Save to Pinterest I stumbled on this bowl one chilly October afternoon when I had a neglected pumpkin sitting on my counter and absolutely no plan for dinner. The oven was already warm from baking something else, so I cubed it up, tossed it with oil, and let it roast while I rummaged through the pantry. What came together was so satisfying and bright that I've been making it ever since, tweaking it each time depending on what's around.
The first time I served this to friends, someone asked if I'd ordered it from a café downtown. I laughed because it genuinely felt like something you'd pay too much for in a bowl with a fancy name. But here it was, made from simple ingredients I already had, tasting better than anything I could have picked up. That's when I realized how much I loved cooking things that look and taste intentional without needing a long list or complicated steps.
Ingredients
- Farro or quinoa: Farro has this nutty chew that I love, but quinoa works beautifully if you want it gluten-free or just faster.
- Pumpkin: Cut it into even cubes so everything roasts at the same rate, and don't skip the caramelization, that's where the sweetness comes from.
- Kale: Adding it to the hot pan at the end wilts it perfectly and gives the edges a little crisp.
- Red onion: Roasting mellows the sharpness and adds a hint of sweetness that ties everything together.
- Pumpkin seeds: Toast them lightly in a dry pan if they're not already toasted, it makes a huge difference.
- Dried cranberries: They add little bursts of tartness that balance the roasted vegetables.
- Feta cheese: Optional, but the salty creaminess is a perfect contrast to the sweet pumpkin.
- Apple cider vinegar: Brightens the whole bowl and cuts through the richness of the olive oil.
- Maple syrup: Just a touch in the dressing rounds out the acidity without making it sugary.
- Dijon mustard: Adds a subtle tang and helps the dressing emulsify smoothly.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your baking sheet with parchment so nothing sticks. This also makes cleanup so much easier.
- Roast the pumpkin and onion:
- Toss the cubes and sliced onion with olive oil, salt, and pepper, then spread them out in one layer. Roast for 25 to 30 minutes, flipping halfway, until the edges are golden and caramelized.
- Cook the grains:
- Rinse your farro or quinoa, then simmer it in vegetable broth until tender and the liquid is gone. Fluff it with a fork and let it sit while everything else finishes.
- Add the kale:
- In the last 5 minutes, toss the chopped kale right onto the baking sheet with the pumpkin. It wilts fast and gets a little crispy at the tips.
- Make the dressing:
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until smooth. Taste it and adjust if you want more tang or sweetness.
- Assemble the bowls:
- Divide the grains into bowls, then top with roasted vegetables, pumpkin seeds, cranberries, feta, and a generous drizzle of dressing. Finish with fresh parsley and serve warm or at room temperature.
Save to Pinterest One Sunday I made a big batch of this and packed it into jars for the week ahead. By Wednesday, I was heating one up at my desk and a coworker leaned over to ask what smelled so good. I ended up sharing the recipe right there, scribbled on a sticky note. It felt good knowing something so simple could make someone else's week a little easier too.
Swaps and Substitutions
If you don't have pumpkin, butternut squash or sweet potato work just as well and roast beautifully with the same timing. You can also use spinach or arugula instead of kale, just toss it in fresh at the end rather than roasting it. For a heartier version, add roasted chickpeas or grilled chicken on top.
Storage and Meal Prep
This bowl keeps incredibly well in the fridge for up to four days. I like to store the grains, roasted vegetables, and dressing separately so nothing gets soggy, then assemble each bowl fresh. If you're reheating, a quick zap in the microwave or a few minutes in a warm oven brings everything back to life without drying it out.
Serving Suggestions
I usually serve this as a main dish on its own, but it also works as a side for roasted chicken or salmon. It pairs really well with a crisp white wine like Sauvignon Blanc, or even a light cider if you want to lean into the autumn vibe.
- Add a poached egg on top for extra richness and protein.
- Drizzle with tahini or a squeeze of lemon for a different flavor twist.
- Serve it cold as a packed lunch, it tastes just as good at room temperature.
Save to Pinterest This bowl has become my go to whenever I want something nourishing that doesn't require much thought. It's the kind of meal that feels like taking care of yourself without any fuss.
Recipe FAQs
- → Can I substitute the grains in this bowl?
Yes, farro can be replaced with quinoa for a gluten-free option or other grains like barley or brown rice depending on preference.
- → How do I ensure the pumpkin is perfectly roasted?
Cut pumpkin into uniform cubes and roast at 400°F, turning halfway, until tender and lightly caramelized, about 25-30 minutes.
- → What can I use instead of feta cheese for a vegan-friendly dish?
Omit feta or use plant-based cheese alternatives like cashew cheese or nutritional yeast for a similar savory note.
- → Is it necessary to add kale during roasting?
Adding kale in the last 5 minutes softens its texture while retaining crisp edges, complementing the roasted pumpkin and onion flavors well.
- → Can I prepare this bowl ahead of time?
Yes, grains and roasted vegetables can be made in advance and combined before serving. Keep dressing separate until ready to eat.