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Autumn Harvest Grain Bowl

Autumn is the season of cozy sweaters, crisp air, and of course, bountiful harvests. With the markets overflowing with hearty root vegetables, leafy greens, and vibrant seasonal produce, it’s the perfect time to create nourishing meals that celebrate fall flavors. This Autumn Harvest Grain Bowl is a wholesome, colorful, and satisfying dish that combines the earthy sweetness of roasted vegetables, the nuttiness of whole grains, and the creaminess of a simple homemade dressing. Packed with nutrition and texture, this bowl is ideal for lunch, dinner, or even meal prepping for the week. Think of it as autumn in a bowl: roasted squash, tender grains, crisp apples, leafy kale, toasted seeds, and a drizzle of creamy dressing. Not only does it look beautiful, but it also delivers balanced nutrition with fiber, protein, and healthy fats—all while being naturally vegetarian-friendly. Whether you’re preparing a quick weeknight meal or entertaining guests with a fall-inspired menu, this grain bowl will warm your heart and your belly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 2 cups butternut squash peeled and cubed
  • 1 cup Brussels sprouts halved
  • 1 large carrot sliced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cinnamon optional for warmth
Grains & Base
  • 1 cup quinoa or farro/brown rice
  • 2 cups vegetable broth or water
Fresh Additions
  • 2 cups kale chopped and massaged
  • 1 crisp apple thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds pepitas, toasted
Dressing
  • 3 tablespoons tahini or Greek yogurt for creamier version
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons warm water to thin, if needed
  • Pinch of salt & pepper

Equipment

  • Large baking sheet
  • Parchment paper (optional, for easy cleanup)
  • Cutting board
  • Chef’s knife
  • Mixing bowls
  • Saucepan (for cooking grains)
  • Wooden spoon
  • Whisk (for dressing)

Method
 

Step 1: Roast the Vegetables
  1. Preheat oven to 400°F (200°C).
  2. Spread the butternut squash, Brussels sprouts, and carrots on a baking sheet.
  3. Drizzle with olive oil and season with salt, pepper, and cinnamon.
  4. Roast for 20–25 minutes, stirring halfway, until golden and tender.
Step 2: Cook the Grains
  1. While vegetables roast, rinse the quinoa under cold water.
  2. In a saucepan, combine quinoa and vegetable broth.
  3. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
  4. Fluff with a fork and set aside.
Step 3: Prepare the Dressing
  1. In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, salt, and pepper.
  2. Add warm water as needed until smooth and pourable.
Step 4: Assemble the Base
  1. In a large mixing bowl, place the cooked quinoa.
  2. Add kale and toss while the grains are still warm to slightly wilt the greens.
Step 5: Add the Toppings
  1. Arrange roasted vegetables, apple slices, dried cranberries, and pumpkin seeds on top.
  2. Drizzle with the creamy tahini dressing.
Step 6: Serve and Enjoy
  1. Serve immediately while warm, or refrigerate in airtight containers for meal prep.

Notes

🧊 Storage & Reheating
Storage: Store the assembled grain bowls (without dressing) in airtight containers in the refrigerator for up to 4 days.
Dressing Storage: Keep the dressing in a separate jar for up to 1 week.
Reheating: Reheat roasted vegetables and grains in the microwave or skillet, then top with fresh kale, apples, and dressing before serving.
🥄 Variations
Protein Boost: Add roasted chickpeas, grilled chicken, or tofu for extra protein.
Grain Options: Swap quinoa for brown rice, farro, or couscous.
Dressing Swap: Try a balsamic vinaigrette or apple cider vinaigrette instead of tahini dressing.
Nutty Crunch: Replace pumpkin seeds with toasted almonds, pecans, or walnuts.
Sweet Twist: Add roasted sweet potatoes or beets for more earthy sweetness.
Cheesy Addition: Crumble goat cheese or feta on top for extra creaminess.
Vegan Option: Keep it as is—the recipe is naturally vegan.
❓ 10 FAQs
Can I use a different grain instead of quinoa?
Yes, farro, brown rice, or barley all work beautifully.
What other vegetables can I roast for this bowl?
Sweet potatoes, parsnips, or roasted beets make excellent substitutes.
Can I make this recipe ahead of time?
Absolutely—store ingredients separately and assemble before serving.
Do I need to massage the kale?
Yes, massaging kale softens it and reduces bitterness, making it tender and flavorful.
What if I don’t like tahini?
Swap it with Greek yogurt, hummus, or a light vinaigrette.
Can I make this grain bowl gluten-free?
Yes, use gluten-free grains like quinoa or rice.
Is this bowl filling enough for dinner?
Definitely—between the grains, veggies, and seeds, it’s nutrient-dense and satisfying.
Can I serve this cold?
Yes, it works perfectly as a cold salad-style bowl.
How do I toast pumpkin seeds?
Simply heat them in a dry skillet over medium heat for 2–3 minutes until fragrant.
Can kids enjoy this meal?
Yes, just adjust seasoning and dressing to suit their tastes.
🏁 Conclusion
This Autumn Harvest Grain Bowl is a true celebration of the season. With roasted squash, hearty grains, crisp apples, and a creamy maple-tahini dressing, it’s the perfect balance of flavor, nutrition, and comfort.
Whether you serve it warm as a cozy dinner, pack it for a healthy work lunch, or prepare it for meal prep, this bowl will keep you energized and satisfied. The best part? It’s versatile—you can mix and match grains, veggies, and dressings based on what’s in your pantry.
A bowl full of autumn goodness, it’s both nourishing and delicious—exactly what fall cooking is all about.