Pin The smell of cinnamon-roasted apples pulled my neighbor into the kitchen one crisp October afternoon. She stood in the doorway, curious and a little skeptical, watching me toss Brussels sprouts with smoked paprika. I had been experimenting all week with different grain bowls, determined to find one that felt as cozy as the season. This one stuck, not just because it tasted like fall in a bowl, but because it was forgiving, flexible, and always felt like a small celebration of the harvest.
I started making this bowl during a particularly busy autumn when I needed something that felt wholesome without demanding too much attention. My partner would come home to trays of golden vegetables cooling on the counter, and wed build our bowls together at the table. It became our Thursday night ritual, a simple rhythm we both looked forward to. The act of arranging each component felt meditative, like assembling something both nourishing and a little beautiful.
Ingredients
- Butternut squash: The star of the bowl, it caramelizes beautifully in the oven and adds natural sweetness that balances the earthy greens.
- Brussels sprouts: Halving them ensures crispy outer leaves and tender centers, and they develop a nutty char that makes even skeptics come around.
- Kale: A quick wilt in the skillet softens its bite while keeping its deep green color and a bit of chew.
- Apple: Roasting brings out its sugars and adds a soft, jammy texture that contrasts with the crunchy vegetables.
- Farro: This chewy whole grain holds its shape and has a slightly nutty flavor, though quinoa or brown rice work just as well.
- Vegetable broth: Cooking the grains in broth instead of water adds a subtle depth that ties the whole bowl together.
- Olive oil: A good quality oil makes a difference here, coating the vegetables and helping them crisp up without drying out.
- Smoked paprika: Just half a teaspoon adds a quiet warmth and complexity that keeps people guessing.
- Cinnamon: A pinch on the apples transforms them into something almost dessert-like without being overly sweet.
- Pumpkin seeds: Toasted pepitas bring crunch and a hint of richness that makes every spoonful more interesting.
- Dried cranberries: These little bursts of tartness cut through the roasted sweetness and brighten the whole dish.
- Feta or vegan cheese: Optional but wonderful, adding creaminess and a salty finish that pulls everything together.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line two baking sheets with parchment paper. This high heat is what gives the vegetables their golden, caramelized edges.
- Season the squash and sprouts:
- Toss the butternut squash and Brussels sprouts in a bowl with 2 tablespoons of olive oil, salt, pepper, and smoked paprika, then spread them in a single layer on one sheet. Crowding them will steam instead of roast, so give them space.
- Prep the apples:
- Lay the apple slices on the second baking sheet, drizzle with the remaining olive oil, and dust with cinnamon. Theyll roast faster than the vegetables, so keep an eye on them.
- Roast everything:
- Slide the squash and Brussels sprouts into the oven for 25 to 30 minutes, stirring once halfway through. Add the apples after about 10 minutes so they finish at the same time, soft and lightly caramelized.
- Cook the grains:
- Rinse the farro under cool water, then bring the vegetable broth to a boil in a medium saucepan. Add the farro, lower the heat, cover, and simmer for 20 to 25 minutes until tender and chewy.
- Wilt the kale:
- Heat a skillet over medium heat, add the chopped kale with a splash of water, and stir for 2 to 3 minutes. It should soften and turn vibrant green without losing all its structure.
- Build the bowls:
- Divide the cooked grains among four bowls, then layer on the roasted squash, Brussels sprouts, kale, and apples. Scatter pumpkin seeds, cranberries, and cheese on top if youre using them.
- Serve warm:
- Bring the bowls to the table while everything is still a little hot. The contrast between warm grains and cool toppings is part of the charm.
Pin One evening, I served this bowl to a friend who claimed she didnt like Brussels sprouts or kale. She finished her serving and quietly reached for seconds. No commentary, no fuss, just the quiet approval of an empty bowl. That moment reminded me that sometimes the best compliment is simply someone coming back for more.
Make It Your Own
Ive made this bowl dozens of times now, and it never comes out exactly the same. Sometimes I toss in roasted chickpeas for protein, other times I swap the apple for pear or add a drizzle of tahini. Once, I had no farro and used barley instead, which worked beautifully. The base formula is flexible enough to follow your pantry and your mood, which is exactly what a good weeknight recipe should do.
Storage and Leftovers
This bowl keeps well in the fridge for up to four days, and I actually prefer it the next day when the grains have soaked up all the roasted vegetable juices. Store the components separately if you can, especially the greens, so nothing gets soggy. Reheat gently in a skillet or microwave, and add fresh toppings right before serving. Cold or warm, it works either way, which makes it perfect for packed lunches or quick dinners when you dont feel like cooking from scratch.
Serving Suggestions
Ive served this bowl on its own for a light dinner, but it also pairs beautifully with a simple white wine or a glass of chilled apple cider. If youre feeding a crowd, set out all the components separately and let people build their own bowls. It turns dinner into something interactive and a little more special.
- Add a soft poached egg on top for extra richness and a runny yolk that coats the grains.
- Drizzle with maple-mustard vinaigrette or a lemon tahini sauce for more brightness.
- Serve alongside crusty bread to soak up any juices left at the bottom of the bowl.
Pin This bowl has become my answer to the question of what to make when I want something that feels both healthy and indulgent. Its the kind of recipe that makes you feel good while youre eating it and even better afterward.
Recipe Q&A
- → Can I make this bowl gluten-free?
Absolutely. Simply substitute the farro with quinoa, brown rice, or your favorite gluten-free grain. The roasting times and preparation remain the same, making it an easy adaptation.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 4 days. Keep roasted vegetables, grains, and toppings in separate containers. Reheat vegetables and grains in a 350°F oven or microwave until warmed through, then add fresh toppings before serving.
- → Can I add protein to make it more filling?
Yes, roasted chickpeas, crispy tofu cubes, or even shredded chicken would pair beautifully. Season your protein of choice with the same smoked paprika and cinnamon blend to maintain the cohesive flavor profile.
- → What other grains work well in this bowl?
Beyond farro, try nutty wild rice, earthy barley, or light and fluffy quinoa. Each grain brings a slightly different texture and flavor, so choose based on your preference and what you have available in your pantry.
- → Can I use different seasonal vegetables?
Certainly. Sweet potato, parsnips, or beets work well in place of squash. You can also add roasted carrots or turnips. The key is to cut vegetables into similar-sized pieces so they roast evenly.
- → Is this suitable for meal prep?
This bowl is excellent for meal prep. Roast a large batch of vegetables on Sunday, cook your grains in bulk, and portion everything into containers. The flavors actually develop and improve after a day or two in the refrigerator.