23 Irresistible Fall Harvest Bowl Recipes for Every Meal

Autumn is the season of cozy flavors, hearty vegetables, and comforting meals that make your kitchen smell like home.

One of the best ways to embrace fall is with harvest bowls—colorful, nutrient-packed dishes that combine roasted vegetables, seasonal fruits, grains, legumes, and flavorful dressings.

They’re versatile, visually stunning, and perfect for lunches, dinners, or even meal prep.

In this blog post, we’ve curated 23 fall harvest bowl recipes that highlight the season’s bounty.

From roasted squash and sweet potatoes to lentils, quinoa, and wild rice, these bowls balance sweet, savory, and earthy flavors.

Whether you’re looking for vegan, gluten-free, or protein-packed options, there’s something here for everyone.

Get ready to dive into a world of autumn-inspired bowls that are as beautiful as they are delicious!

23 Irresistible Fall Harvest Bowl Recipes for Every Meal

Fall harvest bowls are the ultimate way to celebrate seasonal produce while enjoying a balanced, flavorful meal.

With these 23 fall harvest bowl recipes, you’ll have endless options for lunches, dinners, or meal prep throughout autumn.

Each recipe is designed to showcase the season’s best ingredients, combining sweet, savory, and earthy flavors into satisfying bowls.

Whether you’re a busy professional, a home cook, or a meal-prep enthusiast, these bowls make healthy eating effortless and enjoyable.

So grab your favorite fall vegetables, grains, and toppings, and start creating your own cozy harvest bowls this season.

Autumn Harvest Quinoa Bowl

This colorful quinoa bowl captures the essence of fall with roasted sweet potatoes, crisp apples, and earthy kale.

Tossed with a maple-tahini dressing, it’s a hearty and nourishing meal perfect for lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups kale, chopped and stems removed
• 1 apple, diced
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds

Maple-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 2–3 tablespoons water, to thin
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. While the sweet potatoes roast, cook the quinoa in water or vegetable broth according to package instructions. Fluff with a fork once cooked.
3. In a large bowl, massage the kale with a pinch of salt for 1–2 minutes to soften it.
4. Prepare the dressing by whisking together tahini, maple syrup, apple cider vinegar, lemon juice, water, salt, and pepper until smooth. Adjust thickness by adding more water if needed.
5. Assemble the bowl: start with a base of quinoa, add roasted sweet potatoes, kale, diced apple, cranberries, and pumpkin seeds. Drizzle with dressing and toss gently.

This Autumn Harvest Quinoa Bowl is a balanced mix of sweet, savory, and earthy flavors, perfect for celebrating the season’s bounty.

Roasted Veggie & Farro Fall Bowl

A hearty farro bowl featuring roasted fall vegetables, creamy avocado, and a zesty mustard-maple dressing.

This bowl is packed with fiber, protein, and vibrant flavors that embody the cozy essence of fall.

Ingredients:

• 1 cup farro
• 3 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 avocado, sliced
• 1/4 cup pomegranate seeds

Mustard-Maple Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash, bell pepper, and zucchini with olive oil, thyme, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Cook the farro in vegetable broth according to package instructions. Drain any excess liquid and set aside.
3. Whisk together mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. Assemble the bowl: layer farro as the base, add roasted vegetables, avocado slices, and sprinkle with pomegranate seeds. Drizzle with dressing just before serving.

This Roasted Veggie & Farro Fall Bowl combines hearty grains with sweet and tangy fall vegetables, offering both comfort and nutrition in every bite.

Harvest Lentil & Roasted Root Vegetable Bowl

This bowl celebrates fall with protein-rich lentils, roasted root vegetables, and a warm apple-cider vinaigrette.

It’s cozy, filling, and perfect for chilly fall evenings.

Ingredients:

• 1 cup green or brown lentils
• 3 cups water or vegetable broth
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 small beet, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 cups baby spinach
• 2 tablespoons chopped walnuts

Apple-Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beet with olive oil, rosemary, salt, and pepper. Roast for 25–30 minutes until tender and lightly browned.
2. Cook lentils in water or vegetable broth until tender, about 20–25 minutes. Drain any excess liquid.
3. Whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
4. In a large bowl, layer cooked lentils, roasted vegetables, and baby spinach. Top with chopped walnuts and drizzle with vinaigrette.

The Harvest Lentil & Roasted Root Vegetable Bowl is earthy, wholesome, and perfectly suited for fall, delivering warmth and satisfaction in every forkful.

Maple Roasted Brussels Sprouts & Quinoa Bowl

This bowl celebrates the crisp flavors of fall with maple-roasted Brussels sprouts, tender quinoa, and tangy goat cheese.

The sweet and savory combination makes it a comforting yet light meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika
• 1/4 cup crumbled goat cheese
• 2 tablespoons dried cranberries
• 2 tablespoons toasted pecans

Maple Dijon Dressing:

• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, maple syrup, smoked paprika, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Cook quinoa in water or vegetable broth according to package instructions. Fluff with a fork.
3. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. Assemble the bowl: start with a base of quinoa, add roasted Brussels sprouts, sprinkle with goat cheese, cranberries, and pecans. Drizzle with dressing before serving.

This Maple Roasted Brussels Sprouts & Quinoa Bowl is sweet, savory, and tangy all at once—a perfect reflection of autumn flavors.

Sweet Potato & Black Bean Harvest Bowl

A protein-packed, hearty fall bowl featuring roasted sweet potatoes, black beans, and a zesty lime-cilantro dressing.

Ideal for a satisfying lunch or dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup corn kernels
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Lime-Cilantro Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey or maple syrup
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a bowl, combine cooked brown rice, black beans, and corn.
3. Whisk together olive oil, lime juice, honey, cilantro, salt, and pepper to make the dressing.
4. Assemble the bowl: layer rice and beans mixture, top with roasted sweet potatoes and avocado slices. Drizzle with lime-cilantro dressing.

This Sweet Potato & Black Bean Harvest Bowl is earthy, zesty, and packed with protein—perfect for enjoying the flavors of fall in a nutritious bowl.

Autumn Harvest Farro & Roasted Pear Bowl

A slightly sweet and savory fall bowl featuring nutty farro, roasted pears, and toasted walnuts.

Finished with a honey-balsamic glaze for a gourmet autumn touch.

Ingredients:

• 1 cup farro
• 3 cups water or vegetable broth
• 2 ripe pears, cored and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 2 cups baby arugula
• 1/4 cup toasted walnuts
• 2 tablespoons crumbled blue cheese (optional)

Honey-Balsamic Glaze:

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices with olive oil, cinnamon, salt, and pepper. Roast for 15–20 minutes until tender and caramelized.
2. Cook farro in water or vegetable broth until tender, about 25–30 minutes. Drain any excess liquid.
3. Whisk together balsamic vinegar, honey, olive oil, and a pinch of salt to make the glaze.
4. Assemble the bowl: layer cooked farro, roasted pears, arugula, and toasted walnuts. Sprinkle with blue cheese if using and drizzle with honey-balsamic glaze.

This Autumn Harvest Farro & Roasted Pear Bowl is a beautiful balance of sweet, savory, and nutty flavors—a festive fall-inspired meal perfect for any season.

Roasted Pumpkin & Chickpea Harvest Bowl

A vibrant and satisfying bowl featuring roasted pumpkin, protein-packed chickpeas, and tender greens.

Finished with a spiced tahini dressing, this dish is both comforting and nutrient-rich.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups baby spinach or arugula
• 1/4 cup pomegranate seeds
• 2 tablespoons pumpkin seeds

Spiced Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon ground cumin
• 2–3 tablespoons water, to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25–30 minutes until pumpkin is tender and chickpeas are slightly crispy.
2. Prepare the dressing by whisking tahini, lemon juice, olive oil, maple syrup, cumin, water, salt, and pepper until smooth. Adjust consistency with more water if needed.
3. Assemble the bowl: start with a base of greens, add roasted pumpkin and chickpeas, sprinkle with pomegranate seeds and pumpkin seeds. Drizzle with tahini dressing before serving.

This Roasted Pumpkin & Chickpea Harvest Bowl is hearty, flavorful, and perfectly suited for cozy fall meals.

Autumn Sweet Potato & Kale Power Bowl

Packed with roasted sweet potatoes, sautéed kale, and quinoa, this bowl is a nutrient powerhouse.

The lemon-garlic dressing adds a bright, zesty finish perfect for autumn lunches or dinners.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt, pepper, and 1/2 teaspoon paprika
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups kale, chopped and stems removed
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries

Lemon-Garlic Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in water or vegetable broth according to package instructions. Fluff and set aside.
3. Massage kale with a pinch of salt for 1–2 minutes to soften.
4. Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
5. Assemble the bowl: start with quinoa as the base, add roasted sweet potatoes, kale, sunflower seeds, and cranberries. Drizzle with dressing and toss gently.

This Autumn Sweet Potato & Kale Power Bowl is nutrient-rich, colorful, and perfectly balanced between earthy, sweet, and tangy flavors.

Roasted Apple & Farro Fall Bowl

This cozy fall bowl combines nutty farro, caramelized roasted apples, and roasted carrots for a sweet-savory delight.

Finished with a maple-cider glaze, it’s a perfect seasonal treat.

Ingredients:

• 1 cup farro
• 3 cups water or vegetable broth
• 2 apples, cored and sliced
• 2 carrots, peeled and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1/4 cup toasted pecans
• 2 tablespoons dried cranberries

Maple-Cider Glaze:

• 2 tablespoons apple cider
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss apple slices and carrot slices with olive oil, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook farro in water or vegetable broth until tender, about 25–30 minutes. Drain excess liquid.
3. Whisk together apple cider, maple syrup, Dijon mustard, and a pinch of salt to make the glaze.
4. Assemble the bowl: start with farro as the base, add roasted apples and carrots, sprinkle with pecans and cranberries, and drizzle with maple-cider glaze.

The Roasted Apple & Farro Fall Bowl offers a perfect harmony of sweet and savory flavors, making it an ideal autumn-inspired meal.

Spiced Butternut Squash & Farro Bowl

This bowl features roasted butternut squash, nutty farro, and a medley of autumn vegetables, all tossed in a warm spiced dressing.

Perfect for a hearty, comforting fall meal.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 cup farro
• 3 cups vegetable broth
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups baby spinach
• 1/4 cup roasted pumpkin seeds

Warm Spiced Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash, bell pepper, and onion with olive oil, cinnamon, cumin, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth according to package instructions. Drain excess liquid.
3. Whisk together olive oil, apple cider vinegar, maple syrup, cinnamon, salt, and pepper to make the dressing.
4. Assemble the bowl: start with farro as the base, top with roasted vegetables, add spinach, sprinkle pumpkin seeds, and drizzle with dressing.

This Spiced Butternut Squash & Farro Bowl combines earthy, sweet, and savory flavors—a warming, nutrient-packed fall meal.

Harvest Lentil & Roasted Root Veggie Bowl

A protein-packed bowl featuring roasted root vegetables, tender lentils, and a tangy mustard-maple dressing.

Perfect for cozy autumn lunches or dinners.

Ingredients:

• 1 cup green or brown lentils
• 3 cups water or vegetable broth
• 1 carrot, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 small beet, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 cups kale, chopped
• 2 tablespoons chopped walnuts

Mustard-Maple Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot, parsnip, and beet with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook lentils in water or vegetable broth until tender, about 20–25 minutes. Drain excess liquid.
3. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. Assemble the bowl: layer lentils, roasted vegetables, and kale. Top with walnuts and drizzle with dressing.

The Harvest Lentil & Roasted Root Veggie Bowl is earthy, hearty, and satisfying—perfect for fall meals that nourish and comfort.

Roasted Pear & Wild Rice Fall Bowl

A slightly sweet and savory bowl combining nutty wild rice, caramelized pears, and roasted squash, finished with a honey-balsamic glaze.

Ideal for autumn-inspired dinners.

Ingredients:

• 1 cup wild rice
• 3 cups water or vegetable broth
• 2 pears, cored and sliced
• 1 cup butternut squash, cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1/4 cup toasted pecans
• 2 tablespoons dried cranberries

Honey-Balsamic Glaze:

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices and squash cubes with olive oil, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook wild rice in water or vegetable broth until tender, about 40–45 minutes. Drain any excess liquid.
3. Whisk together balsamic vinegar, honey, olive oil, and a pinch of salt to make the glaze.
4. Assemble the bowl: layer wild rice, roasted pears, and squash. Sprinkle with pecans and cranberries, and drizzle with honey-balsamic glaze.

The Roasted Pear & Wild Rice Fall Bowl is a perfect balance of sweet and savory, offering a cozy, autumnal flavor profile in every bite.

Roasted Cauliflower & Apple Harvest Bowl

This fall bowl combines roasted cauliflower and sweet apples with hearty grains and a zesty maple-Dijon dressing.

It’s colorful, flavorful, and perfect for a seasonal lunch or dinner.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 apple, cored and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup cooked farro
• 2 cups baby spinach
• 2 tablespoons toasted almonds
• 2 tablespoons dried cranberries

Maple-Dijon Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and apple slices with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook farro according to package instructions.
3. Whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
4. Assemble the bowl: layer farro, roasted cauliflower and apples, and baby spinach. Top with almonds and cranberries, then drizzle with dressing.

This Roasted Cauliflower & Apple Harvest Bowl balances sweet and savory flavors, making it a wholesome and satisfying fall meal.

Autumn Roasted Carrot & Quinoa Bowl

A vibrant fall bowl featuring roasted carrots, quinoa, and a medley of seasonal toppings.

Finished with a lemon-tahini dressing, it’s packed with flavor and nutrients.

Ingredients:

• 3 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup roasted chickpeas
• 2 tablespoons pumpkin seeds
• 2 tablespoons dried cranberries
• 2 cups baby kale

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 2–3 tablespoons water, to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook quinoa according to package instructions.
3. Prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper.
4. Assemble the bowl: layer quinoa, roasted carrots, baby kale, roasted chickpeas, pumpkin seeds, and dried cranberries. Drizzle with lemon-tahini dressing.

The Autumn Roasted Carrot & Quinoa Bowl is bright, nutty, and lightly sweet—a nourishing and satisfying fall-inspired dish.

Sweet Potato, Kale & Lentil Harvest Bowl

This hearty fall bowl combines roasted sweet potatoes, protein-rich lentils, and sautéed kale, all tied together with a savory maple-balsamic dressing.

It’s warm, filling, and full of autumn flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup green or brown lentils
• 3 cups water or vegetable broth
• 2 cups kale, chopped
• 2 tablespoons toasted walnuts

Maple-Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook lentils in water or vegetable broth until tender, about 20–25 minutes. Drain excess liquid.
3. Sauté kale lightly with a pinch of salt until just wilted.
4. Whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing.
5. Assemble the bowl: layer lentils, roasted sweet potatoes, and sautéed kale. Top with toasted walnuts and drizzle with dressing.

The Sweet Potato, Kale & Lentil Harvest Bowl is hearty, flavorful, and perfect for nourishing fall meals, offering a balanced combination of protein, fiber, and seasonal vegetables.

Roasted Beet & Farro Fall Bowl

This colorful fall bowl features earthy roasted beets, nutty farro, and creamy goat cheese.

Topped with a honey-balsamic dressing, it’s both visually stunning and deeply flavorful.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup farro
• 3 cups water or vegetable broth
• 2 cups baby arugula
• 1/4 cup crumbled goat cheese
• 2 tablespoons toasted walnuts

Honey-Balsamic Dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in water or vegetable broth until tender, about 25–30 minutes. Drain excess liquid.
3. Whisk together balsamic vinegar, honey, olive oil, and a pinch of salt to make the dressing.
4. Assemble the bowl: layer farro, roasted beets, and arugula. Top with goat cheese and walnuts, then drizzle with dressing.

This Roasted Beet & Farro Fall Bowl is earthy, sweet, and tangy, creating a perfect harmony of flavors for a nourishing autumn meal.

Autumn Harvest Sweet Potato & Quinoa Bowl

A vibrant, protein-packed bowl combining roasted sweet potatoes, quinoa, kale, and roasted pecans.

Finished with a maple-lemon dressing for a bright, seasonal touch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups chopped kale
• 1/4 cup roasted pecans
• 2 tablespoons dried cranberries

Maple-Lemon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa according to package instructions.
3. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper to make the dressing.
4. Assemble the bowl: start with quinoa as the base, add roasted sweet potatoes and kale, sprinkle with pecans and cranberries, and drizzle with dressing.

The Autumn Harvest Sweet Potato & Quinoa Bowl is a perfect balance of sweet, savory, and nutty flavors, ideal for a wholesome fall meal.

Roasted Pear & Lentil Fall Bowl

A cozy fall bowl combining tender lentils, caramelized pears, roasted carrots, and toasted almonds, finished with a maple-cider glaze for a sweet-savory flavor combination.

Ingredients:

• 1 cup green or brown lentils
• 3 cups water or vegetable broth
• 2 pears, cored and sliced
• 2 carrots, peeled and sliced
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons toasted almonds

Maple-Cider Glaze:

• 2 tablespoons apple cider
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss pear slices and carrot slices with olive oil, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook lentils in water or vegetable broth until tender, about 20–25 minutes. Drain excess liquid.
3. Whisk together apple cider, maple syrup, olive oil, and salt to make the glaze.
4. Assemble the bowl: layer lentils, roasted pears, and carrots. Sprinkle with toasted almonds and drizzle with maple-cider glaze.

The Roasted Pear & Lentil Fall Bowl is sweet, savory, and hearty, making it a perfect autumn-inspired dish for lunch or dinner.

Roasted Acorn Squash & Wild Rice Bowl

This fall bowl features roasted acorn squash, nutty wild rice, and sautéed spinach.

Topped with toasted pecans and a maple-balsamic drizzle, it’s a hearty, seasonal meal.

Ingredients:

• 1 small acorn squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup wild rice
• 3 cups water or vegetable broth
• 2 cups baby spinach
• 1/4 cup toasted pecans
• 2 tablespoons dried cranberries

Maple-Balsamic Drizzle:

• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook wild rice according to package instructions.
3. Sauté spinach lightly until just wilted.
4. Whisk together balsamic vinegar, maple syrup, olive oil, and salt to make the drizzle.
5. Assemble the bowl: layer wild rice, roasted acorn squash, and spinach. Top with pecans and cranberries, and drizzle with maple-balsamic sauce.

The Roasted Acorn Squash & Wild Rice Bowl is warm, nutty, and sweet—a perfect combination of flavors for autumn.

Autumn Harvest Chickpea & Butternut Squash Bowl

This nutrient-rich fall bowl features roasted butternut squash, protein-packed chickpeas, quinoa, and a spiced tahini dressing for a comforting and flavorful meal.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups chopped kale
• 2 tablespoons pumpkin seeds

Spiced Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 2–3 tablespoons water, to thin
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and chickpeas with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and lightly crisp.
2. Cook quinoa in water or vegetable broth according to package instructions.
3. Massage kale lightly with a pinch of salt.
4. Prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, cumin, water, salt, and pepper.
5. Assemble the bowl: start with quinoa, top with roasted squash and chickpeas, add kale, sprinkle pumpkin seeds, and drizzle with dressing.

The Autumn Harvest Chickpea & Butternut Squash Bowl is hearty, protein-rich, and full of warm fall spices—perfect for a cozy seasonal meal.

Roasted Carrot, Apple & Lentil Fall Bowl

This fall-inspired bowl combines sweet roasted carrots and apples with protein-packed lentils, greens, and a tangy maple-cider dressing for a wholesome and flavorful meal.

Ingredients:

• 3 large carrots, peeled and sliced
• 1 apple, cored and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup green or brown lentils
• 3 cups water or vegetable broth
• 2 cups baby spinach
• 2 tablespoons toasted walnuts

Maple-Cider Dressing:

• 2 tablespoons apple cider
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot slices and apple slices with olive oil, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Cook lentils in water or vegetable broth until tender, about 20–25 minutes. Drain excess liquid.
3. Whisk together apple cider, maple syrup, olive oil, and salt to make the dressing.
4. Assemble the bowl: layer lentils, roasted carrots, and apples. Add spinach, sprinkle toasted walnuts, and drizzle with maple-cider dressing.

The Roasted Carrot, Apple & Lentil Fall Bowl is sweet, savory, and nourishing, making it a perfect choice for a cozy autumn meal.

Roasted Pumpkin & Farro Autumn Bowl

A hearty fall bowl featuring roasted pumpkin, nutty farro, sautéed kale, and toasted sunflower seeds.

Finished with a warm maple-cider dressing, it’s perfect for a cozy seasonal meal.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup farro
• 3 cups water or vegetable broth
• 2 cups chopped kale
• 2 tablespoons toasted sunflower seeds
• 1/4 cup dried cranberries

Maple-Cider Dressing:

• 2 tablespoons apple cider
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in water or vegetable broth until tender, about 25–30 minutes. Drain any excess liquid.
3. Sauté kale lightly until wilted.
4. Whisk together apple cider, maple syrup, olive oil, and salt to make the dressing.
5. Assemble the bowl: layer farro, roasted pumpkin, and kale. Top with sunflower seeds and dried cranberries, then drizzle with dressing.

This Roasted Pumpkin & Farro Autumn Bowl combines earthy, sweet, and nutty flavors for a perfectly balanced fall-inspired meal.

Harvest Sweet Potato & Chickpea Bowl

A nourishing fall bowl featuring roasted sweet potatoes, protein-rich chickpeas, quinoa, and baby spinach, finished with a tangy tahini-lemon dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups baby spinach
• 2 tablespoons pumpkin seeds

Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2–3 tablespoons water, to thin
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes and chickpeas with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in water or vegetable broth according to package instructions.
3. Massage spinach lightly with a pinch of salt.
4. Whisk together tahini, lemon juice, olive oil, water, salt, and pepper to make the dressing.
5. Assemble the bowl: start with quinoa, add roasted sweet potatoes and chickpeas, top with spinach, sprinkle pumpkin seeds, and drizzle with dressing.

The Harvest Sweet Potato & Chickpea Bowl is hearty, flavorful, and full of autumn goodness—a perfect seasonal meal to enjoy any time of day.