Fall Veggies & Rice Harvest Bowls

Why You’ll Love This Recipe

These harvest bowls are wholesome, filling, and endlessly customizable. Roasted fall vegetables bring warmth and natural sweetness, while rice provides the perfect comforting base. Add-ins like nuts, seeds, or a creamy dressing take the flavor to the next level. Whether you’re vegan, vegetarian, or just looking for a nutritious meal, these bowls are easy to prep and packed with texture and flavor.

Ingredients

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

• Brown rice or wild rice
• Sweet potatoes
• Brussels sprouts
• Butternut squash or acorn squash
• Red onion
• Kale or spinach
• Olive oil
• Garlic powder
• Smoked paprika
• Salt and black pepper
• Apple cider vinegar or lemon juice (for dressing)
• Maple syrup (optional for dressing)
• Dijon mustard (optional for dressing)
• Pumpkin seeds or chopped walnuts (optional topping)

Directions

1. Cook the Rice: Prepare rice according to package instructions. Fluff with a fork and set aside.
2. Preheat Oven: Heat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
3. Prepare the Vegetables: Peel and cube sweet potatoes and squash. Trim and halve Brussels sprouts. Slice red onion. Toss all in olive oil, garlic powder, smoked paprika, salt, and pepper.
4. Roast the Veggies: Spread the vegetables on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
5. Massage the Kale: If using kale, remove stems and chop. Massage with a bit of olive oil and lemon juice for 2–3 minutes until softened.
6. Make the Dressing: Whisk together apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Taste and adjust seasoning.
7. Assemble the Bowls: Divide rice into bowls. Top with roasted vegetables and kale or spinach. Drizzle with dressing and garnish with seeds or nuts if using.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add Protein: Top with grilled tofu, roasted chickpeas, or a soft-boiled egg.
• Grain Swap: Use quinoa, farro, or couscous instead of rice.
• Cheesy Twist: Add crumbled feta or goat cheese for creaminess.
• Spicy Version: Toss veggies with a pinch of cayenne or red pepper flakes.
• Apple Crunch: Add thinly sliced apples for a crisp, fresh touch.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days.

To reheat, warm the rice and roasted vegetables in the microwave or in a skillet over medium heat. Add fresh greens and dressing just before serving to preserve texture.

Great for meal prep—just assemble the bowls fresh each day to maintain freshness.

FAQs

Can I use frozen vegetables?

Yes, but fresh gives better texture. If using frozen, roast them from frozen and expect a bit more moisture.

Is this recipe vegan?

Yes, as written it’s completely vegan. Just avoid cheese-based add-ins unless using vegan alternatives.

Can I make this gluten-free?

Yes, all ingredients are naturally gluten-free. Just check any store-bought sauces or dressings for added gluten.

What’s the best rice for this dish?

Brown rice or wild rice work best for a nutty flavor and hearty texture, but any rice will do.

How do I keep kale from being too tough?

Massage it with oil and an acid (like lemon juice) to break down its fibers and make it tender.

Can I make these bowls ahead of time?

Yes, they’re perfect for meal prep. Keep dressing and greens separate for best results.

How do I add more protein?

Add beans, lentils, tofu, tempeh, or a scoop of hummus to increase protein content.

What other veggies can I use?

Try carrots, parsnips, cauliflower, beets, or red bell pepper depending on availability.

Can I eat this bowl cold?

Yes, it’s delicious warm or cold—perfect for packed lunches or picnics.

What dressing works best?

A maple-Dijon vinaigrette complements the roasted flavors perfectly, but tahini dressing or balsamic vinaigrette are also great options.

Conclusion

Fall Veggies & Rice Harvest Bowls are a delicious and nourishing way to enjoy the best of the season. Packed with roasted vegetables, hearty grains, and customizable toppings, these bowls offer comfort and nutrition in every bite. Whether for lunch, dinner, or meal prep, they bring vibrant colors and bold fall flavors to your table with ease.

Fall Veggies & Rice Harvest Bowls

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Fall Veggies & Rice Harvest Bowls are hearty, colorful bowls packed with roasted seasonal vegetables, fluffy rice, and a tangy homemade dressing. Perfect for cozy dinners or meal prep, they’re a wholesome way to enjoy autumn’s best produce.

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

Ingredients

• 1 cup uncooked brown rice or wild rice
• 1 medium sweet potato, peeled and cubed
• 1 cup butternut squash or acorn squash, peeled and cubed
• 1 cup Brussels sprouts, trimmed and halved
• 1/2 red onion, sliced
• 2 cups kale or spinach, chopped
• 3 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 tbsp apple cider vinegar or lemon juice (for massaging kale)
• 2 tbsp apple cider vinegar (for dressing)
• 1 tbsp maple syrup (optional)
• 1 tsp Dijon mustard (optional)
• Pumpkin seeds or chopped walnuts (optional for topping)

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Instructions

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
3. In a bowl, toss sweet potatoes, squash, Brussels sprouts, and red onion with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on the baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and golden.
5. Meanwhile, massage kale with 1 tbsp olive oil and 1 tbsp apple cider vinegar or lemon juice for 2–3 minutes until tender. Skip if using spinach.
6. In a small bowl, whisk together 2 tbsp apple cider vinegar, 1 tbsp olive oil, maple syrup, Dijon mustard, salt, and pepper to taste.
7. Assemble bowls by dividing rice among 4 bowls. Top with roasted vegetables and kale/spinach. Drizzle with dressing and garnish with pumpkin seeds or walnuts, if using.

Notes

• Massage kale well to improve texture and flavor.
• Use pre-cut or frozen vegetables for quicker prep (note texture may vary).
• Swap rice for quinoa, farro, or couscous if preferred.
• Store components separately for best meal prep results.
• Great served warm or cold depending on your preference.

Nutrition

• Serving Size: 1 bowl
• Calories: 390
• Sugar: 6g
• Sodium: 270mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 8g
• Protein: 8g
• Cholesterol: 0mg