Fall Vegetable Bowl (Printable)

Vibrant autumn bowl with roasted squash, Brussels sprouts, kale, apples, and farro for a nourishing seasonal 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 or water

→ 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

# 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 or water 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 or vegan cheese if desired. Serve warm.

# Expert Suggestions:

01 -
  • Everything roasts at once, so you're not babysitting multiple pans while secretly wishing you had more hands.
  • It tastes better the next day, which means meal prep actually feels worth the effort.
  • The combination of textures and flavors keeps you satisfied without feeling heavy or boring.
02 -
  • Don't crowd the baking sheets or your vegetables will steam instead of roast, and steamed Brussels sprouts are nobody's friend.
  • The cinnamon on the apples isn't a mistake, it's the whole reason this bowl tastes like autumn and not just like roasted vegetables.
03 -
  • Toast your pumpkin seeds yourself if you have five minutes, they taste infinitely better and the house smells incredible.
  • Make extra grains and vegetables so you have lunch sorted for the next couple days without feeling like you're eating the exact same thing twice.
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