Harvest Grain Bowl with Roasted Vegetables

This filling Harvest Grain Bowl with Roasted Vegetables is a nutritious dish well-suited for lunch or dinner. It combines wholesome grains, colorful vegetables, and a tangy dressing, offering a delightful mix of textures and flavors. Ideal for vegetarians or anyone looking to add more plant-based meals, this dish is both delicious and nourishing, providing a boost of energy.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup farro
• 1 whole butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1 whole red onion, sliced
• 1 whole red bell pepper, sliced
• 1 whole zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 1/4 cup walnuts, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, combine quinoa, farro, and 4 cups of water. Bring to a boil, reduce heat, and simmer for 15-20 minutes until grains are tender. Drain any excess water.
3. On a baking sheet, toss butternut squash with 1 tbsp olive oil, smoked paprika, and cumin. Roast for 20 minutes until tender.
4. Add the red onion, bell pepper, zucchini, and cherry tomatoes to the baking sheet with the squash. Drizzle with the remaining olive oil and balsamic vinegar. Roast for an additional 20 minutes, stirring halfway through.
5. In a small bowl, whisk together maple syrup and balsamic vinegar. Season with salt and pepper.
6. Divide the cooked grains among bowls. Top with roasted vegetables, walnuts, and parsley. Drizzle with the maple-balsamic dressing.

Keywords: Grains, Vegetables, Healthy, Nutritious, Tangy

Spice Rack: Smoked Paprika, Cumin

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