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Easy Fall Harvest Grain Bowl with Maple Vinaigrette

Easy Fall Harvest Grain Bowl with Maple Vinaigrette - featured image
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A hearty and flavorful grain bowl featuring roasted sweet potatoes, crispy chickpeas, massaged kale, and a tangy maple vinaigrette. Perfect for fall meal prep or a quick weeknight dinner.

Ingredients

Scale
  • 1 cup farro (dry)
  • 2 medium sweet potatoes (about 3 cups cubed)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 large bunch kale (about 4 cups chopped)
  • ½ cup pomegranate arils
  • ¼ cup pumpkin seeds (pepitas)
  • ⅓ cup feta cheese, crumbled (optional)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 small garlic clove, minced
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for roasting)
  • ½ teaspoon smoked paprika
  • 1 teaspoon olive oil (for massaging kale)

Instructions

  1. Rinse 1 cup of farro under cold water. In a medium saucepan, combine the farro with 3 cups of water or vegetable broth. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until tender but still chewy. Drain any excess liquid and fluff with a fork. Set aside to cool slightly.
  2. Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes into ½-inch pieces. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on one half of a baking sheet.
  3. On the other half of the sheet, add the drained and rinsed chickpeas. Pat dry with a towel. Toss with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and a pinch of salt. Spread in a single layer.
  4. Roast for 20-25 minutes, stirring halfway through, until sweet potatoes are tender and caramelized and chickpeas are golden and crispy. If chickpeas need more time, remove sweet potatoes and roast chickpeas for another 5-10 minutes.
  5. While vegetables roast, make the dressing: In a small bowl or jar, combine 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 minced garlic clove. Whisk or shake to combine. Slowly drizzle in ¼ cup olive oil while whisking continuously until emulsified. Season with salt and pepper to taste.
  6. Wash and dry the kale thoroughly. Remove tough stems and chop leaves into bite-sized pieces. Place in a large bowl, drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with hands for 2-3 minutes until dark green and tender.
  7. Divide the massaged kale among 4 serving bowls. Top each with a generous scoop of cooked farro, roasted sweet potatoes, and crispy chickpeas. Sprinkle with pomegranate arils, pumpkin seeds, and crumbled feta cheese. Drizzle with maple vinaigrette. Serve immediately or store for later.

Notes

For best results, dry chickpeas thoroughly before roasting to ensure crispiness. Toast pumpkin seeds in a dry pan for 2-3 minutes for extra flavor. Make extra dressing—it keeps for up to a week and is great on salads or roasted vegetables. For meal prep, store components separately and add dressing just before serving.

Nutrition

Keywords: fall harvest grain bowl, maple vinaigrette, roasted sweet potatoes, crispy chickpeas, kale, farro, meal prep, vegetarian, healthy

Find it online: https://grubella.com/easy-fall-harvest-grain-bowl-with-maple-vinaigrette/