Fall Vegetable Bowl (Printable version)

Vibrant autumn bowl with roasted squash, Brussels sprouts, kale, apples, and farro for a cozy, healthy meal.

# What you need:

→ Vegetables and 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 or water

→ Seasonings and 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 (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 just soft and caramelized.
05 - Rinse the farro. In a medium saucepan, bring vegetable broth or water to a boil. Add farro, reduce heat to low, cover, and simmer for 20 to 25 minutes until grains are tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, wilt the kale for 2 to 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 - Garnish with pumpkin seeds, dried cranberries, and feta or vegan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Every bite delivers a different texture, from creamy squash to crispy Brussels sprouts, keeping your fork interested all the way through.
  • It tastes like the best parts of fall without feeling indulgent or complicated, just honest vegetables doing their thing.
  • You can prep the grains and roast the vegetables while catching up on a podcast, no constant stirring or precise timing needed.
  • Leftovers taste even better the next day when the flavors meld together and the grains soak up all that roasted sweetness.
02 -
  • Crowding the baking sheet traps moisture and you'll end up with soggy vegetables instead of the crispy caramelized edges that make this bowl special.
  • If your oven runs hot, check the Brussels sprouts at 20 minutes because the outer leaves can go from golden to burnt faster than you'd expect.
  • Rinsing farro before cooking removes excess starch and prevents it from clumping together into a gummy mass.
  • Wilting kale takes only a few minutes, and leaving it in the pan too long turns it into an olive-green mush that loses its vibrant color and texture.
03 -
  • Roast an extra baking sheet of vegetables and keep them in the fridge, they transform grain bowls, salads, and scrambled eggs all week long.
  • Toss the Brussels sprouts with a tiny drizzle of balsamic vinegar in the last five minutes of roasting for a sweet-tart glaze that's quietly addictive.
  • If you're serving this to guests, set out the toppings in small bowls and let everyone build their own bowl, it turns dinner into an interactive experience.
  • A squeeze of lemon juice over the finished bowl brightens everything and cuts through the richness of the roasted vegetables.
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