Autumn Grain Bowls with Maple-Tahini Dressing are hearty and wholesome – packed with farro and roasted vegetables. These come together in a flash and are easy to meal prep over the weekend.
Are you sick of me adding tahini to everything? I mean, I love it for breakfast, a snack, and most certainly dessert! And today’s recipe is great for lunch or dinner. So, I really hope you love tahini as much as I do because there is a lot more where that came from.
A grain bowl is such a simple and healthy meal; and it is something you can prep over the weekend and eat throughout the week. Two weekends ago, I prepped these autumn grain bowls and was so happy with how they turned out. The simplicity of roasted vegetables and a hearty grain, combined with the sweetness of the dried cranberries and creaminess of the tahini dressing makes for an epic combination of flavors and textures.
The only thing this is lacking is protein. These autumn grain bowls are perfectly paired with a piece of grilled chicken or roasted salmon. And I’m not a tofu or tempeh person, but those are great vegan options!
So let’s talk about this dressing. It’s stoooopid easy. All you need is a small jar with a tight lid – start by adding the tahini, maple syrup, lemon juice , and half of the hot water. Shake to combine; if it is still too thick for your liking, add the rest of the hot water.
Drizzle (or douse!) away.
Thanks to my handsome hubs for being my hand model. 😉
Have you ever made grain bowls? What is your favorite ingredient?
If you make these autumn grain bowls or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1 cup uncooked farro
- 3 cups chicken stock
- 1 pound Brussels sprouts, trimmed
- 3 cups butternut squash, cubed (I buy this pre-cut from Trader Joe's.)
- 2 Tablespoons olive oil
- Salt and pepper
- Optional toppings: Dried cranberries, toasted pecans
- ⅛ cup tahini
- 2 teaspoons maple syrup
- 1 teaspoon lemon juice concentrate
- 2 Tablespoons hot water to thin
- In a small saucepan, combine farro and chicken stock, cover and bring to a low bowl. Cook for 15 minutes or until the chicken stock is absorbed.
- Preheat your oven to 400 degrees F.
- Trim the Brussels sprouts and place in a bowl with the cubed butternut squash. Toss with 2 Tablespoons of olive oil and place onto a baking sheet. Sprinkle with salt and pepper. Roast for 30 minutes, tossing halfway through.
- While the farro and vegetables are cooking, prepare the dressing. Place tahini, maple syrup, lemon juice, and 1 Tablespoon of hot water into a small jar and shake to combine. If the dressing is too thick, add another Tablespoon of hot water.
Now, all I need is sweater weather.