Quick Recipe Version (TL;DR)

Yield: 4 grain bowls
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Quick Ingredients

1 cup dry farro (or 1 cup dry quinoa), 3 cups water, 1/2 tsp kosher salt
2 medium beets (about 12 oz), peeled and diced (1/2-inch)
3 medium carrots (about 10 oz), sliced (1/2-inch)
12 oz Brussels sprouts, trimmed and halved
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
3 tbsp olive oil, plus 1/4 cup olive oil (for dressing)
1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper, divided
1 tsp smoked paprika, 1/2 tsp ground cumin
2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup
1 tbsp lemon juice, 1 small garlic clove (grated or minced)
4 cups baby arugula
4 oz goat cheese, crumbled
Optional: 1/4 cup toasted pumpkin seeds or sliced almonds

Do This

1) Heat oven to 425°F and line 2 sheet pans with parchment.
2) Cook farro in 3 cups salted water (gentle simmer, 25–30 min); drain if needed.
3) Toss beets and carrots with oil, salt, pepper, paprika, cumin; roast 15 min.
4) Add Brussels sprouts and chickpeas to pans; roast 12–15 min more until browned and tender.
5) Whisk maple-Dijon vinaigrette (olive oil, vinegar, Dijon, maple, lemon, garlic, salt, pepper).
6) Build bowls: grain + arugula + roasted veg + chickpeas + goat cheese; drizzle dressing.

Why You’ll Love This Recipe

Big on flavor and texture: sweet roasted beets and carrots, crispy-edged Brussels sprouts, and creamy goat cheese.
Balanced and satisfying with whole grains, plant protein, and plenty of vegetables.
Meal-prep friendly: roast once, assemble all week.
The maple-Dijon vinaigrette ties everything together with tangy-sweet, pantry-staple ease.

Grocery List

Produce: 2 medium beets, 3 medium carrots, 12 oz Brussels sprouts, 4 cups baby arugula, 1 lemon, 1 small garlic clove
Dairy: 4 oz goat cheese
Pantry: 1 cup farro (or quinoa), 1 (15 oz) can chickpeas, olive oil, apple cider vinegar, Dijon mustard, maple syrup, smoked paprika, ground cumin, kosher salt, black pepper (optional: pumpkin seeds or sliced almonds)

Full Ingredients

For the grain base (choose one)

Farro option (chewy, hearty): 1 cup dry farro
Quinoa option (lighter, fluffy): 1 cup dry quinoa
3 cups water
1/2 tsp kosher salt

For the roasted vegetables & chickpeas

2 medium beets (about 12 oz), peeled and diced into 1/2-inch pieces
3 medium carrots (about 10 oz), sliced into 1/2-inch rounds (or half-moons if thick)
12 oz Brussels sprouts, trimmed and halved
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
3 tbsp olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp smoked paprika
1/2 tsp ground cumin

For the maple-Dijon vinaigrette

1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp lemon juice
1 small garlic clove, finely grated or minced
1/2 tsp kosher salt
1/4 tsp black pepper

For assembling the bowls

4 cups baby arugula
4 oz goat cheese, crumbled
Optional, for crunch: 1/4 cup toasted pumpkin seeds or sliced almonds

Step-by-Step Instructions

Step 1: Heat the oven and prep your pans

Preheat the oven to 425°F with a rack in the center and a second rack below it (if you have it). Line 2 rimmed sheet pans with parchment paper for easier cleanup and better browning.

Tip: Using two pans helps the vegetables roast (not steam) and gives you deeper caramelization.

Step 2: Cook the farro (or quinoa)

In a medium saucepan, combine 1 cup dry farro (or 1 cup dry quinoa), 3 cups water, and 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer.

For farro: Simmer 25–30 minutes, until tender but pleasantly chewy. Drain any excess water if needed.

For quinoa: Simmer 14–16 minutes (covered), until the water is absorbed. Remove from heat and rest 5 minutes, then fluff with a fork.

Step 3: Roast the beets and carrots first

On one sheet pan, toss the diced beets and sliced carrots with 2 tbsp of the olive oil, 1/2 tsp kosher salt, 1/8 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin. Spread into an even layer.

Roast for 15 minutes. (Beets are denser and benefit from the head start.)

Step 4: Add Brussels sprouts and chickpeas, then finish roasting

While the beets and carrots roast, on the second sheet pan toss the Brussels sprouts and chickpeas with the remaining 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/8 tsp black pepper. Spread out so the sprouts are cut-side down when possible.

After the beets/carrots have roasted for 15 minutes, put the Brussels sprouts/chickpeas pan into the oven as well. Continue roasting both pans for 12–15 minutes, stirring once halfway through, until:

Brussels sprouts are tender with crisp, browned edges
Chickpeas look a bit blistered and feel slightly crisp
Beets and carrots are fork-tender with caramelized spots

Step 5: Whisk the maple-Dijon vinaigrette

In a small bowl (or a jar with a lid), combine 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup, 1 tbsp lemon juice, 1 grated garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Whisk vigorously (or shake) until the dressing looks creamy and emulsified. Taste and adjust: add a pinch more salt for brightness, or a tiny drizzle more maple syrup if you want it a bit sweeter.

Step 6: Assemble the grain bowls

Divide the cooked grain between 4 bowls (about 3/4 cup cooked farro/quinoa per bowl). Add a handful of arugula to each bowl.

Top with equal portions of the roasted beets, carrots, Brussels sprouts, and chickpeas. Crumble goat cheese over the top and drizzle each bowl with vinaigrette (start with about 1 1/2 tbsp per bowl and add more to taste).

Step 7: Finish, taste, and serve

If using, sprinkle with toasted pumpkin seeds or sliced almonds for crunch. Give everything a final taste and add more dressing, salt, or pepper as needed.

Serve warm, room temperature, or chilled. It’s especially good slightly warm, when the goat cheese softens into the grains.

Pro Tips

Dry the chickpeas well: Patting them dry helps them roast up blistered and lightly crisp instead of soft.
Cut for even cooking: Aim for 1/2-inch beet cubes and 1/2-inch carrot slices so everything finishes at about the same time.
Don’t crowd the pan: If your sheet pans are small, roast in batches. Crowding traps steam and reduces browning.
Balance the dressing: The maple and Dijon are a strong duo. Whisk, taste, then tweak with a little extra lemon for brightness or maple for sweetness.
Keep arugula fresh: If meal-prepping, store arugula separately and add right before eating to keep it perky.

Variations

Swap the greens: Use baby spinach, chopped kale (massage with a little dressing), or spring mix instead of arugula.
Make it dairy-free: Skip the goat cheese and add diced avocado or a spoonful of hummus for creaminess.
Add extra protein: Top with a soft-boiled egg, roasted salmon, or shredded rotisserie chicken.

Storage & Make-Ahead

Store components separately for best texture. Refrigerate in airtight containers: cooked farro/quinoa for up to 4 days, roasted vegetables and chickpeas for up to 4 days, and vinaigrette for up to 7 days. Arugula keeps best in its original container (or a container lined with a paper towel) for 3–5 days.

Make-ahead tip: Reheat grains and roasted vegetables in the microwave for 60–90 seconds until warm, then assemble with fresh arugula and goat cheese. Dress right before serving.

Nutrition (per serving)

Approximate, based on farro and all ingredients (including goat cheese; excluding optional seeds): 560 calories, 20 g protein, 24 g fat, 64 g carbohydrates, 14 g fiber, 12 g sugar, 720 mg sodium.

Roasted Veggie and Goat Cheese Farro Bowl With Maple-Dijon Vinaigrette