Fall Vegetable Bowl (Print Version)

A vibrant autumn bowl featuring roasted squash, Brussels sprouts, kale, and apples over hearty grains for a cozy meal.

# Components:

→ 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

# Preparation Steps:

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 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 cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Everything roasts on two sheets while the grains simmer, so you can tidy up or sip tea while dinner practically makes itself.
  • The combination of sweet roasted apples, earthy kale, and nutty grains hits every flavor note without feeling heavy.
  • It tastes even better the next day, making it perfect for meal prep or a quick lunch straight from the fridge.
  • You can swap any vegetable or grain you have on hand and it still turns out beautifully.
02 -
  • Do not overcrowd the baking sheets or the vegetables will steam instead of roast, and you will miss out on those crispy, caramelized edges.
  • Stir the squash and Brussels sprouts halfway through roasting so they brown evenly on all sides.
  • If your farro finishes before everything else, just leave it covered off the heat to stay warm and fluffy.
  • Taste the grains before draining, because some brands absorb liquid differently and may need an extra few minutes.
03 -
  • Toast your pumpkin seeds in a dry skillet for a few minutes before adding them to the bowl, it brings out their flavor and adds an extra layer of crunch.
  • If your Brussels sprouts are large, quarter them instead of halving so they cook evenly and get crispy all over.
  • Toss the roasted vegetables with a tiny drizzle of maple syrup right out of the oven for a hint of sweetness that makes them irresistible.
  • Prep all your vegetables the night before and store them in the fridge so you can go straight to roasting when dinner time comes.
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