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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!
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.
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.
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!
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!
To toast pecans is super easy and it works for any type of nuts!
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, salads, sandwiches, and much more.
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:
In case you didn't know, farro can be easily made in several different ways such as:
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.
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.
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.
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!
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
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:
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:
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.
Place any leftovers separately in tightly sealed containers in the refrigerator for 3-4 days.
All ingredients can be made ahead of time (about 2 days) and individually stored as meal prep and assembled when ready to serve.
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.
Yes, you can absolutely use store-bought vegan ranch dressing as a convenient option!
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.
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.
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
Love this fall harvest recipe? Try these fall-inspired recipes next!
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.