Fall Vegetable Bowl (Printer-friendly)

Roasted seasonal vegetables and apples served over nourishing grains for a comforting autumn meal.

# What You'll 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 cheese, optional

# How to Make It:

01 - Preheat oven to 425°F. 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 - Place both baking sheets in preheated oven. 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 tender. Drain excess liquid if necessary.
06 - In a skillet over medium heat, add chopped kale with a splash of water. Stir continuously for 2 to 3 minutes until just tender.
07 - Divide cooked farro evenly among four bowls. Top each portion with roasted squash, Brussels sprouts, wilted kale, and roasted apples.
08 - Garnish each bowl with pumpkin seeds, dried cranberries, and crumbled feta cheese if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have a restaurant-quality meal on a weeknight without the stress.
  • Everything roasts while you handle other tasks, so you're not stuck at the stove the entire time.
  • The flavors shift with each bite—sweet, savory, smoky, bright—keeping your palate genuinely interested.
02 -
  • Don't crowd the baking sheets; if the vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss out on that caramelized edge that makes this dish sing.
  • The cinnamon on the apples is subtle and easy to overdo, so go light—you want to hint at sweetness, not transform the bowl into dessert.
03 -
  • Cook your grains the day before so assembly is faster and you can grab a quick, healthy lunch without any fuss in the morning.
  • Toast your own pumpkin seeds in a dry skillet for five minutes if store-bought ones aren't available; it's a tiny step that makes a big flavor difference.
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