Harvest bowl




40 min

Assortment of vegetables, including brussels sprouts and onions

A hearty, seasonal grain bowl brimming with roasted vegetables and scrambled JUST Egg.

About this recipe

Now here’s a plant-based, gluten-free meal that will stick with you. This Harvest Bowl recipe is low in cholesterol and saturated fat, but rich with complex carbohydrates, nutritional value and, of course, flavor. It’s the perfect small bowl for a midweek meal.

We love bowl recipes like this because they’re so versatile and great for meal prep. Follow it as is, or customize it based on what you have on hand. In place of farro, you can use quinoa, wild rice, brown rice or – if you’re avoiding grains – chickpeas or lentils. Add more of your favorite veggies, like beets, arugula or carrots, or top with a lean protein of your choosing. Find out more about JUST Egg, including nutrition information, and get more plant-based recipes.

Serves 2

  • 1 cup JUST Egg, or 2 JUST Egg Folded
  • ½ cup farro, dried
  • 3 tablespoons olive oil
  • 1 tablespoon parsley, finely chopped
  • 1 heaping cup Brussels sprouts, halved
  • ½ a winter squash, like acorn or butternut squash, cubed or sliced ¼-inch thick
  • ½ a red onion, cut into thick wedges
  • 4 oz cremini mushrooms, quartered
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 to 3 garlic cloves, minced or crushed
  • Salt and pepper, to taste
  • Pomegranate seeds or dried cranberries, for garnish
  • Toasted pepitas, for garnish


  • baking sheet icon

    Large baking sheet

  • sushi rolling mat

    Parchment paper

  • medium saucepan icon

    Medium saucepan

01 / 06

Cook the farro


Bring 1 cup water to a boil in a medium saucepan. Once boiling, add the farro along with ¼ teaspoon of salt. Cover and reduce to a simmer for about 20 minutes until the grains are tender. Drain and rinse. Add the parsley and set aside.

02 / 06

Start roasting the vegetables


Preheat oven to 400°F and line a large baking sheet with parchment paper. Add the winter squash and halved Brussels sprouts to the pan. Drizzle with 1 tablespoon of olive oil, season with salt and pepper and toss to coat. Roast for about 15 minutes.

03 / 06

Make the balsamic vinaigrette


While squash is cooking, in a medium bowl, combine 2 tablespoons olive oil, balsamic vinegar, soy sauce, garlic and a pinch of pepper. Chop the red onion and mushrooms as directed. Add them to the bowl with the balsamic dressing and stir to coat evenly.

04 / 06

Roast the mushrooms and onions


After about 15 minutes, pull the roasting pan from the oven. Push the winter squash and Brussels to one side of the pan to make room for the rest of the vegetables. Add the mushrooms and onions (and JUST Egg Folded, if using) and return to the oven for another 15 to 20 minutes or until all the vegetables are tender and lightly browned.

05 / 06

Cook the JUST Egg


If using JUST Egg, scramble your desired serving just before you’re ready to serve your bowls. Add a bit of olive oil to a small, nonstick skillet over medium heat and scramble like an egg until all the liquid is cooked through. Season with salt and pepper.

If using JUST Egg Folded, chop into bite-sized pieces and add to the roasting pan along with the mushrooms and onions.

06 / 06

Assemble the bowl


Fill each bowl with desired amount of farro and top with roasted vegetables and JUST Egg. Garnish with toasted pepitas and fresh pomegranate seeds. Enjoy!

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