Midwest Harvest Grain Bowl with Roasted Root Vegetables
A hearty grain bowl featuring seasonal roasted root vegetables and a maple-tahini dressing, inspired by the bounty found in Midwest estate auctions. This mediterranean-inspired vegetarian (whole30, gluten-free) ready in about 45 minutes pairs Farro, Olive oil, Maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Farro
- 2 medium, peeled and diced into 1/2-inch cubes Sweet potatoes
- 3 medium, peeled and diced into 1/2-inch cubes Carrots
- 2 tbsp Olive oil
- 1 tbsp Maple syrup
- 3 tbsp Tahini
- 1 tbsp Lemon juice
- 1/4 cup finely chopped Fresh parsley
- 1 can (15 oz), rinsed and drained Chickpeas
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss diced sweet potatoes and carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Roast vegetables for 25 minutes until edges are crispy and tender when pierced with a fork.
- Step 3: While vegetables roast, whisk together tahini, 1 tbsp maple syrup, lemon juice, 1 tbsp water, and a pinch of salt until smooth and creamy.
- Step 4: Cook farro according to package instructions (usually 20 minutes in 2 cups boiling water) until tender but still chewy, then drain and fluff with a fork.
- Step 5: In a large bowl, combine cooked farro, roasted vegetables, chickpeas, and 2 tbsp of the maple-tahini dressing. Toss gently until evenly coated.
- Step 6: Serve topped with remaining dressing, fresh parsley, and a sprinkle of everything bagel seasoning.
Frequently asked questions
How long does Midwest Harvest Grain Bowl with Roasted Root Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Midwest Harvest Grain Bowl with Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep farro from drying out.
Can I substitute ingredients in Midwest Harvest Grain Bowl with Roasted Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Midwest Harvest Grain Bowl with Roasted Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Midwest Harvest Grain Bowl with Roasted Root Vegetables whole30?
Yes — this recipe is tagged whole30, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
