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Vegan Fall Harvest Farro Bowl

November 2, 2023
Shanika | Orchids + Sweet Tea

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Introducing the Vegan Fall Harvest Farro Bowl--A celebration of bold fall flavors and nourishing ingredients. Enjoy the delicious medley of textures and tastes in every bite. Perfect for a healthy + hearty plant based lunch or dinner!

Vegan Fall Harvest Farro Bowl

Indulge in the flavors of autumn with our Vegan Fall Harvest Farro Bowl. This wholesome recipe combines the rich and nutty notes of roasted butternut squash, the protein-packed goodness of roasted chickpeas, the sweetness of apples, the crunch of pumpkin seeds, the tartness of cranberries, and the earthy richness of pecans. All brought together with a drizzle of vegan ranch dressing, a sprinkle of dairy-free cheese, and served on a bed of hearty farro, it's a celebration of the season in every bite. Completely Vegan, Gluten-free + Make Ahead Option!

Fall Harvest Bowl with two spoons and side of juice.

What Makes This Vegan Fall Harvest Farro Bowl SO Delicious?

This Vegan Fall Harvest Farro Bowl recipe first came to life as a spontaneous "clean-out-the-fridge" creation shortly after moving into a new house and accidentally going a bit overboard with fall veggie shopping at the market. I mean, who can blame me? Those vibrant autumn veggies got me all excited! Whether you're planning to whip up cozy soups, hearty stews, or more delightful harvest grain bowls like this one, stocking your pantry with the right fall ingredients can make your fall cooking even more flavorful and satisfying.

This Vegan Fall Harvest Farro Bowl is a healthy, tasty + complex in flavor and adds the right amount of warming comfort to your meal experience. If you're looking for more delicious bowls like this one, then this Vegan Jamaican Power Bowl comes highly recommended, especially for my readers and it was on Good Morning America last year! Of course, this Savory Chickpea Quinoa Buddha Bowl or Easy Green Goddess Buffalo Chicken Bowl is another easy option if you'd like to switch things up.

I could happily devour a well-made salad any time of the year. But when autumn rolls around, I can't resist the call for something heartier. That's when I turn to my trusty harvest bowl recipe – the ultimate fix for those chilly fall days when you're craving a little extra comfort in your meal. This fall harvest recipe is perfect for meal prep, incredibly versatile, a breeze to prepare + a hit with all eaters since it's entirely plant-based. Plus, it's jam-packed with protein + seriously satisfying.

Jump to:
Chickpeas and apples roasted on a baking sheet with parchment paper.

What is a Buddha Bowl/Grain Bowl + It's Components?

Whelp, basically a Buddha Bowl is a nourishing one-dish meal that has a little bit of everything. Generally, it consists of rice or grains, roasted veggies, a dressing, and a protein (usually beans, tofu, lentils, + sometimes meats + fish). In short, Buddha Bowls are made with the main focus on clean eating and was created based on Chinese + Japanese medicine principles.

How To Make A Vegan Fall Harvest Farro Bowl

Essentially, there is some prep work involved, but once that's done, it becomes super easy to assemble and enjoy this fall harvest recipe. You'll need to roast the maple roasted apples and chickpeas, as well as roast the butternut squash and cook the farro before assembling it all together and topping it with vegan ranch!

Ingredients

  • Roasted butternut squash. See my post on how to roast butternut squash perfectly!
  • Gala apples. Sliced (You can leave the skin on or off)
  • Chickpeas. Drained + rinsed
  • Extra virgin olive oil. Adds flavor and helps roast the chickpeas + squash.
  • Pure maple syrup. Adds a little sweetness.
  • Herbs + spices. Sea salt, black pepper, smoked paprika, parsley, dried oregano, dried basil, cumin
  • Pinch of red pepper flakes. For a little spice.
  • Cooked farro: You can sub with Basmati or brown rice for a gluten-free option.
  • Pumpkin seeds. For some crunch!
  • Dried cranberries.Infuses a sweet and tangy burst of flavor.
  • Chopped pecans: Toasted (See post for details)
  • Shaved or grated dairy-free parmesan cheese: Brings a cheesy, umami dimension to the bowl. I love using So Delicious Dairy-Free or Violife cheese shreds.
  • Vegan Ranch Dressing. See my post for more details!

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS BOWL!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Vegan Fall Harvest Farro Bowl . Everything from my fave pans, wooden spoons, parchment paper, and more. SEE THEM HERE!

Ingredients on a brown wood table in bowls.

What You'll Love About This Vegan Fall Harvest Farro Bowl

  • It’s super easy to make.
  • Simple set + forget it for the most part—-let the oven do all of the magic!
  • Makes for a great weeknight meal or a laidback weekend dinner.
  • So well seasoned and full of texture---with hints of spicy, sweet, + herby flavors!
  • Great for meal prepping + make aheads for the week!
  • Super customizable
  • Did I mention, it’s just delicious? Both kids + adults approved!

How To Toast Pecans?

To toast pecans is super easy and it works for any type of nuts!

  • Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Place the chopped pecans onto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side. This gives them a deeper nutty flavor that goes beautifully with this grain bowl, and let's be honest.. they make a delicious snack too.
Bowl of cooked farro being held with a spoon.

Dairy-Free Vegan Ranch Dressing

This creamy vegan ranch dressing ties the grain bowl together. It gives it body, heft, and a silky-smooth texture you'll love.

With just a handful of basic ingredients, a quick whisk or blend in a good high-powered blender it's a breeze to whip up, this plant-based dairy-free ranch dressing is going to become your go-to. Trust me, once you try it, you'll wonder how you ever survived without it. Perfect for grain bowls, saladssandwiches, and much more.

Ingredients

  • VEGENAISE. Aka, my favorite vegan mayo. It is super creamy and smooth but feel free to add your fave if you prefer. If you're not vegan, feel free to use regular mayo.
  • Garlic. A strong and pungent flavor that adds depth and richness to this dressing.
  • Dried Herbs. For a similar flavor profile to traditional ranch, cilantro, dill, garlic powder, and onion powder, are great herbs to add to dressings for their herbaceous flavors.
  • Sea Salt + Pepper. To round out the flavors.
  • Almond milk. You'll need it to be unsweetened. Adds a slightly nutty flavor, but you can sub out for another plant milk if you want a nut-free version.

MY OTHER FAVORITE DAIRY-FREE DRESSINGS

Don't love ranch dressing? No worries at all! I have plenty of other dressing options that would pair beautifully with this fall harvest grain bowl recipe. Here are some alternatives:

Food bowl with two forks, glass of drink, and bowls on ingredients around it.

Awesome Cooking Methods for Farro

In case you didn't know, farro can be easily made in several different ways such as:

STOVETOP

The traditional way of cooking farro as I've mentioned above. Usually, the process starts over high-heat and then once boiling, you reduce the heat to medium-high and allow it to continue to cook, stirring occasionally.

PRE-SOAK

When you're ever too busy or want to make the cooking process much quicker, like beans, you can soak the farro overnight (covered with water) and in the refrigerator. This brings down the stovetop cook time to a total of 10 minutes or so, instead.

SLOW COOKER

If you prefer more of a hand-off kind of process, cooking the farro in a slow cooker is an awesome choice! Add the amount of liquid (water or stock) according to the packaging and let it slowly cook for around 2-2 ½ hours. This way you don't have to watch it and you can get other important things done while the cooking magic happens.

INSTANT POT

Another great quick way to cook the farro is in an Instant Pot or Multi-Cooker. Simply add the amount of liquid (water or stock) according to the packaging and cook with high pressure for 10-12 minutes and wallah!

Can I Use Another Grain Besides Faro?

Absolutely! If you don't have any Farro on hand or you're following a gluten-free diet, you can easily substitute it with basmati rice, brown rice, quinoa, or even cauliflower rice. Any of these options would pair beautifully with this bowl, so feel free to choose the one that suits your dietary preferences or what you have available

Up close shot of food bowl with two forks, glass of drink, and bowls of ingredients.

Can I Add More More Ingredients to this Grain Bowl?

Definitely! While the fall harvest ingredients in this Vegan Fall Harvest Farro Bowl are perfect as is, I wanted to share a few more ideas of ingredients that you can add in case you make this bowl more than once and want to switch things up!

This is a great recipe to mix and match the ingredients/toppings. For added nutrients, fiber, and color, add your favorite veggies + protein.

Here are some additions that would go well in this salad:

  • Greens (i.e. spinach, lettuce, mixed greens, arugula, mustard greens, etc.)
  • Shredded chicken, shrimp, steak, and salmon (if you're a meat eater)
  • Tofu, mushrooms, tempeh, etc. (Great meat alternatives)
  • Homemade croutons, baked tortilla, or pita chips
  • More roasted veggies (i.e. asparagus, sweet potatoes, zucchini, brussel sprouts, etc.)
  • Boiled or poached eggs
  • Roasted herb tomatoes
  • Candied bacon (if you're a meat eater)

Best Types of Apples for this Vegan Fall Harvest Farro Bowl

Even though this Vegan Fall Harvest Farro Bowl is based on using Gala apples, you can also switch things up and add a slightly new flare in their flavor profile by adding any of the following apples for a bit more sweetness or tart:

  • Granny Smith
  • Fuji
  • Pink Lady
  • Golden Delicious
  • Braeburn
  • and more!

What Are Chickpeas?

For those of you who aren’t aware, another name for Chickpeas is Garbanzo Beans. They have been around for thousands of years and originate from the Middle East. Chickpeas have such a great texture and nutty flavor, which allows them to successfully pair well with a lot of other ingredients, especially in vegan and/or vegetarian recipes.

From creamy hummus to tasty curries and crispy falafel, chickpeas are a superstar ingredient that adds both fun and nutrition to your meals. Plus, they're a great source of protein, fiber, vitamins, and minerals.

Food bowl with two forks topped with dressing.

Vegan Fall Harvest Farro Bowl Q + A's

How to store Vegan Fall Harvest Farro Bowl?

Place any leftovers separately in tightly sealed containers in the refrigerator for 3-4 days.

Can I make this Vegan Fall Harvest Farro Bowl ahead?

All ingredients can be made ahead of time (about 2 days) and individually stored as meal prep and assembled when ready to serve.

Can I use a different oil besides olive oil?

Sure! If you'd like to use an alternative to olive oil, you can also use melted vegan butter, avocado oil, coconut oil, or grapeseed oil.

Can I use store-bought ranch instead?

Yes, you can absolutely use store-bought vegan ranch dressing as a convenient option!

What can I do to make this grain bowl spicier if I enjoy some heat in my meals?

If you like a bit of heat, you can increase the amount of red pepper flakes in the maple-roasted chickpeas and apples, or you can add a drizzle of hot sauce or sprinkle some cayenne pepper when serving to give the bowl a spicy kick.

How long can I store the fully assembled Vegan Fall Harvest Farro Bowl in the fridge?

If you've assembled the bowl with the dressing, it's best to consume it within 1-2 days for optimal freshness. Store it in an airtight container and refrigerate, but be aware that the texture may change slightly over time as the ingredients marinate.

How to make this grain bowl Gluten-free?

If you're following a gluten-free diet, you can easily substitute this fall harvest recipe with basmati rice, brown rice, quinoa, or even cauliflower rice. Any of these options would pair beautifully with this bowl, so feel free to choose the one that suits your dietary preferences or what you have available

Food bowl on a brown wood table with forks, glass of drink, and bowls of ingredients.

More Healthy Fall Recipes You Will Love

Love this fall harvest recipe? Try these fall-inspired recipes next!

MADE OUR RECIPE(S)?

If you tried my Vegan Fall Harvest Farro Bowl recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Fall Harvest Bowl with two spoons and side of juice.

Vegan Fall Harvest Farro Bowl

November 2, 2023
5 from 3 votes
Indulge in the flavors of autumn with our Vegan Fall Harvest Farro Bowl. This wholesome recipe combines the rich and nutty notes of roasted butternut squash, the protein-packed goodness of roasted chickpeas, the sweetness of apples, the crunch of pumpkin seeds, the tartness of cranberries, and the earthy richness of pecans.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2 servings

Ingredients

ROASTED BUTTERNUT SQUASH:

  • 2 cups Roasted butternut squash

MAPLE ROASTED CHICKPEAS + APPLES:

  • 2 medium Gala apples, sliced (You can leave the skin on or off)
  • 1 (15 oz.) can organic chickpeas, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 cup pure maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon cumin
  • Pinch of red pepper flakes

BOWL:

  • 2 cups cooked farro (That's about 1 cup of dried farro; You can sub with Basmati or brown rice)
  • handful of pumpkin seeds
  • 1 cup dried cranberries, organic
  • 1 cup chopped pecans, toasted (See Notes for details)
  • shaved or grated dairy-free parmesan cheese

VEGAN RANCH DRESSING:

Instructions

TO MAKE THE MAPLE ROASTED APPLES + CHICKPEAS:

  • Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • Add the sliced apples and chickpeas to the baking sheet (grouping them together by type + spreading them out to a single layer). Drizzle with olive oil and sprinkle with salt, black pepper, smoked paprika, parsley, oregano, basil, cumin, red pepper flakes, and spoon on maple syrup.
  • Bake for 20-25 minutes or until chickpeas + apples are tender and golden/charred. Remove from oven.

TO ROAST THE BUTTERNUT SQUASH:

  • To cut, prep, and roast the butternut squash, follow my recipe!

COOK THE FARRO:

  • Cook the farro based on the packaging instructions. Set aside. NOTE: See post for additional tips/notes on how to best cook farro.

TO MAKE THE VEGAN RANCH DRESSING:

  • Add all ingredients into a bowl and whisk until dressing becomes creamy. Set aside in the refrigerator until ready to use.

TO SERVE + ASSEMBLE:

  • To serve, add a spoonful of cooked farro to a low bowl(s), followed by: roasted butternut squash, roasted apples and chickpeas, dried cranberries, pumpkin seeds, and pecans, lining them side by side. Top with creamy vegan ranch dressing and shaved/grated dairy-free parmesan, if using.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for 3-4 days.
  • OIL: If you'd like to use an alternative to olive oil, you can also use melted vegan butter, avocado oil, coconut oil, or grapeseed oil.
  • HERB ROASTED TOMATOES: To make this, see my recipe here.
  • MAKE AHEAD: All ingredients can be made ahead of time (about 2 days) and individually stored as meal prep and assembled when ready to serve.
  • TOASTED PECANS: To toast pecans is super easy and it works for any type of nuts! Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.

Nutrition

Calories: 1043kcal | Carbohydrates: 162g | Protein: 9g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Sodium: 1185mg | Potassium: 784mg | Fiber: 12g | Sugar: 99g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 5mg

DID YOU MAKE THIS recipe?

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