Description
A hearty winter grain bowl packed with roasted sweet potatoes and Brussels sprouts, warm farro or quinoa, fresh kale or spinach, dried cranberries, and crunchy pumpkin seeds, all tossed in a tangy lemon-Dijon vinaigrette. This nourishing, colorful salad is perfect for wholesome meal prep and offers a satisfying balance of textures and flavors.
Ingredients
Grain Bowl
- 1 ½ cups cooked farro or quinoa
- 2 cups sweet potato, cubed
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups kale or spinach
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Roast the Vegetables: Preheat your oven to 200°C (400°F). Toss the cubed sweet potatoes and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25–30 minutes until tender and caramelized.
- Prepare the Dressing: While the vegetables roast, whisk together olive oil, lemon juice, Dijon mustard, and honey in a small bowl until emulsified and well combined.
- Assemble the Bowl: In a large bowl, combine the cooked farro or quinoa with the kale or spinach. Add the roasted sweet potatoes and Brussels sprouts once they have slightly cooled.
- Add Toppings: Sprinkle dried cranberries and pumpkin seeds over the grain and vegetable mixture.
- Dress and Toss: Drizzle the lemon-Dijon vinaigrette over the assembled bowl. Gently toss everything together to evenly coat the grains and vegetables with the dressing.
Notes
- For added protein, include roasted chicken or canned chickpeas.
- This salad keeps well when refrigerated in an airtight container for up to 3 days, making it ideal for meal prep.
- You can substitute farro or quinoa with brown rice or barley according to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Modern
