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Autumn Grain Bowl

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A colorful, hearty grain bowl that captures the essence of autumn with nutty farro, roasted squash, crispy kale, and tangy cranberries.

Ingredients

Scale
  • 1 cup Farro
  • 1 large Roasted Squash (e.g., butternut or acorn)
  • 1 bunch Kale (or spinach)
  • 1 cup Cranberries (fresh or dried)
  • 2 tablespoons Olive oil
  • Salt and pepper to taste
  • Optional toppings: Nuts or seeds (like walnuts or pumpkin seeds), feta cheese, balsamic glaze

Instructions

  1. Rinse 1 cup of farro under cold water. In a pot, combine farro with 2.5 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 30 minutes, or until tender.
  2. Preheat your oven to 400°F (200°C). Chop your butternut or acorn squash into bite-sized cubes. Toss them in a bowl with olive oil, salt, and pepper, ensuring they’re evenly coated. Spread them out on a parchment-lined baking sheet and roast for 25-30 minutes, or until golden brown and tender.
  3. Heat a tablespoon of olive oil in a skillet over medium heat. Add a bunch of chopped kale and sauté for 3-5 minutes until wilted. Season with salt and pepper to taste.
  4. Combine the cooked farro, roasted squash, sautéed kale, and cranberries in a large mixing bowl. Toss gently until everything is nicely mixed.
  5. Serve your colorful creation in bowls or on plates. Top with your choice of nuts or seeds, and any optional toppings you enjoy.

Notes

Consider adding avocado slices for creaminess or a drizzle of maple syrup for a sweet contrast.

Nutrition

Keywords: grain bowl, autumn recipe, fall foods, healthy bowl, vegan meal

Find it online: https://basilboard.com/minute-autumn-grain-bowl-cozy-weeknight-meal-prep/