roasted harvest vegetable farro & feta bowl - a delicious autumn-inspired meal that comes together quickly and warms the soul // cait's plate

roasted harvest vegetable farro & feta bowl

  • Author: cait
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1-cup servings or 4 1/2 cup servings 1x
  • Category: grain bowl


this vegetarian roasted harvest vegetable and farro bowl comes together quickly, is full of fall flavor and provides filling whole grains, fat and fiber for a meal that will hold you over for hours!



  • 1 cup farro, cooked
  • 1 sweet potato, peeled and diced
  • 1 cup of fresh brussel sprouts, halved
  • 12 tablespoons of olive oil
  • Salt and pepper, to taste
  • 1 apple, diced
  • 1 teaspoon earth balance or butter
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • 1/3 cup feta cheese


  1. Preheat the oven to 450 degrees F
  2. Line a baking pan with tin foil
  3. Place diced sweet potatoes and halved brussel sprouts on the baking sheet and drizzle with olive oil
  4. Toss the vegetables in the olive oil to ensure even coating
  5. Top with salt and pepper, to taste
  6. Cook vegetables for about 20 minutes, flipping halfway through to ensure even roasting (see note)
  7. Meanwhile, cook the farro according to package instructions
  8. While the vegetables roast, place 1 teaspoon of earth balance or butter in a non-stick cooking pan over medium-low heat allowing it to just melt
  9. Add diced apple to the pan cooking for about 5 minutes (or until apples are tender but not mushy)
  10. In a large bowl, toss roasted vegetables and farro together
  11. Fold in apples, dried cranberries and walnuts stirring gently to ensure even distribution of all items
  12. Top with feta cheese and serve! (This should last up to 5 days if stored in an airtight container in your fridge)


Note: oven temperature and cooking time may vary so adjust accordingly

Keywords: grain bowl, feta, harvest, lunch

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