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Harvest Grain Bowl

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A delightful Harvest Grain Bowl filled with nutty farro, roasted squash, kale, and dried cranberries, perfect for autumn.

Ingredients

Scale
  • 1 cup farro
  • 2 cups cubed butternut squash (or acorn/sweet potato)
  • 2 cups kale, washed and torn
  • ½ cup dried cranberries
  • 1 tablespoon olive oil (for roasting squash)
  • 1 tablespoon olive oil (for sautéing kale)
  • 1 pinch salt
  • 1 sprinkle cinnamon
  • Optional: nuts or seeds for topping
  • Optional: hummus or yogurt for serving

Instructions

  1. Rinse 1 cup of farro under cold water. In a medium pot, combine farro with 3 cups of water or vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes until tender.
  2. Preheat your oven to 400°F (200°C). Cube about 2 cups of squash and toss in a bowl with olive oil, salt, and cinnamon. Roast for 25-30 minutes until caramelized.
  3. Wash the kale and remove stems. Tear into bite-sized pieces and sauté in a skillet with olive oil over medium heat for about 3-4 minutes until wilted.
  4. Combine the farro, roasted squash, sautéed kale, and dried cranberries in a large mixing bowl.
  5. Spoon the mixture into individual bowls and top with nuts, seeds, or your favorite dressing.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This bowl is versatile; feel free to substitute ingredients based on your preference.

Nutrition

Keywords: harvest grain bowl, vegetarian recipe, fall recipes, healthy dinner, plant-based meal

Find it online: https://sweetladle.com/fall-harvest-grain-bowl-weeknight-meal-prep/