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Autumn Harvest Grain Bowl

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

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

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Ingredients

ROASTED VEGETABLES

4 SERVINGS

3 cups sweet potatoes

peeled and cubed

3 cups brussels sprouts

CHILI-TAHINI DRESSING

BOWL ASSEMBLY

1/4 cup pumpkin seeds

1 cup cooked quinoa

2 cups cooked farro

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.