Toasted Farro Grain Bowls with Roasted Winter Veggies

This post was created in partnership with Mambo Sprouts and Village Harvest. As always, all opinions are 100% my own.

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

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.

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??

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.

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.

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.

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

📖 Recipe

Toasted Farro Grain Bowls with Roasted Winter Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 Servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

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

Scale 1x2x3x

• 1 acorn squash, halved, seeded, and cut into ½-inch thick slices
• 1 pound Brussels sprouts, trimmed and halved
• ¼ cup olive oil, divided
• Kosher salt and freshly cracked black pepper, to taste
• 2 cups Village Harvest Farro

For the Vinaigrette:

• ¼ cup capers, roughly chopped
• ¼ cup dijon mustard
• ¼ cup chopped parsley
• 2 tablespoons white wine vinegar
• ½ cup olive oil
• Freshly cracked black pepper, to taste

For Garnish:

• 4 radishes, sliced
• 4 eggs (your preference - soft boiled, hard boiled, or fried)

Cook Mode Prevent your screen from going dark

---

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 ⅓ 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.

---

Nutrition

• Serving Size:
• Calories: 827
• Sugar: 2.8 g
• Sodium: 749.6 mg
• Fat: 47.3 g
• Saturated Fat: 7.7 g
• Carbohydrates: 83.3 g
• Fiber: 12.7 g
• Protein: 23.4 g
• Cholesterol: 186 mg

Recipe Card powered by