Name: Fall Veggies & Rice Harvest Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup brown rice (or wild rice blend); 2 cups sweet potatoes, cubed; 2 cups Brussels sprouts, halved; 1 cup carrots, sliced; 1 medium red onion, chopped; 3 tbsp olive oil (divided); 1 tbsp maple syrup; 1 tsp Dijon mustard; 1 tbsp apple cider vinegar; 1/2 tsp garlic powder; Salt and pepper, to taste; 2 cups chopped kale or spinach; 1/4 cup dried cranberries; 1/4 cup toasted pecans or walnuts; Optional: 1/4 cup crumbled goat cheese or feta

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Why You’ll Love This Recipe

This recipe is a celebration of autumn’s bounty. It’s wholesome, colorful, and deeply satisfying. The combination of roasted vegetables and rice makes it both filling and versatile—you can enjoy it warm or chilled, as a main course or side dish. Plus, it’s easily customizable with your favorite grains, veggies, or dressings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brown rice (or wild rice blend)
Sweet potatoes, cubed
Brussels sprouts, halved
Carrots, sliced
Red onion, chopped
Olive oil
Maple syrup
Dijon mustard
Apple cider vinegar
Garlic powder
Salt and pepper
Chopped kale or spinach
Dried cranberries
Toasted pecans or walnuts
Optional: crumbled goat cheese or feta

Directions

Preheat your oven to 400°F (200°C).
Cook the rice according to package instructions and set aside.
On a baking sheet, toss the sweet potatoes, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, garlic powder, and a pinch of salt to create the dressing.
In a large bowl, combine the cooked rice, roasted vegetables, kale, dried cranberries, and nuts. Drizzle with the maple-Dijon dressing and toss to coat.
Top with goat cheese or feta, if desired, and serve warm or at room temperature.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Substitute quinoa or farro for rice for added texture.
Add roasted chickpeas or grilled chicken for extra protein.
Swap the maple-Dijon dressing for a balsamic glaze or tahini dressing.
Use butternut squash instead of sweet potatoes for a sweeter flavor.
Add a sprinkle of pomegranate seeds for a festive touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. The bowl can also be enjoyed cold for a refreshing lunch option. If dressing separately, add it just before serving to maintain the best texture.

FAQs

How can I make this recipe vegan?

Simply skip the cheese or use a vegan alternative like cashew cheese or nutritional yeast.

Can I use white rice instead of brown?

Yes, white rice works fine, but brown rice offers more fiber and a nuttier flavor.

What other vegetables work well in this recipe?

Root vegetables like parsnips, beets, or acorn squash are great additions.

Can I prepare the ingredients ahead of time?

Yes, you can roast the vegetables and cook the rice up to two days in advance.

What’s the best dressing for this bowl?

The maple-Dijon dressing complements fall flavors perfectly, but balsamic vinaigrette or lemon-tahini dressing are also delicious.

Can I freeze the harvest bowls?

It’s best not to freeze them, as roasted veggies and rice can lose texture after thawing.

How do I make it more filling?

Add a protein source such as grilled tofu, chicken, or chickpeas.

Can I use leftover rice?

Absolutely! This is a great way to repurpose leftover rice.

Are these bowls gluten-free?

Yes, as long as all ingredients (including dressings and add-ins) are gluten-free.

How can I make it spicier?

Add a dash of cayenne pepper or red chili flakes to the dressing.

Conclusion

Fall Veggies & Rice Harvest Bowls are the perfect way to enjoy the flavors of the season in a nourishing and versatile dish. With roasted vegetables, hearty grains, and a tangy-sweet dressing, it’s a meal that feels both wholesome and comforting—ideal for cozy autumn days or easy meal prep throughout the week.

Fall Veggies & Rice Harvest Bowls

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A cozy and nourishing harvest bowl filled with roasted fall vegetables, hearty rice, and a maple-Dijon dressing. Perfect for meal prep or a comforting autumn dinner.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Instructions

Preheat the oven to 400°F (200°C).
Cook the rice according to package directions and set aside.
On a baking sheet, toss the sweet potatoes, Brussels sprouts, carrots, and red onion with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
In a small bowl, whisk together 1 tablespoon olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, and a pinch of salt to make the dressing.
In a large bowl, combine the cooked rice, roasted vegetables, kale, dried cranberries, and nuts.
Drizzle with the maple-Dijon dressing and toss to coat evenly.
Top with crumbled goat cheese or feta, if desired, and serve warm or at room temperature.

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator.
Enjoy warm, chilled, or at room temperature.
For a vegan version, omit cheese or use a vegan substitute.
Add roasted chickpeas or grilled tofu for extra protein.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 10g
Sodium: 260mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg