Name: Harvest Grain Bowl
Yield: 4 servings
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

Grain bowls are the intersection of healthy eating and actual deliciousness. This one is built on warm farro (nutty, chewy, satisfying) and topped with roasted fall vegetables, creamy goat cheese, and a tangy apple cider vinaigrette. It's substantial enough for dinner and packs perfectly for lunch.

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

Preheat your oven to 220°C (425°F).
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.
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.
Make the vinaigrette: Whisk together the vinegar, maple syrup, and mustard. Drizzle in the olive oil while whisking. Season with salt and pepper.
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.
Drizzle with the vinaigrette and serve.
*Storage:** Components keep separately in the refrigerator for up to 4 days. Assemble just before eating. The vinaigrette keeps for 2 weeks.
*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.