My Favorite Healthy Winter Meal // Roasted Vegetable Grain Bowls

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while providing a similar texture.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more economical while still providing fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often cheaper and provide similar protein content.

Preheat the oven to 425°F (220°C).

Prepare brussels sprouts by slicing off the ends and peeling off any brown leaves, then shred or cut in half.

Peel butternut squash, cut in half, scoop out seeds, and chop into roughly one inch cubes.

Clean mushrooms and quarter them.

Toss each type of vegetable with olive oil, salt, and black pepper in a mixing bowl.

Arrange seasoned veggies on a lined baking tray and roast for 40 to 50 minutes, tossing halfway through.

Rinse dry farro thoroughly and add to a pot with enough water to cover it by a few inches and a vegetable bouillon cube (optional).

Bring farro to a boil over medium-high heat, then reduce to low and simmer for 15 to 20 minutes until tender but still chewy.

Prepare lemon herb dressing by combining fresh lemon juice, white or red wine vinegar, minced shallots or onion, maple syrup or agave, dijon mustard, fresh herbs, salt, pepper, and olive oil in a jar and shake to combine.

Drain cooked farro and toss it with lemon herb dressing in the cooking pot.

Prepare toppings: make pickled red onions by soaking sliced red onions in a brine of sugar, salt, white vinegar, and apple cider vinegar; make candied walnuts by toasting nuts, coating them in brown sugar and water, and letting them cool until crunchy.

Assemble the grain bowls with a base of lemon herb farro, topped with roasted veggies, candied walnuts, and pickled red onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens