Fall Vegetable Bowl (Printable)

Nourishing bowl with roasted autumn vegetables and wholesome grains for a cozy, healthy 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

→ 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

# How to Make It:

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 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 to 25 minutes until grains are tender. Drain excess liquid if needed.
06 - In a skillet over medium heat, wilt 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 Hints:

01 -
  • It comes together in under an hour and feels way fancier than it actually is.
  • You can prep everything ahead and assemble in minutes, making it perfect for weeknight dinners or meal prep.
  • The contrast of crispy roasted vegetables with creamy grains and tart-sweet apples hits every craving at once.
02 -
  • Don't chop your vegetables too small—they shrink significantly when roasted, and you want pieces substantial enough to notice.
  • The order of assembly matters: grains first as your base, then vegetables, then toppings, so flavors and textures stay distinct instead of getting soggy and mushed together.
03 -
  • Roast your vegetables at a high temperature and stir them only once so they get properly caramelized instead of just steamed soft.
  • Prep your ingredients in advance and store them in containers; assembly becomes almost meditative on a busy weeknight.
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