Harvest Grain Bowl Pumpkin Kale (Print Version)

Wholesome grain bowl with roasted pumpkin, kale, nuts, and tangy dressing for a nourishing autumn meal.

# What You'll Need:

→ Grains

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

→ Vegetables

03 - 3 cups pumpkin, peeled and cubed (1-inch pieces)
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 It:

01 - Set oven to 400°F and 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. Spread evenly on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until pumpkin is tender and caramelized.
03 - 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 (farro: 25–30 minutes; quinoa: 15 minutes). Fluff with a fork.
04 - In the final 5 minutes of roasting, add chopped kale to the baking sheet with pumpkin and onion. Toss gently and continue roasting until kale wilts and edges crisp slightly.
05 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
06 - Divide cooked grains among four bowls. Top with roasted pumpkin, onion, kale, pumpkin seeds, dried cranberries, and feta cheese if desired. Drizzle dressing over and garnish with fresh parsley.
07 - Serve warm or at room temperature.

# Expert Tips:

01 -
  • The pumpkin gets so sweet and caramelized in the oven that it barely needs anything else to shine.
  • You can prep the grains and roast the vegetables at the same time, so the whole thing comes together without much fuss.
  • It works warm right out of the oven or cold the next day straight from the fridge, which makes it perfect for meal prep or last minute lunches.
02 -
  • Do not skip flipping the pumpkin halfway through roasting, the underside will steam instead of caramelize and you will lose all that sweet, crispy goodness.
  • If your kale burns easily, add it in the last 3 minutes instead of 5, every oven runs a little different and some get hotter than others.
  • Let the grains cool for a minute before adding the toppings, if they are too hot the feta will melt into a puddle and the cranberries will turn mushy.
03 -
  • Always taste your pumpkin raw before roasting, if it is bland or watery, it will not magically get better in the oven, so save yourself the trouble and use squash instead.
  • Double the dressing recipe and keep the extra in a jar in the fridge, it is perfect on salads, roasted vegetables, or grain bowls all week long.
  • If you want the kale extra crispy, pull it off the baking sheet a minute early and let the pumpkin finish on its own, then toss everything together at the end.
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