Farro Fall Harvest Bowl
The best warm grain bowl filled with arugula, farro, roasted fall vegetables, pepitas, dried cranberries, and a homemade orange curry dressing.
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Servings: 4 servings
Ingredients
- 1 cup uncooked farro cooked according to package instructions, makes around 2 cups cooked farro.
Roasted Veggies
- ½ large butternut squash diced into bite sized pieces
- ½ cauliflower head chopped into bite sized pieces
- 2 cups brussel sprouts halved
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground pepper
Orange Curry Dressing
- ⅓ cup orange juice
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 teaspoons dijon mustard
- 1 garlic clove
- 1 teaspoon curry powder
- salt & pepper to taste
Grain bowl ingredients
- 4 cups arugula
- ¼ cup pepitas
- ½ cup dried cranberries without extra sugar added
Instructions
- Preheat the oven to 400F and cook the farro according to package instructions. I prefer to cook farro in vegetable broth, but using water also works.
- While the farro is cooking, chop up the vegetables including the butternut squash, cauliflower, and brussel sprouts.
- Add the chopped vegetables to a sheet pan with the oil, salt, curry powder, garlic powder, and ground pepper. Then, use your hands or a spoon to mix everything together until the vegetables are coated.
- Add the pan of vegetables to the oven and roast for 30-35 minutes until crisp and cooked through. Make sure to remove the pan and stir the veggies halfway through cooking at the 15 minute mark so they cook evenly.
- While the veggies are roasting and farro is cooking, make the orange turmeric curry dressing.
- To make the dressing, add the orange juice, apple cider vinegar, olive oil dijon mustard, curry powder, garlic clove, salt, and pepper to a small blender or food processor. Then, blend together until smooth.
- Once everything is cooked, assemble the bowls by placing 1 cup arugula into a bowl followed by ½ cup farro, 2 scoops of the roasted vegetables, 1 tablespoon pepitas, and 2 tablespoon dried cranberries. Then, drizzle the dressing on top and enjoy!
Notes
- This recipe makes enough dressing for a light drizzle on each bowl, so feel free to double the recipe if needed.
- Any dressing will work with this bowl so feel free to swap out any 1:1.
- I've made this bowl with roasted delicata squash and mushrooms. I've also added slices of fresh radish or even pomegranate seeds for a crunchy topping.
- Farro can be substituted 1:1 with any gluten-free grain like quinoa to make this bowl gluten-free.
- The best way to store leftovers is in three separate containers. One for the roasted vegetables and grains that need to be reheated. This container can be stored in the fridge for 3-4 days or in the freezer for up to 1 month. A second container for the greens, pepitas, and dried cranberries should be added to the bowl cold. This container should only be stored in the fridge and should keep 3-4 days. Lastly, a third container for the dressing. The dressing should only be stored in the fridge and will keep up to 1 week.
- When assembling leftovers just reheat the veggies and grains and add them to a bowl with the greens, pepitas, cranberries, and pour the dressing on top.
Nutrition
Calories: 393kcal | Carbohydrates: 58g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 657mg | Potassium: 981mg | Fiber: 10g | Sugar: 17g | Vitamin A: 10832IU | Vitamin C: 106mg | Calcium: 135mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!