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
Warm Fall Harvest Bowl
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
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
- 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.
- 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.
- 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
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