Farmer's Market Grain Bowl

A fresh, balanced bowl made with seasonal summer produce and simple ingredients

This Farmer’s Market Power Grain Bowl is a vibrant, nourishing way to celebrate seasonal produce in a simple, satisfying meal. Roasted cherry tomatoes are slow-cooked until they burst and release their flavorful juices, creating a naturally rich sauce that ties the entire bowl together. Paired with caramelized vegetables like zucchini, mushrooms, carrots, onions, and Brussels sprouts, this bowl is hearty, colorful, and packed with texture in every bite.

As a registered dietitian, I love meals that are both nutrient-dense and flexible enough to fit real life. This grain bowl starts with a wholesome base of quinoa, farro, barley, couscous, OR brown rice, then layers in a variety of vegetables for fiber, vitamins, and plant-based goodness. It’s the perfect recipe for using up farmers market finds or whatever you have in your fridge, making it an easy go-to for meal prep, quick lunches, or simple weeknight dinners.

Farro is a type of hulled wheat with a pleasantly chewy texture and nutty flavor. It's perfect for grain bowls because it holds its shape well, pairs easily with a variety of vegetables and proteins, and adds heartiness that helps make a meal more satisfying. Its versatility makes it a great base for both warm and cold dishes, from roasted vegetable bowls to fresh salads. From a nutrition standpoint, farro provides complex carbohydrates for sustained energy along with fiber, which supports digestive health and helps promote fullness. It also contains plant-based protein and important minerals such as magnesium, iron, and zinc. Compared with more refined grains, farro offers a greater amount of naturally occurring nutrients, making it a wholesome option for building balanced meals.

Yield: 4 servings

Total time: 45 minutes

Ingredients:

• 2 cups cherry tomatoes

• 4 cloves garlic, minced

• 6-8 sprigs fresh thyme, leaves removed

• 2–3 Tbsp olive oil, divided

• Salt and black pepper, to taste

• 2 zucchini, thinly sliced

• 8 oz mushrooms, sliced (any variety)

• 3-4 medium carrots, sliced into coins

• 1/2 cup red onion, thinly sliced

• 1 cup Brussels sprouts, thinly sliced

• 2 cups cooked grain of choice (quinoa, couscous, barley, farro, brown rice, or greens - I used farro)

• Red pepper flakes, to taste

• Fresh herbs or microgreens, for topping

  
  

Directions:

1. First, roast the tomatoes. Preheat the oven to 400°F. Add the cherry tomatoes, minced garlic, and thyme to a 13x9-inch baking dish. Drizzle with 1-2 Tbsp olive oil and season with salt and pepper. Toss gently to combine. Roast for 25-30 minutes, or until the tomatoes have burst and released their juices.

   

2. While the tomatoes cook, arrange zucchini, mushrooms, carrots, red onion, and Brussels sprouts on a large sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and toss to coat. Roast alongside the tomatoes for about 20-25 minutes, or until the vegetables are tender and lightly caramelized.

   

3. While the vegetables roast, cook your chosen grain according to package instructions if not already prepared. If you are using greens instead, wash and dry them!

   

4. Assemble the bowls. Divide the cooked grain among bowls. Top with the roasted vegetables, then spoon the roasted tomato mixture and its juices over the top.

   

5. Season with additional salt, pepper, and red pepper flakes to taste. Garnish with fresh herbs or microgreens before serving.

   

   
   

Recipe Notes:

• Make it your own grain bowl! This recipe works with just about any cooked grain you have on hand: quinoa for extra protein, farro or barley for a chewy, hearty texture, or brown rice for a simple, budget-friendly base.

• Don’t skip the tomato juices. Roasting the tomatoes until they burst creates a naturally rich, savory “sauce” that ties the whole bowl together. Spoon all those pan juices over the finished bowls for the best flavor.

• This is a great clean-out-the-fridge recipe. Swap in seasonal vegetables like sweet potatoes, asparagus, eggplant, or spinach depending on what you have or what’s in season at the farmers market.

• It's meal prep friendly! Roast the vegetables and cook the grains ahead of time and store separately in the fridge for up to 4 days. Assemble bowls fresh for quick lunches or easy dinners.

• Add chickpeas, lentils, a fried or poached egg, grilled chicken, or tofu to make this even more filling and balanced.

• A drizzle of tahini, pesto, or balsamic glaze before serving adds extra depth, while lemon juice or a splash of red wine vinegar brightens everything up.