Fall Grain Bowls

It’s that time of year when almost everything can get chopped up, tossed in olive oil, and roasted in the oven. Perfect for grain bowls. A dish that can be made with ingredients you have in your fridge and simple pantry staples. Our go-to this fall is a whole grain, handful of roasted vegetables, protein, and simple apple cider vinaigrette.


  • 1 cup quinoa (or brown rice, wheat berries, or other grain)

  • 1 block tofu (or other preferred protein)

  • 2 small sweet potatoes

  • 1 kohlrabi

  • 1 small head of cauliflower

  • Cinnamon

  • Cumin

  • Chili powder

  • Chili flakes

  • Turmeric

  • Salt and pepper to taste

  • Corn starch

  • 1 bunch of kale

  • Apple Cider Vinaigrette

Apple Cider Vinaigrette

  • ⅓ cup olive oil

  • ¼ cup apple cider vinegar

  • 1 tbsp of dijon mustard

  • Pinch of salt and pepper

  • 1 garlic clove, minced

  • Dash of lemon juice


  1. Set oven to 375. If using tofu, take it out of the container and press it to remove excess water.

  2. Start cooking quinoa or grain of choice as directed.

  3. Chop sweet potatoes, kohlrabi, and cauliflower into bite size pieces. Toss sweet potato in olive oil and sprinkle of cumin and cinnamon. Toss kohlrabi in salt and pepper and a sprinkle of chili powder. Toss cauliflower in olive oil and turmeric, cumin and chili flakes. Place vegetables on a non-stick baking sheet in the oven for 20-30 minutes. Flipping halfway through.

  4. Prepare your protein. If using tofu, slice into small cubes or strips. Add to a bowl with a bit of olive oil, sprinkle of corn starch, salt and pepper and turmeric. Place on a baking sheet and cook with vegetables for 20-25 minutes until the edges get a bit crispy.

  5. Make your dressing. Combine all the ingredients in a jar and shake it up.

  6. Chop up the kale into bite size pieces. Add to a bowl and drizzle enough dressing to coat it and massage with your hands to reduce the kale in size.

  7. Assemble the grain salad. Place quinoa in a bowl, with a handful of roasted veggies, tofu, and massaged kale. Drizzle additional dressing to taste. Add any additional toppings as desired like fresh herbs, cheese, or nuts.

Serves 4.

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