Fall Vegetable Bowl (Printable)

A vibrant autumn bowl with roasted squash, Brussels sprouts, kale, apples, and grains

# 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

# Method:

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 cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Its flexible enough to use whatever fall produce is sitting in your fridge or looks good at the market.
  • The roasted apples add a surprise sweetness that balances the hearty vegetables without feeling heavy.
  • You can meal prep the grains and roasted veggies ahead, then assemble bowls in minutes all week.
  • It fills you up without that sluggish feeling, and somehow tastes even better the next day.
02 -
  • Dont overcrowd the baking sheets or the vegetables will steam instead of roast, and youll miss out on those crispy, caramelized edges.
  • If your farro is still chewy after 25 minutes, just let it simmer a few more minutes with the lid on; different brands cook at slightly different rates.
  • Roasting the apples separately keeps them from turning to mush and lets the cinnamon really shine.
03 -
  • Toast your pumpkin seeds in a dry skillet for 3 to 4 minutes; theyll become fragrant and crunchy, and it makes all the difference.
  • If you want deeper flavor, toss the Brussels sprouts in a tiny bit of balsamic vinegar right when they come out of the oven.
  • Use a sharp knife to peel the squash; a dull one will slip and make the whole process frustrating and unsafe.
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