Description
Embrace the essence of autumn with this Fall Harvest Grain Bowl, a nourishing blend of roasted butternut squash, hearty grains, and vibrant kale. Topped with creamy feta and crunchy pomegranate seeds, each bite is a celebration of seasonal flavors that will warm your soul. Perfect for cozy weeknight dinners or festive gatherings, this dish is easy to prepare and customizable to fit any dietary preference.
Ingredients
Scale
- 1 cup farro (or quinoa for gluten-free)
- 2 cups butternut squash, diced
- 2 cups fresh kale, chopped
- 1 cup canned chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled (or goat cheese)
- ½ cup pomegranate seeds
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar (or apple cider vinegar)
- Salt and pepper to taste
Instructions
- Prepare the grains by cooking farro according to package instructions in salted water until tender (about 25 minutes).
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for approximately 30 minutes until golden brown.
- In a skillet over medium heat, add olive oil and chopped kale. Sauté until wilted (about 5-7 minutes), seasoning with salt.
- Add drained chickpeas to the skillet with kale; cook for an additional 3-4 minutes until heated through.
- Assemble individual bowls with farro at the base, topped with roasted squash, sautéed kale with chickpeas, crumbled feta, and pomegranate seeds.
- Drizzle each bowl with balsamic vinegar and additional olive oil if desired. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 20mg