Grain Bowl (with Roasted Veggies)
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This colorful, nourishing grain bowl with roasted veggies is sure to be your new favorite make-ahead lunch! Mediterranean-style roasted veggies, hearty grains, creamy goat cheese, and fresh greens drizzled with a tasty balsamic vinaigrette create this comforting and fulfilling meal. We can’t get enough of this!
Looking for more tasty vegetarian dishes? You will also love our warm fregola salad, warm bean salad, and cauliflower soup.
Quick Look: Grain Bowl with Roasted Veggies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Dietary Info: Vegetarian; can be made Gluten Free (if you swap farro for a GF grain like brown rice or quinoa) and Vegan (if made with vegan cheese)
- Method: Oven Roasted (for veggies) and Stovetop (for cooking farro)
- Technique: Whip up a homemade balsamic dressing and roast the veggies in the oven. Cook the farro, then assemble the bowls and enjoy.
- Flavor & Texture: These grain bowls have a perfect blend of contrasting textures from the veggies, chewy farro, creamy goat cheese, and crunchy toppings, along with tons of flavor from the balsamic vinaigrette.
Why You’ll Love This Recipe
These vegetable grain bowls are healthy and perfect for meal prep. This nutrient powerhouse is packed with wholesome ingredients like farro, dark leafy greens, chickpeas, and sweet potatoes, and makes a wonderful lunch or dinner that my whole family loves.
The yummy homemade balsamic dressing perfectly balances tangy and savory flavors, complementing the sweetness of the roasted veggies. Plus, it doubles as a marinade and dressing, too!
One of my favorite parts of this recipe is that you can easily swap out veggies or grains based on what you have on hand, making this recipe versatile and adaptable to your preferences. (I love making this when I want to clean out the fridge!)
Love easy, veggie-first recipes? You’ll also love my fall harvest salad, Italian soffritto, and roasted rainbow carrots.
Made With Amore,
“This recipe is filling, healthy, and DELICIOUS!! I added a little paprika to my roasted veggies for a little kick and that was yum. Definitely making this again. Thank you, Elena!”
– Cammie
Table of Contents
Simple Ingredients
These ingredients combine to create a deliciously balanced grain bowl full of varied textures and flavors that make each bite a delightful experience. Buon appetito!
- Homemade Balsamic Vinaigrette: This super quick and easy dressing brings a sweet and tangy flavor to the bowl. Plus, it can be used as a marinade for chicken!
- Assorted Veggies: I love using hearty veggies like cauliflower, chickpeas, and diced sweet potatoes in this grain bowl. When they’re roasted, these veggies become tender and slightly caramelized, adding a nutty flavor.
- Farro: This chewy, nutty ancient grain serves as a hearty base for the bowl.
- Dark Leafy Greens: Adding fresh greens like spinach, fresh kale, or arugula add a crisp, nutritious layer.
- Goat Cheese: I love adding a sprinkle of goat cheese on top of the bowls to add creaminess and a tangy, slightly earthy taste that complements the other ingredients.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Other Grain Options: Substitute with quinoa, brown rice, barley, or couscous. (Choose a gluten-free grain if you prefer!)
- Other Dark Leafy Greens: Use any mix of spinach, kale, arugula, or Swiss chard.
- Balsamic Dressing: If you want a more citrusy flavor, you can substitute it with lemon basil vinaigrette or zesty Italian dressing, or try using basil pesto instead of dressing.
- Extra Protein Options: Add grilled chicken, tofu, or tempeh for extra protein.
How to Make a Grain Bowl with Roasted Veggies
In a few easy steps, you’ll have these nutritious bowls on your table! For more complete instructions, see the printable recipe card.
- Whisk the homemade balsamic dressing ingredients together until well combined, then set it aside.
- Add all the veggies to a large bowl, then season and toss well with half of the balsamic dressing to prevent sticking.
- Roast the veggies in the oven until they’re softened and lightly caramelized.
- Cook the farro according to the package directions, then strain it.
- Toss the cooked and strained farro with fresh kale. Pour in some of the dressing and gently toss to combine.
- Add the roasted veggies to the bowl and toss with the dressing. Add the cheese, nuts, and avocado just before serving. Enjoy!
Grain Bowl with Roasted Veggies FAQs
A grain bowl includes a base of grains like farro or quinoa, a variety of veggies, a protein source such as chickpeas or chicken, fresh greens, and toppings like nuts or seeds. It’s finished with cheese for creaminess and a dressing like balsamic vinaigrette for flavor.
Grain bowls can be enjoyed either warm or cold, making them versatile for different seasons and preferences. Warm grain bowls are comforting and ideal for cooler weather, featuring warm grains and roasted vegetables. Cold grain bowls are refreshing, perfect for summer, and often include chilled grains and fresh veggies. Both options are delicious and can be customized to suit your taste.
Store each component (roasted veggies, cooked grains, greens, dressing) separately in airtight containers. This keeps everything fresh! Store for up to 4 days in the refrigerator. Keep the dressing in a sealed jar in the fridge for up to a week. Shake well before using. Enjoy this easy meal as delicious leftovers!
Serving Suggestions
The best part of these veggie grain bowls is that they make amazing leftovers–if you have any! Round out your spread with healthy proteins, like baked salmon with pesto, juicy baked chicken breasts, or slow cooker Italian beef.
Planning this as a make-ahead lunch option? Pack a container of Vitamix tomato soup as a side, and grab some Italian fruit salad or a few Italian butter cookies for dessert.
My Pro Tips
Expert Tips
- Cut the vegetables into similar-sized pieces and spread them in a single layer on the tray for even baking.
- If you use kale, massage the leaves with olive oil and lemon juice before adding it to the bowl. This softens the kale and gives it flavor.
- Don’t skip the Dijon mustard in the dressing; it helps emulsify the olive oil and balsamic vinegar into a smooth vinaigrette. If the dressing separates while it sits, simply give it another quick whisk or shake before serving.
- Making this ahead of time? Refrigerate the components in separate airtight containers for up to 4 days in advance, then assemble when you’re ready to enjoy.
Other Roasted Vegetable Recipes
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Grain Bowl with Roasted Veggies
Ingredients
For the Balsamic Dressing
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar, preferably “di Modena”
- 2 teaspoons Dijon mustard
- 2 cloves fresh garlic, smashed (so juices come out, but still whole)
- sea salt and freshly ground black pepper, to taste
- ½ teaspoon Italian seasoning, optional
For the Roasted Veggies
- 1 small head cauliflower, cut into florets
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups petite diced sweet potatoes
- 1 red bell pepper, diced
- ½ batch balsamic dressing, from above
For the Grain Bowl
- 1 cup uncooked farro, or any other grain of your choice
- 2 cups dark leafy greens, such as spinach, kale, or arugula
- ¼ cup salted pistachios, shelled
- ¼ cup crumbled goat cheese
- ½ batch balsamic dressing, from above
- fresh sliced avocado, for topping (optional)
Instructions
Making the Balsamic Dressing
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper, as well as optional Italian seasoning, until well combined. Adjust the seasoning to taste.
Roasting the Veggies
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower florets, chickpeas, and diced sweet potatoes in a large mixing bowl with half of the balsamic dressing (not the garlic cloves). Ensure the veggies are evenly coated. Spread the veggies in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.
Cooking the Farro
- While the veggies are roasting, cook the farro according to the package instructions. Typically, this involves boiling the farro in salted water for about 20-25 minutes until tender. Drain any excess water and set aside. (You can also use brown rice or quinoa.)
Assembling the Grain Bowl
- Combine the cooked farro and dark leafy greens in a large serving bowl. (The warmth of the farro will slightly wilt the greens.) Add the roasted veggies on top, then sprinkle with pistachios and crumbled goat cheese.
- Drizzle the remaining half of the balsamic dressing over the assembled grain bowl. Toss gently to combine, ensuring everything is evenly coated with the dressing.
- Serve the grain bowl warm or at room temperature. Top with creamy avocado slices, if desired. Enjoy your healthy and flavorful roasted veggie grain bowl!
Notes
- Cut the vegetables into similar-sized pieces and spread them in a single layer on the tray for even baking.
- If you use kale, massage the leaves with olive oil and lemon juice before adding it to the bowl. This softens the kale and gives it flavor.
- Don’t skip the Dijon mustard in the dressing; it helps emulsify the olive oil and balsamic vinegar into a smooth vinaigrette. If the dressing separates while it sits, simply give it another quick whisk or shake before serving.
- Making this ahead of time? Refrigerate the components in separate airtight containers for up to 4 days in advance, then assemble when you’re ready to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is filling, healthy, and DELICIOUS!! I added a little paprika to my roasted veggies for a little kick and that was yum. Definitely making this again. Thank you, Elena!
Love the paprika kick! Happy you loved this one, Cammie!
Really enjoyed this! Mixed up the veggies to use what we had (broccoli, brussels sprouts, shallots) but really enjoyed the subtle flavor the dressing gave them as they roasted. I had never used farro before and was pleasantly surprised. Really filling dinner even without meat. And being a mostly sheet pan meal it didnโt create many dirty dishes ๐ Thank you!
Yes! We love for all those reasons. I am happy you enjoyed it!
It’s nourishing, filling, healthy, and delcious! You’ll love this veggie packed grain bowl.