Oh my goodness, when that first truly crisp autumn air hits, everything in my kitchen instantly shifts, doesn’t it? I immediately start craving meals that feel substantial, warm, and just loaded up with all the beautiful things that squash season brings. Forget fussy baking for a minute; we need something hearty enough for dinner but still totally bright! That’s exactly why I perfected this **Vegan Fall Harvest Farro Bowl**.
This bowl is pure comfort in a dish. You get the nutty chew from the farro, these perfectly caramelized roasted vegetables—seriously, the best part—and a dressing that ties everything together like a cozy blanket. I remember the day I first made this version; the air had that perfect apple-cider chill outside, and eating this bowl felt like I was soaking up all the best parts of fall right there at my own table. Trust me, you’re going to love how easy and deeply satisfying this is.
If you enjoyed that maple-herb vibe, you absolutely have to check out my recipe for the Jerk Vegetable Farro Bowl with Maple Herb Apples too, but right now, let’s focus on harnessing all that glorious harvest flavor!
Gathering Ingredients for Your Vegan Fall Harvest Farro Bowl
Okay, assembling this bowl is deceptively simple because we are relying on the oven to do most of the heavy lifting! Don’t let the ingredient list scare you; everything is straightforward and seasonal. You’ll need your base grain, which is semi-pearled farro, and a few cups of vegetable broth since we’re cooking it the right way—simmered until tender.
For the veggies, grab one small butternut squash—and yes, you absolutely must peel and cube it yourself! Halve your Brussels sprouts, and gently separate a red onion into wedges. Then, we just need a few pantry staples for roasting: olive oil, dried thyme, salt, and pepper. Finally, for the magic maple-tahini dressing, make sure you have tahini, maple syrup, apple cider vinegar, and just a splash of water handy, plus some toasted pumpkin seeds for that crucial crunch right at the end.
Step-by-Step Instructions for the Perfect Vegan Fall Harvest Farro Bowl
Now that we have all our beautiful fall components ready, it’s time for the actual assembly magic! We’re breaking this down into four easy stages so nothing gets rushed. My little trick here is to get the farro (which takes the longest) going first, so everything finishes around the same time. When those veggies get that deep amber color, you know you’re on the right track—that’s where all the earthy, sweet flavor comes from! If you love how roasting brings out the sweetness in squash, wait until you try this one, it’s almost as good as my Roasted Butternut Squash Pasta!
Cooking the Farro Base for Your Vegan Fall Harvest Farro Bowl
First up, let’s get the grain going. You’re going to toss that cup of farro with three cups of vegetable broth in a saucepan. Bring it up to a boil, then immediately knock that heat down low, cover it up tight, and let it simmer for about 25 to 30 minutes. We want the farro tender, not mushy! The goal is for all that broth to get soaked up—that’s how you pack in the flavor for your **Vegan Fall Harvest Farro Bowl**.
Roasting Seasonal Vegetables for the Vegan Fall Harvest Farro Bowl
While that farro is doing its slow simmer, crank your oven up to 400°F (200°C). Toss all your cubed squash, halved sprouts, and onion wedges with the olive oil, thyme, salt, and pepper right on your baking sheet. Get them spread out so they actually roast and don’t steam! Pop them in for 20 to 25 minutes, giving them a good stir halfway through. You’re looking for a little bit of char—that caramelization is key to an amazing **Vegan Fall Harvest Farro Bowl**.
Preparing the Maple-Tahini Dressing
This dressing comes together in about two minutes while everything else is cooking. Just whisk your tahini, maple syrup, and apple cider vinegar together in a small bowl. It’s going to look thick and maybe a little funny at first, but don’t panic! Just start drizzling in water, one teaspoon at a time, whisking constantly until it turns into a smooth, pourable sauce. That’s the secret to using it generously!
Assembling Your Final Vegan Fall Harvest Farro Bowl
Okay, this is the fun part! Grab your favorite serving bowls and divide the cooked farro among them first. Then, artfully layer on those beautifully roasted vegetables we just pulled out of the oven. Now, be generous—drizzle that dreamy maple-tahini dressing all over everything. Finally, make sure you sprinkle those toasted pumpkin seeds over the top for the perfect crunch in every bite of your **Vegan Fall Harvest Farro Bowl**.
Tips for Success When Making a Vegan Fall Harvest Farro Bowl
Listen, making a truly great **Vegan Fall Harvest Farro Bowl** isn’t just about following the steps; it’s about nailing those couple of details that take it from ‘good’ to ‘I need this every week.’ If you want that incredible texture in your vegetables, here’s my biggest tip: don’t crowd the baking sheet! If the squash and sprouts are piled on top of each other, they steam, and we want that beautiful caramelization, not sogginess. Give them space!
Also, when you cook your farro, remember that semi-pearled variety takes its time. You want that slight, satisfying chewiness—it shouldn’t fall apart like rice. If you taste it and it’s still hard in the middle, just add a tiny splash more broth or water and cover it again until it softens up. Paying attention to the farro ensures your entire **Vegan Fall Harvest Farro Bowl** has the perfect structural integrity.
If you’re looking to deepen those fall notes even more, you can always whip up a batch of my Homemade Pumpkin Pie Spice Blend and use a little bit of that instead of just the dried thyme when you roast the veggies!
Ingredient Notes and Substitutions for Your Vegan Fall Harvest Farro Bowl
One of the best things about this **Vegan Fall Harvest Farro Bowl** is just how adaptable it is when the seasons change or when you find something better at the farmer’s market! If you look at the original notes, you’ll see I mentioned you can absolutely swap out the butternut squash for sweet potato. Honestly, either one is fantastic; sweet potato adds just a touch more inherent sweetness, which goes beautifully with the dressing.
Also, remember that note about toasting the pumpkin seeds? Don’t skip that step! Toasting them in a dry skillet for just a few minutes makes them irresistible. It’s a tiny step that really polishes off the flavor profile of the entire **Vegan Fall Harvest Farro Bowl**.
Variations on the Vegan Fall Harvest Farro Bowl
I love this recipe because once you have the basic structure down—grain, roast, dress—you can totally run with it! If you want to amp up the savory side of your **Vegan Fall Harvest Farro Bowl**, toss in about a cup of rinsed, drained chickpeas with the squash before you roast them. They get wonderfully crisp!
For some leafy greens, folding a handful of chopped kale into the warm, cooked farro right before assembly is amazing. The residual heat will wilt it just perfectly. Want to play with spices? Try stirring a tiny dash of smoked paprika into your roasting mix for a deeper, woodsy flavor profile in your **Vegan Fall Harvest Farro Bowl**. It’s all about making it your own signature creation!
If you’re looking for inspiration on how to add more plant-based protein, you might enjoy checking out my Savory Chickpea Quinoa Buddha Bowl recipe, which also uses a fantastic tahini-based dressing!
Serving Suggestions for a Complete Vegan Fall Harvest Farro Bowl
So, you’ve got this perfect, balanced **Vegan Fall Harvest Farro Bowl** ready, but maybe you want to stretch it into a bigger fall feast? It’s hearty enough for a main, truly, but I love pairing it with something crisp and acidic to cut through that creamy tahini dressing. A simple side salad made of peppery arugula tossed with a lemon vinaigrette works miracles.
For a beverage, you really can’t beat hot apple cider—it just brings all those classic autumn notes right back to the table! And if you’re somehow still hungry after this massive, satisfying bowl, you can always save room for a small treat, like my amazing Apple Cider Donuts with Cinnamon Sugar for dessert!
Storing Leftovers of the Vegan Fall Harvest Farro Bowl
Good news! This **Vegan Fall Harvest Farro Bowl** actually keeps really well, which makes it perfect for lunch prep later in the week. I find that if you store the components separately—keeping the leftover dressing in its own little container—it tastes incredibly fresh the next day. Everything should be sealed up tight in the fridge.
It should last beautifully for about three to four days. When you’re ready to eat it, I like to gently reheat the grain and vegetables together in a saucepan with just a teaspoon of water to bring back that moisture. Drizzle with fresh dressing, sprinkle those pumpkin seeds, and enjoy your second helping of the **Vegan Fall Harvest Farro Bowl**!
Frequently Asked Questions About This Harvest Bowl
I always get so many great questions when people first try making a hearty grain bowl like this one! Cooking grains can feel a little intimidating sometimes, but honestly, once you know the ropes on farro, you’re golden. It’s such a fantastic, chewy alternative to rice. If you’re interested in learning about other dressings, I actually have a great recipe for How to Make Vegan Ranch Dressing that you might want to bookmark for later!
How long does it take to cook semi-pearled farro?
For the semi-pearled farro, which is what I really recommend for the best texture, you’re looking at about 25 to 30 minutes of gentle simmering covered on the stove. It takes longer than regular white rice because it still has a bit of the outer layer intact, which gives you that satisfying chew. Try not to peek too much while it’s simmering!
Can I use a different grain instead of farro?
Absolutely! If you’re out of farro, you can definitely swap it out for brown rice or even quinoa. If you use quinoa, you’ll need to cut down the cooking time quite a bit, probably just 15 minutes. Brown rice will also take longer than farro, often closer to 40 or 45 minutes, so just keep an eye on your liquid levels.
How do I make the maple-tahini dressing thinner?
That dressing always starts super thick, don’t worry! The trick is just patience. You need to whisk in the water one teaspoon at a time. Keep adding tiny amounts until it loosens up into that perfect, drizzly consistency that coats the vegetables without pooling too much at the bottom of the bowl. It really makes a difference for the final look!
Nutritional Estimates for the Vegan Fall Harvest Farro Bowl
I wanted to give you all a quick idea of what’s in this amazing **Vegan Fall Harvest Farro Bowl** so you know you’re fueling up right! Based on my calculations, one serving comes in around 550 calories, which is fantastic for a main dish. It’s packed with 18 grams of protein and a whopping 12 grams of fiber to keep you full all afternoon.
We’ve got about 75 grams of carbohydrates, and 22 grams of fat, mostly the good kind! Now, remember, these numbers are just estimates based on the components; your specific brand of tahini or squash size can change things slightly, so take these as a helpful guideline!
Share Your Vegan Fall Harvest Farro Bowl Experience
I am so excited for you to try out this **Vegan Fall Harvest Farro Bowl**! Once you’ve made it, please do me a huge favor and come back here to leave a rating—it helps other home cooks find the best fall recipes, and I just love hearing what you thought!
Did you switch out the squash or try a secret spice blend? Drop all your amazing modifications in the comments below! And when you snap a picture of your beautiful bowl, tag me on social media so I can see your creation. If you ever need to get in touch with questions about substitutions or anything else, you can find my contact page right here!
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Vegan Fall Harvest Farro Bowl
- Total Time: 50 min
- Yield: 2 servings 1x
- Diet: Vegan
Description
A hearty and nutritious bowl featuring farro, roasted seasonal vegetables, and a simple maple-tahini dressing.
Ingredients
- 1 cup semi-pearled farro
- 3 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 2 tablespoons water (or more, for thinning)
- 1/4 cup pumpkin seeds, toasted
Instructions
- Cook the farro: Combine farro and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until tender and liquid is absorbed. Drain any excess liquid.
- Roast vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash, Brussels sprouts, and red onion with olive oil, thyme, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
- Prepare the dressing: Whisk together tahini, maple syrup, apple cider vinegar, and water in a small bowl until smooth. Add more water, one teaspoon at a time, to reach your desired consistency.
- Assemble the bowls: Divide the cooked farro among serving bowls. Top with the roasted vegetables. Drizzle generously with the maple-tahini dressing. Sprinkle with toasted pumpkin seeds.
Notes
- For quicker cooking, use pre-cooked or quick-cooking farro according to package directions.
- You can substitute sweet potato for butternut squash if desired.
- To toast pumpkin seeds, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Main Dish
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 18
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 12
- Protein: 18
- Cholesterol: 0
Keywords: vegan, farro, harvest bowl, butternut squash, Brussels sprouts, maple tahini, fall recipe, vegetarian