Harvest Grain Bowl

I could have bowls like this on repeat. With fall in full swing, I love this fall twist on a grain bowl using all the fall inspired ingredients. Trust me, you’re going to love this combo. Plus, the maple mustard vinaigrette…you need!! I’ve been putting this on everything and its so good with this combo.

Harvest Grain Bowl

What you need to make this Harvest Grain Bowl:

  • Farro (cooked in vegetable broth): This grain is delicious in this bowl! I like to cook mine in vegetable broth to give it a little more flavor.
  • Sweet Potato: roasting the sweet potato is delicious in this bowl! If you want to prep this ahead of time, you can!
  • Beets: I tend to buy a package of beets to use for this to make it a little simpler
  • Honeycrisp Apple: the fruit is perfect in this bowl! You can switch this out for green apple too.
  • Gorgonzola cheese: so delish!! Switch this for goat cheese or omit if you prefer.
  • Walnuts: A little bit of crunch and the candied walnuts are SO good here!
  • Mixed Greens: can’t forget a little bit of greens!

Can I use a different grain?

Yes! If you want to switch out the farro, I recommend using quinoa!

What you need to make the Maple Mustard Vinaigrette:

  • Maple Syrup
  • Dijon mustard
  • Avocado Oil
  • Fine Grain mustard
  • Water
  • Garlic powder
  • Sea salt

What you need to make Candied Walnuts:

  • Walnuts
  • Brown Coconut Sugar
  • Maple Syrup
  • Avocado Oil
  • Cinnamon, sea salt

How to make this Harvest Grain Bowl:

  1. Start by cooking the farro according to package. I used vegetable broth instead of water to give it a little more flavor!
  2. Preheat your oven to 400 degrees and place sweet potato on baking tray with a little avocado oil, sea salt and pepper. Bake for 30 minutes. I cut the skin off of the sweet potato but you can also keep it on!
  3. Cut up apple, beets (I used precooked beets).
  4. Prepare maple mustard dressing by combining all of the ingredients in dressing mixer. Set aside.
  5. Prepare candied walnuts by placing raw walnuts on baking sheet. Bake at 350 for 8 minutes. Prepare candy mix by combining 2 tbsp maple syrup, 2 tbsp coconut sugar, 1 tbsp avocado oil, cinnamon and sea salt . Place back in the oven for 8 more minutes (stirring half way through).
  6. Assemble bowls by adding farro, greens, roasted sweet potato, beets, candied walnuts and gorgonzola cheese. Add maple mustard dressing on the side!

Want to switch these up?

  • Try adding protein! Like chicken breast, salmon or roasted chickpeas!
  • Add sautéed shredded brussels sprouts
  • Switch up the greens for kale or spinach
  • Leave off the candied nuts!

Items that I used to make this Harvest Grain Bowl:

If you like this recipe, you may also enjoy these recipes on One Balanced Life:

Looking for more Fall recipes? Try these!

Harvest Grain Bowl

Harvest Grain Bowl

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Fall grain bowl!


  • 1/2 cup mixed greens
  • 1 sweet potato (skin off)
  • 1/2 honeycrisp apple
  • 1/2 cup chopped beets
  • 1/2 cup cooked farro
  • 1 cup vegetable broth
  • 2 tbsp gorgonzola cheese
  • For the candied walnuts:
  • 1 cup raw walnuts
  • 2 tbsp maple syrup
  • 2 tbsp coconut sugar
  • 1 tbsp avocado oil
  • 1/2 tsp cinnamon
  • dash of sea salt
  • For the Maple Mustard Vinaigrette:
  • 1/4 cup dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp avocado oil
  • 1 tbsp fine grain dijon mustard
  • 2 tbsp water (may need to add more for desired consistency)
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt


  1. Cook the farro according to package.
  2. Preheat oven to 400 degrees. Cut up sweet potatoes to roast (i took the skin off too). Coat with a little avocado oil, sea salt & pepper. Roast for 30 minutes (flipping half way through)
  3. Make Maple Mustard Vinagrette by combining dijon mustard, maple syrup, avocado oil, fine grain dijon mustard, water and sea salt. Set aside.
  4. Make candied walnuts by preheating oven to 350 degrees. Place 1 cup raw walnuts on baking sheet to bake for 8 minutes. Take out of the oven and mix with remaining ingredients. Pour back on baking sheet and bake for 8 minutes (stirring half way through)
  5. Cut up beets, apple.
  6. Assemble bowls: farro, apple, beets, sweet potato, mixed greens, candied walnuts and gorgonzala cheese. Top with maple mustard vinagrette.

Talk soon, Taylor.

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