Roasted Vegetable Grain Bowls

Packed with a medley of colorful vegetables, these roasted vegetable grain bowls are as delicious as they are easy. Tender roasted veggies, lemony sorghum, sliced almonds, and tangy feta cheese make this your new favorite weeknight dinner!

Adapted by one of our awesome readers and based on a popular farro bowl from Marley Spoon, these sorghum bowls are a tried and true flavor combo. I’ve turned this ancient grain into a yummy, gluten-free Buddha bowl.

Sorghum packs in loads of nutrients while providing a fun textural variation. So grab your favorite vegetables, and let’s make this easy vegetarian dinner!

Here’s what you’ll need

To make this concoction of sorghum-infused veggie goodness, our ingredients will consist of 3 parts: sorghum, roasted vegetables, and assembly goodies. Jump down to the recipe card for exact measurements.

Sorghum

• Sorghum: Sorghum can be found in the rice/quinoa area of some grocery stores or online!
• Water: For each cup of sorghum, you need 3 cups of water.

Roasted Vegetables

• Carrots: Grab 2 whole, large carrots. Be sure to scrub them clean.
• Brussels Sprouts: Brussels sprouts will add flavor and density. Larger sprouts can be halved or quartered.
• Red Onion: For intense tastiness, add red onion. Simply chop the onion into chunks and throw it in the pan!
• Lemon: We’re using every part of the lemon, the zest and the juice!
• Thyme: For seasoning, include ⅓ oz of fresh thyme, which is about 20 sprigs.
• Oil, Salt & Pepper: Roast everything with olive oil, salt, and pepper for maximum tastiness.

The Rest

• Feta Cheese: It’s always good to add a little cheese, right?
• Dried Cherries: This is arguably one of the best parts, and combined with the feta, it tastes incredible!
• Almonds: Sliced almonds round out this dish while adding a bit of crunch.

How to make roasted vegetable grain bowls

These roasted veggie grain bowls begin with cooking the sorghum (a very easy process, even if you’re new to it). This dish will take about 15 minutes of prep time and 45 minutes of cook time. Jump to the recipe card for the full printable instructions.

Step 1: Prepare the Sorghum
Combine the sorghum and water in a large pot. Bring to a boil, and then reduce the simmer. Cover and cook for 45 to 60 minutes – until the water is absorbed – and then fluff the sorghum with a fork.

Step 2: Roast the Vegetables
Preheat the oven to 450ºF (232ºC). Peel and cut the carrots into ¼ inch (½ cm) coins, trim and halve the Brussels sprouts, and peel and cut the onion into large chunks. Zest the lemon (reserve the zest for later), and then cut it in half. Place the veggies, lemon, and thyme sprigs onto a baking sheet and drizzle with oil, salt, and pepper.

Step 3: Make the Dressing
Next, squeeze the lemon juice from the roasted lemons into a bowl. Stir in 3 tablespoons of olive oil and half of the feta, then season with salt and pepper. Stir about a third of the dressing into the cooked sorghum.

Step 4: Assemble
Finally, toss the roasted vegetables, reserved lemon zest, remaining dressing, cherries, and almonds in a large bowl.

Spoon the cooked sorghum into serving bowls, then top with the roasted vegetable mixture!

bowl variations

These grain bowls are so hearty and filling, and the leftovers always taste just as good! One of my favorite things about them is their versatility—you can add any sort of veggie depending on your mood.

• Peppers: Green, red, or even yellow will all taste great. Slice them up and roast them with the rest of the veggies!
• Sweet Potato: Potatoes are always a good idea, which is why slices of sweet potatoes work really well in this recipe!
• Cherry Tomatoes: Similarly, cherry (or grape) tomatoes add lots of juiciness when roasted.
• Broccoli or Cauliflower: They are great substitutes for folks who don’t like Brussels sprouts.
• Spinach: Finally, it’s super easy to sneak in extra greens by using spinach. Simply saute the spinach before mixing it in to wilt it down.

more bowls to love

How To Build A Buddha Bowl

15 minutes

Crispy Chickpea Bowls with Carrot Ginger Dressing

45 minutes

Green Goddess Sushi Bowl

40 minutes

Roasted Veggie Glow Bowls

30 minutes