Cooked - Fall Grain Bowl

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Fall Grain Bowl

2.0

1 cup uncooked farro (or quinoa, brown rice, or barley)

2 chicken breasts, grilled or roasted and sliced

1 sweet potato, peeled and cubed

2 carrots

Cauliflower

2 cups Brussels sprouts, trimmed and halved

2 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp smoked paprika (optional)

½ cup dried cranberries or pomegranate arils

¼ cup chopped pecans or walnuts, toasted

2 oz goat cheese or feta, crumbled (optional)

3 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp pure maple syrup

1 tsp Balsamic glaze

Salt and pepper, to taste

Cook farro (or your chosen grain) according to package directions. Fluff with a fork and set aside.
Preheat oven to 400°F.
Toss sweet potato cubes, carrots, cauliflower, and Brussels sprouts with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast 25–30 minutes, stirring halfway through, until golden and tender.
Season chicken breasts with salt and pepper (and optional paprika or herbs). Grill or pan-sear for 5–6 minutes per side until internal temp reaches 165°F. Slice thinly.
Divide grains between bowls. Top with roasted veggies, sliced chicken, dried cranberries, and nuts. Sprinkle with goat cheese if using.
Spoon Maple balsamic Dressing over the top before serving.

Course🍽️Main Course

DietsPescaterian...

Category🥣Grain Bowl

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 34 weeks ago

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