Winter recipe

Roasted Root Vegetable Grain Bowls

Name: Roasted Root Vegetable Grain Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup farro (or brown rice or quinoa); 2 medium beets, peeled and cut into ¾-inch cubes; 3 carrots, cut into chunks; 1 large sweet potato, cut into ¾-inch cubes; 3 tbsp olive oil; 1 tsp salt and ½ tsp black pepper; 1 tsp ground cumin; 4 cups baby kale or spinach; ¼ cup crumbled feta; 2 tbsp toasted pumpkin seeds; Dressing: 3 tbsp tahini, 1 tbsp maple syrup, 2 tbsp lemon juice, 2–3 tbsp warm water, pinch of salt

Caramelized beets, carrots and sweet potatoes over farro with greens, feta and a maple-tahini dressing.

Prep20 min

Cook40 min

Total1 hr

Serves4

Equipment: Two rimmed baking sheets, medium pot

Jump to recipe

Winter

Why it's a winter recipe

Root vegetables store well through winter and become sweet and jammy when roasted. A batch on the weekend makes easy grain bowls for several days.

Method

Heat the oven to 425°F. Toss the beets with 1 tbsp oil on one baking sheet (so they don't stain the other vegetables). Toss the carrots and sweet potato with the remaining oil and cumin on the second sheet. Season both with salt and pepper.
Roast for 30–40 minutes, stirring once, until tender and caramelized.
Meanwhile, cook the farro in salted boiling water for 25–30 minutes until tender but chewy, then drain.
Whisk the dressing ingredients until smooth and pourable.
Divide the farro and greens among bowls, top with the roasted vegetables, feta and pumpkin seeds, and drizzle with dressing.

Picking the best produce

Choose root vegetables that are firm and heavy, with smooth skin. If beets or carrots still have their greens attached, the greens should look fresh — and you can sauté them too.

Variations

Use parsnips or turnips in place of carrots.
Make it vegan by skipping the feta.

Storing leftovers

Store components separately for up to 4 days.
Bowls can be eaten warm or at room temperature.

Safety & allergens: Contains sesame (tahini), wheat (farro) and milk (feta). Use quinoa or rice for a gluten-free version. Always check ingredient labels. See our disclaimer.

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