South Minneapolis-Inspired Roasted Vegetable Grain Bowl

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty grain bowl featuring roasted seasonal vegetables and nutty farro, dressed in a tangy maple-Dijon vinaigrette reflecting South Minneapolis’ vibrant community flavors. This American-inspired healthy bowl recipe (vegetarian), ready in about 45 minutes, pairs farro, water, butternut squash, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 cup farro
3 cups water
2 cups butternut squash, peeled and cubed
2 cups brussels sprouts, halved
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp maple syrup
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 cup toasted pumpkin seeds
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Rinse 1 cup farro under cold water. In a medium saucepan, combine farro and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water.
Step 2: Preheat oven to 425°F. Toss 2 cups cubed butternut squash and 2 cups halved brussels sprouts with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
Step 3: Roast vegetables for 25 minutes, stirring halfway through until caramelized and tender.
Step 4: In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, and 1/2 tsp garlic powder until emulsified.
Step 5: In a large bowl, combine cooked farro, roasted vegetables, and 1/4 cup toasted pumpkin seeds. Drizzle with maple-Dijon dressing and toss gently.
Step 6: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature.