover, and simmer for 30 minutes. Drain out excess liquid and set aside.
- In a small food processor add fresh basil, red wine vinegar, olive oil, dijon mustard, garlic cover, salt, and pepper. Blend until smooth like a dressing.
- Add the dressing to the farro mixture. Toss to coat the farro.
- Serve the roasted vegetables over the farro and top with an egg done to your desired doneness. (I like over easy because I like the yoke runny)
- Enjoy!
Nutrition
- Serving Size: 3/4 cup farro + veggies + 1 egg
- Calories: 411
- Sugar: 5 g
- Sodium: 796 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 186 mg
Filed Under:
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Vegetarian Recipes?
Inspiralized Vegetable Enchiladas
Roasted Cauliflower Steaks with Chimichurri Sauce
