Fall Vegetable Bowl (Print View)

A warming autumn bowl with roasted squash, Brussels sprouts, kale, apples, and farro for a nourishing meal.

# What You’ll Need:

→ Vegetables and 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 or water

→ Seasonings and 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, 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 just soft and caramelized.
05 - Rinse the farro. In a medium saucepan, bring vegetable broth or water 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 or vegan cheese if desired. Serve warm.

# Expert Suggestions:

01 -
  • It comes together in under an hour and feels fancy enough to impress, but humble enough to eat in your kitchen alone.
  • The roasted vegetables develop this caramelized sweetness that makes you forget you're eating something genuinely good for you.
  • It's naturally flexible—swap out grains, proteins, or toppings depending on what's in your pantry or what you're craving that day.
02 -
  • Don't crowd the baking sheets—if vegetables are packed too tightly, they'll steam instead of roast, and you'll lose those caramelized edges that make this bowl truly special.
  • Taste the grain before you finish cooking it; overcooked farro turns mushy while slightly underdone grains keep the whole bowl from feeling heavy.
03 -
  • Cut vegetables to roughly the same size so they roast evenly and finish at the same time—unevenly sized pieces mean some burn while others stay raw.
  • Don't be shy with the olive oil on the vegetables; it's what creates that caramelized exterior and carries flavor, and you're not eating it plain.
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