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Vegan Fall Harvest Farro Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 520
A hearty and colorful vegan bowl combining roasted butternut squash, fresh apples, chickpeas, and nutty farro, topped with seeds, cranberries, and a flavorful dressing.

Ingredients

Vegetables and Fruits

  • 2 cups Roasted butternut squash
  • 2 medium Gala apples, sliced (You can leave the skin on or off)
  • 1 15 oz. can organic chickpeas, drained + rinsed

Grains and Nuts

  • 2 cups cooked farro
  • 1 cup dried cranberries, organic
  • 1 cup chopped pecans, toasted (See Notes for details)

Seeds and Oils

  • 1 handful pumpkin seeds
  • 1 Tbsp Extra virgin olive oil

Sweeteners and Seasonings

  • 1 cup pure maple syrup
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp cumin
  • Pinch red pepper flakes

Dressing and Garnishes

  • 1 drizzle Vegan Ranch Dressing
  • shaved or grated dairy-free parmesan cheese Dairy-free parmesan cheese

Instructions 

  • Roast the butternut squash until tender and caramelized.
  • Cook the farro according to package instructions.
  • Assemble the bowls with roasted squash, sliced apples, chickpeas, farro, cranberries, pecans, seeds, and cheese.
  • Drizzle with maple syrup, olive oil, and vegan ranch dressing, then season with spices.
  • Garnish with pumpkin seeds and red pepper flakes before serving.

Notes

Toasting the pecans enhances their flavor. Adjust seasonings to taste.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Vegan
Keyword: Fall, Farro, Vegan