Late Summer Harvest Bowls with Kale Pesto
Late Summer Harvest Bowls with Kale Pesto- caramelized butternut squash, juicy roasted tomatoes and green beans are served with nutty farro and kale pesto for the perfect end-of-summer meal!
We’ve officially entered the late summer transition where squash starts to show up but there’s still plenty of tomatoes and green beans hanging around. Where the evenings are starting to show us hints of fall weather that’s on the way.
It can be confusing to figure out how to use the mix of seasonal vegetables right now but you can’t go wrong with roasting them and serving alongside a whole grain with a flavorful sauce. Especially tomatoes. September could not be a more perfect month to roast them up and enjoy the last of their juicy summer sweetness.
Ingredients and Possible Substitutions
- Farro- If you’ve never tried farro before, I hope this inspires you to give it a go. It is one of my all-time favorite grains because I love the chewy texture and nutty flavor. Not to mention it’s stellar nutritional profile. It’s packed with fiber, vitamins, minerals, antioxidants, and protein. Although it isn’t gluten-free, it is an ancient grain which means it hasn’t been modified to be higher in gluten like modernized wheat. Because of that, some people with gluten sensitivities are able to tolerate it better. I always reach for Bob’s Red Mill Organic Farro because it gives me peace of mind knowing that it’s certified organic and sourced through an employee owned company.
- Butternut Squash- While it can be a pain to prepare, the flavor of caramelized butternut squash is definitely worth the trouble. To save time you can buy it precut from the store, just make sure the cubes are similar in size so that they roast evenly. As far as frozen squash, I haven’t tried it myself so I can speak to that. My suspicion is that the texture would be slightly mushy. :/
- Tomatoes- Cherry or grape tomatoes are perfect for roasting. Just slice them in half and toss with oil.
- Green Beans- Another ingredient I’m not sure would work the same frozen as the texture is nice and crisp when using fresh green beans.
- Kale- I prefer lacinato (or dino) kale for pesto as it tends to be less bitter in flavor. If you’re not up for washing and chopping kale, feel free to use store bought pesto instead.
- Pecans- Using pecans really adds a unique flavor to the pesto but feel free to use walnuts or whatever nut you prefer.
- Extra Virgin Olive Oil- Sourcing a quality olive oil is key for two reasons. First, it’s more likely to be pure olive oil and not mixed with cheaper oils (unbeknownst to you). Second, the flavor is so much better. I don’t want to recommend any substitutes here because EVOO is superior in taste and omegas.
- Lemon Juice- Fresh lemon juice brightens up the pesto and adds a kick of vitamin C to help your body absorb all of the iron and other vital nutrients in the bowls.
- Garlic- Because what is pesto without garlic? Use 2 cloves if they are big, or 3 if they are smaller.
- Salt- Fine sea salt helps bring out the flavor of everything. Add more or less, depending on your personal preferences.
How to Make Late Summer Harvest Bowls
- Roast the vegetables. Distribute the squash, green beans and tomatoes amongst two baking sheets and toss with oil. Cook the squash first for 15 minutes (as it takes longer to cook), then add the green beans and tomatoes to the oven and cook everything for an additional 20 minutes.
- Cook the Farro. Just like pasta, farro cooks in boiling water until tender. Strain any excess water and set aside.
- Prepare the Pesto. Combine the kale, pecans, garlic, lemon, salt and olive oil in a food processor and blend until smooth.
- Serve warm and enjoy! Arrange the farro and roasted vegetables in bowls then top with pesto and serve.
Amp up the protein
If you want to make this a high protein plant-based meal, simply serve with cooked tofu, meatless chicken cutlet or boiled egg.
More easy sheet pan meals
- One Pan Mexican Sweet Potato Bake
- Sheet Pan Cabbage and Tempeh with Mustard Tahini Vinaigrette
- Sheet Pan Chickpea Tikka
- Balsamic Glazed Tempeh Sheet Pan Dinner
- Sheet Pan Rosemary Potatoes with Balsamic Mushrooms, White Beans and Kale
Late Summer Harvest Bowls
For the Bowls
- 2 cups cubed butternut squash, about 1 medium-size squash
- 1 lb green beans, ends trimmed
- 1 pint cherry tomatoes, halved
- 1 cup farro, uncooked
- 2 tablespoons extra virgin olive oil
For the Kale Pesto
- 3 cups chopped laminate kale, about 1 bundle
- ½ cup raw pecans, or preferred nut
- 2 tablespoons lemon juice, about 1 small lemon
- 2-3 garlic cloves, depending on size
- ½ teaspoon fine sea salt
- ½ cup extra virgin olive oil
Prepare the Bowls
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone mats.
- Arrange the cubes of butternut squash on top of one sheet and toss with 1 tablespoon oil. Spread out so that none of the pieces are touching, sprinkle with salt then bake in the oven for 15 minutes.
- On the other baking pan, arrange the green beans and tomatoes on top. Toss with remaining oil and sprinkle with salt and pepper. Once the squash has baked for 15 minutes, remove from the oven and stir. Transfer back to oven, along with green beans and tomatoes on separate baking sheet. Roast everything for an additional 20 minutes, or until squash is golden and fork tender.
- Meanwhile cook the farro as directed on the package. Strain excess water and set aside.
Prepare the Pesto
- While the ingredients for the bowls are cooking, prepare the pesto by combining everything in a food processor then blend until smooth. Taste Test then add more lemon, oil, or salt, if desired.
- Arrange the cooked farro and roasted vegetables in separate bowls. Top with pesto and enjoy!
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.