Harvest Grain Bowls with Maple Dijon Vinaigrette

These Harvest Grain Bowls are simple, filling, and full of flavor. Roasted butternut squash, Brussels sprouts, chicken, and farro come together for a balanced meal packed with protein, fiber, and healthy fats. They’re great for meal prep or an easy weeknight dinner that tastes just as good the next day.

Why You’ll Love It

There are plenty of reasons these Harvest Grain Bowls will become a go-to meal: they’re balanced, flavorful, and easy to prep ahead for busy weeks.

• Packed with protein: Chicken and farro provide a satisfying amount of protein to keep you full and energized.

• Full of fiber: Butternut squash, Brussels sprouts, and farro deliver plenty of fiber (13+ grams of fiber per serving!) to support digestion and steady blood sugar levels.

• Nutrient-dense ingredients: Loaded with vitamins, minerals, and antioxidants from colorful fall produce, although great to enjoy any time of the year. 

• Perfect for meal prep: These bowls store well for several days, making them great for grab-and-go lunches or quick dinners.

• Easy to customize: Swap the protein, grain, or veggies to fit your preferences or what you have on hand.

• PCOS-friendly: Balanced with complex carbs, lean protein, and healthy fats to support hormone and blood sugar health. Grab a full 7-Day PCOS Meal Plan PDF here.

Ingredients

My favorite part of these bowls is the nutritious, balanced ingredients, traditional fall flavors, and a fresh take on grain bowls.

Grain Bowl

• Farro: A chewy, nutty whole grain that adds fiber, protein, and texture to the bowls. If you need a gluten-free option, swap it for quinoa or brown or wild rice.

• Brussels sprouts: Roasting brings out their natural sweetness while adding a crispy edge. They’re rich in fiber, vitamin C, and antioxidants.

• Butternut squash: Adds color, natural sweetness, and beta-carotene for immune and skin health. Pre-cut squash makes prep even easier.

• Olive oil: Used for roasting and dressing, it provides heart-healthy monounsaturated fats.

• Chicken breast: A lean source of protein that helps keep you full and supports muscle repair. You can also use rotisserie chicken or canned chicken to save time.

• Pumpkin seeds: Offer crunch, healthy fats, magnesium, and zinc. They’re a great way to add texture and nutrients.

• Dried cranberries or pomegranate arils: Add a pop of sweetness and tart flavor. Look for no-sugar-added cranberries when possible.

Dressing

• Olive oil: The base of the dressing that adds richness and healthy fats.

• Apple cider vinegar: Gives the dressing a tangy flavor and helps balance the sweetness of the maple syrup.

• Dijon mustard: Helps emulsify the dressing and adds depth of flavor.

• Maple syrup: Brings a touch of natural sweetness and warmth to the dressing. You can also use honey or agave, but I prefer the taste of pure maple syrup.

• Salt + black pepper: Simple seasoning that enhances every flavor in the bowl.

How to Make It

Step One: Cook The Farro.

Rinse 1 cup of dry pearled farro under cold water. Add it to a pot with 3 cups of water and bring to a boil. Reduce heat and simmer uncovered for 25–30 minutes, until tender but still slightly chewy. Drain any excess liquid and fluff with a fork. Let cool slightly before assembling.

Step Two: Roast The Veggies.

Preheat the oven to 400°F. Toss the Brussels sprouts and butternut squash with olive oil, salt, pepper, and garlic powder. Spread into an even layer on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.

Step Three: Cook The Chicken.

Season chicken breasts with salt, pepper, and garlic powder. Bake at 400°F for about 20 minutes, or until cooked through and juices run clear. Let cool slightly, then slice. Rotisserie chicken works great here, too.

Step Four: Make The Dressing.

In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and emulsified for a creamy dressing.

Step Five: Assemble The Bowls.

Divide the cooked farro, roasted veggies, and sliced chicken into 4–5 containers or bowls. Top each with pumpkin seeds and cranberries (or pomegranate arils). If eating right away, drizzle with dressing. For meal prep, keep dressing separate until ready to serve.

Tips, Variations, + Substitutions

• Short on time? Use pre-cut butternut squash and shaved Brussels sprouts to speed up prep. You can also opt for a pre-mixed grain blend and pop it in the microwave.
• Swap your grain with quinoa, brown rice, or barley; all work well in place of farro.
• Add more veggies by tossing in roasted carrots, Brussel sprouts, sweet potatoes, or red onions for color and flavor.
• Use a different protein in place of chicken, including salmon, turkey, or pork.
• Make it vegetarian by skipping the chicken and adding tofu, chickpeas, extra nuts, seeds, or legumes for protein.
• Bump up the spice with chili powder or red pepper flakes.
• For a nut-free version, stick with pumpkin seeds or sunflower seeds for crunch.
• Want extra flavor? Sprinkle Parmesan cheese, goat cheese, or feta cheese over the top before serving.
• Make this recipe your own! Add extra hearty grains and seasonal ingredients, such as your favorite fall produce.
• If prepping ahead, store the dressing separately and toss it in right before eating to keep the ingredients fresh.

How to Store It

Store assembled grain bowls in airtight containers in the refrigerator for up to 4 days. Keep the dressing in a separate small container and add it to the remaining ingredients just before serving to maintain freshness and texture.

These bowls are best enjoyed cold or at room temperature, but you can gently reheat the farro, chicken, and veggies before adding the dressing if you prefer a warm meal.

Freezing isn’t recommended since the roasted vegetables and dressing can lose their texture once thawed.

How to Serve It

This harvest bowl recipe is balanced enough to stand on its own but also pairs well with a variety of sides and toppings.

• As a main dish: Enjoy as a complete meal packed with protein, fiber, and healthy fats.
• For a lighter option: Serve over a bed of mixed spring greens, baby kale, or arugula.
• Add a creamy touch: Top with sliced avocado or a spoonful of hummus for extra healthy fats.
• At gatherings: Serve deconstructed, buffet-style, so everyone can build their own bowl.
• For leftovers: Mix the ingredients together and enjoy as a cold grain salad the next day.

More Easy Recipes You’ll Love

• Green Enchilada Chicken Soup
• Shaved Brussels Sprouts Salad 
• Egg Roll Ground Turkey Bowls
• Healthy Chicken Pot Pie Soup

If you make these Harvest Grain Bowls, please consider leaving a ⭐⭐⭐⭐⭐ star rating and review at the end of this blog post. This is incredibly helpful to me and it helps other readers to know what to expect!