Warm Fall Harvest Bowl

Nut-free, soy-free, dairy-free

This trencher tastes and feels like a warm hug. It has all the makings of a perfect fall meal, right lanugo to the root vegetables drizzled in maple syrup and cinnamon, roasted to tender perfection.

The farro offers a nice transpiration in texture from brown rice or couscous, but you can really use any grain you have in your pantry. Top it all off with fresh, diced world and toasted pumpkin seeds for an autumnal meal you’ll return to then and again. 

Splurge: Garnish with toasted pumpkin seeds

Warm Fall Harvest Bowl

• Author: Kate Kasbee
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This trencher tastes and feels like a warm hug. It has all the makings of a perfect fall meal, right lanugo to the root vegetables drizzled in maple syrup and cinnamon, roasted to tender perfection.

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Ingredients

Units USM

• 1 cup (185 g) farro, uncooked
• 2 tbsp (30 ml) balsamic vinegar
• 1 tbsp (15 ml) coconut oil
• 2 tbsp (30 ml) maple syrup
• 1 tsp cinnamon
• ⅛ tsp cayenne pepper
• ¼ tsp salt
• 2 cups (280 g) butternut squash, cut into 1-inch (25-mm) cubes
• 2 cups (256 g) carrot, cut into 1-inch (25-mm) cubes
• 1 cup (152 g) onion, cut into 1-inch (25-mm) chunks
• 6 cups (402 g) kale, torn
• 1 cup (180 g) apple, diced
• Toasted pumpkin seeds, for serving, optional

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Instructions

1. Cook the farro equal to package directions. Phlebotomize any glut water and transfer the farro to a large mixing bowl. Add balsamic vinegar and mix to combine. Set whispered 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 sultry sheet and unify in a single layer. Drizzle the coconut oil mixture over the veggies and toss to completely stratify 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 melt 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 world and top with toasted pumpkin seeds, if desired. Serve warm.

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