Fall Vegetable Bowl (Printable)

A colorful autumn bowl with roasted squash, sprouts, kale, apples served over warming grains.

# 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 or vegan cheese

# Directions:

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 softened 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 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 or vegan cheese if desired. Serve warm.

# Expert Advice:

01 -
  • The whole thing comes together in under an hour and actually gets better when you eat the leftovers for lunch the next day.
  • Roasting the vegetables makes your kitchen smell like a cozy fall afternoon, and everyone eats more vegetables without thinking about it.
  • You can build it however you want, swapping grains or toppings without breaking the entire thing.
02 -
  • Don't crowd the baking sheets or everything steams instead of roasts, so use two sheets and give the vegetables actual breathing room.
  • The apples need less time than the squash and Brussels sprouts, so starting them later keeps them from falling apart into applesauce.
03 -
  • Buy pre-peeled butternut squash from the produce section and save yourself twenty minutes of wrestling and orange-stained hands.
  • Toast your own pumpkin seeds earlier in the week if you have time, because the smell will make you look forward to bowl season even more.
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