Farmer’s Market Autumn Grain Bowls with Maple Balsamic Vinaigrette

Mixed grains topped with roasted butternut squash, Brussels sprouts, broccolini, tomatoes, and sliced apples. These farmer’s market autumn grain bowls with maple balsamic vinaigrette is the perfect meal for fall.

Happy Sunday!

It’s about to rain, which I’m semi looking forward to. That is, as long as I’m indoors. Rainy days = movies, hot chocolate, and cookies. Maybe popcorn. But definitely not work or school or running errands.

Unfortunately, I can’t really take days off from work just because it’s raining. If that were the case, I’d probably be off from work the majority of October to like February. But on the bright side, it’s perfect for boots, plaid blanket scarves, and clear bubble umbrellas. Can you tell? I’m all ready for the rain.

I’m so excited to share with you these farmer’s market autumn grain bowls with maple balsamic vinaigrette! These fall inspired grain bowls are loaded with some of my favorite fall produce. Think butternut squash, Brussels sprouts, and broccolini. All of which are roasted with garlic. Um hm. If I had it my way, I would roast all of my vegetables. The flavors are soo amazing when you cook your vegetables this way, and you can make them all on a single baking sheet.

Think roasted maple sage butternut squash. I love all my fall squash drizzled with maple syrup. Roasting squashes like butternut or acorn brings out a sweet nutty flavor. The maple syrup complements them so well. Then picture roasted garlicky Brussels spouts and charred broccolini. Sooo good.  But if you prefer other vegetables, you can use those instead.

And my favorite part of these grain bowls? A fall inspired vinaigrette: maple balsamic vinaigrette. It’s deliciously fall, and it’s vegan and gluten free. A drizzle of this vinaigrette and your grain bowl is complete.

Ready for it?

Preheat the oven to 400F. Line a baking sheet/sheet pan with aluminum foil and lightly grease with nonstick cooking spray or olive oil.

Toss cubed butternut squash with a drizzle of olive oil, maple syrup, and chopped fresh sage leaves. Place these on one side of the baking sheet.

Toss broccolini and Brussels sprouts with minced garlic and a drizzle of olive oil. Place them on the baking sheet. Sometimes I like to remove some of the outer leaves of the Brussels sprouts and place them on the baking sheet. That way they’d crisp up like chips.

Sprinkle salt over the butternut squash, broccolini, and Brussels sprouts.

Roast the vegetables for 10-12 minutes. Take the baking sheet out and remove the broccolini and Brussels sprouts once they are cooked to the tenderness of your liking. Lightly toss the butternut squash, then roast for an additional 10 minutes until the butternut squash is browned and tender.

Divide the mixed grains between 2-3 bowls. I like saving grains like quinoa, farro, brown rice, and wild rice from other meals and just toss them together to make these incredible grain bowls.

Next, divide the butternut squash, broccolini, and Brussels sprouts between the bowls. Add sliced cherry tomatoes and slices of apples as well as mixed greens. If you like, you can also add nuts for extra crunch and freshly chopped herbs for flavor.

Whisk together maple syrup, balsamic vinegar, and olive together. Drizzle this vinaigrette over the grain bowls to taste.

I hope you’ll love these farmer’s market autumn grain bowls with maple balsamic vinaigrette as much as I do.

Enjoy!

Farmer's Market Autumn Grain Bowls with Maple Balsamic Vinaigrette

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Mixed grains topped with roasted butternut squash, Brussels sprouts, broccolini, tomatoes, and sliced apples. These farmer’s market autumn grain bowls with maple balsamic vinaigrette is the perfect meal for fall.

Author: Andrea Giang

Recipe type: Grain Bowls

Serves: 2-3 bowls

Ingredients

Roasted Maple Sage Butternut Squash

• 2 cups cubed butternut squash
• 4-5 sage leaves, chopped or roughly torn
• 1 teaspoon olive oil
• 2 teaspoons maple syrup

Roasted Garlic Broccolini and Brussels Sprouts

• 4 oz broccolini
• 4-5 large Brussels sprouts, halved
• 4-5 large cloves of garlic, minced
• 1 ½ tablespoons olive oil
• Pinch of salt

Grain Bowls

• 2 cups mixed cooked grains
• 5-6 cherry tomatoes, sliced
• Half small apple, sliced
• 2 cups mixed greens

Maple Balsamic Vinaigrette

• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Pinch of salt (optional)

Directions:

1. Preheat the oven to 400F. Line a baking sheet/sheet pan with aluminum foil and lightly grease with nonstick cooking spray or olive oil.
2. Toss cubed butternut squash with a drizzle of olive oil, maple syrup, and chopped fresh sage leaves. Place these on one side of the baking sheet.
3. Toss broccolini and Brussels sprouts with minced garlic and a drizzle of olive oil. Place them on the baking sheet.
4. Sprinkle salt over the butternut squash, broccolini, and Brussels sprouts.
5. Roast the vegetables for 10-12 minutes. Take the baking sheet out and remove the broccolini and Brussels sprouts once they are cooked to the tenderness of your liking. Lightly toss the butternut squash, then roast for an additional 10 minutes until the butternut squash is browned and tender.
6. Divide the mixed grains between 2-3 bowls. I like saving grains like quinoa, farro, brown rice, and wild rice from other meals and just toss them together to make these incredible grain bowls.
7. Next, divide the butternut squash, broccolini, and Brussels sprouts between the bowls. Add sliced cherry tomatoes and slices of apples as well as mixed greens. If you like, you can also add nuts for extra crunch and freshly chopped herbs for flavor.
8. Whisk together maple syrup, balsamic vinegar, and olive together. Add a pinch of salt if desired. Drizzle this vinaigrette over the grain bowls to taste.

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