Fall Vegetable Bowl

Embrace the vibrant colors and earthy flavors of autumn with this Fall Vegetable Bowl. This dish is a celebration of seasonal harvest, bringing together the natural sweetness of roasted butternut squash and caramelized apples with the hearty texture of farro and nutrient-dense kale. It is a wholesome, balanced meal that provides warmth and nourishment on a chilly day.

Save

The combination of textures makes every bite interesting. The chewiness of the farro pairs perfectly with the tender-crisp Brussels sprouts and the soft, roasted squash. Topped with crunchy pumpkin seeds and sweet dried cranberries, this bowl is as visually stunning as it is delicious.

Ingredients

• Vegetables & Fruits
• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups kale, stems removed and leaves chopped
• 1 large apple, cored and sliced
• Grains
• 1 cup farro (or quinoa or brown rice)
• 2 cups vegetable broth or water
• Seasonings & Oil
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Toppings (optional)
• 1/4 cup toasted pumpkin seeds (pepitas)
• 2 tbsp dried cranberries
• 2 tbsp crumbled feta or vegan cheese (optional)

Instructions

Step 1

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

Step 2

In a bowl, toss butternut squash and Brussels sprouts with 2 tbsp olive oil, salt, pepper, and smoked paprika. Spread in a single layer on one baking sheet.

Step 3

Place apple slices on the second baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with cinnamon.

Step 4

Roast squash and Brussels sprouts for 25-30 minutes, stirring once, until golden and tender. Roast apples for 15 minutes, until just soft and caramelized.

Step 5

Meanwhile, 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 20-25 minutes (or according to package instructions), until grains are tender. Drain excess liquid if needed.

Step 6

In a skillet over medium heat, wilt the kale for 2-3 minutes with a splash of water, stirring until just tender.

Step 7

To assemble, divide cooked grains among 4 bowls. Top each with roasted squash, Brussels sprouts, sautéed kale, and roasted apples.

Step 8

Garnish with pumpkin seeds, dried cranberries, and feta or vegan cheese if desired. Serve warm.

Zusatztipps für die Zubereitung

Um sicherzustellen, dass das Gemüse gleichmäßig röstet, schneiden Sie den Kürbis in gleich große Würfel. Verwenden Sie für ein intensiveres Aroma Gemüsebrühe anstelle von Wasser zum Kochen des Dinkels (Farro). Achten Sie darauf, das Backblech nicht zu überladen, damit das Gemüse röstet und nicht dämpft.

Varianten und Anpassungen

Ersetzen Sie Farro durch Quinoa oder braunen Reis für eine glutenfreie Variante. Für eine Extraportion Protein eignen sich geröstete Kichererbsen oder Tofu hervorragend. Wer keine Äpfel mag, kann stattdessen Birnen verwenden, um einen ähnlich süßen Kontrast zu den herzhaften Komponenten zu erzielen.

Serviervorschläge

Diese Bowl lässt sich hervorragend mit einem Glas spritzigem Weißwein oder frischem Apfelmost kombinieren. Servieren Sie das Gericht direkt nach der Zubereitung warm, damit die Texturen der gerösteten Zutaten optimal erhalten bleiben.

Save

Whether you are looking for a healthy weeknight dinner or a beautiful meal to share with friends, this Fall Vegetable Bowl is a satisfying choice that captures the essence of the season in every bite.

Recipe FAQ

→ Can I make this bowl gluten-free?

Absolutely. Substitute the farro with quinoa or brown rice, both of which are naturally gluten-free and work beautifully with the roasted vegetables.

→ How long do leftovers keep?

Store components separately in airtight containers for up to 4 days. Reheat vegetables and grains gently, and add fresh toppings when serving.

→ What protein can I add?

Roasted chickpeas, baked tofu, or tempeh make excellent plant-based protein additions. Grilled chicken or roasted salmon also pair well.

→ Can I prepare this ahead?

Yes. Roast vegetables and cook grains up to 3 days in advance. Assemble bowls fresh and reheat components before serving.

→ What other grains work well?

Beyond farro, try wheat berries, barley, wild rice, or a grain blend. Each offers unique texture and nutty flavor that complements fall vegetables.

→ Can I use different vegetables?

Certainly. Sweet potatoes, parsnips, carrots, or beets work well for roasting. Swap kale for spinach or Swiss chard depending on preference.