Autumn Grain Bowl
A cozy celebration of fall flavors in a delicious grain bowl packed with farro, roasted squash, kale, and cranberries, drizzled with nutty dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup farro
- 1 small butternut squash, cubed
- 2 cups chopped kale
- 1/2 cup dried cranberries
- 2 tablespoons olive oil, plus more for roasting
- Salt, to taste
- Pepper, to taste
- Cinnamon, for seasoning
- Optional toppings: pumpkin seeds, feta cheese
Instructions
- Cook the farro by rinsing it under cold water, then simmering it in a pot with 3 cups of water or vegetable broth for about 30 minutes.
- Roast the squash at 425°F (220°C) for 25-30 minutes, tossed in olive oil, salt, and cinnamon.
- Sauté the kale in olive oil over medium heat for about 3-4 minutes until wilted.
- Make the dressing by whisking together vinaigrette or lemon juice with olive oil.
- Assemble the bowl by layering farro, roasted squash, sautéed kale, and topping with cranberries and optional toppings.
Notes
This dish is versatile; feel free to add protein like grilled chicken or beans, and swap out veggies based on seasonal availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: autumn grain bowl, fall recipes, healthy grain bowl, vegetarian, cozy meals