There’s something about fall that pulls up to warm, earthy flavors. This vegetarian Fall Harvest Grain Bowl with Butternut and Apples brings all of that to the table in one beautiful dish. This bowl is simple to make, perfect for meal prep, and brings all those wonderful fall flavors together in a rustic way.
I am also including details on cooking the einkorn as well. My preferred method is in a pressure cooker, as it is so much quicker than the stovetop method. If you have not tried this method yet, you will be pleasantly surprised at how simple and quick it is!
Ingredients
For the Grain Bowl
- Cooked einkorn (see instructions below)
- Butternut squash, cubed
- Pumpkin, cut into wedges and seeded
- Kale, stems removed and chopped
- Apples, I prefer Honeycrisp or Cosmic Crisp
- Pepitas (pumpkin seeds)
- Walnuts, roughly chopped
- Crumbled goat cheese
For the Maple Poppyseed Dressing
- Olive oil
- Pure maple syrup
- Apple cider vinegar
- Dijon mustard
- Poppyseeds
- Salt and black pepper, to taste
How to Make the Grain Bowl
- Roast the Vegetables: Preheat oven to 400°F (200°C). Toss cubed butternut squash and pumpkin with olive oil, salt, and pepper. Spread the squash and pumpkin onto a parchment-lined baking sheet and roast for 25–30 minutes, depending on the size of your butternut cubes.
- Massage the Kale: Place chopped kale in a bowl and drizzle lightly with olive oil and a pinch of salt. Gently massage with your hands for 1–2 minutes until the leaves soften. I used to hate kale until I found this method several years ago. Massaging kale is the only way I will eat it now.
- Assemble the Bowl: Add ½ cup of cooked einkorn to each bowl (you can always use more if you like). Top with roasted squash and pumpkin, massaged kale.
- Dress It Up: Mix the ingredients for the vinaigrette and adjust with salt and pepper as needed. Drizzle over the bowl ingredients, mix well, then top with the sliced apples, pepitas, walnuts, and goat cheese. Yes, I add them last as I prefer them without the dressing, and the bowl looks so much prettier with them this way.
How to Cook Einkorn (Pressure Cooker Method)
- Rinse: Rinse 1 cup of einkorn well under cold water.
- Cook: Place in the pressure cooker with 3 cups of water and ½ teaspoon salt. Cook on high pressure for 40–50 minutes for a more tender grain, or 25 minutes for a firmer, chewier texture.
- Release & Fluff: Let the pressure release naturally for about 10 minutes. Finish the release and remove the lid. There will be excess moisture; drain this off.
A Note on Einkorn
Einkorn is considered the world’s oldest grain wheat. Unlike modern wheat, it has remained mostly unchanged all these years. Many with wheat INTOLERANCES (not allergies), find this grain easier to digest as well. It also makes the perfect base for this grain bowl. It is simple to cook and provides a delicious nutty flavor that goes well with these Autumn flavors.
Spotlight: Ancient Grains
This post contains a sponsored link from Grand Teton Ancient Grains. All opinions are my own.
Grand Teton Ancient Grains, is the company I have chosen to purchase my einkorn from for many years. They embody all that I am looking for in food producers. They are committed to regenerative organic farming practices, value ancient grains (like einkorn), and are multi-generational farmers. I am picky about who and where I purchase my food from, and they are a company I am confident in.
Tips & Suggestions
- Make Ahead: Roast the squash and cook the einkorn ahead of time for quick weekday assembly.
- More fall flavor: If you want to lean into those fall flavors even more, add ¼ teaspoon of ground cinnamon to the vinaigrette. It can also be sprinkled over the butternut and pumpkin before you roast it.
- Swap the Greens: Try spinach, arugula, or dark leafy greens instead of kale.
- Nut Variations: Pecans, pine nuts, and hazelnuts are some of my favorites in this bowl.
- Cheese Alternatives: Feta, sharp cheddar, or gorgonzola can also be swapped in.
- Meal Prep Friendly: Be sure to store ingredients separately, then mix the bowl when you are ready to serve.
- Add Protein: Top with grilled chicken, salmon, shrimp or grilled steak for added protein to the bowl.
More einkorn recipes
- Einkorn pasta recipe
- Rustic einkorn cracker recipe
- Skillet einkorn cornbread
- Einkorn banana bread recipe
- Einkorn biscuits
- Fluffy einkorn pancakes
- Einkorn sandwich bread
- Chewy einkorn chocolate chip cookies
Fall Harvest Grain Bowl with Butternut and Apples
Ingredients
Cooked einkorn
- 1 cup einkorn grains
- 4 cups water
- ½ teaspoon salt
Roasted pumpkin and butternut
- 4 cups cubed butternut squash
- 1 small pumpkin pie pumpkin
- 1 tablespoon olive oil
- salt and pepper
Maple poppyseed dressing
- ¼ cup olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- ½ teaspoon poppyseeds
- salt and pepper to taste
Salad ingredients
- 6 cups thinly sliced kale remove the stem before slicing
- 2 teaspoons olive oil
- sprinkle of salt
- 1-2 apple, cored and sliced or cubed
- ½ cup chopped walnuts
- ½ cup pepitas
- ¾ cup crumbled goat cheese
Instructions
Pressure cooker einkorn
- Add all ingredients to the pressure cooker. Seal the lid and set to cook on high for 45 minutes.
- Once the time is up, allow it to release naturally for 10 minutes. Release the rest of the pressure and remove the lid.
- Drain the excess water and it is ready to use.
Roasting butternut and pumpkin
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Cut the pumpkin in half and scoop out all the seeds. Cut the pumpkin into wedges and place it in a bowl with the cubed butternut squash. Drizzle with the olive oil and sprinkle with salt and pepper.
- Spread over the baking sheet and move it to the oven. Roast for 20-25 minutes until the squash and pumpkin are tender.
Assembling the salad
- Add the kale to a large bowl, drizzle it with the olive oil and sprinkle with the salt. Massage the kale for 1-2 minutes until it is soft and more tender.
- Mix the vinaigrette in a small mason jar or bowl. Set it aside while you prep the salad.
- Divide the kale into 4 serving bowls. To the bowl, add the einkorn and butternut squash. Pour the dressing over each bowl. Top with roasted pumpkin wedges, sliced apples, pepitas, walnuts, and goat cheese. (You can also add everything together in the bowl and add the dressing to it; I just like to keep some of it separated).
- Sprinkle with a touch more salt and pepper if you want, then serve immediately.
Did you make this recipe? Let me know!