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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


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.


  • 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


  1. 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.
  2. Preheat your oven to 400 degrees F.
  3. 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.
  4. 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