If you’re looking for a cozy autumn harvest bowl recipe, this warm ancient grain bowl with farro and roasted veggies is for you. This fall harvest bowl is full of warm roasted veggies like sweet potatoes and marinated brussel sprouts, plus it’s topped off with crispy flavorful marinated tofu, creamy avocado, and hearty kale. It has the perfect blend of textures and flavors and is incredibly cozy, making it the perfect fall dinner. Make this bowl gluten free by subbing in brown rice or quinoa for the farro!
why we love this hearty warm ancient grain bowl
On chilly fall or winter nights, all I want to do is curl up with a nice hearty bowl of food. Cue warm grain bowl recipes like this one. Whenever I make this vegan grain bowl, I end up feeling cozy, completely satisfied, and like I just ate an incredibly balanced meal.
- This ancient grain bowl uses farro, which has a very unique nutty flavor and chewy texture that I have been obsessed with lately.
- This farro buddha bowl is full of protein, healthy fats, and tons of vitamins to keep you feeling your best all fall and winter long.
- This vegan harvest bowl is also complete with a healthy, oil-free lemon tahini dressing that is beyond flavorful, creamy, sweet & savory. If you’ve never tried tahini, you definitely should give it a go. Tahini is a paste made from roasted sesame seeds. It’s used in a variety of dishes and it’s full of healthy fats, antioxidants, and protein.
While this isn’t necessarily a copycat Panera grain bowl recipe, it’s very similar to a warm grain bowl you could get at Panera or similar restaurants.
the warm grain bowl ingredients
This farro protein bowl is topped with sweet potatoes, kale, Brussel sprouts, avocado, tofu, and a tahini dressing. To make this vegetable bowl, you’ll need to make or gather the following components:
- Farro, or Brown Rice for a gluten-free option
- Vegetable Broth, or Vegan Bouillon
- Sweet Potatoes
- Kale
- Roasted Balsamic Brussel Sprouts
- Marinated Tofu
- Avocado
- Olive Oil
- Salt & Pepper
grain bowl dressing
This recipe uses my super creamy, lemon tahini dressing. If you’re not a fan of tahini, you could also try my Green Goddess Dressing. The easy tahini dressing only uses 3 ingredients plus some water, salt, and pepper. To make this creamy dairy-free dressing, you’ll need to gather the following:
- Tahini
- Lemon
- Maple Syrup
- Warm Water
- Plus salt & pepper
what is farro?
Farro is an ancient grain from Mesopotamia. If you’ve ever had wheat berries or barley, it’s very similar in texture to those. Farro has a very unique nutty taste and has way more ‘chew’ than rice.
I love using it in grain bowls because it is such a nice compliment to roasted vegetables and creamy sauces.
farro substitutes for this warm grain bowl
Unfortunately, farro is not gluten-free. However, this grain bowl can easily be made gluten-free by substituting a different ancient grain! Below are some grains that could be substituted for the farro.
The ones that are gluten-free are labeled.
- Quinoa, gluten free
- Pearl Barley
- Brown Rice, gluten free
- Bulgur
- Wild Rice, gluten free
- Sorghum, gluten free
roasted brussel sprout grain bowl
This vegan grain bowl uses my roasted maple balsamic brussel sprout recipe. Of course, you could prep your Brussel sprouts however you prefer, but this particular marinade works SO well in this recipe.
Have you ever had plain, bland sprouts before? I have. And they’re not good. These Brussel sprouts are so so far from plain or bland. They’re marinated in a delicious sauce for a good while prior to baking.
Maple syrup, balsamic vinegar, soy sauce, and the good ‘ole trusty olive oil make up the bulk of the marinade.
These sprouts add both sweetness and savoriness to the grain bowl. To make these roasted Brussel sprouts you’ll want to follow the instructions in this recipe and below:
STEP 1: In a large bowl combine the olive oil, maple syrup, balsamic, soy sauce, salt, and pepper. Add the Brussel sprout halves and mix until they are coated in the marinade.
STEP 2: Cover the bowl in plastic wrap and marinate in the fridge for at least 30 mins to 1 hour. The longer they marinate, the more flavorful they will be.
STEP 3: Preheat the oven to 425 degrees Fahrenheit. Transfer the Brussel sprouts to a parchment-lined baking sheet.
STEP 4: Bake for 20 minutes, or until the sprouts are tender on the inside and slightly charred on the outside.
marinated baked tofu
To make this a farro protein bowl, I recommend adding some flavorful crispy tofu! I’m a huge fan of tofu, but this particular marinade is the apple of my eye.
I love it because it’s FULL of flavor but doesn’t use any soy sauce, so it’s perfect in Italian, Mediterranean, or Greek-inspired dishes.
To make this marinated baked tofu you’ll need the following ingredients:
- Extra Firm Tofu
- Olive Oil
- Apple Cider Vinegar
- Maple syrup
- Garlic
- Salt and Pepper
The tofu and sweet potatoes can be baked on the same baking tray making clean up a breeze.
creamy tahini dressing
This oil-free lemon tahini dressing is beyond flavorful, creamy, sweet & savory. It only takes 3 minutes to make and it’s fabulous because it pairs so well with roasted veggies, tofu, and the farro in this fall harvest bowl.
To make this vegan dressing with tahini follow these easy steps:
STEP 1: In a small jar, combine the tahini, lemon juice, maple syrup, salt, and pepper. Stir to combine.
STEP 2: Add 2-3 tsp of warm water to thin the dressing out to your desired consistency. Stir in any additional salt or pepper to taste.
STEP 3: Store in a sealable container in the fridge for 1-2 weeks.
how to make a warm grain bowl
This grain bowl is great because you really only need a few baking sheets and a pot to make it. The farro can be made in a rice cooker or on the stovetop. I usually select the ‘brown rice’ setting on my rice cooker when using it.
The sweet potatoes, tofu, and Brussel sprouts can all be cooked inside the same oven since they’re all roasted at 425F. The sweet potatoes and tofu need to cook for about 35 minutes and the Brussels only need to cook for about 20 minutes.
For the Brussel Sprouts, follow the instructions in this recipe.
to make the tofu & sweet potatoes:
- Make the tofu marinade.
- Drain and press the tofu and cut it into strips.
- Place the tofu in the marinade for at least 20 minutes. (You can prep the other ingredients while it marinates).
- Preheat the oven to 425F.
- Lay the sweet potato onto a baking tray and coat it in olive oil, salt, and pepper.
- Once the tofu is marinated, lay the tofu onto the same baking tray (or a second tray depending on the size).
- Bake the tofu and the sweet potato for 35 minutes, flipping halfway.
For the farro:
- If using a rice cooker: select the brown rice setting on the rice cooker and press start.
- If making the farro on the stovetop: Place the farro, water, and veggie stock in a medium-sized saucepan.
- Bring to a boil. Then cover with a lid and reduce heat to medium-low.
- Simmer for about 15-20 minutes until tender.
- Remove the heat and fluff with a fork.
assembling the warm ancient grain bowl:
- Scoop your desired amount of farro into a large bowl (I recommend ½ cup – ¾ of a cup, cooked).
- Add the roasted sweet potatoes, tofu, brussel sprouts, kale, and avocado on top.
- Drizzle with 1-2 tbsp of tahini dressing.
- Serve warm.
warm grain bowl tips & tricks
This dressing stays fresh in the fridge for up to a week. I store my dressing in small sealable jars or containers that are air-tight to keep them fresher longer.
This recipe is great because you can easily customize the consistency to your preference. Sometimes, this dressing will thicken up in the fridge. To thin it out, all you need to do is to use a little more or less water to reach your desired consistency.
The world is your oyster with what to add to this plant based grain bowl. You could add in all sorts of roasted vegetables like broccoli. You could also completely switch it up and add hummus, cucumber & olives to make a Mediterranean grain bowl.
Farro is not gluten-free, but it can be easily substituted for a different grain in this recipe. Sorghum, brown rice, quinoa, or wild rice are all great gluten-free substitutes.
This warm harvest bowl can definitely be made ahead of time. It stores very well in the fridge. I recommend prepping all of the ingredients ahead of time except for the kale and avocado. When ready to eat, heat the farro, tofu, and roasted veggies and then top with the freshly sliced avocado and kale.
other hearty Grains & vegan bowl recipes you may like:
- Vegan Sushi Bowl
- Creamy Vegan Chicken Pot Pie
- Egg Roll in a Bowl
- Creamy Vegan Chicken & Rice Casserole
- Lemony Vegan Pearl Couscous Salad
- Easy Yellow Jasmine Rice
- Vegan Sweet Potato Chickpea Buddha Bowl
Did you make this Warm Ancient Grain Bowl with Farro & Roasted Veggies?
I’d love to know! Leave a rating and comment below!
Warm Ancient Grain Bowl (Harvest Bowl)
This warm ancient grain bowl with farro and roasted veggies is a perfect cozy fall or winter dinner, full of protein and seasonal flavor.
This fall harvest bowl is full of warm roasted veggies like sweet potatoes and marinated brussel sprouts, plus it's topped off with crispy flavorful marinated tofu and creamy avocado. It has the perfect blend of textures and flavors.
Ingredients
Farro:
- 1 cup farro (Note: farro isn't gluten free, brown rice or quinoa can be substituted)
- 1 ½ cups water
- 1 cup veggie stock
Tofu:
- 1-16 ounce block of extra firm tofu
- 2 tbsp of olive oil
- 3 tbsp of apple cider vinegar
- 2 tbsp of maple syrup
- 2 cloves of garlic, grated
- 1/4 tsp of salt
- ¼ tsp pepper
Sweet Potato:
- 1 medium sweet potato, quartered and sliced into thin wedges
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Balsamic Brussels:
Other:
- 4 cups chopped kale, with stems removed
- 1 avocado, sliced
- 1 Recipe TYBM’s Lemon Tahini Dressing
Instructions
To Make the Tofu & Sweet Potatoes:
- In a large, shallow bowl, mix together the olive oil, vinegar, maple syrup, garlic, salt, and pepper.
- Drain and press the tofu so most of the liquid is removed. Cut the tofu into fillets or strips about 1 ½” wide and 3” long.
- Place the tofu in the marinade for at least 20 minutes. (You can prep the other ingredients while it marinates).
- Preheat the oven to 425F.
- To prep the sweet potatoes, quarter the potato and slice it into thin wedges (see pictures in the post above).
- Lay the wedges onto a baking tray and coat the sweet potato in olive oil, salt, and pepper.
- Once the tofu is marinated, lay the tofu onto the same baking tray (or a second tray depending on the size).
- Bake the tofu and the sweet potato for 35 minutes, flipping halfway.
To Make the Brussel Sprouts:
- Follow the instructions in this recipe.
To Make the Farro:
- If using a rice cooker: add the farro, water, and veggie stock to the rice cooker and select the brown rice setting on the rice cooker and press start.
- If making the farro on the stovetop: Place the farro, water, and veggie stock in a medium-sized saucepan.
- Bring to a boil. Then cover with a lid and reduce heat to medium-low.
- Simmer for about 15-20 minutes until tender.
- Remove from the heat and fluff with a fork.
To Make the Lemon Tahini Dressing:
- Follow the instructions in this recipe.
Assembling the Grain Bowl:
- Scoop your desired amount of farro into a large bowl (I recommend ½ cup - ¾ of a cup, cooked).
- Optional- in a small bowl, massage the kale with your hands with 1 tbsp of the tahini dressing for about 1-2 minutes.
- Add the roasted sweet potatoes, tofu, Brussel sprouts, kale, and avocado on top.
- Drizzle with 1-2 tbsp of tahini dressing.
- Serve warm.
Notes
To make this bowl gluten-free, substitute one of these grains:
- Quinoa
- Brown Rice
- Wild Rice
- Sorghum
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 10gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgCarbohydrates: 35gFiber: 6gSugar: 3gProtein: 16g
Nutritional info is an estimate.
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