Vegetarian Mid-America Harvest Grain Bowl with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bowls (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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vegetarian Mid-America Harvest Grain Bowl with Roasted Vegetables take to make?

Total time is about 50 minutes (15 min prep + 35 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 Vegetarian Mid-America Harvest Grain Bowl with Roasted 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 quinoa from drying out.

Can I substitute ingredients in Vegetarian Mid-America Harvest Grain Bowl with Roasted 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 Vegetarian Mid-America Harvest Grain Bowl with Roasted 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 Vegetarian Mid-America Harvest Grain Bowl with Roasted Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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