This vegan sheet pan farro bowl is made with butternut squash, chickpeas, and brussels sprouts. Everything is cooked on a sheet pan except for the farro, making for an easy lunch or dinner recipe.
We've realized farro bowls are something we could eat every single day. They are just so delicious and healthy and we love them. Most of the time we make them vegan, and we don't miss having meat at all! My husband says he could eat these four times a week and not get tired of them.
I love how easy they are to customize too. I love roasted chickpeas in mine (perfect for plant-based protein). Sometimes we throw carrots in there. Sometimes we throw some salad greens in there. Sometimes we don't even use farro and use rice or quinoa instead!
Whatever we put in them, I always like to make sure I'm hitting on 3 things-
- Variety of textures - this is why I like my chickpeas roasted! I like the bit of crunch it gives the farro bowl. I also love the chewiness of the farro.
- A bit of heat/spice - While I don't like overly spicy things, I do like a bit of heat in my farro bowl.
- A bit of acid - Acid tends to brighten up a dish! When you're making something with fall flavors that also have a touch of sweetness, like butternut squash, a squeeze of lemon can really lighten up the dish.
And this vegan farro bowl is so easy to make because it's kinda a sheet pan farro bowl. You just cook all your ingredients on one sheet pan (except for the farro). That means less dishes, which is always a win in my book.
- Cooked farro
- Chickpeas - For convenience, I commonly use canned, but you can use freshly cooked chickpeas as well
- Butternut squash - Note that this recipe will not use an entire butternut squash. So use that butternut squash in other ways! Like this roasted butternut squash soup or this butternut squash pasta.
- Brussels sprouts - not a brussels sprouts fan? Use another vegetable or use some fresh salad greens instead of roasted brussels sprouts
- Olive oil
- Smoked paprika
- Sweet chili sauce
- Salt and pepper
For more crispy brussels sprouts:
For this recipe, I throw everything in the sheet pan at the same time. However, the brussels sprouts do tend to get cooked a bit more this way. If you want your brussels sprouts less done and having a bit more bite, add them to the sheet pan after 15 minutes.
How to cut up a butternut squash:
This is what I've been doing lately. First I cut off the top and bottom part of the squash. Then stand it upright and slice it in half lengthwise.
Then I peel each half of the squash.
Next, I take a spoon (or even an ice cream scoop works FANTASTICALLY), and scoop out the seeds. And then I cut each half into chunks! For this sheet pan farro bowl recipe, I cut it into about ½-3/4 inch chunks.
How to make the sheet pan farro bowl
First, cook the farro according to the package directions. And preheat your oven to 425 degrees F.
Next, I get all my ingredients ready. I cut up my butternut squash, slice the brussels sprouts in half, and open my can of chickpeas.
Then onto a sheet pan, I put foil or parchment paper. And I drizzle about 1 Tbsp of olive oil onto the foil. I add my butternut squash, brussels sprouts, and my drained and rinsed chickpeas on to the sheet. I then drizzle another Tbsp of olive oil over everything. I also lightly salt and pepper everything.
Then, to the chickpeas I add some sweet chili sauce (you can also just use a spicy condiment if you don't want the sweet), and to the butternut squash I add smoked paprika for a lovely smoky flavor. I typically leave the brussels sprouts as is.
Then, I toss to combine each ingredient, and place in the oven to bake.
I cook for 20 minutes, then stir, then put back in the oven for another 10-15 minutes.
After it's done, I divide the ingredients between two bowls. And then squeeze half a lemon over each one. And enjoy!
Vegan Sheet Pan Farro Bowl with Butternut Squash
- 1 cup cooked farro
- 2 cups butternut squash, cut into ½ to ¾ inch cubes
- 10 brussels sprouts
- 1 15 oz can chickpeas
- 2 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp sweet chili sauce
- 1 lemon
- Cook the farro according to the package directions.
- Preheat the oven to 425 degrees F.
- If needed, peel, de-seed, and cut up the butternut squash into ½ to ¾ inch cubes. Set aside 2 cups of butternut squash to use in this recipe.
- Take the brussels sprouts and make sure they are washed and trimmed. Cut each brussels sprout in half.
- Take the can of chickpeas and drain and rinse them.
- Take a sheet pan and line it with foil or parchment paper. Drizzle about 1 Tbsp olive oil over the sheet. Add the cubed butternut squash, sliced brussels sprouts, and chickpeas to the sheet in sections. Drizzle 1 more Tbsp olive oil over everything.
- To the butternut squash, add the smoked paprika. To the chickpeas, add the sweet chili sauce. Toss everything to combine, keeping the butternut squash, chickpeas, and brussels sprouts separated from each other on the sheet pan.
- Place in the oven and cook for 20 minutes. Stir, then place back in the oven for an additional 10-15 minutes.
- Divide the ingredients among two bowls, and then squeeze half a lemon over each bowl.