byChristine |Dinner| 10.19.22
This post may contain affiliate links, please see our privacy policy
Jump to Recipe Print Recipe
Roasted brussels sprouts, carrots, sweet potatoes, fresh greens, brown rice, quinoa, and pepitas all topped with a creamy chili dressing. These Fall Harvest Bowls are delicious and perfect for a healthy, easy lunch or dinner recipe!
With so much fall baking, sweets, and treats going around, it can be tough to stay on track and eat healthy this time of year! Thankfully, there are plenty of seasonal vegetables to enjoy as well. Here’s what I’m LOVING about these Fall Veggies & Rice Harvest Bowls:
- They’re an easy sheet-pan dinner transformed into a delicious, hearty bowl recipe!
- Any greens work great in this recipe! I used chopped spinach, but arugula and chopped kale can also give the dish peppery, cozy fall flavors.
- I love using these ready-to-go brown rice and quinoa packets to save time!
- They’re loaded with nutrition.
- They can be made ahead of time – perfect for weekly meal prep!
I’m obsessing over the fact that these fall harvest bowls are healthy, nourishing, yet comforting and satisfying. You and your family will love this easy, go-to recipe!
RELATED:Vegan Turmeric Quinoa Power Bowls
Ingredients
Here’s what you’ll need to get started:
Brussels Sprouts – I love when brussels sprouts come into season! This is one of my favorite vegetables to add to fall dinners, especially when they’re roasted. I recommend cutting them into halves or even quarters!
Carrots – Sliced or chopped carrots are perfect for these Fall Harvest Bowls.
Sweet Potatoes – Freshly peeled and cubed sweet potatoes always taste best in roasted vegetable recipes. However, you can save time by buying pre-cut sweet potatoes at the store! Frozen sweet potatoes or even butternut squash can also work well.
Avocado Oil – The avocado oil in this recipe helps the vegetables roast to perfection. Butter is another great option for that warm, fall flavor!
Cooked Rice – Cooked brown rice or wild rice are both great options. You can cook your own rice ahead of time or buy pre-cooked rice packages that warm up in the microwave!
Chopped Spinach – Chopped spinach, kale, or arugula are all so good in these bowls.
Pepitas – Top these harvest bowls off with pepitas (pumpkin seeds) for added texture! You can also add dried cranberries, apple slices, goat cheese, feta, or any other toppings that sound good.
Creamy Chili Dressing – The creamy chili dressing brings the flavors in these bowls together. It’s made from tahini, olive oil, lemon juice, paprika, a little bit of cayenne, and chili powder. Don’t forget salt and pepper to taste!
How to Make Fall Harvest Bowls
Making these bowls is so easy! Here’s how to put them together:
- Roast the vegetables on a baking sheet until tender.
- Mix the creamy chili dressing in a separate bowl or dressing shaker.
- Place the cooked rice and chopped spinach in each bowl.
- Add the roasted fall veggies and pepitas, then drizzle each bowl with dressing!
RELATED: Hot Honey Chicken Bowls
Tips for MakingFall Veggies & Rice Harvest Bowls
Short on time? Then these harvest bowls are perfect for you! Here are some of my favorite tips for making next-level bowls that are cozy and delicious:
- Use pre-cut veggies if you can! This is a major time saver.
- While these bowls already have protein, feel free to add chicken, steak, or chickpeas.
- Feel free to use a delicious store-bought dressing. This is a great option for these bowls!
- Meal prep these bowls in advance and add in the greens when you’re ready to serve. Perfect for lunch on the go or a quick weeknight dinner!
Want to add in some protein? Be sure to use organic, high-quality meat from Butcher Box. Here’s a coupon for free shipping and $20 off!
RELATED:
More Fall Recipes You’ll Love
- Healthy Chicken Broccoli Pasta Casserole
- Roasted Pumpkin Salad
- The BEST Sweet Potato Soup Recipe
- Chickpea Fall Salad
- Creamy Pumpkin Pasta
Did you make this recipe? Be sure to give it a rating below and tag your photos@jar.of.lemons!
4.98 from 69 votes
Print Recipe
Fall Harvest Bowls Recipe
Roasted brussels sprouts, carrots, sweet potatoes, fresh greens, brown rice, quinoa, and pepitas all topped with a creamy chili dressing. These Fall Harvest Bowls are delicious and perfect for a healthy, easy lunch or dinner recipe!
Course: Lunch, Dinner, Appetizer, Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 Harvest Bowls
Calories: 549 kcal
Author: Christine McMichael
Ingredients
Fall Veggies & Rice Harvest Bowls
- 3 cups brussels sprouts, halved (about 15-20 sprouts)
- 3 cups sweet potatoes, cubed (about 2 large sweet potatoes)
- 2 cups baby carrots, halved (about 15-20 carrots)
- 1/4 cup water (room temperature)
- 1/4 cup avocado oil
- salt/pepper (to taste)
- 1 cup spinach, chopped
- 1/4 cup pepitas
- 2 cups cooked brown rice (or cooked wild rice)
Creamy Chili Dressing
- 1/4 cup tahini
- 2 Tbsp olive oil
- 1/2 medium lemon, juiced
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tsp chili powder
- salt/pepper (to taste)
Instructions
Preheat the oven to 375 degrees F.
Place the vegetables on a baking sheet and add water to the bottom.
Drizzle the oil over the vegetables and add salt/pepper to taste.
Roast the vegetables for about 30 minutes, tossing halfway to ensure that they are evenly cooked. The vegetables should be tender.
While the vegetables are cooking, mix the tahini, oil, lemon juice, paprika, cayenne, chili powder, and salt/pepper in a dressing shaker or bowl.
Place the chopped spinach and cooked rice in bowls.
Place the roasted veggies in each bowl, then top with pepitas and dressing.
Serve and enjoy!
Notes
- Use pre-cut veggies if you can! This is a major time saver.
- While these bowls already have protein, feel free to add chicken, steak, or chickpeas.
- Feel free to use a delicious store-bought dressing. This is a great option for these bowls!
- Meal prep these bowls in advance and add in the greens when you’re ready to serve. Perfect for lunch on the go or a quick weeknight dinner!
Nutrition
Calories: 549 kcal | Carbohydrates: 60 g | Protein: 11 g | Fat: 32 g | Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 19 g | Trans Fat: 0.003 g | Sodium: 143 mg | Potassium: 1010 mg | Fiber: 11 g | Sugar: 9 g | Vitamin A: 24690 IU | Vitamin C: 70 mg | Calcium: 125 mg | Iron: 4 mg
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
