More often than not, I find myself defaulting to simple, but nourishing, grain bowls for an easy lunch or dinner. #AD | Such a great way to use up produce, get in some plant-based protein and perfect for meal prep! This bowl has farro, lentils, roasted butternut squash, red pepper, kale, pepitas and a simple and delicious white-wine-mustard vinaigrette made with HollandHouse_Flavors Organic White Wine Vinegar. It comes together easily with the flavor boost from the vinaigrette, and each component can be made several days ahead of time so you can get everything prepped on Sunday and enjoy all week. You can also customize with just about any vegetable, grain or protein that you have on hand. I love adding some crispy tofu, too! Bookmark this post to save the recipe. Winter Grain Bowls: 1 cup farro, cooked according to package directions 1 cup green lentils, cooked according to package directions 1 small butternut squash, peeled and diced 1 red bell pepper, seeded and diced 1 small b...