Cooklist AI

Autumn Harvest Grain Bowl

Name: Autumn Harvest Grain Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/4 cup pumpkin seeds; 2 Tbsp olive oil; 1 cup mixed greens, chopped; 1/2 tsp cayenne; 1/4 tsp salt; 3 cups Brussels sprouts, halved; 2 cups baby carrots, halved; 1/4 cup water; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups cooked farro; 1 cup cooked quinoa; 1/4 cup tahini; 1/2 lemon, juiced; 1 tsp chili powder; 1/8 tsp black pepper; 1/4 cup avocado oil; 1 tsp paprika; 3 cups sweet potatoes, peeled and cubed

Savor the flavors of fall with these Autumn Harvest Grain Bowls, featuring roasted Brussels sprouts, sweet potatoes, carrots, mixed greens, and a combination of farro and quinoa, all topped with crunchy pumpkin seeds and a tangy chili-tahini dressing. Perfect for a wholesome, easy-to-make lunch or d...

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35 min

TOTAL TIME

916

CALORIES

$3.09

PER SERVING

Ingredients

ROASTED VEGETABLES

4 SERVINGS

3 cups brussels sprouts

3 cups sweet potatoes

peeled and cubed

CHILI-TAHINI DRESSING

BOWL ASSEMBLY

1/4 cup pumpkin seeds

Directions

ROASTED VEGETABLES

5 min

PREP TIME

30 min

COOK TIME

35 min

TOTAL TIME

Preheat oven to 375 degrees F.

Place the Brussels sprouts, sweet potatoes, and baby carrots on a baking sheet and drizzle with avocado oil.

Pour the water over the vegetables and sprinkle with salt and black pepper.

Roast the vegetables for about 30 minutes, tossing halfway to ensure that they cook evenly.

CHILI-TAHINI DRESSING

While the vegetables are cooking, whisk together the tahini, olive oil, lemon juice, paprika, cayenne, chili powder, salt, and black pepper in a small bowl.

BOWL ASSEMBLY

In four bowls, evenly distribute the chopped mixed greens, cooked farro, and cooked quinoa.

Add the roasted vegetables to each bowl.

Top each bowl with pumpkin seeds and drizzle with the chili-tahini dressing.

Health Info

Macros

129g

CARBS

35g

FAT

27g

PROTEIN