Fall Vegetable Bowl (Printable Version)

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

# 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 or water

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 teaspoon sea salt
09 - 0.5 teaspoon black pepper
10 - 0.5 teaspoon smoked paprika
11 - 0.5 teaspoon ground cinnamon

→ Toppings

12 - 0.25 cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta or vegan cheese, optional

# How to Prepare:

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 25-30 minutes, stirring once, until golden and tender. Roast apples for 15 minutes, until soft 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 20-25 minutes until tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, cook kale for 2-3 minutes with a splash of water, stirring until just tender.
07 - Divide cooked farro 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 tastes like fall in a bowl without requiring you to spend your entire Sunday cooking.
  • Everything roasts simultaneously, so you actually have time to sit down and breathe while dinner handles itself.
  • Leftovers taste even better the next day, which feels like a small gift to your future self.
02 -
  • Don't crowd your baking sheets—vegetables need space to roast and caramelize, not to steam in their own moisture.
  • The cinnamon isn't a mistake; it's the secret that makes people ask what you did differently, and that's the whole point of this bowl.
03 -
  • Make a double batch of grains and roasted vegetables; they reheat beautifully and turn weeknight dinner into five minutes of assembly.
  • Toast your own pumpkin seeds instead of buying them pre-toasted if you can—the smell while they roast is worth the effort alone.
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