Fall Vegetable Bowl (Printable)

A vibrant autumn-inspired bowl featuring roasted squash, Brussels sprouts, kale, apples, and hearty grains.

# 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 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 softened and caramelized.
05 - Rinse 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 tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, add kale with a splash of water and stir for 2 to 3 minutes until tender.
07 - Divide cooked farro among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.
08 - Top each bowl with pumpkin seeds, dried cranberries, and feta cheese if desired. Serve warm.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent all day in the kitchen.
  • The roasted apples with cinnamon are unexpectedly sweet, making the whole bowl taste like comfort in a way vegetables alone never could.
  • You can prep everything while the oven works, so dinner doesn't feel like a project.
02 -
  • Don't crowd the baking sheets or your vegetables will steam instead of roast, and that's the difference between golden and soggy.
  • Tasting the farro while it cooks saves you from either crunchy or mushy grains, since cooking times vary depending on how old the grain is.
03 -
  • Prep everything the night before so you can assemble this in five minutes when you actually want to eat.
  • Save any leftover roasted vegetables separately from the grain so you can toast them in a skillet the next day and they taste almost fresh again.
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