Fall Vegetable Bowl (Printable)

Roasted autumn vegetables and apples served over wholesome grains for a nourishing, colorful 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 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 -
  • It feels restaurant-quality but comes together in under an hour, and most of that is just the oven doing the work.
  • The mix of textures and flavors—sweet, savory, crispy, tender—keeps you interested with every bite instead of getting boring halfway through.
02 -
  • Don't peel your squash before roasting if you're nervous about it—roast it whole for 45 minutes, then scoop out the flesh; it's easier and less of a kitchen wrestling match.
  • The cinnamon and paprika seem like small additions until you taste the bowl without them and realize they're doing all the heavy lifting for making it feel intentional and seasonal.
03 -
  • Make the components separately instead of in one big roast; your vegetables will have better texture and you'll have more control over the final outcome.
  • Taste the farro while it's cooking and finish it a minute early if you like it chewy—it keeps cooking slightly from residual heat even after you turn off the burner.
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