If you’re craving something hearty, healthy, and seriously satisfying, then you’ll absolutely adore this Roasted Vegetable Grain Bowl with Egg Recipe. It’s one of those dishes that feels like a warm hug after a long day—packed with cozy roasted veggies, nutty farro, and topped off with a perfectly cooked egg. I promise, once you try this, it’ll become a go-to for weeknights and even for impressing friends during casual dinners.

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Why You’ll Love This Recipe

Simple & Nutritious: It’s a wholesome bowl full of fiber, protein, and vitamins that keeps you energized.
Flavorful Layers: The cinnamon-roasted vegetables combined with tangy basil dressing create a beautiful balance.
Versatile & Easy to Customize: You can swap veggies or grains depending on what you have on hand.
Egg-topped Perfection: The runny yolk is the secret sauce that ties everything together.

A white bowl is filled with three main layers: on the left, a bed of cooked brown grains with a slightly moist texture, topped with small green herb pieces; next to it, a colorful mix of roasted vegetables including red bell peppers, Brussels sprouts halved and light green inside, orange sweet potato cubes, and chunks of red onion; on top of the vegetables rests a fried egg with a bright yellow runny yolk spilling onto the vegetables and grains, with green herb sauce drizzled on the egg white. A fork is pulling into the yolk from the bottom left of the bowl, held by a woman's hand. The bowl sits on a white marbled textured cloth background with a bit of wooden surface showing. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Vegetable Grain Bowl with Egg, healthy grain bowl recipes, vegetarian roasted veggie bowls, easy wholesome lunch ideas, nutritious egg bowls

Ingredients You’ll Need

The beauty of this Roasted Vegetable Grain Bowl with Egg Recipe comes from simple, fresh ingredients that work harmoniously. Using seasonal veggies like sweet potatoes and brussels sprouts adds natural sweetness and depth, while farro gives it a hearty, chewy texture. When shopping, pick the freshest veggies you can find and quality eggs – they really make a difference!

Flat lay of a diced sweet potato showing its bright orange flesh, halved brussels sprouts displaying fresh green leaves, quartered red onion with vivid purple layers, chunks of red bell pepper, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with ground cinnamon powder, a small white ceramic bowl of coarse salt, a white ceramic bowl filled with uncooked farro grains, a handful of fresh green basil leaves, a small white ceramic bowl containing dark red wine vinegar, a small white ceramic bowl holding smooth pale yellow dijon mustard, a whole garlic clove with papery white skin, two whole uncracked brown eggs neatly placed side by side, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Roasted Vegetable Grain Bowl with Egg, healthy grain bowl recipes, vegetarian roasted veggie bowls, easy wholesome lunch ideas, nutritious egg bowls

Sweet Potato: Choose firm, unblemished roots for sweetness and tenderness when roasted.
Brussels Sprouts: Small, tight-headed ones roast better and develop a lovely caramelization.
Red Onion: Adds a subtle sweetness and a bit of zing when roasted.
Red Pepper: Use fresh, bright peppers to bring color and a mild sweetness.
Olive Oil: Use good quality for roasting and in the dressing — it elevates flavor.
Ground Cinnamon: Adds a warm, unexpected spice that pairs beautifully with the sweet potato.
Salt: Essential to bring all the flavors out.
Farro: This nutty ancient grain is chewy, filling, and holds up well with the veggies.
Fresh Basil: Offers a fresh herbal note to brighten the dish.
Red Wine Vinegar: Adds acidity to balance richness.
Dijon Mustard: Gives a gentle tang and depth to the dressing.
Garlic Clove: For subtle aromatic punch in the dressing.
Eggs: I love using farm-fresh eggs here, but any will do.

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

One of the things I love most about this Roasted Vegetable Grain Bowl with Egg Recipe is how easy it is to customize. You can switch things up based on what you’re craving or what’s in season. Feel free to experiment with different veggies, grains, or even eggs cooked to your liking!

Veggie Swaps: I sometimes swap brussels sprouts for roasted broccoli or carrots depending on the season; it’s delicious every time.
Grain Options: Farro is my favorite, but quinoa, barley, or brown rice work beautifully if you want a gluten-free twist.
Protein Boost: For an extra protein hit, try adding some chickpeas or grilled chicken on top.
Egg Variations: I usually do over easy for that runny yolk, but scrambled or poached eggs are equally tasty here.

How to Make Roasted Vegetable Grain Bowl with Egg Recipe

Step 1: Roast the Vegetables with a Hint of Cinnamon

Start by preheating your oven to 400°F (200°C). Then, grab a large bowl and toss together the diced sweet potatoes, halved brussels sprouts, quartered red onion, and red pepper cubes. Drizzle in the olive oil, sprinkle the ground cinnamon and salt, and give everything a good toss to coat evenly. When I roast the vegetables, I spread them out on a baking sheet so they crisp nicely instead of steaming. Pop them into the oven and roast for about 30 minutes until they’re golden and caramelized on the edges. Keep an eye out towards the end so they don’t burn — you want tender veggies with a subtle crisp.

Step 2: Cook the Farro to Nutty Perfection

While the veggies roast away, bring a medium saucepan to boil with farro and water. It’s easy to forget about, but you’ll want to cover and simmer the farro for 30 minutes until it’s tender yet still chewy—kind of like a perfect al dente pasta. Drain any excess water and keep the farro warm. Just a tip: if your farro is old or less fresh, it might take slightly longer to cook, so test a bite before draining.

Step 3: Whip Up the Bright Basil Dressing

While everything cooks, pull out a small food processor or blender to make the dressing. Toss fresh basil leaves, red wine vinegar, olive oil, Dijon mustard, the garlic clove, and salt and pepper in there, then blend until smooth and creamy. This dressing is the secret weapon in the Roasted Vegetable Grain Bowl with Egg Recipe—I first discovered it when I wanted something that would tie everything together without overpowering the veggies. It’s tangy, herbaceous, and perfectly balanced.

Step 4: Combine Farro and Dressing & Assemble Your Bowl

Once your farro is cooked and drained, toss it with the basil dressing right in the saucepan or a large bowl so every grain gets coated with that vibrant flavor. Scoop the roasted veggies on top of the farro in bowls, then cook your eggs to your preference. I adore mine over easy—the runny yolk acting like a rich sauce over everything is pure magic. But fried sunny side up or soft poached eggs are just as fantastic!

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Pro Tips for Making Roasted Vegetable Grain Bowl with Egg Recipe

Even Roasting: I always cut veggies into similar-sized pieces so they cook evenly and finish roasting at the same time.
Farro Prep: Rinse your farro before cooking to remove any dust and improve texture.
Egg Doneness: Experiment with egg styles, but if you love runny yolks like me, timing the egg last ensures it’s perfectly warm and soft.
Avoid Overcooking: Don’t overcrowd your baking sheet—give veggies space to caramelize nicely instead of steaming.

How to Serve Roasted Vegetable Grain Bowl with Egg Recipe

A white bowl filled with three main layers: at the bottom left, there is a heap of light brown cooked grains with a soft texture; to the right side, there are golden-brown roasted vegetables including cubes of sweet potatoes, green Brussels sprouts, and pieces of red bell pepper, showing a slightly crispy surface; on top of these, a sunny-side-up fried egg with a bright yellow yolk and white edges drizzled with green herb sauce adds a fresh look. The dish is garnished with thinly sliced green herbs scattered over the egg and around the bowl. A woman's hand is holding the bowl against a white marbled surface background. Photo taken with an iphone --ar 2:3 --v 7 - Roasted Vegetable Grain Bowl with Egg, healthy grain bowl recipes, vegetarian roasted veggie bowls, easy wholesome lunch ideas, nutritious egg bowls

Garnishes

I like to finish each bowl with a sprinkle of crushed red pepper flakes for a little kick and a handful of toasted pumpkin seeds for crunch. A few fresh basil leaves on top echo the dressing flavors and make things look pretty. You could also add a drizzle of extra virgin olive oil or a squeeze of lemon juice for brightness.

Side Dishes

This bowl is pretty satisfying on its own, but I’ve served it alongside a crisp green salad with lemon vinaigrette or some crusty sourdough to soak up that luscious yolk. Sometimes a simple cup of homemade vegetable soup complements the earthy flavors really well too.

Creative Ways to Present

For a dinner party, I like to assemble the bowls in individual glass jars layered with farro, veggies, and topped with an egg just before serving—so visually appealing and easy to pass around! Or lay everything out buffet-style, letting guests build their own bowls with a variety of roasted veggies and dressings. It turns this humble meal into something fun and interactive.

Make Ahead and Storage

Storing Leftovers

I usually store the roasted veggies and farro separately in airtight containers in the fridge—they keep beautifully for 3 to 4 days. Keeping the dressing separate also helps maintain freshness. Eggs are best cooked fresh, but you can keep hard-boiled eggs on hand if you want a quick protein boost.

Freezing

While the roasted veggies and farro freeze okay, I don’t recommend freezing the full assembled bowl with the egg because the texture changes. Instead, freeze the roasted veggies and grains in portioned containers for up to 2 months and make fresh eggs when ready to eat—you’ll thank yourself!

Reheating

Reheat your farro and veggies gently on the stove or in the oven to bring back some crispness, adding a splash of water or olive oil if they feel dry. Then top with a freshly cooked egg. Microwaving works in a pinch but can make the veggies a bit soggy.

FAQs

Can I use other grains besides farro in this Roasted Vegetable Grain Bowl with Egg Recipe?

Absolutely! Farro is my favorite for its nutty flavor and chewy texture, but you can swap it for quinoa, brown rice, barley, or even bulgur. Just adjust cooking times accordingly. Keep in mind that different grains might alter the overall texture slightly but will still be delicious.
How do I know when the roasted vegetables are perfectly cooked?

Look for tender veggies that have a nice golden-brown caramelization on the edges. They should be soft enough to pierce easily with a fork but not mushy. Roasting at 400°F for about 30 minutes usually does the trick—just make sure to toss them halfway for even cooking.
What’s the best way to cook eggs for this grain bowl?

My personal favorite is over easy because the runny yolk creates a rich sauce that binds all the flavors. But you can also poach, scramble, or fry the eggs however you like. The key is not to overcook them so you still get that lovely creamy texture.
Can I make this recipe vegan or vegetarian-friendly?

This recipe is already vegetarian. To make it vegan, simply omit the eggs or substitute them with tofu scramble or chickpeas for extra protein. The roasted veggies and farro with basil dressing stand beautifully on their own.

Final Thoughts

This Roasted Vegetable Grain Bowl with Egg Recipe is one of those dishes that’s both comforting and energizing—perfect for any season but especially cozy for fall evenings. I still remember the first time I tossed those cinnamon-scented roasted veggies with the bright basil dressing and cracked an egg on top—it felt like such a little, delicious celebration. Give it a try, and I’m sure you’ll find it quickly becoming a staple in your kitchen too. Plus, it’s a fantastic way to get a nourishing, balanced meal on the table without a fuss. Enjoy every bite!