Fall Into Flavor: Hearty Autumn Harvest Grain Bowls with Cinnamon Maple Balsamic Vinaigrette

Autumn Harvest Grain Bowls (with Cinnamon Maple Balsamic Vinaigrette!)

Introduction

Autumn Harvest Grain Bowls are a celebration of everything the fall season has to offer—think hearty grains, roasted vegetables, crisp apples, and a crave-worthy cinnamon maple balsamic vinaigrette. This vibrant bowl is as beautiful on the table as it is satisfying, hitting the perfect balance between wholesomeness and comforting fall flavors. With a make-ahead-friendly structure, it’s a top pick for easy lunches or cozy weeknight dinners.

Irresistible Autumn Harvest Grain Bowls

What makes these grain bowls truly stand out is the layer upon layer of autumn flavors: roasted sweet potatoes and Brussels sprouts, nutty farro or quinoa, crunchy pecans, and creamy goat cheese, all tied together by a sweet-tangy vinaigrette seasoned with warm cinnamon and maple syrup. Each bowl is endlessly customizable—swap in your preferred seasonal produce or grains for an effortless meal that never gets boring or repetitive.

Crafting the Cinnamon Maple Balsamic Vinaigrette

The dressing is the secret weapon of this recipe. Whisk together extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, a pinch of cinnamon, and a splash of apple cider vinegar. The result is a dressing that’s equal parts sweet, tangy, and aromatic—an instant upgrade for any autumn salad or bowl.

Assembling Your Autumn Harvest Grain Bowls

Start with a base of cooked grains. Top with layers of roasted sweet potatoes, Brussels sprouts, and sliced apples. Add extras for crunch and creaminess—pecans and goat cheese are favorites. Drizzle generously with the cinnamon maple vinaigrette just before serving to tie all the flavors together. If meal prepping for the week, pack the vinaigrette separately and toss just before eating.

Serving Suggestions for a Show-Stopping Grain Bowl

These grain bowls are perfect as a stand-alone meal but are also delicious paired with a simple roasted chicken or alongside a bowl of butternut squash soup. For a protein boost, add grilled tofu, chickpeas, or leftover roasted turkey. Garnish with microgreens or pomegranate seeds for a festive, colorful finish.

Nutritional Information and Serving Size

This recipe serves 4 generous bowls. Each portion is brimming with fiber, vitamins, and healthy fats, and averages about 450 to 500 calories, depending on your exact toppings and grain choice. It’s a nutrient-dense, satiating meal for anytime you need a wholesome autumn pick-me-up.

Autumn Harvest Grain Bowls Recap

The magic of these grain bowls is in the seasonal variety, easy customization, and that unforgettable cinnamon maple balsamic vinaigrette. It’s meal prep heaven—delicious, versatile, and guaranteed to please any crowd.

Ingredients

1 cup farro or quinoa, uncooked
2 small sweet potatoes, peeled and cubed
1 cup Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 crisp apple, sliced
1/3 cup dried cranberries
1/3 cup toasted pecans or walnuts, roughly chopped
2 ounces goat cheese or feta, crumbled
Optional: microgreens or pomegranate seeds for garnish
For the Cinnamon Maple Balsamic Vinaigrette:
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon ground cinnamon
1/2 tablespoon apple cider vinegar
Salt and pepper, to taste

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and meal planning.

CookifyAI meal planning interface

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes and halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the prepared baking sheet.
  3. Roast for 22–25 minutes, stirring once halfway through, until veggies are tender and caramelized.
  4. While the veggies roast, cook your farro or quinoa according to package instructions. Fluff and set aside.
  5. Make the vinaigrette: In a small jar or bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, cinnamon, apple cider vinegar, salt, and pepper until well combined.
  6. Assemble bowls: Start with a base of grains. Top with roasted vegetables, sliced apple, dried cranberries, toasted nuts, and goat cheese.
  7. Drizzle with cinnamon maple balsamic vinaigrette just before serving. Garnish with microgreens or pomegranate seeds if desired.

Weekly Meal Planning

These Autumn Harvest Grain Bowls are ideal for prepping ahead—batch roast veggies, cook grains in bulk, and mix the vinaigrette to keep on hand. Save and schedule this recipe to plan your meals and instantly generate a smart, consolidated grocery list.

Planning Benefits:

  • Automatically calculates total ingredient quantities across your meal plan
  • Streamlines shopping lists by grocery category
  • Keeps weekday lunches and dinners organized and stress-free
  • Reduces duplicate purchases and overall food waste

Pro tip: When plotting out your week, schedule your recipes to consolidate shared ingredients—if two recipes call for apples or goat cheese, CookifyAI will smartly add up quantities so you’ll have just the right amount.

Cook and Prep Times

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Enjoy your taste of autumn—made simple, nourishing, and streamlined for busy lives!

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