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.

photo credit: Allie Lehman
Warm Fall Harvest Bowl
Warm Fall Harvest Bowl
Servings Prep Time
4servings 40minutes
Servings Prep Time
4servings 40minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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
  2. 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.
  3. 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.