Save The kitchen window was wide open one October afternoon when I dumped a bag of Brussels sprouts onto the counter and decided I was done with boring grain bowls. I wanted something that tasted like the farmers market smelled: earthy, sweet, a little smoky. I pulled out a butternut squash I'd been ignoring for a week, grabbed an apple from the fruit basket, and just started chopping. What came together that day turned into the bowl I now crave every time the air gets crisp.
I made this for a friend who swore she hated kale, and she went back for seconds without saying a word. Later she texted me asking for the recipe, which is how I knew it worked. The smoky paprika on the squash and the cinnamon on the apples create this cozy, almost Thanksgiving vibe, but its easy enough for a random Tuesday. Ive served it to omnivores, vegans, and picky eaters, and every single time, the bowls come back empty.
Ingredients
- Butternut squash: Peel it well and cut into even cubes so everything roasts at the same pace; I learned this after ending up with some charred bits and some still-hard chunks.
- Brussels sprouts: Halving them exposes more surface area for caramelization, which is where all the flavor hides.
- Kale: Remove the tough stems or youll be chewing forever; I like to tear the leaves into bite-sized pieces before wilting.
- Apple: A tart variety like Granny Smith holds up better in the oven, but Honeycrisp works if you want it sweeter.
- Farro: This chewy grain gives the bowl substance and a nutty backbone; rinse it first to remove any dust.
- Vegetable broth: Cooking the farro in broth instead of water adds a layer of savory depth you dont get otherwise.
- Olive oil: Dont skimp here; it helps everything roast properly and adds richness to the finished bowl.
- Smoked paprika: This is the secret to that campfire-like warmth without any actual smoke.
- Cinnamon: Just a touch on the apples makes them taste like theyre meant to be there.
- Pumpkin seeds: Toasting them for a few minutes in a dry skillet makes them nutty and crunchy.
- Dried cranberries: They add little bursts of tart sweetness that keep each bite interesting.
- Feta: Optional, but the salty creaminess ties everything together if youre not going fully vegan.
Instructions
- Preheat and prep your pans:
- Get the oven to 425°F and line two baking sheets with parchment. This temperature is hot enough to caramelize without drying everything out.
- Season the squash and sprouts:
- Toss them in a bowl with olive oil, salt, pepper, and smoked paprika until every piece is coated. Spread them in a single layer so they roast instead of steam.
- Prepare the apples:
- Lay the slices on the second sheet, drizzle with olive oil, and dust with cinnamon. Theyll soften and get golden at the edges, almost like a warm compote.
- Roast the vegetables and apples:
- Slide the squash and Brussels sprouts in first for 25 to 30 minutes, stirring halfway through. Add the apples after 10 minutes so they roast for about 15 minutes total.
- Cook the farro:
- Rinse it under cold water, then simmer it in vegetable broth on low heat for 20 to 25 minutes until tender and chewy. Drain any extra liquid if needed.
- Wilt the kale:
- Heat a skillet over medium, add the kale with a splash of water, and stir for 2 to 3 minutes. It should soften but still have some structure.
- Build your bowls:
- Divide the farro into four bowls, then arrange the roasted squash, Brussels sprouts, kale, and apples on top. This is where it starts to look like a painting.
- Add the finishing touches:
- Sprinkle with pumpkin seeds, cranberries, and feta if youre using it. Serve warm and watch people dig in without hesitation.
Save One Sunday I made a double batch and packed it into jars for the week ahead. By Wednesday, my coworker asked why my lunch smelled so good, and I ended up writing the recipe on a sticky note. That moment reminded me that food doesnt have to be complicated to make people stop and pay attention. Sometimes its just about putting a few good things together and letting them do their thing.
How to Make It Your Own
Swap the farro for quinoa if you need it gluten-free, or use brown rice if thats what you have. Ive thrown in roasted chickpeas when I wanted more protein, and Ive used pears instead of apples when thats what was ripe. The base is forgiving, and once you get the roasting technique down, you can riff on it all season long without ever getting bored.
Storage and Reheating
Store the grains and roasted vegetables separately in airtight containers in the fridge for up to four days. When youre ready to eat, reheat the grains and veggies in the microwave or a skillet, then assemble fresh bowls with the toppings. The textures hold up surprisingly well, and sometimes the flavors deepen overnight, which is a nice bonus.
Serving Suggestions
This bowl is hearty enough to stand alone, but Ive also served it alongside roasted chicken or a simple white fish for non-vegetarian guests. A crisp white wine or a glass of apple cider feels right with it, especially if youre eating outside while the leaves are still falling.
- Top with a drizzle of tahini or maple-mustard dressing for extra richness.
- Add a fried egg on top if you want to make it feel more like brunch.
- Serve with crusty bread to soak up any leftover oil and juices at the bottom of the bowl.
Save This bowl has become my answer to the question of what to make when I want something nourishing but not fussy. It reminds me that the best meals often come from trusting your instincts and working with what the season gives you.
Recipe Guide
- → Can I make this bowl ahead?
Absolutely. Roast the vegetables and cook the grains up to 3 days in advance. Store components separately in airtight containers and assemble when ready to serve. Reheat vegetables and grains gently before topping with fresh garnishes.
- → What grain alternatives work best?
Quinoa cooks faster and adds protein while brown rice offers nutty depth and stays fluffy. Both keep the bowl gluten-free if needed. Each grain absorbs the roasted vegetable flavors beautifully while maintaining distinct texture.
- → How do I prevent soggy roasted apples?
Roast apples on a separate sheet at the same temperature but check after 12-15 minutes. They should be tender but still hold their shape. The cinnamon coating helps them caramelize without becoming mushy.
- → Can I add more protein?
Roasted chickpeas, crispy tofu cubes, or pan-seared tempeh complement the autumn vegetables perfectly. A soft-boiled egg or shredded chicken also works well if you prefer animal proteins.
- → What other seasonal vegetables could I use?
Sweet potatoes, parsnips, or beets roast beautifully alongside the squash. Add roasted Brussels sprouts leaves for extra crunch. Fresh pears offer a lovely alternative to apples with their buttery texture.
- → Is this suitable for meal prep?
This bowl excels as meal prep. The flavors actually improve after a day as the grains absorb the seasonings. Pack grains and vegetables separately, then reheat and add fresh toppings just before serving.