• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Recipe

Warm Fall Harvest Bowl

Aug 25, 2022 · by Katie Koteen · This post may contain affiliate links · Leave a Comment · Modified: Jan 11, 2023

Jump to Recipe·Print Recipe
fall harvest bowl this recipe

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.

The farro offers a nice change in texture from brown rice or couscous, but you can really use any grain you have in your pantry. Top it all off with fresh, diced apple and toasted pumpkin seeds for an autumnal meal you’ll return to again and again. 

Splurge: Garnish with toasted pumpkin seeds

Other recipes from Well Vegan you might like:

  • Farro and White Bean Risotto with Kale Pesto (Instant Pot)
  • Moroccan Winter Squash and Chickpea Tagine (Instant Pot, Gluten-free)
  • Warm Pasta Salad with Healthy Greens and Butternut Squash
  • Instant Pot Risotto with Butternut Squash and Sage
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fall harvest bowl

Warm Fall Harvest Bowl

  • Author: Kate Kasbee
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

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.


Ingredients

Units Scale
  • 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
  • ⅛ tsp cayenne pepper
  • ¼ 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

Instructions

  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.

Nutrition

  • Serving Size:
  • Calories: 487
  • Sugar: 17.8 g
  • Sodium: 233.9 mg
  • Fat: 19.8 g
  • Saturated Fat: 5.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 66.5 g
  • Fiber: 10.8 g
  • Protein: 18.7 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

More Recipes

  • Our Favorite Creamy Vegan Pasta Recipes
  • The Best Vegan Chili
  • Vegan Enchiladas with Jackfruit and Black Beans
  • Fall Harvest Board

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

tempeh breakfast hash

Savory Tempeh Breakfast Hash

cauliflower tikka masala tacos

Cauliflower Tikka Masala Tacos

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal