Autumn Grain Bowl
Yield 6 Servings
Recipe adapted from Sprouted Kitchen
- ¾ lb brussel sprouts
- ¾ lb cauliflower florets
- 3 cups butternut squash, cut into ½ “ cubes
- 2 Tbsp extra virgin olive oil
- 1 Tbsp white balsamic
- ¾ tsp sea salt
- 1 tsp fresh ground pepper
- ½ tsp ground nutmeg
- few pinches cayenne
- 1 cup cooked white beans (great northern, cannellini, etc.) rinsed and drained
- 1 cup cooked pearled farro (see below)
- ½ cup pomegranate seeds
- 1 packed cups arugula
- 1 Tbsp prepared horseradish
- 1 large clove of garlic (you can roast garlic first if you can’t tolerate raw garlic)
- ½ shallot
- 1 tsp honey
- 2 Tbsp white wine vinegar
- ¼ cup extra virgin olive oil
- ½ tsp each sea salt and pepper, to taste
- 1-2 Tbsp Italian parsley leaves, plus springs for garnish
- Preheat oven to 400.
- Cut brussel sprouts in half lengthwise, cut cauliflower into similar size chunks. Add both of these and the squash to a large rimmed baking tray. Drizzle the vegetables with olive oil, balsamic, salt, pepper, nutmeg and a few pinches of cayenne and toss together with your hand to coat.
- Roast in the oven for 20-30 mins, until edges are browned.
- While vegetable are roasting cook farro; combine ½ cup farro with 1 ½ cups water and pinch of salt, bring to a boil, cover and simmer until faro is al dente, about 20 mins, drain.
- To make dressing combine the horseradish, garlic, shallot, honey, white wine vinegar, olive oil, salt and pepper in a mini blender or food processor. Blend together to mix well. Taste and set aside.
- As soon as hot tray is out of the oven, add the beans and toss. Allow the vegetables to cool to room temp. Add the pomegranate seeds, farro, arugula and a good drizzle of the dressing and toss together.
- This salad is served at room temp, could be served cold as well if you chill the roasted vegetables.
- Use any vegetables you like, sweet potatoes, carrots, beets, etc.
- Substitute any whole grain for the farro; quinoa, barley, cous cous, just make sure it’s 100% whole grain. Try toasting the grains before cooking them to add a depth of flavor and try stock instead of water.
- Make extra veggies and grains and use for another recipe.
Serving Size 2 cups
Amount Per Serving
% Daily Value
Total Fat 15.3 g
Sodium 284 mg
Total Carbohydrates 51.3 g
Dietary Fiber 12.9 g
Sugars 5.7 g
Protein 14.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.