Description
A hearty and nutritious Harvest Roasted Vegetable Grain Bowl featuring roasted sweet potatoes, brussels sprouts, red onion, and red pepper, served over tender farro tossed in a fresh basil vinaigrette, topped with a perfectly cooked egg. This fall-inspired meal is packed with flavor and textures, ideal for a healthy and satisfying dinner.
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” cubes
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
Farro and Dressing
- 1 cup of farro
- 3 cups of water
- 1/2 cup fresh basil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove
- Salt & pepper to taste
Topping
- 4 eggs
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a large bowl, combine the diced sweet potatoes, halved brussels sprouts, quartered red onion, and cubed red pepper. Add 2 tablespoons of olive oil, ground cinnamon, and 1 teaspoon of salt. Toss well to ensure all vegetables are evenly coated with the seasoning.
- Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer and roast in the preheated oven for 30 minutes until tender and caramelized, stirring halfway through for even cooking.
- Cook Farro: While the vegetables roast, place 1 cup of farro and 3 cups of water in a medium saucepan. Bring to a boil, then cover and reduce heat to simmer. Cook the farro for about 30 minutes or until tender. Drain any excess liquid and set aside.
- Make Dressing: In a small food processor, combine fresh basil, red wine vinegar, 2 tablespoons olive oil, Dijon mustard, garlic clove, salt, and pepper. Blend until smooth and creamy to create a flavorful basil vinaigrette.
- Toss Farro: Pour the basil dressing over the cooked farro and toss gently to coat all grains evenly with the dressing.
- Cook Eggs: Prepare the eggs to your preferred doneness. Over easy is recommended to have a runny yolk which adds richness to the bowl.
- Assemble Bowl: Divide the farro among serving bowls, layer the roasted vegetables on top, and finish each bowl with a cooked egg.
- Serve and Enjoy: Serve immediately while warm and enjoy this wholesome, nutrient-packed harvest bowl.
Notes
- This dish is a nutrient-dense, filling meal perfect for autumn and packed with flavor from the cinnamon and basil vinaigrette.
- You can customize the vegetables according to seasonal availability or personal preference.
- The runny yolk from the over-easy egg adds a luscious texture that complements the roasted vegetables and farro beautifully.
- Leftovers can be refrigerated and reheated, though the egg is best freshly cooked.
Nutrition
- Serving Size: 3/4 cup farro with veggies and 1 egg
- Calories: 411
- Sugar: 5 g
- Sodium: 796 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 186 mg
