Fall Vegetable Bowl

There's something about October afternoons that makes me crave bowls filled with roasted vegetables and warm grains. I discovered this particular combination while standing in my kitchen on a crisp fall evening, staring at a pile of farmers market finds and realizing I had all the pieces for something genuinely satisfying. The magic isn't in any single ingredient but in how the caramelized squash, the nutty farro, and the crisp apple slices somehow transform into something that feels both nourishing and indulgent at once.

I made this for my sister last November when she was going through a phase of trying to eat lighter but still feel satisfied, and watching her come back for seconds told me everything I needed to know. She kept saying the roasted Brussels sprouts tasted like candy, which was the best compliment because it meant I'd nailed that caramelization. That bowl became her request every time she visited, and honestly, that's when I knew it was keeper material.

Ingredients

• Butternut squash, peeled and cubed (2 cups): The sweetness develops beautifully when roasted at high heat, and peeling it ahead of time saves your hands from the inevitable wrestling match with that tough skin.
• Brussels sprouts, trimmed and halved (2 cups): Cut them all the same size so they cook evenly, and don't skip the stirring halfway through or you'll get one golden side and one pale side.
• Kale, stems removed and leaves chopped (2 cups): Remove those woody stems or your bowl becomes harder to eat than it should be, and chop it into bite-sized pieces.
• Apple, cored and sliced (1 large): Slice them thick enough that they hold their shape through roasting but thin enough to actually cook through in 15 minutes.
• Farro or quinoa or brown rice (1 cup): Farro has a chewy texture I love, but quinoa works if you need gluten-free, and brown rice is fine too if that's what you have.
• Vegetable broth or water (2 cups): Broth adds more flavor, but water works perfectly fine and lets the roasted vegetables shine.
• Olive oil (3 tbsp): Use the good stuff because you'll taste every drop, especially on those roasted vegetables.
• Sea salt (1 tsp) and black pepper (1/2 tsp): Season generously at the roasting stage or your vegetables will taste flat.
• Smoked paprika (1/2 tsp): This is what gives the roasted vegetables that mysterious depth that makes people ask what your secret ingredient is.
• Ground cinnamon (1/2 tsp): Just a whisper on the apples brings out their sweetness without making anything taste like dessert.
• Toasted pumpkin seeds (1/4 cup), dried cranberries (2 tbsp), feta or vegan cheese (2 tbsp): These toppings aren't required but they transform the bowl from simple to something you actually want to photograph.

Instructions

Get your oven ready and set up:

Preheat to 425°F and line two baking sheets with parchment paper, because cleanup matters and everything will slide off easier this way. Taking this minute now saves you from scrubbing stuck-on vegetable bits later.

Season and spread your squash and Brussels sprouts:

Toss them together with two tablespoons of olive oil, salt, pepper, and the smoked paprika in a bowl, then spread them in one even layer on your first baking sheet. Uneven layers mean uneven cooking, and you want those edges crispy and caramelized.

Prepare your apples on their own sheet:

Slice them, lay them out on the second baking sheet, drizzle with the remaining tablespoon of olive oil, and dust with cinnamon. Apples cook faster than squash and Brussels sprouts, so keeping them separate means nothing gets overcooked.

Roast everything until golden:

Squash and Brussels sprouts need 25 to 30 minutes with one stir halfway through, while apples take about 15 minutes until they're soft and the edges are turning golden brown. The kitchen will smell incredible, which is your signal everything is working.

Cook your grains while vegetables roast:

Rinse the farro, bring your broth to a boil, add the grain, then turn it down to low heat, cover, and let it simmer for 20 to 25 minutes. You're looking for tender grains that still have a slight chew, not mushy paste.

Wilt your kale quickly:

Heat a skillet over medium heat, add the chopped kale with just a splash of water, and stir for 2 to 3 minutes until it's tender and a deeper green. This takes almost no time, which is perfect because it means your kale doesn't become something you have to chew through.

Bring it all together:

Divide your cooked grains among four bowls, then arrange the roasted squash, Brussels sprouts, wilted kale, and roasted apples on top of each one. This is where you get to see all those colors and textures you've worked for.

Add your finishing touches:

Scatter pumpkin seeds, cranberries, and cheese if you're using it over each bowl, then serve while everything is still warm. The contrast between warm grains and cool, tart cranberries is honestly where this bowl becomes magic.

Pin It

The first time someone told me they were eating this bowl every day for lunch because it made their afternoons feel less like a grind and more like self-care, I understood something important about food. It's not just about nutrition or being healthy, though those things matter, it's about creating moments in your day that feel intentional and nourishing.

Why This Bowl Works Year-Round

I've made variations of this in every season by swapping vegetables, and it never disappoints. In summer I use zucchini instead of squash, in spring I add roasted carrots, and in winter I keep the squash but add beets. The structure stays the same, which makes it a template you can trust instead of a rigid recipe you have to follow exactly.

Making It Heartier or Lighter

This bowl is naturally vegetarian and can easily be vegan if you skip the cheese and use vegetable broth instead of chicken broth. If you want to add protein, roasted chickpeas or crumbled tofu works beautifully and won't overwhelm the delicate flavors of the roasted vegetables. I've also added a poached egg on top when I needed something more substantial, and the runny yolk becomes its own sauce.

Storage and Reheating

Store the components separately in the fridge and you get four or five days of bowl potential, which is the best kind of meal prep because you're not eating the same thing twice. Reheat the vegetables and grains gently in a skillet or the microwave, assemble fresh, and add your toppings just before eating so the pumpkin seeds stay crispy.

• Roasted vegetables taste even better the next day after the flavors settle, so don't hesitate to make this ahead.
• Keep your pumpkin seeds and cranberries separate until serving or they'll get soft and lose their textural contrast.
• A squeeze of fresh lemon juice right before eating brightens everything up and makes the whole bowl sing differently.

Pin It

This bowl reminds me every time I make it that the best meals are the ones that feel like you're taking care of yourself instead of punishing yourself. Serve it warm with a crisp apple cider on the side and you've got the kind of meal that tastes like autumn in every bite.

Recipe FAQs

→ What grains can be used in this bowl?

Farro, quinoa, or brown rice work well, each providing a different texture and taste.

→ How are the vegetables prepared?

Butternut squash and Brussels sprouts are roasted with olive oil and spices until tender and golden.

→ Can I make this dish gluten-free?

Yes, substitute farro with quinoa or brown rice for a gluten-free option.

→ What toppings enhance the flavor?

Toasted pumpkin seeds, dried cranberries, and optional cheese add crunch and a sweet contrast.

→ How is the kale cooked?

Kale is quickly wilted in a skillet with a splash of water to retain its vibrant color and texture.