Fall Veggies Rice Harvest: Cozy Autumn Bowl

Fall Veggies Rice Harvest has always been my favorite way to welcome the crisp air and vibrant colors of autumn. I remember one year, my garden was overflowing with squash, sweet potatoes, and Brussels sprouts, and I wanted a way to celebrate all that goodness. This recipe was born from that desire, creating a warm, comforting bowl bursting with seasonal flavors. The aroma of roasting vegetables and the slight sweetness of the maple-Dijon dressing filling my kitchen is pure bliss. It’s more than just a meal; it’s a cozy hug in a bowl. This easy fall harvest rice bowl recipe is perfect for using up all those amazing seasonal fall harvest rice dishes. Let’s get cooking!

Why You’ll Love This Fall Veggies Rice Harvest

This dish is a true celebration of autumn, and I think you’ll adore it for so many reasons:

• Incredible Flavor: The combination of sweet roasted vegetables, nutty rice, and tangy maple-Dijon dressing is simply divine.
• Quick & Easy Prep: With only 15 minutes of prep, this easy fall veggie rice bowl recipe is perfect for busy weeknights.
• Super Healthy: Packed with fiber and nutrients, it’s a genuinely healthy fall harvest rice bowl that fuels your body.
• Budget-Friendly: Utilizes affordable seasonal produce, making it a cost-effective way to eat well.
• Family Favorite: Even picky eaters often enjoy the sweet and savory flavors, making it a hit for all ages.
• Versatile: Easily customizable with your favorite grains, veggies, or protein additions.
• Meal Prep Champ: Makes fantastic leftovers, perfect for packing lunches throughout the week.

Ingredients for Fall Harvest Rice Bowl

Here’s what you’ll need to gather for this delicious autumn meal, covering the essential what are fall harvest rice bowl ingredients:

• 1 cup brown rice (or wild rice blend) – provides a hearty, nutty base
• 2 cups sweet potatoes, cubed – for sweetness and vibrant color
• 2 cups Brussels sprouts, halved – offering a slightly bitter, earthy flavor
• 1 cup carrots, sliced – adding natural sweetness and crunch
• 1 medium red onion, chopped – for a mild, pungent bite
• 3 tbsp olive oil (divided) – essential for roasting vegetables and making the dressing
• 1 tbsp maple syrup – a classic fall sweetener for the dressing
• 1 tsp Dijon mustard – adds a zesty tang to the dressing
• 1 tbsp apple cider vinegar – brightens up the dressing
• 1/2 tsp garlic powder – for a savory undertone
• Salt and pepper, to taste – to enhance all the flavors
• 2 cups chopped kale or spinach – for added greens and nutrients
• 1/4 cup dried cranberries – a chewy, tart contrast
• 1/4 cup toasted pecans or walnuts – for satisfying crunch and healthy fats
• Optional: 1/4 cup crumbled goat cheese or feta – for a creamy, tangy finish

How to Make Fall Harvest Rice Bowls

Creating these beautiful bowls is a straightforward process that fills your kitchen with wonderful autumn aromas. Follow these steps for a perfect meal:

1. Step 1: Preheat your oven to 400°F (200°C). This high heat is key to getting those lovely caramelized edges on your vegetables.
2. Step 2: Cook the brown rice (or your chosen wild rice blend) according to the package directions. While the rice is simmering away, you can get started on the veggies.
3. Step 3: On a large baking sheet, toss the cubed sweet potatoes, halved Brussels sprouts, sliced carrots, and chopped red onion with 2 tablespoons of olive oil. Season generously with salt and pepper. Make sure everything is evenly coated for consistent roasting.
4. Step 4: Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, or until the vegetables are tender when pierced with a fork and have those delightful caramelized, slightly crispy edges. This is where the magic of fall harvest rice bowl with roasted vegetables truly happens.

5. Step 5: While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of garlic powder. Add a pinch of salt and whisk until well combined. The aroma is wonderfully tangy and sweet!
6. Step 6: Once the vegetables are roasted and the rice is cooked, it’s time to assemble. In a large bowl, combine the cooked rice, the warm roasted vegetables, the chopped kale or spinach, dried cranberries, and toasted pecans or walnuts.
7. Step 7: Drizzle the prepared maple-Dijon dressing over the mixture in the large bowl. Toss everything gently but thoroughly to ensure all the components are coated with the flavorful dressing.
8. Step 8: Serve your delicious fall harvest rice bowls warm. If you’re using cheese, sprinkle the crumbled goat cheese or feta over the top just before serving. This method ensures you know exactly how to make fall harvest rice bowls that are both beautiful and incredibly tasty.

Pro Tips for the Best Fall Harvest Rice Bowl

I’ve made this dish countless times, and a few tricks really elevate it from good to absolutely fantastic:

• Don’t overcrowd the roasting pan! Give your vegetables space so they caramelize rather than steam. This is crucial for that deep, roasted flavor in your fall harvest rice bowl.
• Taste and adjust your dressing before tossing. Sometimes a little more vinegar or maple syrup is needed depending on the sweetness of your veggies.
• Toast your nuts! It makes a world of difference in crunch and flavor.
• Consider adding a protein like roasted chickpeas or grilled tofu to make it an even heartier meal.

What’s the secret to perfect Fall Veggies Rice Harvest?

The secret is in the caramelization of the vegetables and a well-balanced dressing. Roasting at a high temperature and not overcrowding the pan ensures those sweet, savory notes that make this one of the best fall harvest rice bowl recipes.

Can I make Fall Harvest Rice Bowls ahead of time?

Absolutely! This is a meal prep dream. Assemble the bowl components (rice, roasted veggies, dressing) separately. Store them in airtight containers in the fridge for up to 4 days. Toss together just before serving or pack for an easy fall harvest rice bowl meal prep lunch.

How do I avoid common mistakes with Fall Harvest Rice Bowls?

The biggest pitfall is soggy vegetables, which happens from overcrowding the pan. Also, ensure your dressing ingredients are balanced; taste and adjust before adding to the main bowl to avoid an overly sweet or tart dish.

Best Ways to Serve Fall Harvest Rice Bowls

This versatile bowl is fantastic served in a few different ways, perfect for any meal. For a satisfying fall harvest rice bowl for dinner, serve it warm right after assembling. The heat brings out the sweetness of the roasted vegetables and makes the kale tender. If you’re packing a lunch, this dish is equally delightful at room temperature, making it an ideal fall harvest rice bowl for lunch. It holds up beautifully and still tastes amazing. I love serving it with a side of crusty bread to sop up any extra dressing, or even a dollop of plain Greek yogurt for extra creaminess.

Nutrition Facts for Fall Veggies Rice Harvest Bowl

This bowl is a powerhouse of nutrients, offering a balanced and satisfying meal. Here’s a breakdown per serving, which is about one generous bowl:

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

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Fall Harvest Rice Bowls

One of the best things about this fall harvest rice bowl is how well it stores, making it perfect for planning ahead. Once your delicious autumn harvest rice and vegetable recipes have cooled completely – this is important to prevent sogginess – transfer them into airtight containers. I usually divide mine into single servings so they’re ready to grab and go. These bowls will keep beautifully in the refrigerator for about 3 to 4 days. If you want to store them even longer, they freeze wonderfully! For best results, wrap individual portions securely in plastic wrap, then add a layer of foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

When you’re ready to enjoy your stored bowls, there are a couple of easy reheating methods. For a warm meal, microwave the bowl for 1-2 minutes, stirring halfway through, until heated through. If you prefer, you can gently reheat them in a skillet over medium-low heat with a splash of water or broth. For a quick and easy lunch, remember that this dish is also fantastic served at room temperature right out of the fridge!

Frequently Asked Questions About Fall Harvest Rice Bowls

Can I substitute the rice in this fall harvest rice bowl recipe?

Absolutely! While brown rice is hearty, feel free to swap it out for quinoa, farro, or even a wild rice blend for different textures and flavors. You could also experiment with different grains to create unique fall harvest grain bowl recipes.

What other vegetables can I use in my fall harvest rice bowl?

The beauty of this dish is its flexibility! Feel free to swap in other seasonal favorites like butternut squash, cauliflower, parsnips, or even roasted apples. Just ensure they are cut into similar-sized pieces for even cooking. This makes it a truly customizable fall harvest rice bowl with seasonal produce.

How can I make this a more substantial fall harvest rice bowl for dinner?

To make your bowl more filling, I love adding a protein source. Roasted chickpeas, grilled chicken or tofu, or even a fried egg on top works wonderfully. For a completely fall harvest rice bowl vegetarian option, lentils or black beans are also fantastic additions.

Is this recipe naturally vegan?

The base recipe is almost vegan! If you choose not to add the optional goat cheese or feta, it’s a delicious fall harvest rice bowl vegan meal. You can also use a vegan cheese alternative if you like that creamy element.

Variations of Fall Harvest Rice Bowls You Can Try

This base recipe is fantastic, but I love how adaptable it is! You can easily tweak it to fit your dietary needs or flavor preferences. Here are a few ideas to get your creativity flowing for different fall harvest rice bowl experiences:

• Fully Vegan Delight: For a completely fall harvest rice bowl vegan option, simply omit the optional cheese or use your favorite plant-based feta alternative. You can also boost the protein by adding roasted chickpeas or black beans, making it a hearty and satisfying meal for everyone.
• Butternut Squash Swap: If you love squash, swap out the sweet potatoes for cubed butternut squash. The roasting time will be similar, and it adds a slightly different, wonderfully sweet flavor profile to your fall harvest rice bowl with squash.
• Sheet Pan Sensation: Want even easier cleanup? You can roast the kale briefly on the baking sheet with the other vegetables for the last 10-15 minutes. Just make sure to add it towards the end so it doesn’t get too crispy.
• Spicy Kick: For those who like a little heat, add a pinch of red pepper flakes to the roasting vegetables or a dash of your favorite hot sauce to the dressing.

Fall Veggies Rice Harvest: Cozy Autumn Bowl

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• Author: basmer1517
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Fall Veggies & Rice Harvest Bowl recipe celebrates autumn’s bounty with roasted vegetables, hearty rice, and a delicious maple-Dijon dressing. It’s a wholesome, colorful, and satisfying meal perfect for lunch or dinner. Customize it with your favorite grains, veggies, or dressings for a truly personal touch. This easy fall harvest rice bowl is ideal for meal prep.

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Ingredients

Scale 1x2x3x

• 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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Instructions

1. Preheat your oven to 400°F (200°C).
2. Cook the rice according to package directions and set aside.
3. On a baking sheet, toss the sweet potatoes, Brussels sprouts, carrots, and red onion with 2 tablespoons olive oil, salt, and pepper.
4. Roast for 25–30 minutes until tender and caramelized.
5. 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.
6. In a large bowl, combine the cooked rice, roasted vegetables, kale, dried cranberries, and nuts.
7. Drizzle with the maple-Dijon dressing and toss to coat evenly.
8. 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.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: American

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

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