This Fall Harvest Bowl with farro, arugula, roasted vegetables, dried cranberries, pepitas, and an orange curry dressing is so delicious! If you are looking for a warm harvest grain bowl then you will love this recipe.
There is just something amazing that happens when you combine leafy greens, hearty grains, and roasted vegetables. This dish uses the best flavors of fall for a truly delicious veggie farro bowl you will fall in love with!
Ingredients:
To the left, you can see the ingredients needed for the roasted vegetables. The remaining farro bowl ingredients and orange curry dressing ingredients are on the right.
Ingredient notes:
- Farro: Can be subbed 1:1 with any grain you would like. Quinoa, Wild Rice, and Cous Cous are a few of my favorite substitutions to this dish. I used Bob's Red Mill farro for this dish.
- Orange Juice: I used Uncle Matt's Organic Orange Juice for this recipe, however any store bought orange juice will work. I haven't tried it with freshly squeezed orange juice, but I bet that would also taste delicious!
- Curry powder: Curry powder really adds a ton of flavor to this dish and the dressing so don't skip it. I used Simply Organic curry powder for this recipe, however here is a homemade curry powder recipe you could also use.
How to make a fall harvest bowl
Chop & roast the veggies
The first step is to chop up the butternut squash, cauliflower, and brussel sprouts. Make sure to chop them into bite-sized pieces that are similar in size so they cook evenly.
Then, add them to a sheet pan and top with olive oil, salt, pepper, garlic powder, and curry powder. Mix it all together until the veggies are evenly coated and then add to the oven to roast at 400F for 30-35 minutes.
I like to remove the pan halfway through roasting to stir the veggies and help them cook evenly. I also like to broil the veggies for 2-3 minutes at the end of cooking for even crispier veggies.
Cook the farro
While the veggies are roasting, cook the farro. It's best to follow the package instructions as some farro cooks faster than others. For even more flavor, I highly recommend cooking farro in vegetable broth vs. water.
Farro is done when it is chewy but not hard. It should not be too soft or mushy or it's overcooked. If you have any leftover farro, you can also use it to make this Vegan Farro Snap Pea Salad next!
Make the orange curry dressing
Roasting the veggies and cooking the farro is a pretty hands-off process, so while that is being done it's really easy to make the dressing.
Simply add the orange juice, apple cider vinegar (or lemon juice), olive oil, garlic clove, salt, pepper, and curry powder to a small blender and blend until smooth.
P.S- the dressing will naturally separate as it's left to sit. Just shake it together before pouring if this happens.
Assemble the bowls
Once all the ingredients are prepped, it's time to assemble the bowls. Start off by adding the arugula to a plate followed by the farro, roasted veggies, and any crunchy toppings you want.
I decided to use dried cranberries and pepitas as they are a few of my favorites, but fresh pomegranate seeds, hemp seeds, or crispy sriracha chickpeas are all great options.
Then, pour on the orange curry dressing and enjoy!
FAQ & Tips:
Definitely! When it comes to roasting veggies, I've made this bowl with roasted delicata squash and mushrooms. I've also added slices of fresh radish or even pomegranate seeds for a crunchy topping. If you try another topping idea definitely let me know!
Definitely! Any dressing will work for this grain bowl. You can use my favorite lemon garlic dressing featured in my Quinoa Arugula Salad or use any store-bought dressing. A simple mix of lemon juice, olive oil, salt, and pepper is also a great option.
Yes! The only thing you'll need to do is swap out the cooked farro as it does contain wheat. Gluten-free options that work great in this bowl include quinoa, brown rice, wild rice, or buckwheat.
The best way to store leftovers is in three separate containers. One for the roasted vegetables and grains that need to be reheated. This container can be stored in the fridge for 3-4 days or in the freezer for up to 1 month.
A second container for the greens, pepitas, and dried cranberries should be added to the bowl cold. This container should only be stored in the fridge and should keep 3-4 days.
Lastly, a third container for the dressing. The dressing should only be stored in the fridge and will keep up to 1 week.
When assembling leftovers just reheat the veggies and grains and add them to a bowl with the greens, pepitas, cranberries, and pour the dressing on top.
I can't wait for you to try these easy & vegan Fall Harvest Bowls. They truly are so filling, nourishing, and topped with the best orange curry dressing. Enjoy!
-TSG
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Farro Fall Harvest Bowl
Ingredients
- 1 cup uncooked farro cooked according to package instructions, makes around 2 cups cooked farro.
Roasted Veggies
- ½ large butternut squash diced into bite sized pieces
- ½ cauliflower head chopped into bite sized pieces
- 2 cups brussel sprouts halved
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground pepper
Orange Curry Dressing
- ⅓ cup orange juice
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons olive oil
- 2 teaspoons dijon mustard
- 1 garlic clove
- 1 teaspoon curry powder
- salt & pepper to taste
Grain bowl ingredients
- 4 cups arugula
- ¼ cup pepitas
- ½ cup dried cranberries without extra sugar added
Instructions
- Preheat the oven to 400F and cook the farro according to package instructions. I prefer to cook farro in vegetable broth, but using water also works.
- While the farro is cooking, chop up the vegetables including the butternut squash, cauliflower, and brussel sprouts.
- Add the chopped vegetables to a sheet pan with the oil, salt, curry powder, garlic powder, and ground pepper. Then, use your hands or a spoon to mix everything together until the vegetables are coated.
- Add the pan of vegetables to the oven and roast for 30-35 minutes until crisp and cooked through. Make sure to remove the pan and stir the veggies halfway through cooking at the 15 minute mark so they cook evenly.
- While the veggies are roasting and farro is cooking, make the orange turmeric curry dressing.
- To make the dressing, add the orange juice, apple cider vinegar, olive oil dijon mustard, curry powder, garlic clove, salt, and pepper to a small blender or food processor. Then, blend together until smooth.
- Once everything is cooked, assemble the bowls by placing 1 cup arugula into a bowl followed by ½ cup farro, 2 scoops of the roasted vegetables, 1 Tbsp pepitas, and 2 Tbsp dried cranberries. Then, drizzle the dressing on top and enjoy!
Notes
- This recipe makes enough dressing for a light drizzle on each bowl, so feel free to double the recipe if needed.
- Any dressing will work with this bowl so feel free to swap out any 1:1.
- I've made this bowl with roasted delicata squash and mushrooms. I've also added slices of fresh radish or even pomegranate seeds for a crunchy topping.
- Farro can be substituted 1:1 with any gluten-free grain like quinoa to make this bowl gluten-free.
- The best way to store leftovers is in three separate containers. One for the roasted vegetables and grains that need to be reheated. This container can be stored in the fridge for 3-4 days or in the freezer for up to 1 month. A second container for the greens, pepitas, and dried cranberries should be added to the bowl cold. This container should only be stored in the fridge and should keep 3-4 days. Lastly, a third container for the dressing. The dressing should only be stored in the fridge and will keep up to 1 week.
- When assembling leftovers just reheat the veggies and grains and add them to a bowl with the greens, pepitas, cranberries, and pour the dressing on top.
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