United States

Harvest grain bowl

Name: Harvest grain bowl
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup or khapli wheat farro; 400 g cubed pumpkin; 3 tbsp divided olive oil; 1 bunch shredded kale; 1 thinly sliced apple; 3 tbsp dried cranberries; 1/3 cup toasted pecans; 80 g crumbled goat cheese (goat's cheese); 1 1/2 tbsp cider vinegar vinegar; 1 1/2 tsp honey; 1 tsp prepared mustard; 1 tsp salt; a pinch black pepper

Chewy farro, roast pumpkin, kale, apple and goat cheese. Autumn in a bowl.

50 minTime

15 gProtein each

mildSpice

The harvest bowl2 chapters · 1 min read

Make it your way

Grandma's wayFarro, roast pumpkin, kale, apple, pecans, goat cheese, cider vinaigrette.

The original

497kcalsame

15 gproteinsame

9 gfibresame

50minutessame

Harvest grain bowl.

Per serving, worked out from the ingredient table.

Ingredients

Farro1 cup, or khapli wheat

Pumpkin400 g, cubed

Olive oil3 tbsp, divided

Kale1 bunch, shredded

Apple1, thinly sliced

Dried cranberries3 tbsp

Pecans⅓ cup, toasted

Goat cheese (goat's cheese)80 g, crumbled

Vinegar1½ tbsp, cider vinegar

Honey1½ tsp

Prepared mustard1 tsp

Salt1 tsp

Black peppera pinch

Method

4 steps

1Simmer farro in salted water until tender but chewy. Drain.
2Roast pumpkin with a tablespoon of oil and salt at 210°C until caramelised.
3Whisk the rest of the oil with vinegar, honey, mustard, salt and pepper. Massage half into the kale.
4Build bowls with kale, farro, pumpkin and apple. Top with cranberries, pecans and goat cheese, and drizzle the rest of the dressing.

Serve it like this

Serve in wide bowls in sections, warm pumpkin on top, cheese and pecans scattered last.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United States

Harvest grain bowl

Chewy farro, roast pumpkin, kale, apple and goat cheese. Autumn in a bowl.

50 minTime

15 gProtein each

mildSpice

The harvest bowl2 chapters · 1 min read

Make it your way

Grandma's wayFarro, roast pumpkin, kale, apple, pecans, goat cheese, cider vinaigrette.

The original

497kcalsame

15 gproteinsame

9 gfibresame

50minutessame

Harvest grain bowl.

Per serving, worked out from the ingredient table.

Ingredients

Farro1 cup, or khapli wheat

Pumpkin400 g, cubed

Olive oil3 tbsp, divided

Kale1 bunch, shredded

Apple1, thinly sliced

Dried cranberries3 tbsp

Pecans⅓ cup, toasted

Goat cheese (goat's cheese)80 g, crumbled

Vinegar1½ tbsp, cider vinegar

Honey1½ tsp

Prepared mustard1 tsp

Salt1 tsp

Black peppera pinch

Method

4 steps

1Simmer farro in salted water until tender but chewy. Drain.
2Roast pumpkin with a tablespoon of oil and salt at 210°C until caramelised.
3Whisk the rest of the oil with vinegar, honey, mustard, salt and pepper. Massage half into the kale.
4Build bowls with kale, farro, pumpkin and apple. Top with cranberries, pecans and goat cheese, and drizzle the rest of the dressing.

Serve it like this

Serve in wide bowls in sections, warm pumpkin on top, cheese and pecans scattered last.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Harvest grain bowl

Make it your way

Ingredients

Method

Harvest grain bowl

Make it your way

Ingredients

Method

Make it a meal