Save The kitchen smelled like cinnamon and caramelized edges when I pulled together my first fall vegetable bowl on a chilly October evening. I had returned from the farmers market with an armful of squash and Brussels sprouts, no plan in mind, just a craving for something warm and filling. What started as a way to clear out my fridge became the kind of meal I looked forward to all week. The roasted vegetables turned sweet and crispy, the grains soaked up every bit of flavor, and the apples added a surprise brightness that made the whole bowl sing. It was simple, but it felt like autumn wrapped in a dish.
I made this bowl for a small dinner party last November, and my friend who claimed she hated Brussels sprouts went back for seconds. She said it was the paprika and the crispy edges that won her over. We sat around the table with mismatched bowls, adding extra pumpkin seeds and cranberries, laughing about how something so healthy could taste this satisfying. That night, this recipe stopped being just a weeknight solution and became something I was proud to share.
Ingredients
- Butternut squash: The star of the bowl, it caramelizes beautifully in the oven and adds a natural sweetness that balances the savory elements.
- Brussels sprouts: Halving them creates more surface area for those crispy, golden edges that make every bite exciting.
- Kale: A quick wilt in the skillet keeps it tender but still slightly chewy, adding color and a hearty texture to the bowl.
- Apple: Roasting brings out its natural sugars and a hint of tartness that cuts through the richness of the other ingredients.
- Farro: This chewy, nutty grain holds up well under toppings and absorbs the flavors around it without turning mushy.
- Vegetable broth: Cooking the grains in broth instead of water adds a subtle depth that makes the whole bowl feel more intentional.
- Olive oil: A generous drizzle ensures everything roasts evenly and develops that irresistible caramelized crust.
- Smoked paprika: Just half a teaspoon brings a gentle smokiness that makes the vegetables taste like they came off a grill.
- Cinnamon: A light sprinkle on the apples enhances their sweetness and ties the dish to the cozy flavors of fall.
- Pumpkin seeds: Toasted pepitas add a satisfying crunch and a boost of protein that makes the bowl feel complete.
- Dried cranberries: Their chewy sweetness provides little bursts of flavor that surprise you in the best way.
- Feta or vegan cheese: Optional, but a small crumble adds creaminess and a salty contrast that rounds out every bite.
Instructions
- Preheat and Prep Your Sheets:
- Set your oven to 425°F and line two baking sheets with parchment paper. This high heat is key for getting crispy, caramelized vegetables instead of steamed ones.
- Season the Squash and Sprouts:
- Toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and smoked paprika in a large bowl, then spread them out in a single layer on one sheet. Give them space so they roast instead of steam.
- Prepare the Apples:
- Arrange the apple slices on the second baking sheet, drizzle with olive oil, and dust with cinnamon. They need less time than the vegetables, so keep them separate.
- Roast Until Golden:
- Slide the squash and sprouts into the oven for 25 to 30 minutes, stirring halfway through for even browning. Add the apples after about 10 minutes so they finish at the same time, soft and lightly caramelized.
- Cook the Grains:
- Rinse the farro and bring the vegetable broth to a boil in a medium saucepan. Add the grains, lower the heat, cover, and let them simmer for 20 to 25 minutes until tender and chewy.
- Wilt the Kale:
- While everything else finishes, heat a skillet over medium heat and add the kale with a splash of water. Stir for 2 to 3 minutes until it wilts but still has a bit of bite.
- Build Your Bowls:
- Divide the cooked grains among four bowls and arrange the roasted vegetables, kale, and apples on top. Scatter pumpkin seeds, cranberries, and cheese over each bowl, then serve warm.
Save One Sunday afternoon, I packed this bowl into containers for the week ahead, and by Wednesday I was grateful I had. Between meetings and errands, it was the kind of meal that felt nourishing without any fuss. I would heat it up, add a little extra olive oil, and sit down for ten minutes of quiet. It reminded me that taking care of yourself does not have to be complicated.
Choosing Your Grains
Farro has a chewy, nutty texture that I love, but quinoa works beautifully if you want something lighter or need a gluten free option. Brown rice is hearty and filling, though it takes a bit longer to cook, so start it first if you go that route. I have even used leftover wild rice from another meal, and it added an earthy depth that surprised me. Whatever grain you choose, cook it in vegetable broth instead of water for a richer, more flavorful base that makes the whole bowl feel more cohesive.
Making It Your Own
This recipe is forgiving and loves improvisation. If you do not have butternut squash, sweet potatoes or delicata squash roast just as well and bring their own sweetness. Pears can replace apples for a softer, more floral note, and I have tossed in roasted chickpeas or cubed tofu when I wanted extra protein. Once, I added a drizzle of tahini and lemon juice over the top, and it transformed the bowl into something creamy and tangy. Trust your instincts and use what you have.
Storing and Reheating
I store the grains and roasted vegetables separately in airtight containers so nothing gets soggy, and they keep well in the fridge for up to four days. The kale can be stored with the vegetables, but I like to add it fresh if I have time. To reheat, I warm everything in a skillet over medium heat with a splash of water or broth, stirring gently until heated through. The microwave works too, but the skillet brings back some of that roasted texture.
- Add a squeeze of lemon or a splash of apple cider vinegar before serving to brighten up the flavors.
- Double the recipe and freeze the roasted vegetables in portions for an even faster meal next time.
- Serve with a side of crusty bread or a simple green salad to round out the plate.
Save This bowl has become my go to when the air turns crisp and I want something that feels like a hug from the inside out. I hope it brings you the same kind of comfort and ease it has brought me.
Recipe FAQ
- → 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 apples.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 4 days. Reheat roasted vegetables and grains gently, then assemble fresh bowls. The kale is best when sautéed just before serving.
- → What other grains work well?
Beyond farro, try quinoa for a lighter option, brown rice for nuttiness, or wheat berries for extra chew. Each grain brings its own texture and complements the roasted autumn vegetables.
- → Can I add protein?
Absolutely. Roasted chickpeas, crispy tofu cubes, or even shredded chicken would make excellent additions. Add them during the roasting step or cook separately and assemble on top.
- → What if I don't like Brussels sprouts?
Feel free to swap Brussels sprouts with other roasted vegetables like sweet potato cubes, parsnips, or cauliflower florets. The roasting time and seasonings work well for most hearty fall vegetables.