Roasted Vegetable Grain Bowls
Cooler weather calls for all the warm, roasted vegetables in bowls and salads. I love a good grain bowl because there are so many ways to switch them up to make it work for you! These Roasted Vegetable Grain Bowls are packed with roasted vegetables and so nourishing for an easy lunch or dinner.
I love finding easy meals to rotate for lunch during the week. These Roasted Vegetable Grain Bowls are the perfect fall meal that is simple to make and great to meal prep for the week! The warm roasted vegetables make this cozy and nourishing too. I love pairing it with the creamy jalapeno sauce for additional flavor and it’s delicious mixed in here!
If you want to add more protein to this meal, you can easily add grilled chicken or rotisserie chicken! It would also be delicious with a veggie burger or tofu if you want to keep it as a meatless meal. If you want to plan to meal prep these bowls, I’d recommend cooking more farro and vegetable than the recipe calls for.
What you need for Roasted Vegetable Grain Bowls:
- Cauliflower
- Tri-color carrots
- Chickpeas
- Olive Oil
- Garlic powder
- Cumin powder
- Sea salt
- Black Pepper
- Paprika
- Arugula
- Farro
- Goat Cheese
- Pumpkin Seeds
What you need for creamy jalapeno sauce:
- Jalapeno
- Cilantro
- Lime
- Plain Greek Yogurt
- Olive oil
- Garlic cloves
- Sea salt
- Black Pepper
How to make these grain bowls:
- Chop up all vegetables.
- Rinse and drain chickpeas.
- In a large bowl, combine all veggies. Mix with olive oil and seasonings to completely coat.
- Place on baking sheet. Bake at 400 degrees for 30 minutes, flipping half way.
- Cook farro according to package. Set aside.
- In a bowl, combine arugula, cooked farro, roasted vegetable, pumpkin seeds, goat cheese.
- Drizzle with jalapeno sauce.
- Enjoy!
How to store your leftover grain bowls:
It’s best to store your containers in a sealed container in the fridge! I like using these for easy fridge storage! These meal prep containers are great to use if you want to pack lunch to go.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Sweet Potato Chickpea Curry
- Harvest Tuna Salad
- Shrimp Rice Bowls
- Copycat CAVA Bowls with Harissa Vinaigrette
FAQs
Do I have to use farro?
No! The best part about these is how you can customize to make it work for you. Try using your favorite rice, cauliflower rice or quinoa.
What do you use for roasting your vegetables?
I love using these silicone baking sheets for roasting vegetables!
How can I add more protein?
These grain bowls are great to add more protein to! I’d recommend shredded rotisserie chicken or grilled chicken on top of these bowls!
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Roasted Vegetable Grain Bowls
These Roasted Vegetable Grain Bowls are perfect for a healthy, meatless lunch. Made with simple ingredients, these are nourishing and delicious.
Ingredients
- 2 cups cauliflower florets
- 1 cup chickpeas, rinsed and drained
- 8 tri-color carrots, cut into half pieces
- 1 cup farro, cooked
- 2 cups arugula
- 1/4 cup pumpkin seeds
- 4 tbsp crumbled goat cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1 tsp paprika
- dash of pepper
- for creamy jalapeno sauce:
- 1/2 cup plain greek yogurt
- 1 cup cilantro
- 1 lime, juiced
- 1/2 jalapeno (remove seeds)
- 1 garlic clove
- 3 tbsp olive oil
- dash of sea salt
- dash of pepper
- 1 tbsp water (adjust for desired consistency)
Instructions
- Chop up all vegetables.
- Rinse and drain chickpeas.
- In a large bowl, combine all veggies. Mix with olive oil and seasonings to completely coat.
- Place on baking sheet. Bake at 400 degrees for 30 minutes, flipping half way.
- Cook farro according to package. Set aside.
- In a bowl, combine arugula, cooked farro, roasted vegetable, pumpkin seeds and crumbled goat cheese.
- Drizzle with jalapeno sauce. Add more to the side.
- Enjoy!
Notes
If meal prepping these bowls, cook more farro and vegetables.
