Autumn Grain Bowl
A cozy and nourishing grain bowl packed with seasonal flavors, perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup farro
- 3 cups water
- Pinch of salt
- Roasted butternut or delicata squash
- 2 cups kale
- Handful of dried cranberries
- Olive oil
- Dash of cinnamon
Instructions
- Rinse 1 cup of farro under cold water. Combine it with 3 cups of water in a pot. Add a pinch of salt, bring to a boil, then reduce heat and simmer for about 25-30 minutes until tender but still chewy.
- Preheat your oven to 400°F (200°C). Peel and chop your squash into bite-sized pieces. Toss with olive oil, salt, and a dash of cinnamon, then roast for about 25-30 minutes.
- Remove the stems from 2 cups of kale and chop it into bite-sized pieces. Massage the leaves with olive oil and a pinch of salt to tenderize.
- Combine the cooked farro and roasted squash in a large bowl with the massaged kale and dried cranberries. Toss until well mixed.
- Serve the grain bowl in bowls, optionally sprinkling with feta cheese or drizzling with balsamic glaze.
Notes
This bowl can be enjoyed warm or at room temperature. Feel free to add toasted nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: autumn grain bowl, healthy recipe, vegetarian grain bowl, fall recipes, nourishing bowl