Fall Vegetable Bowl (Print version)

Vibrant autumn-inspired bowl with roasted seasonal vegetables and fruits over farro.

# 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 or vegan cheese (optional)

# Directions:

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 or vegan cheese if desired. Serve warm.

# Expert Tips:

01 -
  • It comes together in under an hour and makes four generous servings, so you can eat well all week without the cooking stress.
  • The roasting brings out this natural sweetness in the vegetables that transforms them from "healthy" into genuinely crave-able.
  • Everything can be prepped ahead and reheated, which means this is secretly a meal prep dream.
02 -
  • Don't crowd the baking sheets—I learned this the hard way when my Brussels sprouts steamed instead of roasted, and the whole bowl tasted flat and sad.
  • Taste the farro while it's cooking and don't trust the timer blindly; some brands cook faster, and mushy grain will ruin an otherwise perfect bowl.
  • The apple slices will keep browning after they come out of the oven, so pull them when they're just barely soft or they'll turn into apple sauce.
03 -
  • If you're batch cooking for the week, roast double the vegetables and keep them separate by type—mixing them too early makes everything taste homogenized.
  • Toast your own pumpkin seeds if you can; they taste better and cost way less, plus your kitchen will smell like October.
  • The key to good farro is not stirring it obsessively—let it sit undisturbed for the first 15 minutes so it develops a nutty flavor.
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