Posts tagged grain bowl
Fall Harvest Grain Bowl

Fall Harvest Grain Bowl is that perfect main dish filled with the most favorite seasonal produce!


I was inspired to make a harvest bowl after eating at a sweetgreen for the first time. My husband ordered their famous harvest bowl and absolutely fell in love with it. Now, this doesn’t happen too often where he will love something healthy, so I knew right then that I had to create a recipe similar so that he can continue to enjoy healthy foods like a harvest bowl.


Not only can we both enjoy a healthy meal, but I also get to make our harvest bowls with best seasonal produce! As you make this fall harvest grain bowl, here is a list of fall seasonal produce to look forward to in your local grocery store or market:




Brussel Sprouts













Sweet potatoes

Winter squash


The grain that puts this dish together is farro. If you haven’t had farro then you are missing out! Farro has a brown rice / nutty taste with a nice, chewy texture. This ancient whole grain is also very healthy as it contains a hefty dose of vitamins A, E, and minerals like iron and magnesium. What’s great about farro is that the texture pairs perfectly with soups and main course salads like this fall harvest grain bowl!


A new tip I learned recently from Nutrition Stripped is to massage kale. Not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down. You can read more in her post here for the nutrition/science break down. For this recipe, we will be massaging the kale with lemon, olive oil, and salt.


Have fun with this recipe and swap out ingredients based on what your favorite fall produce are as well as preference. For example, if sweet potatoes are not your thing then use butternut squash instead!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Fall Harvest Grain Bowl is that perfect main dish filled with the most favorite seasonal produce!


  • 1 cup cooked farro

  • 1 sweet potato (cubed)

  • 16 oz brussel sprouts (halved)

  • 1 tsp garlic powder

  • 1 large bunch kale

  • 1 red apple (diced)

  • 1 lb grilled chicken (or rotisserie chicken)

  • 2 Tbsp Balsamic glaze

  • 1 Tbsp EVOO

  • 1 Tbsp pure maple syrup

  • 1/2 lemon


Pepitas and pomegranate seeds


  1. Preheat oven to 425 degrees. On a baking sheet, toss sweet potatoes and brussel sprouts with a little EVOO, S&P, and garlic powder. Cook for 15 minutes and then turn for an additional 10-15 minutes or until cooked through and crispy.

  2. While your sweet potatoes and brussel sprouts are cooking, de-stem the kale leaves from the stem by slicing out the center. In a large bowl, add the de-stemmed kale leaves, 1 Tbsp EVOO, squeeze of 1/2 lemon and a couple dashes of salt. Using a massaging action, start to tear the leaves apart and massage. Continue to massage until the kale leaves turn a more vibrant green.

  3. On medium-high heat, add diced apples to a large skillet with 1 tsp oil. Saute for about 2-5 minutes. Add the kale leaves along with the cooked sweet potatoes, brussel sprouts, and cooked farro.

  4. Mix together maple syrup and balsamic glaze and drizzle over the skillet mixture.

  5. Once the mixture is fully incorporated with the balsamic reduction, turn the skillet off and plate your harvest grain salad with grilled chicken (or other types of protein). Top with pomegranate seeds and pepitas and enjoy!

Mediterranean Grain Bowl + Goat Cheese And Olive Dressing

Classic grain bowl - Mediterranean style! Great recipe for batch cooking. Homemade goat cheese and olive dressing included!


I don't know about you, but I generally have a busy schedule. An everyday schedule looks something like this: wake up at 6:15AM, get ready for work/prepare a smoothie, long commute to work, work all day, chemistry lecture in between, workout, come home, make dinner, study for GRE, work on homework, work on the blog, and go to bed around 11PM. As you can see, there is not much time in my schedule to make a nutritious and filling lunch.

This is where batch cooking (or meal prep) comes into play! Mastering this art has saved me so much time and money. It has helped me to maintain a healthy weight by not eating out as much, especially at work.  I typically batch cook on Sunday's for two hours. Within two hours I will make lunch for four servings, prep for breakfast meals that I want for that week, and chop fruits/vegetables for snacks and dinner sides. If you are just starting on the batch cooking train, grain bowls are the way to go!


Not only are grain bowls easy to put together, they are also aesthetically pleasing. I love seeing all my veggies laid out on top!


You begin by choosing a grain, a form of protein, some greens, and veggies, and finish it off with something extra like a dressing, lime wedges, or avocados. For this recipe, I decided to create a Mediterranean style grain bowl by using couscous, lemon and garlic marinated chicken, tomatoes, cucumbers, and mixed greens. I also created a goat cheese and olive dressing that is simple to make in a mason jar but is even easier if you have a food processor.


Mediterranean cooking has become a popular way of eating as it consists mainly of fruits, vegetables, whole grains, legumes, and healthy fats with lean sources of protein like fish and poultry. This style of cooking is very easy to follow especially when it comes to batch cooking lunches. In this Mediterranean grain bowl recipe, you will need to cook the grain and protein but the rest is all fresh ingredients that are super easy to assemble. What’s even better about grain bowls is that you can add or take away ingredients if you need to! For example, if you want to skip the meat, you can instead toast chickpeas with 1 teaspoon of coconut oil and Italian seasoning in the oven at 425 degrees for about 20 minutes until brown and crispy.


Let us know how you like to prepare your favorite grain bowl! If you tried this recipe, don’t forget to comment and share!


Classic grain bowl - Mediterranean style! Great recipe for batch cooking. Homemade goat cheese and olive dressing included!


  • 1 lb boneless skinless chicken breast

  • 1 cup cooked couscous

  • 1/2 cup black olives

  • 3 gloves garlic (peeled and minced)

  • 1 whole lemon

  • 1 cup cherry tomatoes

  • 1/2 small red onion (sliced)

  • 1 whole cucumber (sliced)

  • 1 large handful of spinach or mixed greens

Goat Cheese & Olive Dressing

  • 2 Tbsp apple cider vinegar (more if into vinegar like me!)

  • 1 Tbsp dijon mustard

  • 1 tsp dried oregano

  • 1/4 tsp pink Himalayan sea salt

  • 1/4 tsp crushed black pepper

  • 4 Tbsp avocado oil (or EVOO)

  • 2 Tbsp goat cheese (or feta cheese)

  • 3 whole olives

  • 1 clove garlic


  1. Marinate chicken with minced garlic, juice, and zest of one lemon and S/P for at least 30 minutes. If you have more time, marinating it overnight will create a super juicy chicken!

  2. Grill or cook chicken in a skillet for 5-10 minutes per side until chicken reaches an internal temperature of 165 degrees Fahrenheit.

  3. While the chicken is cooking, add all dressing ingredients to processor and process until smooth and creamy. If you do not have a processor, finely mince garlic and olives and add to mason jar along with the rest of the ingredients and shake vigorously until desired creamy texture.

  4. Assemble!


  1. This recipe will make four servings. With that in mind, divide up your couscous, chicken, veggies, and dressing in order to create four-grain bowls!