Harvest Grain Bowl
A heartwarming grain bowl packed with flavors of autumn, featuring farro, roasted squash, and cranberries, inspired by seasonal ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Farro
- 2 cups Roasted Butternut Squash, cubed
- 2 cups Kale, chopped
- 1/2 cup Dried Cranberries
- 2 tablespoons Extra Virgin Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the farro by rinsing it under cold water. In a medium pot, add 1 cup of farro and 3 cups of water. Bring it to a boil, then cover and simmer for 25-30 minutes until tender. Drain if needed.
- Roast the squash by preheating your oven to 425°F (220°C). Toss the cubed squash with olive oil, salt, and pepper, then roast for 20-25 minutes until golden brown.
- Prepare the kale by rinsing it, removing tough stems, and sautéing in a skillet with olive oil for 3-5 minutes until slightly wilted.
- Assemble the bowl by starting with a base of farro, layering with kale and roasted squash, and topping with dried cranberries.
Notes
Feel free to customize with your choice of seasonal veggies and toppings. This dish stores well in the fridge for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: grain bowl, harvest, fall recipe, vegetarian meal