Ingredients
Method
Cook the farro
- Rinse 1 cup dry pearled farro under cold water. Combine farro with 3 cups water in a large pot. Bring to a boil then reduce heat and simmer uncovered 25-30 minutes, until tender but still slightly chewy. Drain any excess liquid and fluff with a fork. Let cool slightly before assembling bowls
Roast the veggies
- Preheat oven to 400 degrees Fahrenheit. Toss Brussels sprouts and butternut squash with 2tbsp olive oil, salt, and pepper. Spread into an even layer on a baking sheet. Roast for about 25 minutes, flipping halfway, until golden and fork-tender.
Cook the chicken
- Season the chicken with salt, pepper, and garlic powder. Bake at 400 degrees Fahrenheit for about 20 minutes or until cooked through and an internal temperature of 165 degrees Fahrenheit has been reached. Slice chicken breast.
Make the dressing
- In a small bowl, whisk the olive oil, apple cider vinegar, dijon mustard, maple syrup, salt, and pepper together.
Assemble the Harvest Grain Bowls
- Divide the farro, roasted veggies, and chicken into 4-5 airtight containers.
- Top each with 2 tbsp pepitas and 2 tbsp dried cranberries (or pomegranate arils).
- If eating right away, add dressing. For meal prep, store dressing separately in a small container and add right before eating.
Notes
If you try this recipe, consider leaving a star rating and review here on the blog! This lets others know what to expect from the recipe.
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.
For variations, substitutions, and more tips, see full blog post above.