Fall Vegetable Bowl (Printable Version)

Roasted autumn vegetables and apples served over tender farro for a satisfying seasonal meal.

# What You'll Need:

→ Vegetables & Fruits

01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 2 cups kale, stems removed and leaves chopped
04 - 1 large apple, cored and sliced

→ Grains

05 - 1 cup farro
06 - 2 cups vegetable broth

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cinnamon

→ Toppings

12 - 1/4 cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta or vegan cheese

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a bowl, toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, salt, pepper, and smoked paprika. Spread in a single layer on one baking sheet.
03 - Place apple slices on the second baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with cinnamon.
04 - Roast squash and Brussels sprouts for 25-30 minutes, stirring once, until golden and tender. Roast apples for 15 minutes, until softened and caramelized.
05 - Rinse the farro. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for 20-25 minutes until tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, wilt the kale for 2-3 minutes with a splash of water, stirring until just tender.
07 - Divide cooked grains among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.
08 - Top each bowl with pumpkin seeds, dried cranberries, and feta or vegan cheese if desired. Serve warm.

# Expert Suggestions:

01 -
  • It comes together in under an hour and actually tastes like you spent all day in the kitchen.
  • Every component is roastable or simmered separately, so nothing gets soggy or steamed into submission.
  • You can meal prep it, leave it in the fridge, and it somehow tastes better the next day.
02 -
  • Don't skip the parchment paper or your Brussels sprouts will stick to the pan and you'll spend ten minutes scrubbing instead of eating.
  • Taste your finished farro before you assemble everything—if it needs salt, add it now rather than trying to fix it in the bowl.
03 -
  • If you forget to soak your farro, just give it an extra five minutes of cooking—it'll get there eventually, though soaking does make it fluffier.
  • Roast your pumpkin seeds yourself if you have time, or taste a store-bought batch before buying in bulk because quality varies wildly.
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