Harvest Grain Bowl

Ingredients

• ●*Base:**
• ●1½ cups farro (or wheat berries, freekeh, or brown rice)
• ●3 cups water or stock
• ●½ teaspoon salt
• ●*Roasted Vegetables:**
• ●1 medium sweet potato, peeled and cubed (½ inch)
• ●1 cup Brussels sprouts, halved
• ●1 cup butternut squash, peeled and cubed (½ inch)
• ●2 tablespoons olive oil
• ●Salt and freshly ground black pepper
• ●*Apple Cider Vinaigrette:**
• ●2 tablespoons apple cider vinegar
• ●1 tablespoon maple syrup
• ●1 teaspoon Dijon mustard
• ●¼ cup extra virgin olive oil
• ●Salt and pepper
• ●*Toppings:**
• ●2 ounces goat cheese, crumbled
• ●¼ cup dried cranberries
• ●¼ cup toasted pecans or walnuts, roughly chopped
• ●2 tablespoons pumpkin seeds
• ●2 cups baby kale or arugula
• ●1 apple, thinly sliced

Method

1. Preheat your oven to 220°C (425°F).
2. Cook the farro: Combine farro, water, and salt in a pot. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes until tender but still chewy. Drain any excess liquid.
3. Roast the vegetables: Toss the sweet potato, Brussels sprouts, and squash with olive oil, salt, and pepper on a large baking sheet. Spread in a single layer. Roast for 25 to 30 minutes, tossing once, until golden and tender.
4. Make the vinaigrette: Whisk together the vinegar, maple syrup, and mustard. Drizzle in the olive oil while whisking. Season with salt and pepper.
5. Assemble the bowls: Divide the warm farro among 4 bowls. Top with roasted vegetables, baby greens, apple slices, goat cheese, cranberries, nuts, and pumpkin seeds.
6. Drizzle with the vinaigrette and serve.
7. *Storage:** Components keep separately in the refrigerator for up to 4 days. Assemble just before eating. The vinaigrette keeps for 2 weeks.
8. *Seasonal note:** Farro is an ancient grain that's been cultivated for thousands of years. It has more fiber and protein than modern wheat and a satisfying, chewy texture. If you can't find it, wheat berries or short-grain brown rice work well. The beauty of a grain bowl is its flexibility — use whatever fall vegetables are available and whatever nuts and dried fruit you have on hand.