Description
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
- 1/2 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.
