Warm Fall Harvest Bowl
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.
| Servings | Prep Time |
| 4servings | 40minutes |
| Servings | Prep Time |
| 4servings | 40minutes |
Ingredients
- 1 cup farro uncooked
- 2 tbsp balsamic vinegar
- 1 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 2 cups butternut squash cut into 1-inch cubes
- 2 cups carrot cut into 1-inch cubes
- 1 cup onion cut into 1-inch chunks
- 6 cups kale torn
- 1 cup apple diced
- toasted pumpkin seeds for serving, optional
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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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.
Recipe Notes
Recipe courtesy of: Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking Book by Kate Kasbee and Katie Koteen. Book design by Page Street Publishing Co., Photography by Allie Lehman, Cover design by Mette Hornung Rankin.
