Fall Vegetable Bowl (Printable format)

Roasted seasonal vegetables and fruits over wholesome grains create this nourishing autumn bowl.

# List of ingredients:

→ 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 cheese (optional)

# How to make it:

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 to 30 minutes, stirring once, until golden and tender. Roast apples for 15 minutes, until soft and caramelized.
05 - Rinse farro. In a medium saucepan, bring vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for 20 to 25 minutes until tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, wilt kale for 2 to 3 minutes with a splash of water, stirring until tender.
07 - Divide cooked grains among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.
08 - Garnish with pumpkin seeds, dried cranberries, and feta cheese if desired. Serve warm.

# Expert Suggestions:

01 -
  • It uses whatever fall produce you have without fuss, and somehow it all tastes like it was meant to go together.
  • The roasted squash gets caramelized edges that are borderline addictive, and the apples add a surprise sweetness that balances everything.
  • You can prep the grains and veggies ahead, then just assemble when youre ready to eat.
  • It feels nourishing without being heavy, the kind of meal that leaves you satisfied but not sluggish.
02 -
  • Dont crowd the vegetables on the pan or theyll steam and turn mushy instead of getting crispy.
  • Keep an eye on the apples after 12 minutes, they can go from caramelized to burnt faster than you expect.
  • If your farro seems dry after cooking, stir in a little extra broth or olive oil to loosen it up.
  • Salt the vegetables generously before roasting, they need more seasoning than you think to bring out their sweetness.
03 -
  • Use a really hot oven and give the vegetables space, thats the secret to getting those crispy, caramelized edges.
  • Toast your pumpkin seeds in a dry skillet for 2 minutes before adding them, it brings out a nutty flavor that makes a difference.
  • If your Brussels sprouts have loose outer leaves, toss those on the pan too, they crisp up like chips and are the best part.
  • Taste your farro before you drain it, if its still chewy in a bad way, give it a few more minutes with the lid on.
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