Imagine a culinary journey that transforms simple ingredients into a symphony of winter warmth and flavor! This Warm Winter Harvest Bowl isn't just a meal—it's a cozy embrace on a cold day, packed with roasted vegetables, hearty grains, and a perfect balance of sweet and savory notes that will make your taste buds dance with delight. Whether you're a busy professional, a health-conscious foodie, or someone craving a nutritious and satisfying meal, this recipe is about to become your new cold-weather obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup farro
- 1 sweet potato, diced
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse the farro thoroughly under cold water. In a medium saucepan, combine the farro with 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the farro is tender but still has a slight chewy texture. Drain any excess water and set aside.
- While the farro is cooking, prepare the vegetables. Dice the sweet potato into 1/2-inch cubes and halve the Brussels sprouts, ensuring they are roughly similar in size for even roasting.
- In a large mixing bowl, toss the sweet potato and Brussels sprouts with olive oil, garlic powder, and paprika. Ensure the vegetables are evenly coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the vegetables are golden brown and crispy on the edges.
- Once the farro is cooked and the vegetables are roasted, combine them in a large serving bowl. Gently mix to distribute the ingredients evenly.
- Sprinkle the dried cranberries and crumbled feta cheese over the top of the bowl. The cranberries will add a sweet tang, while the feta provides a creamy, salty contrast.
- Garnish with freshly chopped parsley for a pop of color and fresh herbaceous flavor.
- Serve immediately while the bowl is still warm, allowing the feta to slightly melt and the flavors to meld together.
Tips
- Vegetable Roasting Secrets: For maximum flavor, ensure your sweet potatoes and Brussels sprouts are cut to similar sizes. This guarantees even roasting and prevents some pieces from burning while others remain undercooked.
- Farro Perfection: Rinse your farro thoroughly before cooking to remove any excess starch. Don't overcook—you want a slightly chewy texture that provides a delightful bite.
- Seasoning Hack: For an extra flavor boost, consider adding a pinch of smoked paprika or a drizzle of balsamic glaze just before serving.
- Make-Ahead Friendly: You can prepare the farro and roast the vegetables in advance, making this an excellent meal-prep option for busy weeks.
- Customization is Key: Feel free to swap ingredients based on what's in your pantry. Quinoa can replace farro, and different nuts or seeds can substitute for feta for a vegan version.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 12g
Saturated Fat: g
Cholesterol: 15mg
