Save I started making grain bowls on Sunday afternoons when I needed something filling but didn't want to stand over the stove for hours. The first time I roasted pumpkin with kale, the smell alone made my neighbor knock on the door to ask what I was cooking. Now it's my go-to when the weather turns cool and I want something that tastes like effort but comes together while I'm catching up on laundry.
I made this for a potluck once and someone asked if I catered it. I didn't have the heart to tell them it was just things I had in the fridge and a bag of farro I'd been meaning to use. The colors alone make it look like you planned something special, even if you're just trying to use up half a pumpkin before it goes soft.
Ingredients
- Farro or quinoa: Farro has this chewy, nutty texture that holds up under all the toppings, but quinoa works if you need it gluten-free or just want dinner faster.
- Pumpkin: Look for sugar pumpkins or kabocha if you can; they roast sweeter and creamier than the big carving kind.
- Kale: Lacinato kale (the dark, flat kind) gets tender and crispy at the edges when roasted, unlike curly kale which can turn bitter.
- Red onion: It caramelizes beautifully in the oven and adds a slight sharpness that cuts through the sweetness.
- Pumpkin seeds: Toast them yourself if you have time; the store-bought ones are fine but freshly toasted ones have more flavor.
- Feta cheese: The salty, tangy bite makes everything else taste brighter, but it's totally optional if you're keeping it vegan.
- Apple cider vinegar: This is what keeps the dressing from being too sweet; don't skip it or the whole bowl will taste flat.
Instructions
- Roast the pumpkin and onion:
- Toss the pumpkin cubes and sliced onion with olive oil, salt, and pepper, then spread them out so they're not crowded. If they're piled up, they'll steam instead of caramelize, and you'll miss that sweet, roasted flavor.
- Cook the grains:
- Rinse the farro or quinoa first to get rid of any dust or bitterness. Simmer it in vegetable broth instead of water if you want more flavor baked in from the start.
- Add the kale:
- In the last five minutes, toss the kale right onto the same pan with the pumpkin. It wilts down and the edges get crispy, almost like chips.
- Make the dressing:
- Whisk everything together in a small bowl until it's smooth. Taste it and adjust the maple syrup or vinegar depending on whether you want it sweeter or tangier.
- Assemble the bowls:
- Start with a base of grains, pile on the roasted vegetables, then scatter the pumpkin seeds, cranberries, and feta on top. Drizzle with dressing and finish with fresh parsley for a little brightness.
Save The first time I brought this to a friend's house, she said it looked too pretty to eat and then went back for seconds anyway. We sat on her porch with our bowls and talked until it got dark, scraping up every last pumpkin seed. It's the kind of dish that makes people linger at the table a little longer.
Make It Your Own
I've swapped the pumpkin for butternut squash when that's what I had, and honestly no one noticed. Sweet potato works too, though it gets softer and less caramelized. If you want more protein, toss in roasted chickpeas or leftover rotisserie chicken. Once I added a fried egg on top and it turned into breakfast.
Storage and Reheating
The grains and roasted vegetables keep in separate containers for up to four days in the fridge. I like to store the dressing separately too so the greens don't get soggy. When I reheat it, I do it gently in a skillet with a splash of water, though it's just as good cold straight from the container.
Serving Suggestions
This pairs beautifully with a crisp Sauvignon Blanc or even a light beer if you're keeping it casual. I've served it as a side at Thanksgiving and as the main for a quiet dinner alone. It works for both somehow.
- Add a dollop of tahini or hummus for extra creaminess.
- Sprinkle with za'atar or smoked paprika if you want a little spice.
- Serve with warm pita or crusty bread to soak up the dressing.
Save This bowl has saved me on more rushed evenings than I can count. I hope it does the same for you.
Recipe FAQs
- → Can I use quinoa instead of farro?
Yes, quinoa is a great gluten-free alternative to farro and cooks faster. Both options give a nutty texture to the bowl.
- → How do I make the kale tender but still crisp?
Add the chopped kale during the last few minutes of roasting to wilt it slightly while keeping some crisp edges.
- → What can substitute pumpkin in this bowl?
Butternut squash or sweet potato are excellent swaps, offering similar sweetness and texture when roasted.
- → Is this suitable for vegans?
Omit the feta cheese or replace it with a plant-based alternative for a fully vegan option.
- → How do I prepare the dressing?
Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and well combined.
- → Can I add protein to this bowl?
Yes, roasted chickpeas or grilled chicken can be added for extra protein and heartiness.