Fall Vegetable Bowl (Printable)

Vibrant autumn bowl with roasted squash, Brussels sprouts, kale, and apples over hearty farro.

# What you'll need:

→ Vegetables and 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 and 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

# How-To Steps:

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 or vegan cheese if desired. Serve warm.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking but honestly comes together faster than ordering delivery.
  • Everything roasts at once, so your oven does the heavy lifting while you sip coffee or catch up on life.
  • The flavor combinations feel fancy but the ingredient list reads like a relaxed farmers market trip, not a culinary school assignment.
02 -
  • Don't skip the cinnamon on the apples because that warm spice does something magical—it prevents them from tasting like you're eating dessert in a savory bowl, grounding the sweetness instead.
  • Overcrowding the baking sheets will steam your vegetables instead of roasting them, and the difference between steamed and caramelized is the difference between fine and absolutely delicious.
03 -
  • Cut your squash and Brussels sprouts roughly the same size so they finish roasting at exactly the same time—nothing worse than waiting for stragglers.
  • The magic is in the char, so don't be afraid to let those vegetable edges get a little dark and crispy; that's where the deepest flavor lives.
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