Fall Harvest Bowls with Creamy Thyme Dressing

Boost your fall nutrition with these Fall Harvest Bowls with Creamy Thyme Dressing featuring roasted sweet potatoes, roasted Brussels sprouts, and farro then topped with a zesty yogurt dressing.

Roasted fall veggies give me all the feels! They are seriously some of my favorite foods ever. And even though I don’t love the phrase, “all the feels,” when I think about a giant platter of roasted sweet potatoes, Brussels sprouts, butternut squash, etc., I get so excited  — and hungry!

There is just something about the fall that makes me want to curl up with my favorite comfort foods. I love a steaming bowl of Beef and Butternut Squash Chili, a simple snack like my Rosemary Roasted Almonds or one of these fall harvest bowls. That’s why I decided to take those roasted fall veggies I love some much, combine with whole grains and top it all with a simple creamy yogurt dressing. The combination couldn’t be any easier or more delicious. With this mix and max equation, you can make a huge assortment of harvest bowls. Let me show you how!

 Fall Harvest Bowls with Creamy Thyme Dressing from Holley Grainger

Fall Harvest Bowls

Buddha bowls (aka grain bowls or macro bowls) seem to be quite the trend right now and it is for good reason. Who wouldn’t want a giant bowl of their favorite foods together in one place? Am I right? They’re versatile, fresh, delicious, packed with nutrition, colorful and a great way to use up any ingredients you have on-hand (i.e. no food waste). Plus, it is easy to prep ahead the ingredients you’ll need to create your bowl so assembly takes just minutes. These Fall Harvest Bowls are a delicious way to combine your favorite warm and cold foods in one place.

Aim for a combination of the following:

Greens + Grains + Protein + Healthy Fat + Fruits/Veggies

In this recipe, I’m using the ancient grain farro as a base. Farro is a whole grain made from wheat (like barley or wheat berries) and is packed fiber, protein, vitamins and minerals. There are many different ways to prepare it – in microwaveable quick-cook pouches, in the Instant Pot, or on the stovetop. Swap up the farro for brown rice for a gluten-free option.

Don’t Forget the Creamy Yogurt Dressing

For a simple dressing, combine plain Greek yogurt with tahini, lemon juice and fresh thyme. This zesty and creamy dressing pairs well with the fall flavors in the bowl.

Fall Harvest Bowls with Creamy Thyme Dressing from Holley Grainger

What’s in Your Bowl?

Do you have a go-to Buddha bowl that you make for meals? If so, share what you’re making in the comments! If this is your first time making one, mix and match your favorite ingredients to create your own special grain bowl. You can get both recipes at the bottom of this post.

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Fall Harvest Bowls with Creamy Thyme Dressing from Holley Grainger

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Fall Harvest Bowls with Creamy Thyme Dressing from Holley Grainger

Fall Harvest Bowls with Creamy Thyme Dressing

  • Author: Holley Grainger
  • Yield: 4 1x
  • Category: Main Dish
Scale

Ingredients

  • 3 cups peeled and diced sweet potatoes (about 12-16 oz)
  • 1 pound brussels sprouts (trimmed and halved)
  • 2 garlic cloves (minced)
  • 3 tablespoons olive oil (divided)
  • ½ teaspoon salt (divided)
  • ¼ teaspoon ground red pepper
  • 2 cups cooked farro (warm*)
  • 1 cup thinly sliced kale or spinach
  • Optional Garnishes: (dried cherries, toasted pecans halves, microgreens, goat cheese)
  • Creamy Thyme Dressing

Instructions

  1. Preheat oven to 425 degrees F.
  2. Combine sweet potato, Brussels sprouts, garlic, 2 tablespoons olive oil, ¼ teaspoon salt and ground red pepper in a large bowl or zip top bag and toss to coat. Spread in a single layer on a foil-lined baking sheet and cook for 20 to 25 minutes or until potatoes are tender.
  3. While vegetables roast, prepare farro.* Stir kale, ¼ teaspoon salt and 1 tablespoon olive oil into warm farro and mix until kale slightly wilts.
  4. Divide farro and roasted vegetables evenly into 4 bowls. Top with desired garnishes and Creamy Thyme Dressing.

Notes

*Prepare farro by using an 8oz 90 second microwaveable pouch. Or, make farro on the stovetop by combining ¾ cups uncooked farro and 2 cups of water in a small saucepan over high heat. Bring to a boil then simmer for 25 minutes or until soft but tender. Drain.


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Fall Harvest Bowls with Creamy Thyme Dressing from Holley Grainger

Creamy Thyme Dressing

  • Author: Holley Grainger
  • Yield: 4 1x
  • Category: Main Dish, Salad
Scale

Ingredients

  • 3 Tbsp. plain Greek Yogurt
  • 2 Tbsp. tahini
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 tsp. minced fresh thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. water

Instructions

  1. Combine yogurt, tahini, oil, and lemon juice in a small bowl; whisk to combine. Stir in thyme, salt, and black pepper. Whisk in water in 1 Tablespoon increments until mixture is smooth.