Fall Vegetable Bowl (Printable)

Vibrant autumn bowl with roasted squash, Brussels sprouts, kale, apples, and hearty farro for a cozy, nourishing meal.

# Ingredient List:

→ 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 (optional)

# 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 just soft and caramelized.
05 - Rinse 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 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 Hints:

01 -
  • It comes together in under an hour and requires zero fancy techniques—just roasting and simmering.
  • You can prep everything ahead, roast it when hunger hits, and still have dinner on the table before dark.
  • One bowl feels like a complete meal without tasting like health food, which is honestly the best kind of trick.
02 -
  • Don't crowd the baking sheets—if vegetables touch, they steam instead of roasting and never get that golden crust you're after.
  • The smoked paprika and cinnamon seem like unexpected additions until you taste them, then you realize they're what make this bowl feel intentional rather than random.
03 -
  • Toss everything with a simple vinaigrette (olive oil, apple cider vinegar, Dijon mustard) just before eating for brightness that ties the bowl together.
  • If your Brussels sprouts feel small or delicate, they'll roast faster—check them around 20 minutes to avoid charring.
Go Back