I bring together the cozy flavors of autumn in a single bowl — roasted butternut squash, maple‑roasted apples and chickpeas, crunchy nuts and seeds, tart cranberries, and a creamy vegan ranch — all over a bed of nutty farro.
Why You’ll Love This Recipe
I love this recipe because it’s hearty yet plant‑based, bursting with texture and flavor, and perfect for make‑ahead meals. The sweet and savory contrasts, the warmth of roasted squash, and the creaminess of the ranch make every bite satisfying. It’s flexible too: swap grains or nuts as needed.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Roasted Butternut Squash
2 cups roasted butternut squash
Maple Roasted Chickpeas + Apples
2 medium Gala apples, sliced
1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 cup pure maple syrup
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon cumin
Pinch of red pepper flakes
Bowl Toppings / Assembly
2 cups cooked farro (about 1 cup dried)
A handful of pumpkin seeds
1 cup dried cranberries
1 cup chopped pecans, toasted
Shaved or grated dairy-free parmesan (optional)
Vegan Ranch Dressing
Vegan ranch dressing (to drizzle)
directions
Preheat oven to 400 °F (about 200 °C). Line a baking sheet with parchment.
On the baking sheet, arrange the sliced apples and the rinsed chickpeas in a single layer (grouped by type). Drizzle with olive oil. Sprinkle over salt, black pepper, smoked paprika, parsley, oregano, basil, cumin, red pepper flakes. Then drizzle or spoon on the maple syrup evenly.
Bake for 20‑25 minutes, until the chickpeas and apples are tender and slightly golden or charred. Remove and set aside.
Roast the butternut squash (if not already roasted) by cutting into cubes, tossing with a bit of oil, salt, and pepper, and roasting until tender and caramelized.
Cook the farro according to package instructions. Drain and set aside.
Prepare the vegan ranch dressing and chill until ready to serve.
To assemble: divide cooked farro into bowls. Arrange roasted butternut squash, the roasted apples + chickpeas, dried cranberries, pumpkin seeds, and toasted pecans side by side over the farro. Drizzle with vegan ranch. Top with shaved dairy‑free parmesan if using.
Servings and timing
Serves: 2
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes
Variations
Use quinoa, brown rice, or basmati instead of farro (great for gluten-free).
Swap pecans for walnuts or almonds.
Add leafy greens (spinach, kale) underneath for extra veggies.
Use a different dried fruit—like raisins or chopped dried apricots—in place of cranberries.
Add grilled tofu or tempeh for extra protein.
Increase red pepper flakes or add cayenne for more heat.
storage/reheating
Store components separately in airtight containers in the refrigerator for 3–4 days. When ready to eat, reheat the squash, apples, chickpeas, and farro gently (microwave or oven) and then assemble. If the bowl is already dressed, eat within 1–2 days for best texture.
FAQs
### Can I make this bowl ahead of time?
Yes—I often prep the roasted squash, apples, chickpeas, cook the farro, and toast the nuts ahead. Then I just assemble when I want to serve.
### Can I use a different grain instead of farro?
Absolutely. I sometimes use quinoa, brown rice, or basmati rice—especially when I want a gluten‑free version.
### What if I don’t have vegan ranch dressing?
I’ll sometimes use store-bought vegan ranch or another creamy dressing I have on hand (like cashew dressing or tahini-based).
### How can I make this spicier?
I add more red pepper flakes to the apple‑chickpea roast or drizzle a bit of hot sauce before serving.
### How long does the fully assembled bowl last?
Once it’s dressed, I aim to eat it within 1–2 days. The textures soften over time, so it’s best fresh or soon after assembling.
Conclusion
I hope this Vegan Fall Harvest Farro Bowl becomes one of your favorite cozy meals. It’s nourishing, comforting, and full of seasonal flair. I look forward to hearing how you customize it and make it your own.
A cozy, hearty vegan bowl featuring roasted butternut squash, maple-roasted apples and chickpeas, crunchy nuts and seeds, tart cranberries, and creamy vegan ranch over nutty farro.
Ingredients
2 cups roasted butternut squash
2 medium Gala apples, sliced
1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 cup pure maple syrup
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon cumin
Pinch of red pepper flakes
2 cups cooked farro (about 1 cup dried)
A handful of pumpkin seeds
1 cup dried cranberries
1 cup chopped pecans, toasted
Shaved or grated dairy-free parmesan (optional)
Vegan ranch dressing (to drizzle)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange sliced apples and chickpeas on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, parsley, oregano, basil, cumin, and red pepper flakes. Drizzle maple syrup evenly over the top.
Bake for 20–25 minutes, until tender and lightly charred. Remove and set aside.
If not pre-roasted, cube butternut squash, toss with oil, salt, and pepper, and roast until caramelized and tender.
Cook farro according to package instructions. Drain and set aside.
Prepare vegan ranch dressing and refrigerate until ready to use.
To assemble, divide cooked farro between bowls. Top with roasted squash, apple-chickpea mix, cranberries, pumpkin seeds, and toasted pecans. Drizzle with vegan ranch and add dairy-free parmesan if using.
Notes
Swap farro with gluten-free grains like quinoa or brown rice if needed.
Add leafy greens like spinach or kale for extra nutrients.
Grilled tofu or tempeh makes a great protein boost.
Store components separately and assemble when ready to eat.
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