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Roasted Harvest Vegetable Bowl

November 2, 2017 By Jess 11 Comments

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Roasted Harvest Vegetable Bowl
Roasted Harvest Vegetable Bowl
Roasted Harvest Vegetable Bowl
Roasted Harvest Vegetable Bowl | cookinginmygenes.com

It’s the time of year where there are seasonal vegetables and fruits aplenty, many of which have made their way into my comforting Roasted Harvest Vegetable Bowl.

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

I’m sort of obsessed with ‘recipe bowls,’ there’s just something about a multitude of flavours coming together in harmony in one nourishing dish.

You’ll find this dish to be hearty and flavourful, filled with grains, root vegetables, brussels sprouts and apples. Plus, the pomegranate dressing ties everything together.

This is the perfect bowl for cooler days, filled with heartwarming and nutritious ingredients.

Total Time: 45 minutes
Equipment: baking sheet, medium pot
Servings: 4

Ingredients:

2 cups uncooked farro
20 brussels sprouts, cut into quarters
2 large carrots, chopped
2 large parsnips, chopped
1/2 tsp kosher salt
1/2 tsp pepper
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 gala apple, sliced
1 beet, shredded
4 cups arugula

Dressing:

1/3 cup pomegranate juice
1/3 cup olive oil
2 tbsp apple cider vinegar
1 tsp honey
pinch salt and pepper

Instructions:

Pre-heat your oven to 425F and line a baking sheet with parchment paper. In a bowl mix together brussels sprouts (quartered), chopped carrots and parsnips, 1/2 tsp kosher salt, 1/2 tsp pepper, 3 cloves garlic (minced), 2 tbsp olive oil and 1 tbsp balsamic vinegar.

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

Once mixed, spread the vegetables out on your baking sheet.

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

Bake for 22-25 minutes, until vegetables are golden and brussels sprouts are starting to get crispy.

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

While your vegetables are cooking, add your uncooked farro to a pot and fill with water to about 1 inch above the farro. Bring to a boil and cook for about 20-25 minutes or until desired texture is reached (farro will be softened but still a bit chewy when it’s done).

**Cook’s Note: You can use any type of grain you’d like! Quinoa or brown rice would also taste wonderful with this bowl.

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

Mix all of your dressing ingredients together in a mason jar, giving them a good shake to combine.

Once everything is ready, divide ingredients into 4 bowls giving approximately the same amount to each bowl. Then top everything with the pomegranate dressing.

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

And there you have it, an abundantly delicious and nourishing bowl you can eat all Autumn and Winter long!

Roasted Harvest Vegetable Bowl | cookinginmygenes.com

You could also add in your favourite type of protein to this salad such as chicken, chickpeas or even your go-to veggie burger.

Until the next cooking adventure,
Jess

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Filed Under: Dinner, Recipe, Salad Tagged With: beets, bowl, brussels sprouts, carrots, dinner, grains, harvest, lunch, parsnips, root vegetable

Previous Post: « Roasted Cauliflower Soup
Next Post: Pesto Baked Chicken »

Reader Interactions

Comments

  1. Alexandra | Occasionally Eggs

    November 9, 2017 at 7:09 am

    Beautiful fall flavours! I love bowl food, too, and this is such a great mix of seasonal ingredients. Super cozy.

    Reply
    • Jess

      November 9, 2017 at 9:29 am

      Thanks Alexandra for stopping by & the lovely comments! I love that you love bowl food too – I honestly can’t get enough of ‘bowl recipes’ 😉

      Reply
  2. Nicole | Culinary Cool

    November 4, 2017 at 12:02 pm

    I’m a huge fan of big boles of veggies like this! I usually use brown rice, but I’m inspired to use some farro instead! And that pomegranate dressing sounds fabulous!

    Reply
    • Jess

      November 5, 2017 at 7:30 pm

      Thanks for the recipe love Nicole! Brown rice would also be PERFECT for this bowl but I love that you’re inspired to try the farro too! Thanks for stopping by the blog!

      Reply
  3. suki

    November 3, 2017 at 2:41 pm

    That looks totally healthy 🙂

    Reply
    • Jess

      November 5, 2017 at 7:31 pm

      Thanks for stopping by Suki! The recipe definitely is a healthy, wholesome one – I hope you enjoy it!

      Reply
  4. Loreto Nardelli

    November 3, 2017 at 12:28 pm

    I had never had farro before I net Nicoketta. Now that I have tried it I love it and the combinations of flavors from the baked veggies and fresh Arugula to that pomegranate dressing has me thinking healthy, happy and delicious. I love when you bake veggies and all those natural juices help caramelize the edges and surface a bit, intensifying the taste. Your bowl is visually enticking and I say Job well done. Perfect for the season!
    Thanks for sharing!
    Lireto@Sugarlovespices

    Reply
    • Jess

      November 5, 2017 at 7:32 pm

      ‘Healthy, happy & delicious’ – thanks for the lovely note! You hit all the right words for this recipe and I agree, when the veggies get caramelized, they are the best!

      Reply
  5. Colleen

    November 3, 2017 at 12:27 pm

    This has to be one of my favourite kind of meals right here! Farro is perfect with fall veggies, and that pomegranate dressing sounds divine.

    Reply
    • Jess

      November 5, 2017 at 7:33 pm

      Thanks Colleen for the recipe love! One of my absolute favourite meals is this bowl too! I hope you enjoy the recipe 🙂

      Reply

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