Vegan Fall Harvest Farro Bowl

Course: Dinner, Lunch, Main Course

Cuisine: American, Vegan

Keyword: Fall Harvest Bowl, Healthy Bowl, Plant-Based Meal, Roasted Vegetables, Vegan Farro Bowl

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: servings

Calories: 450kcal

A delicious and nutritious Vegan Fall Harvest Farro Bowl filled with roasted butternut squash, sweet Gala apples, and a variety of seasonal ingredients. Perfect for lunch or dinner, this dish can be enjoyed warm or cold.

Print Recipe

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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold. You can prep the farro and roast the vegetables a day in advance.

Nutrition