Fall Vegetable Bowl

Last October, I was standing in my kitchen on a grey afternoon when the farmers market haul suddenly made sense—those jewel-toned squashes and Brussels sprouts weren't just ingredients, they were a bowl waiting to happen. I'd been cooking the same rotation for weeks and needed something that felt like autumn itself, something I could build with my hands and actually look forward to eating. That first attempt was messy and imperfect, but biting into those caramelized apples over warm farro reminded me why I cook: to turn ordinary Tuesday nights into moments worth savoring.

I made this for a dinner party where everyone claimed they were "too full" for dessert, then came back to the kitchen asking if there was more of that bowl. One friend asked for the recipe on the spot, and I realized it wasn't fancy or complicated—it was just honest food that made people feel cared for. That's when this stopped being a recipe and became something I reach for whenever I want to cook with intention.

Ingredients

• Butternut squash: The sweetness here balances everything else, but don't skip peeling it ahead of time—it saves you precious minutes when you're hungry.
• Brussels sprouts: Halving them instead of leaving whole gets you more caramelized edges, which is where all the flavor hides.
• Kale: Remove those tough stems before chopping, or they'll catch in your teeth and ruin the moment.
• Apple: Use something crisp like Honeycrisp or Granny Smith so it keeps its shape instead of turning to mush.
• Farro: Chewy and substantial, but quinoa or brown rice work if you need gluten-free or want something lighter.
• Vegetable broth: This is where seasoning lives, so don't use the bland stuff—taste it first.
• Olive oil: You're using three tablespoons split between roasting and the apples, so don't skimp on quality.
• Smoked paprika and cinnamon: These two spices are the secret handshake that makes this bowl taste like fall without being obvious about it.
• Pumpkin seeds and cranberries: Optional but honestly essential—they add texture and brightness you'll miss if you leave them out.

Instructions

Get your oven ready:

Preheat to 425°F and line two baking sheets with parchment paper—you want one for the winter vegetables and one for the apples so they roast at different speeds. This matters more than you think.

Season and spread the squash and Brussels sprouts:

Toss them together in a bowl with two tablespoons of olive oil, salt, pepper, and smoked paprika, then spread them in a single layer where they're not crowded. Crowded vegetables steam instead of roast, and you'll taste the difference.

Prep the apples separately:

Slice them, drizzle with that last tablespoon of olive oil, sprinkle cinnamon over them, and lay them on the second sheet. They'll roast faster than the squash, so keeping them separate means they finish caramelized instead of shriveled.

Roast everything:

The squash and Brussels sprouts need 25 to 30 minutes with one stir halfway through—look for golden edges and tender flesh. The apples only need 15 minutes until they're soft and the edges turn amber.

Cook your grains:

While things are roasting, rinse the farro under cold water, bring your broth to a boil, add the farro, then cover and simmer on low for 20 to 25 minutes. You want it tender but still with a little bite, not mushy.

Wilt the kale:

In a skillet over medium heat, add your chopped kale with just a splash of water and stir for 2 to 3 minutes until it darkens and softens. It should smell herbaceous and a little smoky.

Assemble your bowl:

Divide the cooked grain among four bowls, then arrange the roasted vegetables and wilted kale on top like you're building something beautiful. Finish with pumpkin seeds, cranberries, and cheese if you're using it, then serve while everything's still warm.

Save

There's something about serving a bowl where every element is distinct but harmonious—the crunch of toasted pepitas against creamy squash, the tartness of cranberries with caramelized apple. It's the kind of meal that makes you feel like you're taking care of yourself without any of the usual deprivation that comes with healthy eating.

Why This Becomes a Fall Staple

Once September hits, I start craving warm roasted vegetables and the way cinnamon makes everything feel cozy without being sweet. This bowl checks all those boxes while staying light enough that you don't feel heavy afterward. It's the bridge between summer's brightness and winter's heaviness, and somehow it tastes different every time depending on what's at your farmers market or what apples are in season.

Customizing Without Losing the Soul

The beauty of this bowl is that it's flexible without being vague—you can swap the grain, change the roasted vegetables, use pears instead of apples, or add roasted chickpeas for protein if you want it to feel more substantial. The anchor is that combination of smoked paprika and cinnamon, which ties everything together regardless of what else you choose. I've made it with delicata squash instead of butternut, added roasted cauliflower, used wild rice instead of farro, and every version has tasted intentional.

Storage and Make-Ahead Secrets

This bowl actually improves after a day in the refrigerator once the flavors have time to mingle and settle. You can roast all the vegetables and cook the grain the night before, then assemble fresh bowls each morning or throw everything together for a quick dinner. Just keep the pumpkin seeds and cranberries separate until serving, or they'll lose their crunch by day two.

• Store roasted vegetables and cooked grain in separate containers so you can repurpose them in other meals if you get bored.
• The kale is best wilted fresh the day you eat it, but you can shred and refrigerate it ahead of time.
• If your grain dries out in the fridge, warm it gently with a splash of broth to bring it back to life.

Save

This is the kind of meal that satisfies both your body and your need to feel like you're cooking with intention. Make it once and you'll understand why it became my go-to whenever autumn rolls around.

Recipe FAQs

→ Can I make this bowl gluten-free?

Yes, simply substitute the farro with quinoa or brown rice. Both options cook similarly and work beautifully with the roasted vegetables and seasonings.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 5 days. Reheat roasted vegetables and grains in the oven or microwave, then add fresh toppings before serving.

→ Can I add protein to this bowl?

Absolutely. Roasted chickpeas, baked tofu, or grilled chicken pair wonderfully. Simply prepare your protein of choice alongside the vegetables and serve over the grains.

→ What other grains work well?

Brown rice, wild rice, quinoa, or wheat berries all make excellent bases. Each brings a slightly different texture and cooking time, so adjust accordingly.

→ Can I use different seasonal vegetables?

Certainly. Sweet potatoes, parsnips, beets, or cauliflower roast beautifully alongside the squash. Adjust cooking times as needed for harder vegetables.

→ Is this suitable for meal prep?

Yes, this bowl is ideal for meal prep. Roast a large batch of vegetables and cook grains in advance. Assemble fresh portions throughout the week with your favorite toppings.