Harvest Grain Bowl Pumpkin Kale (Printable View)

Wholesome grains paired with roasted pumpkin, kale, pumpkin seeds, and dried cranberries in a flavorful bowl.

# Needed Ingredients:

→ 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 (pepitas)
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

# Directions:

01 - Preheat the 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 baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
03 - Rinse farro or quinoa. In a medium saucepan, combine with vegetable broth or water. Bring to a boil, then reduce heat and simmer according to package instructions—farro for 25–30 minutes, quinoa for 15 minutes—until tender and liquid is absorbed. Fluff with a fork.
04 - During the last 5 minutes of roasting, add chopped kale to the baking sheet with pumpkin and onion. Toss gently and return to oven until kale is wilted and edges are slightly crispy.
05 - Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl to create the dressing.
06 - Divide cooked grains among four bowls. Top with roasted pumpkin, onion, kale, toasted pumpkin seeds, dried cranberries, and feta cheese if desired. Drizzle dressing over each and garnish with fresh parsley.
07 - Serve warm or at room temperature.

# Expert Hints:

01 -
  • It transforms simple pantry staples into a meal that tastes like you put real thought into it.
  • The sweet roasted pumpkin and tangy dressing create a balance that keeps every bite interesting.
  • You can prep the grains and veggies ahead, then assemble bowls all week without getting bored.
  • It works warm straight from the oven or cold from the fridge the next day.
02 -
  • Don't crowd the baking sheet or your pumpkin will steam instead of caramelize, and you'll miss out on those sweet, crispy edges.
  • If your kale seems tough, massage it with a tiny bit of olive oil before roasting to help it soften and crisp up evenly.
  • Taste your dressing before drizzling, some vinegars are sharper than others and you might want an extra drop of maple to balance it.
03 -
  • Use vegetable broth instead of water to cook your grains, it adds a depth of flavor that plain water just can't match.
  • Let the pumpkin cool for a minute before tossing it with the delicate greens, otherwise the kale wilts too much and loses its crispy edges.
  • Double the dressing and keep extra in a jar, it's incredible on salads, roasted vegetables, or even as a marinade for tofu.
Return