Save to Pins As the air turns crisp and the leaves begin to show their vibrant colors, there is nothing quite like a warm, nourishing meal to settle into the season. This Fall Vegetable Bowl is a true celebration of autumn, bringing together the earthy sweetness of roasted butternut squash, the crunch of Brussels sprouts, and the comforting aroma of cinnamon-spiced apples over a bed of hearty grains.
Save to Pins Whether you are looking for a healthy weeknight dinner or a vibrant lunch, this bowl provides a perfect balance of textures and flavors. The combination of chewy farro and tender roasted vegetables creates a hearty foundation that keeps you satisfied long after the meal is over.
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
For an extra boost of protein, consider adding roasted chickpeas or tofu to the bowl. To ensure the dish remains safe for everyone, always check your ingredient labels for potential allergens, especially if using store-bought broths or plant-based cheeses.
Varianten und Anpassungen
To make this recipe gluten-free, simply substitute the farro with quinoa or brown rice. For a different seasonal twist, you can swap the sliced apples for ripe pears, which also caramelize beautifully in the oven.
Serviervorschläge
This vibrant vegetable bowl pairs exceptionally well with a crisp white wine or a warm glass of apple cider to enhance the autumnal flavors of the dish.
Save to Pins Enjoy this wholesome Fall Vegetable Bowl as a comforting dinner that brings the best flavors of the harvest season straight to your table. Each bite is a mix of savory spices, sweet fruit, and hearty grains that perfectly captures the essence of cozy autumn dining.
Questions & Answers
- → What vegetables work best in this bowl?
Butternut squash and Brussels sprouts roast beautifully together, developing sweet, nutty flavors. Kale adds hearty texture while apples provide natural sweetness. You can also substitute sweet potatoes, parsnips, or pears depending on seasonal availability.
- → Can I make this grain-free?
Yes, simply omit the farro or replace it with cauliflower rice, roasted chickpeas, or additional vegetables. The bowl remains satisfying without grains thanks to the variety of roasted vegetables and healthy fats from olive oil and pumpkin seeds.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 5 days. Keep roasted vegetables, grains, and toppings in separate containers to maintain texture. Reheat vegetables and grains gently, then add fresh toppings before serving.
- → What protein can I add?
Roasted chickpeas, crispy tofu, or tempeh make excellent plant-based additions. For non-vegetarian options, grilled chicken or roasted salmon pairs well with the autumn flavors. Simply cook your protein choice separately and arrange on top.
- → Can I prepare this ahead?
This bowl is ideal for meal prep. Roast vegetables and cook grains in advance, then store separately. The components actually benefit from sitting overnight as flavors develop. Assemble fresh bowls throughout the week, adding toppings just before serving.