Print

Cozy Fall Harvest Grain Bowl Everyone Will Love

fall harvest grain bowl - featured image
Print Recipe

A warm and satisfying grain bowl featuring roasted butternut squash, crispy chickpeas, and a tangy maple-tahini dressing. Perfect for busy weeknights, this bowl is packed with fall flavors and wholesome ingredients.

Ingredients

Scale
  • 1 cup farro (or pearled barley)
  • 1 cup wild rice blend
  • 4 cups vegetable broth (or water)
  • 1 bay leaf (optional)
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces (about 3 cups)
  • 2 large carrots, sliced into ½-inch rounds
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup dried cranberries (unsweetened if preferred)
  • ¼ cup pepitas (pumpkin seeds; toasted)
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup tahini
  • 2 tablespoons maple syrup (pure maple syrup)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons warm water (plus more to thin if needed)
  • 1 small garlic clove, minced
  • ¼ teaspoon salt

Instructions

  1. Rinse the farro and wild rice blend under cold water. In a medium saucepan, combine them with 4 cups of vegetable broth and a bay leaf. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 30-35 minutes, or until the grains are tender but still chewy. Drain any excess liquid and remove the bay leaf. Fluff with a fork and set aside.
  2. Preheat your oven to 400°F (200°C). While the grains cook, peel and cube the butternut squash into 1-inch pieces. Slice the carrots into ½-inch rounds and cut the red onion into wedges. Toss everything on a large baking sheet with 2 tablespoons olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until the squash is golden and tender when pierced with a fork.
  3. While the vegetables roast, drain and rinse the chickpeas. Pat them dry with a clean kitchen towel. Toss with 1 tablespoon olive oil, garlic powder, and cayenne if using. Spread them on a small baking sheet or in a corner of the same sheet pan as the vegetables. Roast for 20-25 minutes, shaking the pan halfway, until they are golden and slightly crunchy.
  4. In a small bowl, whisk together the tahini, maple syrup, lemon juice, warm water, minced garlic, and salt. It will look thick at first—keep whisking until smooth and pourable. If it’s too thick, add warm water 1 teaspoon at a time. Taste and adjust the salt or maple syrup to your liking.
  5. Divide the cooked grains among four bowls. Top with the roasted vegetables and crispy chickpeas. Sprinkle dried cranberries, pepitas, feta (if using), and fresh parsley over each bowl. Drizzle generously with the maple-tahini dressing. Serve warm.

Notes

For best results, dry chickpeas thoroughly before roasting to ensure crispiness. Cut squash into uniform pieces for even cooking. The dressing can be made ahead and stored in the fridge for up to a week. Leftovers keep for up to 4 days in the fridge; store dressing separately to prevent sogginess.

Nutrition

Keywords: fall harvest grain bowl, roasted butternut squash, crispy chickpeas, maple tahini dressing, healthy bowl, vegetarian, weeknight dinner

Find it online: https://lucastable.com/cozy-fall-harvest-grain-bowl-everyone-will-love/