Toasted Farro Grain Bowls with Roasted Winter Veggies

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This post was created in partnership with Mambo Sprouts and Village Harvest. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade!

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad

Grain bowls. Do you enjoy them? I love how they act as a blank slate for any number of toppings. Plus, they’re a really wonderful way to clean out your produce drawer! They’re usually good served cold, warm, OR at room temperature. Talk about versatility!

And I love trying to find colorful combinations to top ’em.

For this particular grain bowl, I chose to use one of my very favorite grains – farro. Its high fiber content makes it heart healthy (which is perfect in February since it’s Heart Health Month!) and is good for digestion.

I like the chewy texture – it has a nice bite to that and holds up well to vinaigrettes and overnight stays in the refrigerator.

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad

Let’s talk squash. What’s your favorite variety? I tend to lean toward butternut or spaghetti squash, but I’m trying to be more adventurous lately.

For some reason, I always thought of acorn squash as kind of… boring. I’m not sure why, but it just never really stood out to me until recently. I picked up this beauty from the grocery store and thought that slicing it and roasting it would be the perfect way to utilize it.

I mean… just look at those scalloped edges! Ain’t she pretty??

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad

Another thing that I didn’t realize until fairly recently is that you can eat the skin of a lot of varieties of squash. It tastes great in this dish!

Building a grain bowl can seem intimidating, but it doesn’t have to be! For this one, I picked 2 veggies to roast – acorn squash and Brussels sprouts. I put each of them on their own sheet pan, drizzled them with oil, and seasoned them with salt and pepper.

They went into the oven and roasted away while I prepared the farro, vinaigrette and toppings.

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad

I’ve been a bit obsessed with making hard and soft boiled eggs in my Instant Pot lately, and these grain bowls were just screaming for eggs! I love that I can make them in advance, refrigerate them, and they’re ready whenever I need to #putaneggonit.

Any type of egg that you prefer would work here – a fried egg would be lovely, and hard boiled would also work. I just really loved how the runny yolk of the soft boiled egg mixed with the rest of the ingredients as I was eating this dish.

It made it extra luscious, and I was all.about.it.

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad

The most important rule of any grain bowl is to just have fun with it. You can take the time to pile the ingredients separately or just mix ’em all in. Whatever works for you – it’ll be tasty any way you choose!

My friends at Village Harvest want to help you get more grains in your life! Check out their product locator to find their farro & other grains near you!

And be sure to click here to snag your coupon for $1.00 off any package of Village Harvest Farro or Arborio now through February 28, 2017.

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad

What’s in your perfect grain bowl? I’d love to hear about it in the comments section below!

Toasted Farro Grain Bowls with Roasted Winter Veggies

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Makes 4 Servings

Toasted Farro Grain Bowls with Roasted Winter Veggies

Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade!

Ingredients

1 acorn squash, halved, seeded, and cut into 1/2-inch thick slices
1 pound Brussels sprouts, trimmed and halved
1/4 cup olive oil, divided
Kosher salt and freshly cracked black pepper, to taste
2 cups Village Harvest Farro
For the Vinaigrette:
1/4 cup capers, roughly chopped
1/4 cup dijon mustard
1/4 cup chopped parsley
2 tablespoons white wine vinegar
1/2 cup olive oil
Freshly cracked black pepper, to taste
For Garnish:
4 radishes, sliced
4 eggs (your preference - soft boiled, hard boiled, or fried)

Instructions

  1. Preheat oven to 400°F.
  2. Bring large pot of salted water to a boil.
  3. Place squash on a large, rimmed baking sheet. Place Brussels sprouts on another large, rimmed baking sheet. Drizzle 2 tablespoons oil over each tray of veggies and season with salt and pepper. Toss to coat, then spread the veggies into a single layer. Place both baking sheets into the preheated oven for 20 minutes. Flip the squash and return to oven for an additional 5 minutes. The veggies should be browned on the edges and fork tender.
  4. While the veggies are roasting, heat a large, non-stick skillet over medium-high heat. Add farro to the hot, dry skillet and toast, stirring occasionally, for 2-3 minutes. Pour the toasted farro into the boiling water and cook for 20 minutes, stirring occasionally. Drain well.
  5. While the farro is cooking, whisk together the vinaigrette ingredients (capers through black pepper). Take 1/3 cup of the vinaigrette out to serve alongside grain bowls. Place the drained farro into the bowl of vinaigrette while it's still warm and toss well to combine. Taste the mixture and season with additional salt and pepper if necessary. (I found that another round of seasoning here really made a difference!)
  6. To serve, divide the farro between 4 large bowls. Divide the roasted squash, Brussels sprouts, and radishes between the bowls. If you're serving these with soft boiled eggs, halve each egg and place it on top of the bowl. If using hard boiled, slice or chop the eggs to go on top. Serve with additional vinaigrette alongside.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

Big Flavors Rating: 5 Stars

http://bigflavorstinykitchen.com/toasted-farro-grain-bowls-roasted-winter-veggies/

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Toasted Farro Grain Bowls with Roasted Winter Veggies: Chase away the winter blues with this hearty, veggie-packed grain bowl. Top it with a runny egg for the ultimate comfort food upgrade! #VillageHarvestVariety #ad
  • I absolutely love the idea of this grain bowl. And you roast your farro! Grains like farro are so much better when roasted – it really brings out the “nutty” flavor. Definitely have to try this. I just can’t decide what kind of egg to have in it:)

    • Toasting is such a fun way to enhance the flavor! And I agree – eggs are good almost any way you cook ’em!

  • I’ve been meaning to try farro for ages. And I love roasted veggies! This looks delicious!

  • Love everything you put in this bowl especially the farro. And isn’t it a revelation that you can eat the skin of so many squashes? I thought it was only delicata!

  • Interesting! I haven’t tried grain bowls much, but like the concept. This looks like a great combo to try, with all those yummy roasted veggies!

  • Erin Amundsen

    I’ve been wanting to try farro, this looks delicious!

  • I’ve never actually had a grain bowl before. But this does look interesting! I might have to try.