Fall Vegetable Bowl (Printable)

A warm autumn bowl with roasted seasonal vegetables, apples, and grains for a nourishing 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 - ½ teaspoon black pepper
10 - ½ teaspoon smoked paprika
11 - ½ teaspoon ground cinnamon

→ Toppings

12 - ¼ cup toasted pumpkin seeds
13 - 2 tablespoons dried cranberries
14 - 2 tablespoons crumbled feta cheese (optional)

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - In a bowl, combine 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 - Arrange 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 halfway through, until golden and tender. Roast apples for 15 minutes until soft and caramelized.
05 - Rinse farro in a fine-mesh strainer. Bring vegetable broth to a boil in a medium saucepan. Add farro, reduce heat to low, cover, and simmer for 20 to 25 minutes until tender. Drain excess liquid if necessary.
06 - In a skillet over medium heat, add kale with a splash of water. Stir frequently for 2 to 3 minutes until just tender.
07 - Divide cooked farro among 4 bowls. Top each with roasted squash, Brussels sprouts, wilted kale, and roasted apples.
08 - Top each bowl with pumpkin seeds, dried cranberries, and feta cheese if desired. Serve warm.

# Expert Advice:

01 -
  • Everything roasts on two sheet pans while your grain simmers quietly, so you're barely paying attention but ending up with something restaurant-worthy.
  • It tastes even better the next day, making it the kind of recipe that pays dividends in your lunch container all week long.
02 -
  • Don't crowd the baking sheets—give those vegetables room to breathe, or they'll steam instead of roast and you'll miss those crucial caramelized edges.
  • The smoked paprika is doing more work than you'd think, so don't skip it or swap it for regular paprika; it's what makes this bowl taste intentional rather than improvised.
03 -
  • Make a double batch and eat it all week—these bowls taste even better on day three when all the flavors have had time to get to know each other.
  • Toast your pumpkin seeds yourself if you have time; they're cheaper that way and taste fresher, and the kitchen smells incredible while they're in the oven.
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