Fall Roasted Vegetable Bowl

This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savory roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavors and textures.

Fall Roasted Vegetable Bowl
Fall Roasted Vegetable Bowl
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This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savory roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavors and textures.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 4
white meat free contains gluten contains red meat shellfish free dairy free
not set

Step-by-step

  • Preheat oven to 450°F.
  • Combine 1 cup uncooked rice with 1 ¾ cup water and ½ tsp salt. Bring to a boil. Reduce heat to a low simmer, cover with a tight-fitting lid and cook for 45 minutes. Turn heat off and let sit for 10 minutes.
  • Prepare vegetables. Refer to pictures for chopping size for uniform cooking.
  • In a large bowl combine sweet potato, kabocha squash, parsnips, maple syrup, olive oil, Turmeric Twist Daily Blend seasoning and salt. Mix well. Spread on a baking sheet.
  • In the same bowl combine Brussels sprouts, broccoli, carrots, mushrooms, Herbs de Provence oil, Italian seasoning, salt, and pepper. Spread on the same baking sheet used for the sweet vegetables.
  • Bake for 25 minutes, or until vegetables are tender.
  • Begin preparing Vegan Herb Gravy. Heat Herbs de Provence oil in a saucepan. Whisk flour, Italian seasoning, and nutritional yeast into the oil. Cook for 2 minutes, whisking often.
  • Slowly whisk in the soy sauce and vegetable broth. Simmer for 1 minute, until thickened slightly.
  • Arrange sweet and savory roasted vegetables on a bed of wild and brown rice. Top sweet vegetables with maple cashews. Top savory roasted vegetables and rice with vegan herb gravy.

My Cozy Fall Evening Ritual: A Delicious Roasted Vegetable Bowl

As the leaves turn vibrant shades of crimson and gold, and a crispness fills the air, there's nothing quite like settling in for a cozy evening at home. And for me, that always involves a comforting, flavorful meal. This year, my go-to recipe has been this incredible Fall Roasted Vegetable Bowl. It's more than just a meal; it's a celebration of the season's bounty, a warm hug in a bowl, and a testament to how simple ingredients can create an explosion of taste and texture.

The beauty of this recipe lies in its versatility. I love how I can adapt it to whatever vegetables are freshest at the market. Sometimes, I add butternut squash, other times it’s a medley of colorful bell peppers. The core remains the same: a delightful blend of sweet and savory roasted vegetables, perfectly complemented by fluffy wild and brown rice. The vegan herb gravy adds a rich, umami depth, tying all the flavors together beautifully, while the crunchy maple-maca cashews provide a delightful textural contrast. It's the kind of dish that satisfies both my body and my soul, providing a balance of wholesome goodness and decadent indulgence.

The process of making this bowl is as therapeutic as the meal itself. The rhythmic chopping of vegetables, the satisfying sizzle as they roast in the oven, and the fragrant aroma that fills my kitchen—it’s a meditative experience that calms my mind after a busy day. I often find myself lingering in the kitchen long after the meal is finished, savoring the lingering scent of roasted vegetables and herbs. It's a small moment of peace and contentment in the midst of a sometimes chaotic life.

This Fall Roasted Vegetable Bowl isn't just a meal; it's a ritual, a way to connect with the changing seasons and to nurture myself with nourishing food. It's a perfect centerpiece for a quiet night in, a relaxed dinner with friends, or even a festive holiday gathering. Its simplicity allows me to focus on the company and the joy of sharing a delicious, healthy meal together. Whether I'm celebrating a special occasion or simply needing a moment of self-care, this bowl is my trusted companion, always delivering warmth, comfort, and a burst of autumnal flavor.

Ingredients I Use: The ingredient list is quite flexible, but I usually stick to sweet potatoes, kabocha squash, parsnips, Brussels sprouts, broccoli, carrots, and mushrooms. The herbs de Provence oil adds a wonderful depth of flavor, and I love the nutty sweetness of the maple-maca cashews. The vegan herb gravy, a simple yet elegant creation, brings everything together perfectly.

Tips and Tricks: For evenly roasted vegetables, make sure to cut them into similar sizes. Roasting the vegetables at a high temperature helps to achieve a nice caramelization. If you don't have wild and brown rice blend, you can easily substitute with your preferred type of rice. And don't be afraid to experiment with different herbs and spices to create your own unique flavor profile. The possibilities are endless!

This Fall Roasted Vegetable Bowl is much more than just a recipe; it’s a testament to the power of simple ingredients, mindful preparation, and the enjoyment of savoring delicious, wholesome food. It's a celebration of the season, a ritual of self-care, and a reminder to always make time for the small things that bring joy and nourishment to our lives.

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