Warm Fall Harvest Bowl

  • Author: Kate Kasbee


This bowl tastes and feels like a warm hug. It has all the makings of a perfect fall meal, right down to the root vegetables drizzled in maple syrup and cinnamon, roasted to tender perfection.



  • 1 cup (185 g) farro, uncooked
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tbsp (15 ml) coconut oil
  • 2 tbsp (30 ml) maple syrup
  • 1 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt
  • 2 cups (280 g) butternut squash, cut into 1-inch (25-mm) cubes
  • 2 cups (256 g) carrot, cut into 1-inch (25-mm) cubes
  • 1 cup (152 g) onion, cut into 1-inch (25-mm) chunks
  • 6 cups (402 g) kale, torn
  • 1 cup (180 g) apple, diced
  • Toasted pumpkin seeds, for serving, optional


  1. Cook the farro according to package directions. Drain any excess water and transfer the farro to a large mixing bowl. Add balsamic vinegar and mix to combine. Set aside to cool.
  2. Preheat the oven to 450°F (232°C). Combine the coconut oil, maple syrup, cinnamon, cayenne pepper and salt in a small bowl. Whisk to combine. Transfer the squash, carrot and onion to a baking sheet and arrange in a single layer. Drizzle the coconut oil mixture over the veggies and toss to completely coat each piece. Bake for 20 minutes, giving the veggies a good stir and a flip halfway through. When the veggies are fork tender, remove them from the oven and set aside.
  3. Heat a pan over medium-low heat. Rinse the kale in a colander and drain, but do not dry. Add the kale to the hot pan and cook for a minute or two, until the kale has wilted and the water has evaporated. Remove from heat. Divide the farro between 4 bowls. Top with kale and roasted veggies. Stir in diced apple and top with toasted pumpkin seeds, if desired. Serve warm.


Nut-free, soy-free