Fall Vegetable Bowl (Printable)

A cozy bowl of roasted autumn vegetables and fruits served over hearty grains for a satisfying meal.

# What You 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 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - In a mixing bowl, toss butternut squash and Brussels sprouts with 2 tablespoons olive oil, sea salt, black 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 ground cinnamon.
04 - Roast squash and Brussels sprouts for 25 to 30 minutes, stirring once halfway through, until golden and tender. Roast apples for 15 minutes until softened and caramelized.
05 - Rinse farro under cold water. 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 grains are tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, add kale with a splash of water and cook for 2 to 3 minutes, stirring constantly until tender.
07 - Divide cooked farro among 4 bowls. Top each portion with roasted squash, Brussels sprouts, wilted kale, and roasted apples.
08 - Garnish each bowl with toasted pumpkin seeds, dried cranberries, and crumbled feta or vegan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like comfort without any heavy cream or butter, just pure roasted vegetables that somehow feel indulgent.
  • You can prep everything while the oven does the real work, so dinner comes together in under an hour even on your busiest days.
  • It's the kind of meal that looks restaurant-quality but requires no fancy techniques, just your oven and a little patience.
02 -
  • Don't skip rinsing the farro, it removes the starch and keeps your grains from becoming gluey and stuck together.
  • The apples need less time than the other vegetables, and I learned this the wrong way by creating apple chips instead of caramelized slices on my first try.
03 -
  • Spread your vegetables in a single layer on the baking sheet with some space between them, crowding the pan traps steam and prevents that golden caramelization you're after.
  • Taste your farro when it's done and adjust seasoning to the grain itself, because a perfectly seasoned grain makes everything that sits on top taste better.
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