As the leaves turn golden and the air carries a crispness that calls for comfort, I find my kitchen overflowing with the vibrant colors and flavors of fall. There’s nothing quite like the sweetness of roasted butternut squash mingling with the hearty nuttiness of farro to create a dish that truly celebrates the season. Enter my Vegan Fall Harvest Farro Bowl – a delightful mix of roasted chickpeas, tart apples, and crunchy pumpkin seeds, all drizzled with a creamy vegan ranch dressing.
This bowl not only bursts with autumnal goodness but also makes meal prep a breeze during those busy weeks. It’s a wholesome, nutritious option that’s perfect for anyone craving a satisfying, plant-based meal that doesn’t skimp on flavor. Whether you’re vegan, gluten-free, or simply looking to add more vibrant meals to your routine, this farro bowl is ready to become your new fall favorite. Come along and let’s whip up this delicious harvest feast!
Why Make the Vegan Fall Harvest Farro Bowl?
Comforting warmth: This bowl combines cozy autumn flavors, making it the perfect dish for chilly evenings.
Nutrient-packed: With fresh veggies, protein-rich chickpeas, and wholesome farro, it’s a wellness booster in every bite.
Versatile options: Customize with your favorite seasonal ingredients—perfect for those who love to experiment in the kitchen!
Meal prep friendly: Create this dish ahead of time for stress-free, nourishing lunches all week long.
Crowd-pleaser: Delight family and friends with vibrant colors and flavors that appeal to everyone, whether vegan or not!
For even more autumn-inspired meals, don’t miss our informative post on fall recipe ideas.
Vegan Fall Harvest Farro Bowl Ingredients
For the Roasted Vegetables
- Roasted Butternut Squash – Adds a rich, nutty flavor; use fresh butternut squash, cut into cubes, for optimal taste.
- Gala Apples – Provides sweetness and crunch; substitute with Honeycrisp or Fuji apples for a different flavor profile.
- Organic Chickpeas – Packed with protein and fiber; can replace with black beans for variety.
For the Seasoning and Dressing
- Extra Virgin Olive Oil – Used for roasting; results in crispy texture; alternatives include avocado oil or melted vegan butter.
- Pure Maple Syrup – Adds sweetness to roasted components; agave syrup can be a suitable substitute.
- Sea Salt and Black Pepper – Enhances overall flavors; adjust to taste.
- Smoked Paprika, Dried Parsley, Oregano, Basil, Cumin – Provide seasoning depth; use fresh herbs for stronger flavor.
- Red Pepper Flakes – Introduces a spicy kick; omit for less heat or substitute with a mild chili powder.
For the Bowl Base
- Cooked Farro – Serves as the bowl’s base, providing hearty grains; substitutes include quinoa, brown rice, or cauliflower rice for gluten-free options.
For the Toppings
- Pumpkin Seeds – Add crunch and nutrition; can replace with sunflower seeds if desired.
- Dried Cranberries – Offer tartness; swap with raisins or chopped dried apricots for sweetness.
- Chopped Pecans – Introduces an earthy flavor and crunch; walnuts can be used as an alternative.
- Dairy-free Parmesan Cheese (optional) – Adds creaminess and umami; nutritional yeast can be a dairy-free alternative.
- Vegan Ranch Dressing – Binds the ingredients; can use store-bought or homemade variations.
This vibrant Vegan Fall Harvest Farro Bowl is not only a delight for your taste buds but also a feast for the eyes and the health-conscious!
How to Make Vegan Fall Harvest Farro Bowl
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Preheat Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
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Prepare Chickpeas & Apples: In a bowl, combine your organic chickpeas and sliced gala apples. Drizzle with extra virgin olive oil, then season generously with salt, pepper, smoked paprika, and a splash of maple syrup for sweetness. Mix well!
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Roast: Spread the chickpea and apple mixture evenly on the baking sheet. Bake for 20-25 minutes, or until the apples are tender and the chickpeas are slightly charred for extra flavor.
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Roast Butternut Squash: While the chickpeas and apples are roasting, prepare your butternut squash. Cut it into cubes, toss with olive oil, salt, and pepper, and roast on a separate baking sheet for about 25-30 minutes, until golden and soft.
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Cook Farro: Cook your farro according to package directions—typically about 25 minutes in boiling water—then set aside once tender and fluffy.
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Make Dressing: In a bowl, whisk together your vegan ranch dressing ingredients until creamy and well-incorporated. Chill in the fridge until ready to use.
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Assemble Bowl: In a large bowl, layer your cooked farro as the base, followed by the roasted butternut squash, chickpeas, apples, a sprinkle of dried cranberries, pumpkin seeds, and pecans. Top with your delicious vegan ranch dressing and optional dairy-free cheese, if desired.
Optional: Garnish with freshly chopped herbs for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Fall Harvest Farro Bowls are perfect for meal prep enthusiasts! You can roast the butternut squash and prepare the chickpeas and apples up to 3 days in advance, refrigerating each component in separate airtight containers to maintain their delicious textures. The farro can also be cooked ahead of time and stored alongside. When you’re ready to serve, simply reheat the roasted elements in the oven or microwave, mix in the cooked farro, and top with your creamy vegan ranch dressing. This way, you can enjoy a hearty, satisfying meal with minimal effort, making busy weeknights a little brighter and more flavorful!
Expert Tips for the Vegan Fall Harvest Farro Bowl
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Even Roasting: Ensure to spread the chickpeas and apples in a single layer on the baking sheet to achieve that perfect char. Overcrowding can lead to steaming instead of roasting.
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Herb Freshness: Using fresh herbs when possible elevates the flavor. Dried herbs can work, but fresh ingredients lend vibrancy to your Vegan Fall Harvest Farro Bowl!
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Nutty Crunch: If roasting nuts, do so separately on a lower temperature to avoid burning while enhancing their flavor. This step adds a delightful crunch to your dish.
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Make-Ahead Magic: Prepare components like the farro and roasted veggies 2 days in advance, storing them separately in sealed containers to maintain texture when ready to serve.
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Flavor Adjustments: Experiment with spices! A dash of cumin or extra maple syrup can cater to your personal taste preferences while complementing the overall flavor of the Vegan Fall Harvest Farro Bowl.
What to Serve with Vegan Fall Harvest Farro Bowl?
As the leaves turn and the evenings grow cooler, this vibrant dish deserves some delightful companions to create a memorable meal experience.
- Warm Apple Cider: Infuse your autumn meal with a cozy beverage that’s aromatic and sweet, echoing the flavors of apples in the bowl.
- Garlic Roasted Brussels Sprouts: Their crispy edges and savory flavor complement the sweetness of the farro bowl, creating a lovely contrast.
- Creamy Vegan Soup: Pair with a butternut squash or carrot ginger soup for a double dose of fall flavors, keeping you warm and satisfied.
- Fresh Green Salad: A crisp, herb-infused salad with citrus dressing brightens the table, offering a refreshing crunch that balances the hearty bowl.
- Toasted Whole Grain Bread: Serve with a slice of your favorite whole grain or sourdough bread, perfect for sopping up any extra dressing or sauce.
- Chickpea Salad: A chilled chickpea salad with cucumbers and tomatoes offers a protein-packed addition that mirrors the main dish’s plant-based focus.
- Cranberry Sauce: A dollop of homemade cranberry sauce enhances the sweetness, brilliantly tying together the flavors of the Vegan Fall Harvest Farro Bowl.
- Spiced Nuts: Serve a bowl of spiced, roasted nuts as a crunchy snack, bringing warmth and texture that guests will love.
- Dark Chocolate Squares: End on a sweet note; rich dark chocolate pairs decadently with the bowl, delivering a satisfying finale to your comfort meal.
How to Store and Freeze Vegan Fall Harvest Farro Bowl
- Fridge: Store the assembled Vegan Fall Harvest Farro Bowl in an airtight container for up to 3 days. Keep the dressing separate to maintain the freshness of the ingredients.
- Freezer: If you’d like to freeze portions, store the farro and roasted vegetables in individual airtight containers for up to 3 months. Just remember to skip adding the fresh toppings before freezing.
- Reheating: To enjoy leftovers, simply thaw in the fridge overnight, then reheat in the microwave or on the stovetop until heated through. Avoid overheating to keep the veggies from getting mushy.
- Meal Prep: For an easier meal prep experience, cook all components ahead and store separately; you can mix and match as you please, enjoying the Vegan Fall Harvest Farro Bowl throughout the week!
Vegan Fall Harvest Farro Bowl Variations
Feel free to personalize your dish with exciting twists and comforting flavors!
- More Greens: Add sautéed kale or spinach for a burst of color and nutrients, enhancing the vibrancy of your bowl.
- Quinoa Substitute: Swap farro with quinoa for a gluten-free option, keeping the heartiness intact while changing up the texture.
- Sweet Potato Twist: Incorporate roasted sweet potatoes for a sweeter flavor profile and extra creaminess that’ll warm your heart.
- Nutty Crunch: Substitute chopped pecans with slivered almonds or hazelnuts for a delightful crunch and a different flavor.
- Spicy Kick: Mix in some diced jalapeños or chili flakes for an additional layer of heat, bringing an exciting zing to every bite.
- Herbaceous Boost: Use fresh herbs like cilantro or basil to elevate the dish with bright, aromatic flavors that complement the harvest theme.
- Creamy Alternative: Instead of dairy-free Parmesan, try adding a scoop of creamy avocado or a dollop of tahini for richness and healthy fats.
- Different Fruits: Swap dried cranberries with apples or pears for a sweeter, juicier contrast that plays beautifully with the savory elements.
Vegan Fall Harvest Farro Bowl Recipe FAQs
What’s the best way to select ripe butternut squash?
Absolutely! When selecting butternut squash, look for one that feels heavy for its size and has a smooth, tan skin. Ensure there are no dark spots or blemishes, as these can indicate overripeness. A good squash should feel firm and solid—give it a gentle squeeze!
How can I store leftover Vegan Fall Harvest Farro Bowl?
To keep your Vegan Fall Harvest Farro Bowl fresh, store it in an airtight container in the fridge for up to 3 days. I recommend keeping the dressing separate to prevent the ingredients from becoming soggy. Just mix it together when you’re ready to enjoy your meal!
Can I freeze the Vegan Fall Harvest Farro Bowl?
Absolutely! For freezing, separate the components—store the farro and roasted vegetables in airtight containers for up to 3 months. Avoid freezing fresh toppings like dried cranberries and nuts. When you’re ready to eat, thaw overnight in the fridge and reheat gently in the microwave or on the stovetop.
What should I do if my chickpeas end up too soft after roasting?
Very! If you find your chickpeas are too soft, there’s still hope. Ensure they are drained and patted dry before seasoning and roasting. You can also increase the roasting time slightly while watching closely to avoid burning—this will help them become crispier!
Are there any dietary considerations for this recipe?
Of course! This Vegan Fall Harvest Farro Bowl is entirely plant-based and gluten-free, as long as you substitute farro for quinoa or cauliflower rice. Keep in mind that chickpeas can also trigger allergies in some individuals; substitute them with black beans for a safe alternative if necessary. Always double-check labels for hidden allergens in your ingredients!
Can I meal prep this bowl in advance?
Absolutely! You can meal prep components up to 2 days ahead. Prepare the farro, chop your veggies, and roast the butternut squash and chickpeas ahead of time. Store them separately and assemble your bowl fresh each day to keep flavors vibrant and textures intact!
Vegan Fall Harvest Farro Bowl for Cozy Autumn Meals
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine the organic chickpeas and sliced gala apples. Drizzle with extra virgin olive oil, salt, pepper, smoked paprika, and a splash of maple syrup. Mix well!
- Spread the chickpea and apple mixture evenly on the baking sheet and bake for 20-25 minutes until the apples are tender and chickpeas are charred.
- Cut butternut squash into cubes, toss with olive oil, salt, and pepper, and roast on a separate baking sheet for 25-30 minutes until golden.
- Cook farro according to package directions for about 25 minutes, then set aside.
- In a bowl, whisk together the vegan ranch dressing ingredients until creamy. Chill until ready to use.
- In a large bowl, layer cooked farro at the base, followed by roasted butternut squash, chickpeas, apples, cranberries, pumpkin seeds, and pecans. Top with vegan ranch dressing.