Go Back
Autumn Grain Bowls
Print Pin

Autumn Grain Bowls

These Autumn Grain Bowls with Maple Cinnamon Vinaigrette are everything you crave on a crisp fall day. Hearty, colorful, and packed with seasonal goodness, they’re the ultimate feel-good meal.
Course Lunch & Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 grain bowls
Calories 420kcal
Cost $12–$15

Ingredients

For the Grain Bowls

  • 1 cup uncooked quinoa or farro, bulgur, or brown rice
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups chopped kale or baby spinach
  • 1 large Honeycrisp or Fuji apple diced
  • ¼ cup dried cranberries
  • ¼ cup chopped pecans or walnuts toasted
  • ¼ cup feta cheese optional

For the Maple Cinnamon Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  • Start by rinsing the quinoa under cold water. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the water is absorbed, then fluff with a fork.
  • While the quinoa cooks, preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.
  • In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and salt. Taste and adjust the sweetness or acidity as needed. You can also shake it up in a jar for quick mixing.
  • If using kale, give it a quick massage with a little olive oil and a pinch of salt. Rub it gently between your fingers for 1–2 minutes until it softens and turns bright green. This removes bitterness and makes it more tender.
  • Divide the cooked quinoa among four bowls. Top each with a handful of greens, roasted sweet potato, diced apple, dried cranberries, nuts, and a sprinkle of feta if using. Drizzle with maple cinnamon vinaigrette.
  • Serve the bowls immediately while warm, or store in the fridge for up to 4 days. The flavors meld even more after sitting for a bit, so it’s perfect for leftovers too.

Notes

Ingredient Notes:
  • Swap quinoa for any cooked grain you prefer.
  • Vegan? Omit feta or use a plant-based cheese.
  • Store apples separately if prepping ahead to keep them fresh and crisp.
  • Toasting the nuts adds extra crunch and flavor, but raw works too.