Vegetarian Mid-America Harvest Grain Bowl with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A wholesome grain bowl featuring a mix of hearty roasted vegetables and nutty ancient grains, inspired by the Mid-America regional agricultural bounty. This American-inspired healthy bowl recipe (vegetarian), ready in about 50 minutes, pairs quinoa, farro, water 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 rinsed quinoa
• 1 cup rinsed farro
• 4 cups divided water
• 2 cups peeled and cubed butternut squash
• 2 cups halved Brussels sprouts
• 3 tbsp divided olive oil
• 1.5 tsp divided salt
• 1 tsp divided black pepper
• 1 tsp dried thyme
• 1/2 cup chopped toasted pecans
• 1/3 cup dried cranberries
• 1/2 cup crumbled (optional) feta cheese
• 2 tbsp lemon juice
• 1 tbsp maple syrup

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups cubed butternut squash and 2 cups halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium pot. Add 1 cup rinsed farro, reduce heat to a simmer, cover, and cook for 25 minutes until tender and water absorbed. Drain any excess.
3. Step 3: In a separate pot, bring 2 cups water to boil, add 1 cup rinsed quinoa, cover, reduce heat to low, and cook for 15 minutes until water is absorbed. Fluff with a fork.
4. Step 4: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp maple syrup, remaining 1/2 tsp salt, and 1/2 tsp black pepper to create a dressing.
5. Step 5: In a large bowl, combine cooked quinoa and farro, roasted vegetables, 1/2 cup chopped toasted pecans, and 1/3 cup dried cranberries. Drizzle dressing over and toss gently to coat.
6. Step 6: Serve topped with 1/2 cup crumbled feta cheese if desired for a creamy contrast.