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Fall Harvest Farmers Cheese Grain Bowl

Celebrate fall with this delightful farmers cheese grain bowl. Filled with fall favorites like sweet potatoes, this will surely become a favorite dish to serve!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Main Course
Servings 4


  • 2 medium sweet potatoes, peeled and diced
  • 12 ounces Brussels sprouts, halved
  • 1 can chickpeas, drained, rinsed and patted dry
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon chili powder
  • 3 tablespoons olive oil
  • 3 cups  quinoa, cooked according to package instructions
  • 6 ounces  farmer’s cheese, crumbled 
  • Maple dijon dressing


  • Preheat oven to 400.
  • Combine sweet potatoes, Brussels sprouts and chickpeas in a large bowl. Sprinkle with salt and chili powder and drizzle with olive oil. Toss until combined. Spread mixture evenly across two large rimmed baking sheets.
  • Place baking sheets in preheated oven and roast vegetables, turning occasionally, until they are golden, about 30 minutes. 
  • Meanwhile, prepare dressing as directed. 
  • To serve, divide cooked quinoa evenly between four bowls. Add a layer of sweet potatoes, Brussels sprouts and chickpea mixture. Top each bowl with 1.5 ounces of crumbled Farmer’s cheese.
  • Garnish with cilantro, radishes and diced avocado as desired then drizzle with maple dijon dressing. Serve immediately. 


Recipe courtesy of National Dairy Council. For more recipes, visit www.usdairy.com.