Why Make This Recipe
A Vegan Fall Harvest Farro Bowl is a delicious way to celebrate the flavors of fall. This dish is packed with vibrant ingredients like roasted butternut squash and sweet Gala apples. It's not just tasty; it's also healthy and satisfying, making it perfect for lunch or dinner. Farro, a great source of fiber and protein, gives the bowl a nice texture. Plus, it's full of seasonal veggies and fruits that bring color and flavor. You can also enjoy it warm or cold, making it versatile for any occasion.
How to Make Vegan Fall Harvest Farro Bowl
Ingredients
To create your Vegan Fall Harvest Farro Bowl, you will need the following ingredients:
- 2 cups roasted butternut squash
- 2 medium Gala apples, sliced (you can leave the skin on or off, depending on your preference)
- 1 (15 oz.) can organic chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 cup pure maple syrup
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon cumin
- Pinch of red pepper flakes
- 2 cups cooked farro
- Handful of pumpkin seeds
- 1 cup dried cranberries (organic)
- 1 cup chopped pecans, toasted (see notes for details)
- Shaved or grated dairy-free parmesan cheese
- 1 drizzle vegan ranch dressing
Directions
To Make the Maple Roasted Apples + Chickpeas
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the sliced apples with maple syrup and a pinch of salt.
- Toss the drained chickpeas with olive oil, smoked paprika, black pepper, parsley, oregano, basil, cumin, and red pepper flakes.
- Spread the apples on a baking sheet and sprinkle the seasoned chickpeas around them.
- Roast in the oven for about 25-30 minutes until the apples are soft and the chickpeas are crispy.
To Roast the Butternut Squash
- While the apples and chickpeas roast, cut the butternut squash into cubes.
- Toss the squash with olive oil, salt, and pepper.
- Spread the squash on another baking sheet and roast for about 25-30 minutes or until it is tender and slightly caramelized.
Cook the Farro
- Rinse 1 cup of farro under cold water.
- In a medium pot, combine the rinsed farro with 3 cups of water and a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook for about 25-30 minutes or until the farro is tender but still chewy.
- Drain excess water and set the farro aside.
To Make the Vegan Ranch Dressing
- In a small bowl, mix your favorite store-bought vegan ranch dressing with any additional seasonings you'd like for extra flavor.
To Serve + Assemble
- In a large bowl or on a plate, start with a base of farro.
- Top it with roasted butternut squash, maple roasted apples, and chickpeas.
- Add dried cranberries, pumpkin seeds, and toasted pecans.
- Finish with a drizzle of vegan ranch dressing and some dairy-free parmesan cheese.
How to Serve Vegan Fall Harvest Farro Bowl
You can serve your Vegan Fall Harvest Farro Bowl warm or at room temperature. It makes a fantastic main dish for lunch or dinner. Feel free to enjoy it as-is or serve it with a side of whole-grain bread or a green salad for a complete meal. It's also fun to let everyone build their own bowl by placing the ingredients in separate bowls and letting them choose what to add.
How to Store Vegan Fall Harvest Farro Bowl
Store any leftovers in an airtight container in the refrigerator. The farro bowl will keep well for up to 3 days. When ready to eat, you can reheat it in the microwave or enjoy it cold. Just remember that the texture of the ingredients may change slightly after storing.
Tips to Make Vegan Fall Harvest Farro Bowl
- Prep Ahead: You can cook the farro and roast the vegetables a day in advance to save time.
- Add Greens: Toss in some leafy greens like spinach or kale for an extra nutrient boost.
- Spice It Up: Adjust the spices to your liking! You can add more heat with extra red pepper flakes or other spices you enjoy.
- Nut-Free Version: If you have a nut allergy, you can skip the pecans and add sunflower seeds instead.
Variation
You can easily change this recipe based on what you have on hand. For instance, use quinoa instead of farro if you prefer a gluten-free grain. You can also swap the apples for pears or add different vegetables, such as roasted Brussels sprouts or sweet potatoes.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the individual components in advance. Store them separately in the fridge and assemble when you're ready to eat.
Is farro gluten-free?
No, farro is not gluten-free. If you are looking for a gluten-free option, consider using quinoa or rice instead.
Can I freeze the Vegan Fall Harvest Farro Bowl?
The components can be frozen, but the texture may change once thawed. It's best to freeze the roasted vegetables and chickpeas separately if you plan to keep them for a long time.
Conclusion
The Vegan Fall Harvest Farro Bowl is an exciting way to enjoy hearty, seasonal flavors. It's not just tasty; it's a fulfilling dish that provides nutrition and variety. With its colorful ingredients and simple preparation, you can easily bring the spirit of fall to your dining table. Try making this bowl today, and you'll have a warm, comforting meal to enjoy!
Vegan Fall Harvest Farro Bowl
Ingredients
Roasted Vegetables and Fruit
- 2 cups roasted butternut squash
- 2 medium Gala apples, sliced skin on or off according to preference
- 1 can (15 oz.) organic chickpeas, drained and rinsed
Spice & Seasoning Mix
- 1 tablespoon extra virgin olive oil
- 1 cup pure maple syrup
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon cumin
- 1 pinch red pepper flakes
Base Ingredients
- 2 cups cooked farro
- 1 handful pumpkin seeds
- 1 cup dried cranberries (organic)
- 1 cup chopped pecans, toasted
- 1 drizzle vegan ranch dressing
- shaved or grated dairy-free parmesan cheese
Instructions
Maple Roasted Apples + Chickpeas
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the sliced apples with maple syrup and a pinch of salt.
- Toss the drained chickpeas with olive oil, smoked paprika, black pepper, parsley, oregano, basil, cumin, and red pepper flakes.
- Spread the apples on a baking sheet and sprinkle the seasoned chickpeas around them.
- Roast in the oven for about 25-30 minutes until the apples are soft and the chickpeas are crispy.
Roast the Butternut Squash
- While the apples and chickpeas roast, cut the butternut squash into cubes.
- Toss the squash with olive oil, salt, and pepper.
- Spread the squash on another baking sheet and roast for about 25-30 minutes or until it is tender and slightly caramelized.
Cook the Farro
- Rinse 1 cup of farro under cold water.
- In a medium pot, combine the rinsed farro with 3 cups of water and a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook for about 25-30 minutes or until the farro is tender but still chewy.
- Drain excess water and set the farro aside.
Make the Vegan Ranch Dressing
- In a small bowl, mix your favorite store-bought vegan ranch dressing with any additional seasonings you'd like for extra flavor.
Serve + Assemble
- In a large bowl or on a plate, start with a base of farro.
- Top it with roasted butternut squash, maple roasted apples, and chickpeas.
- Add dried cranberries, pumpkin seeds, and toasted pecans.
- Finish with a drizzle of vegan ranch dressing and some dairy-free parmesan cheese.
Leave a Reply