Autumn Harvest Grain Bowl
Roasted beets and other vegetables over grains with a maple dressing.
Prep: 15 minCook: 30 minServes: 4
Ingredients
1 cup farro or quinoa
1 small squash, peeled and cubed
1 cup Brussels sprouts, halved
1 cup beets, peeled and cubed
3 tbsp olive oil
2 cups greens, such as spinach or kale
1/4 cup goat cheese
2 tbsp pumpkin seeds
For the dressing: 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard
Instructions
1. Heat the oven to 400F.
2. Roast the squash, Brussels sprouts, and beets with olive oil, salt, and pepper for 25 to 30 minutes.
3. Cook the grain.
4. Whisk the dressing ingredients.
5. Build the bowls with greens, grain, and roasted vegetables.
6. Add goat cheese and pumpkin seeds and drizzle with dressing.
Tips
Windridge original. This is one of the easier ways to use beets without making the meal feel too light.