Fall Harvest Grain Bowls
These Fall Harvest Grain Bowls are a healthy vegan dinner – filled with roasted sweet potato & cauliflower, a creamy orzo and a side of hummus.
There is nothing I love more than a bowl of roasted veggies. And these Fall Harvest Grain Bowls not only have roasted sweet potato & cauliflower, they are also served up with a super creamy orzo that is tossed with arugula. You get the perfect bite every time – crispy veggies, creamy orzo and plenty of hummus for dipping.
Step One: Roast the Veggies
To make the veggies, cut up some sweet potatoes and a head of cauliflower. Add the veggies to a parchment lined baking sheet and toss them with olive oil and dry seasonings.
And there’s nothing I hate more than under seasoned veggies. So I made sure these veggies had it all:
Once all of the veggies are coated, toss in some sprigs of fresh thyme and bake for 20 minutes. Flip everything and bake for another 10-20 minutes. The veggies should be cooked through and have some crunch.
Step Two: Make the Creamy Orzo
This orzo might be my new favorite thing! It is creamy, flavorful and comforting. Start by melting some butter in a skillet over medium heat. Add yellow onion, garlic, thyme and poultry seasoning – don’t worry, poultry seasoning is just a blend of dry seasonings and is 100% vegan. Cook for 3 minutes, stirring frequently.
Pour in some non-dairy milk and vegan broth. Bring to a boil, lower the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. Pour in some vegan parm and toss until it melts.
Right before serving add a couple handfuls of fresh arugula and toss until it is wilted.
Step Three: Serve it Up
And now, you are ready to serve. Add some orzo to each bowl and top with lots of the roasted veggies. I like to have some hummus on the side – it is perfect for dipping the veggies.
These bowls are comforting, healthy and hearty. I’ve already shared this recipe with friends and they’re are just as obsessed as I am – you need to give it a try this fall!
If you have leftovers, the veggies can be heated up in the air fryer to keep that crispiness. Just cook them at 370 for 5-7 minutes.
Need more recipe inspo? Check these out:
Fall Harvest Grain Bowls
FOR THE VEGGIES
FOR THE ORZO
- sea salt
- sheet pan
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the sweet potato, cauliflower, olive oil and dry seasonings to the baking sheet and toss to combine. Add the thyme and place in the oven for 20 minutes. Flip and cook for another 10-20 minutes, or until the veggies are crispy. Remove from the oven and sprinkle with sea salt.
- Meanwhile, melt the butter in a skillet over medium heat. Add the onion, garlic, thyme and poultry seasoning. Cook for 3 minutes, stirring frequently. Pour in the orzo and let it toast for a minute or two. Pour in the milk and broth. Bring to a boil, lower the heat, cover and simmer for 20 minutes, or until the liquid is absorbed. Add the vegan parm and toss until it is melted. Taste and add salt if needed. Add the arugula and toss until it is wilted.
- To serve, add orzo to each bowl and top with veggies. Serve with hummus on the side.
- Poultry seasoning is just a mix of dry seasonings and is 100% vegan.