About This Recipe

Harvest grain bowl is the meal prep dish that makes fall your most organized, healthiest season yet — nutty farro topped with caramelized root vegetables, crisp apple, toasted walnuts, tangy feta, and a bright apple cider vinaigrette that captures the taste of the season in a dressing. It's everything beautiful about fall eating: warm roasted vegetables, cool crisp fruit, hearty grains, and a dressing that smells like an apple orchard.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • Farro is the ultimate meal prep grain — chewy, nutty, and doesn't get mushy
  • Apple cider vinaigrette is the perfect fall dressing — bright, sweet, and tangy
  • Stunning seasonal colors — purple beet, orange sweet potato, green arugula
  • Make Sunday, eat healthy all week — 5 bowls from one prep session

Harvest Grain Bowl (Fall Meal Prep Bowl)

Harvest Grain Bowl (Fall Meal Prep Bowl)
15 min
Prep
25 min
Cook
40 min
Total
4
Servings
⭐ 4.7
Rating
465
Calories

Ingredients

  • 1.5 cups (270g) farro or brown rice
  • 2 medium beets, peeled and cubed
  • 2 medium carrots, sliced
  • 1 small sweet potato, cubed
  • 3 tbsp olive oil, divided
  • Salt and pepper
  • 1 cup (30g) arugula or kale
  • 1 crisp apple (Honeycrisp or Fuji), thinly sliced
  • 1/3 cup (40g) walnuts, toasted
  • 1/4 cup (35g) dried cranberries or raisins
  • 2oz (55g) feta cheese, crumbled
  • For apple cider vinaigrette: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, salt and pepper

Instructions

  1. 1Cook the farro Cook farro according to package directions (usually 25-30 minutes in salted water). Drain well and season lightly with o...
  2. 2Roast the vegetables Preheat oven to 425°F (220°C). Toss beets, carrots, and sweet potato with 2 tbsp olive oil, salt, and pepper. Roast 20-2...
  3. 3Toast the walnuts While vegetables roast, toast walnuts in a dry skillet over medium heat 3-4 minutes, shaking the pan, until fragrant. Wa...
  4. 4Make vinaigrette Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Taste — it should be brig...
  5. 5Assemble bowls Divide farro among bowls. Top with roasted vegetables, arugula, apple slices, toasted walnuts, and cranberries. Add crum...
  6. 6Dress and serve Drizzle apple cider vinaigrette generously over each bowl. Serve immediately or pack for meal prep (keep dressing separa...

Ingredients

1.5 cups (270g) farro or brown rice 2 medium beets, peeled and cubed 2 medium carrots, sliced 1 small sweet potato, cubed 3 tbsp olive oil, divided Salt and pepper 1 cup (30g) arugula or kale 1 crisp apple (Honeycrisp or Fuji), thinly sliced 1/3 cup (40g) walnuts, toasted 1/4 cup (35g) dried cranberries or raisins 2oz (55g) feta cheese, crumbled For apple cider vinaigrette: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, salt and pepper

Step-by-Step Instructions

  1. 1

    Cook the farro

    Cook farro according to package directions (usually 25-30 minutes in salted water). Drain well and season lightly with olive oil and salt.

  2. 2

    Roast the vegetables

    Preheat oven to 425°F (220°C). Toss beets, carrots, and sweet potato with 2 tbsp olive oil, salt, and pepper. Roast 20-25 minutes until caramelized at edges.

  3. 3

    Toast the walnuts

    While vegetables roast, toast walnuts in a dry skillet over medium heat 3-4 minutes, shaking the pan, until fragrant. Watch carefully — they burn fast.

  4. 4

    Make vinaigrette

    Whisk olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Taste — it should be bright and tangy with a hint of sweetness.

  5. 5

    Assemble bowls

    Divide farro among bowls. Top with roasted vegetables, arugula, apple slices, toasted walnuts, and cranberries. Add crumbled feta.

  6. 6

    Dress and serve

    Drizzle apple cider vinaigrette generously over each bowl. Serve immediately or pack for meal prep (keep dressing separate).

Pro Tips

🏆 Chef Tips
  • Roast beets separately from other vegetables if you don't want everything to turn pink — beet juice bleeds onto everything it touches.
  • Farro holds its texture beautifully for meal prep — it doesn't get mushy like rice or pasta after 4-5 days.
  • Apple slices will brown — toss with a little lemon juice if making ahead, or add fresh when serving.
  • Double the vinaigrette — it keeps 2 weeks in the fridge and works on any salad all season.

Frequently Asked Questions

Farro is an ancient Italian wheat grain with a nutty, chewy texture. Find it in the rice/grains aisle of most grocery stores or health food stores. Brown rice or quinoa substitute perfectly.
Yes — these are ideal for meal prep. Pack components separately in containers, add apple and dressing fresh each day. Keeps 4-5 days refrigerated.
Farro contains gluten. For gluten-free, substitute with quinoa or brown rice — both work equally well in this bowl.
Parsnips, turnips, Brussels sprouts, and butternut squash all roast beautifully and fit the fall harvest theme. Use whatever root vegetables you have.

Nutrition Per Serving

465
Calories
14g
Protein
68g
Carbs
18g
Fat
11g
Fiber
20g
Sugar
310mg
Sodium
4g
Sat. Fat