Step 1: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
Step 2: Spread the vegetables in a single layer and roast for 25-30 minutes, or until tender and caramelized at the edges. Flip them halfway through for even browning.
Step 3: While the vegetables roast, cook your grain of choice (quinoa or farro) according to the package instructions. Once cooked, fluff with a fork and set aside.
Step 4: In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and creamy. Adjust water for your desired consistency.
Step 5: Place the chopped kale in a large mixing bowl with a drizzle of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.
Step 6: Assemble the bowls by dividing the massaged kale among four bowls. Top with the cooked grains and the roasted autumn vegetables.
Step 7: Sprinkle with pomegranate seeds and toasted pecans. Drizzle the maple-tahini dressing generously over each bowl and serve immediately.