Packed with hearty roasted vegetables and wholesome grains, this salad-style bowl is the ultimate cozy weeknight dinner that doubles as excellent meal prep.
Jump to RecipeWhy You’ll Love This Recipe
- Comforting roasted veggies with earthy, nutty grains
- A filling, balanced meal that’s vegetarian-friendly
- Perfect for batch cooking and lunchboxes
Equipment You’ll Need
- Sheet pan
- Oven
- Cutting board + knife
- Saucepan (for cooking grains)
- Salad bowl
Ingredients
- 1 cup cooked farro, barley, or brown rice
- 1 cup Brussels sprouts, halved
- 1 cup carrots, chopped
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- Salt & pepper, to taste
- 2 cups baby spinach
- 2 tbsp balsamic vinaigrette
Instructions
- Preheat oven to 400°F. Toss Brussels sprouts, carrots, and bell pepper with olive oil, salt, and pepper.
- Spread on a sheet pan and roast 25 minutes until golden and tender.
- In a salad bowl, layer cooked grains, roasted veggies, and fresh spinach.
- Drizzle with balsamic vinaigrette and toss gently.
Serving Suggestions
- Top with a fried egg for breakfast vibes
- Add grilled chicken or salmon for extra protein
Make-Ahead and Storage Tips
- Cook grains and roast veggies up to 4 days ahead
- Store in airtight containers and dress just before serving
Yield: 4 servings
Warm Grain Bowl with Roasted Veggies
Servings
4
servings
Cook Mode
Keep the screen of your device on
Ingredients
1 cup cooked farro, barley, or brown rice
1 cup Brussels sprouts, halved
1 cup carrots, chopped
1 red bell pepper, chopped
2 tbsp olive oil
Salt & pepper, to taste
2 cups baby spinach
2 tbsp balsamic vinaigrette
Directions
- Preheat oven to 400°F. Toss Brussels sprouts, carrots, and bell pepper with olive oil, salt, and pepper.
- Spread on a sheet pan and roast 25 minutes until golden and tender.
- In a salad bowl, layer cooked grains, roasted veggies, and fresh spinach.
- Drizzle with balsamic vinaigrette and toss gently.
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