These Fall Meal Prep Bowls with Farro, Chicken Sausage & Roasted Vegetables are a practical way to turn seasonal ingredients into satisfying lunches or dinners for the week.
Nutty farro creates a hearty base, while roasted sweet potatoes, Brussels sprouts, red onion, and juicy chicken sausage add color, texture, and plenty of fall flavor.
A simple maple Dijon dressing ties everything together with a lightly sweet and tangy finish.
They are especially useful for busy weeks because each component holds up well in the refrigerator and can be portioned into individual containers ahead of time.
Why You Will Love This Recipe
- It is designed specifically for make-ahead meals.
- Farro stays pleasantly chewy even after refrigeration.
- Chicken sausage adds protein and savory flavor.
- Roasted vegetables bring natural sweetness and caramelization.
- The maple Dijon dressing gives the bowls a cozy fall finish.
- You can easily customize the vegetables depending on what you have available.
- The bowls work for lunch or dinner.
Ingredients
For the Farro:
- 1½ cups uncooked farro
- 4 cups water or low-sodium chicken broth
- ½ teaspoon salt
For the Chicken Sausage & Vegetables:
- 1 lb fully cooked chicken sausage
- 2 medium sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Maple Dijon Dressing:
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1½ tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Optional Additions:
- Dried cranberries
- Chopped toasted pecans
- Pumpkin seeds
- Fresh parsley
- Crumbled feta or goat cheese
🍳 Step-by-Step Masterclass Instructions
Step 1: Cook the Farro
Rinse the farro under cold water.
Add it to a medium saucepan with the water or broth and salt.
Bring to a boil, then reduce to a gentle simmer.
Cook according to the package directions, usually 25–35 minutes, until tender but still pleasantly chewy.
Drain any excess liquid.
Masterclass Tip: Avoid overcooking farro. Its slightly chewy texture is one reason it works so well for meal prep.
Step 2: Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it.
Step 3: Prepare the Vegetables
Add the sweet potatoes, Brussels sprouts, and red onion to the sheet pan.
Drizzle with olive oil and season with garlic powder, smoked paprika, thyme, salt, and black pepper.
Toss until evenly coated.
Arrange the Brussels sprouts cut-side down whenever possible.
Step 4: Roast the Vegetables
Roast for about 20 minutes.
Remove the pan and gently stir the vegetables.
They should already be starting to brown around the edges.
Step 5: Add the Chicken Sausage
Slice the chicken sausage into thick rounds.
Add the pieces to the sheet pan with the vegetables.
Return everything to the oven for another 10–15 minutes.
The vegetables should be tender and caramelized, and the sausage should be hot with lightly browned edges.
Masterclass Tip: Adding fully cooked chicken sausage later prevents it from drying out while the vegetables roast.
Step 6: Make the Maple Dijon Dressing
In a small bowl or jar, combine the olive oil, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, garlic powder, salt, and black pepper.
Whisk or shake until emulsified and smooth.
Taste and adjust the balance if needed.
For more sweetness, add a little maple syrup. For more tang, add a small splash of apple cider vinegar.
Step 7: Cool the Components
Allow the farro, roasted vegetables, and chicken sausage to cool slightly before assembling the meal prep containers.
Masterclass Tip: Packing everything while piping hot can create condensation inside the containers and make the vegetables softer.
Step 8: Assemble the Bowls
Divide the cooked farro evenly among 4–5 meal prep containers.
Top each portion with chicken sausage, sweet potatoes, Brussels sprouts, and roasted onion.
Add dried cranberries, pecans, pumpkin seeds, or cheese if desired.
Step 9: Store the Dressing Separately
Divide the maple Dijon dressing into small individual containers.
Keeping the dressing separate prevents the farro and vegetables from becoming overly soft during storage.
Step 10: Serve
When ready to eat, drizzle the dressing over the bowl.
Enjoy cold, at room temperature, or warm.
The finished bowl should have chewy farro, savory chicken sausage, caramelized vegetables, and a lightly sweet-tangy maple Dijon finish.
🔒 Storage & Reheating Tips
Refrigerator: Store assembled meal prep bowls in airtight containers for up to 4 days.
Dressing: Keep the maple Dijon dressing refrigerated separately for up to 1 week. Shake or whisk again before serving.
Reheating: Remove any cold toppings such as cheese if desired, then microwave the farro, sausage, and vegetables until hot. Add the dressing after reheating.
Oven: For a larger batch, spread the farro mixture and roasted ingredients in a baking dish and reheat at 350°F (175°C) until warmed through.
Meal prep tip: Place dried cranberries and nuts in a separate small compartment or container if you want them to stay especially chewy and crunchy.
Freezer: The cooked farro and chicken sausage can be frozen, but the roasted vegetables may become softer after thawing. For the best texture, these bowls are better prepared fresh for refrigerator meal prep.
