Harvest Grain Bowl Pumpkin Kale (Print Version)

Wholesome grains paired with roasted pumpkin, kale, and a tangy dressing for a nourishing bowl.

# What You Need:

→ Grains

01 - 1 cup farro or quinoa, uncooked
02 - 2 cups vegetable broth or water

→ Vegetables

03 - 3 cups pumpkin, peeled and cut into 1-inch cubes
04 - 2 cups kale, stems removed and chopped
05 - 1 small red onion, sliced
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper

→ Toppings & Garnish

09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup dried cranberries
11 - 1/3 cup crumbled feta cheese (optional)
12 - 2 tablespoons chopped fresh parsley

→ Dressing

13 - 3 tablespoons olive oil
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper to taste

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss pumpkin cubes and sliced red onion with 2 tablespoons olive oil, sea salt, and black pepper. Arrange in a single layer on the baking sheet.
03 - Roast for 25 to 30 minutes, turning halfway through, until the pumpkin is tender and caramelized.
04 - Rinse farro or quinoa. In a medium saucepan, combine grains with vegetable broth or water. Bring to a boil, then reduce heat and simmer until tender and liquid is absorbed: 25–30 minutes for farro, 15 minutes for quinoa. Fluff with a fork.
05 - In the final 5 minutes of roasting, add chopped kale to the baking sheet. Toss gently and continue roasting until kale wilts and edges crisp.
06 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
07 - Divide cooked grains among four bowls. Top with roasted pumpkin, onion, kale, pumpkin seeds, dried cranberries, and optional feta cheese. Drizzle with dressing and garnish with parsley.
08 - Serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like autumn without being overly sweet or heavy, just earthy and balanced.
  • You can prep the grains and roast the vegetables at the same time, so nothing sits around getting cold.
  • Leftovers actually improve overnight as the flavors soak into the grains.
  • Its flexible enough to handle whatever vegetable or grain you already have on hand.
02 -
  • Dont crowd the pumpkin on the baking sheet or it will steam instead of roast, and youll miss out on those sweet caramelized edges.
  • If your kale burns easily, add it in the last 3 minutes instead of 5, or toss it with a tiny bit of oil first.
  • Let the grains cool for a minute before assembling so they dont wilt the kale or make the feta too melty.
03 -
  • Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until they start to pop and smell nutty.
  • If your dressing breaks or looks too thick, whisk in a teaspoon of warm water to bring it back together.
  • Use the same baking sheet for the pumpkin and kale to save on cleanup, just push the pumpkin to one side before adding the greens.
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