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!
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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!
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Autumn Grain Bowls with Maple-Tahini Dressing
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 meal-size servings or 4 as a side 1x
- Category: Main
- Method: Stovetop, Oven
Description
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.
Ingredients
- 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
- Greens
- Optional toppings: Dried cranberries, toasted pecans
For the dressing:
- 1/8 cup tahini
- 2 teaspoons maple syrup
- 1 teaspoon lemon juice concentrate
- 2 Tablespoons hot water to thin
Instructions
- 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.
Keywords: vegetarian, vegan, farro, grain bowl
Now, all I need is sweater weather.
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gurl, as far as im concerned, you can go to TERRRWN on tahini. this looks amazing, perfect for the coming fall dinners that i plan to make! and i LOVE brussel sprouts, so this is a double yes for me. pinning!
hahah GOOD. All I need is one person to approve and I will keep on the tahini train! Double yes on the brussels sprouts. Thanks for sharing!
That maple tahini dressing just takes this recipe to another level of deliciousness. Bowls are basically my life right now, so def adding this recipe to list! 🙂
I feel like bowls are basically my life all the time! Thanks Jamie!!
This looks like fall perfection!!! YUM!
And it tastes like fall too – thanks Laura!
I’m kinda embarrassed to say this, but I’m super unfamiliar with tahini. I bought some once, wasn’t sure how to use it, then never tried it again. You’ve inspired me to take it out of the cupboard and experiment! There are so many things I love about this recipe: roasted veggies, easy meal to prep, simple dressing. I NEED to try it!
No need to be embarrassed! I typically only use it in hummus and dressings. But it is so good and adds a nice richness and nutty flavor. Time to experiment!
Ummmm this is right up my alley! Give me all the brussels!
All the brussels, all the time! Thanks Ashley!
These look awesome, Ellie!! I’ve been looking for easy, healthy lunches to pack for my fiancé and I during the week, and these will be perfect!
Thanks Devan! They are beyond easy… I usually prep a grain and roast a ton of veggies every Sunday and it makes lunches super quick and easy!
I am obsessed with grain bowls lately! Can’t wait to try this one.
ME too Lindsay!!