23 Delicious Fall Power Bowl Recipes for Every Occasion

Fall is the season of warmth, comfort, and nourishment—and what better way to enjoy it than with a vibrant power bowl packed with seasonal ingredients?

Power bowls are the ultimate one-dish meals: layered with whole grains, lean proteins, crisp greens, roasted vegetables, and flavorful dressings.

They are not only versatile and visually stunning but also nutrient-dense, making them perfect for cozy dinners, meal prep, or even breakfast.

When autumn rolls in, nature gifts us with hearty root vegetables, sweet squashes, crisp apples, and earthy greens.

These ingredients shine when roasted, sautéed, or paired with warming spices like cinnamon, sage, and cumin.

Whether you’re craving a protein-packed chicken and sweet potato bowl, a nourishing lentil and kale creation, or a plant-based mix of roasted veggies and quinoa, fall power bowls deliver both comfort and health in every bite.

In this article, you’ll discover 23 fall power bowl recipes that celebrate the season’s harvest.

From savory combinations like sage chicken with barley to sweeter takes like apple-cinnamon breakfast bowls, there’s a recipe here for every mood and mealtime.

23 Delicious Fall Power Bowl Recipes for Every Occasion

Power bowls are more than just a trend—they’re a smart, delicious way to bring together all the best of fall in one nourishing dish.

With roasted squash, hearty grains, crisp greens, and bold dressings, these bowls showcase how flexible and satisfying seasonal cooking can be.

Whether you’re looking for quick weeknight dinners, meal prep ideas, or comforting plant-based options, these 23 fall power bowl recipes offer endless inspiration for cozy autumn meals.

Grab your favorite bowl, layer in the flavors of the season, and enjoy wholesome comfort that fuels both body and soul.

Harvest Quinoa and Roasted Veggie Power Bowl

This hearty fall power bowl brings together the nutty flavor of quinoa with roasted autumn vegetables like butternut squash, Brussels sprouts, and beets.

A drizzle of creamy tahini maple dressing ties everything together, creating a meal that’s as nourishing as it is comforting.

It’s the perfect blend of plant-based protein, wholesome grains, and seasonal flavors.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups vegetable broth (or water)
• 1 ½ cups butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 medium beet, peeled and diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• Salt and pepper to taste
• ¼ cup pumpkin seeds
• ½ cup kale, finely shredded

For the dressing:

• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 2–3 tbsp water (to thin)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash, Brussels sprouts, and beet with olive oil, smoked paprika, cinnamon, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and caramelized.
3. Meanwhile, rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, cover, and reduce to a simmer. Cook for 15 minutes or until all liquid is absorbed. Fluff with a fork.
4. Prepare the dressing by whisking tahini, maple syrup, apple cider vinegar, garlic, and water until creamy.
5. Assemble the bowl: layer quinoa, roasted vegetables, shredded kale, and sprinkle with pumpkin seeds. Drizzle with tahini maple dressing.

This colorful harvest quinoa and roasted veggie bowl delivers warmth, nutrition, and comfort.

It’s perfect for meal prep or a cozy autumn dinner.

Autumn Chicken and Sweet Potato Power Bowl

This bowl is a protein-rich, savory, and slightly sweet fall-inspired dish.

Tender roasted chicken pairs beautifully with caramelized sweet potatoes, crisp apples, and a tangy Dijon dressing.

The combination of lean protein, complex carbs, and fresh greens makes this a balanced, energizing meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 apple, thinly sliced
• 1 cup cooked farro (or brown rice)
• 2 cups mixed greens (spinach, arugula, kale)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• ¼ cup walnuts, toasted

For the dressing:

• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potatoes with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and tender.
2. While sweet potatoes roast, season chicken with salt and pepper. Heat a skillet with 1 tbsp olive oil over medium heat, cook chicken for 6–7 minutes per side until fully cooked, then slice.
3. Whisk together Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper to create the dressing.
4. In a large bowl, layer cooked farro, roasted sweet potatoes, apple slices, mixed greens, and sliced chicken. Top with toasted walnuts and drizzle with the Dijon dressing.

This autumn chicken and sweet potato bowl is the ultimate cozy yet refreshing meal.

Packed with protein, healthy fats, and seasonal produce, it’s a go-to power bowl for fall evenings.

Cozy Lentil and Kale Power Bowl

This vegetarian-friendly bowl is earthy, warm, and deeply satisfying.

Protein-packed lentils are paired with sautéed kale, roasted carrots, and a zesty lemon herb dressing.

It’s a nutrient-dense option that feels hearty enough for chilly fall nights.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 3 large carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 cups kale, chopped
• 1 small red onion, thinly sliced
• 1 tsp cumin powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• ¼ cup crumbled feta (optional)
• 2 tbsp sunflower seeds

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25 minutes until tender.
2. In a saucepan, combine lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until lentils are tender but not mushy. Drain any excess liquid.
3. In a skillet, heat 1 tbsp olive oil and sauté red onion until soft. Add kale and cook for 3–4 minutes until wilted. Season lightly with salt.
4. Whisk together olive oil, lemon juice, Dijon mustard, parsley, and honey to make the dressing.
5. Assemble the bowl: layer lentils, roasted carrots, and sautéed kale. Sprinkle with feta and sunflower seeds. Drizzle with lemon herb dressing.

This cozy lentil and kale power bowl is hearty, nourishing, and full of autumn comfort.

It’s a plant-powered meal that satisfies both flavor and nutrition needs.

Maple Roasted Salmon and Wild Rice Bowl

This autumn-inspired power bowl combines tender roasted salmon with nutty wild rice and roasted fall vegetables.

A maple-mustard glaze adds sweetness and tang, while toasted pecans give it a crunchy finish.

It’s rich in omega-3s, protein, and seasonal flavor.

Ingredients:

• 2 salmon fillets
• 1 cup wild rice, rinsed
• 2 ½ cups vegetable broth
• 1 cup roasted delicata squash slices
• 1 cup roasted broccoli florets
• 2 tbsp olive oil
• ¼ cup pecans, toasted

For the glaze:

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar

Instructions:

1. Cook wild rice in vegetable broth until tender (about 40 minutes). Fluff with a fork.
2. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
3. Mix maple syrup, Dijon, soy sauce, and vinegar. Brush over salmon fillets and place on the sheet pan. Roast for 12–15 minutes until salmon flakes easily.
4. Meanwhile, roast delicata squash and broccoli with olive oil, salt, and pepper until caramelized (20 minutes).
5. Assemble the bowl: layer wild rice, roasted veggies, and salmon. Sprinkle with toasted pecans.

This maple roasted salmon bowl is comforting yet refreshing, offering a protein-rich, omega-3-packed dinner that celebrates fall flavors.

Turkey, Cranberry, and Brown Rice Power Bowl

A holiday-inspired bowl that’s both hearty and wholesome.

Ground turkey is sautéed with herbs and served over brown rice with roasted carrots, sautéed spinach, and a cranberry vinaigrette that ties the dish together with a tangy twist.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried sage
• Salt and pepper to taste
• 1 cup cooked brown rice
• 1 cup roasted carrots
• 1 cup fresh spinach, sautéed
• ¼ cup pumpkin seeds

For the cranberry vinaigrette:

• ¼ cup cranberry sauce (homemade or canned)
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Pinch of salt

Instructions:

1. Heat olive oil in a skillet. Cook ground turkey with garlic powder, sage, salt, and pepper until browned and fully cooked.
2. Roast carrots at 400°F (200°C) with a drizzle of oil, salt, and pepper until tender (20 minutes).
3. Sauté spinach in a skillet with a splash of olive oil until just wilted.
4. Whisk cranberry sauce, apple cider vinegar, olive oil, honey, and salt into a smooth vinaigrette.
5. Assemble bowl with brown rice, turkey, roasted carrots, spinach, and pumpkin seeds. Drizzle with cranberry vinaigrette.

This turkey and cranberry bowl feels like Thanksgiving in a dish—savory, sweet, and packed with nutritious balance.

Roasted Chickpea and Sweet Potato Power Bowl

This plant-based power bowl is full of texture and warm autumn spices.

Crispy roasted chickpeas pair with caramelized sweet potatoes, massaged kale, and a creamy garlic-yogurt sauce.

It’s satisfying, protein-rich, and great for meal prep.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• 2 cups kale, massaged with olive oil and lemon juice
• ½ avocado, sliced

For the garlic-yogurt sauce:

• ½ cup Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas and sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until crispy.
2. Massage kale with a drizzle of olive oil and lemon juice until tender.
3. Mix Greek yogurt, garlic, lemon juice, salt, and pepper to make the sauce.
4. Assemble the bowl: kale base, roasted chickpeas and sweet potatoes, sliced avocado, and drizzle of garlic-yogurt sauce.

This roasted chickpea and sweet potato bowl is creamy, crunchy, and nourishing, making it an ideal vegetarian power meal.

Autumn Shrimp and Farro Bowl

For a seafood twist on a fall power bowl, shrimp is quickly sautéed with garlic and served over nutty farro, roasted cauliflower, and wilted spinach.

A lemony herb dressing brightens up the flavors, keeping the bowl both hearty and light.

Ingredients:

• 1 cup farro
• 2 cups vegetable broth
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 cup roasted cauliflower
• 1 cup sautéed spinach

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Cook farro in vegetable broth until tender (30 minutes). Drain any excess liquid.
2. Roast cauliflower with olive oil, salt, and pepper until golden (20 minutes).
3. Heat olive oil in a skillet. Add garlic and shrimp, cooking 2–3 minutes per side until pink and cooked through.
4. Whisk olive oil, lemon juice, dill, salt, and pepper for the dressing.
5. Assemble bowl with farro, roasted cauliflower, sautéed spinach, and shrimp. Drizzle with lemon dill dressing.

This shrimp and farro bowl is flavorful, protein-rich, and ideal for a cozy fall dinner with a fresh finish.

Butternut Squash, Kale, and Goat Cheese Power Bowl

This vegetarian-friendly bowl combines roasted butternut squash, hearty kale, and tangy goat cheese for a creamy yet savory autumn dish.

Walnuts and a balsamic glaze add crunch and sweetness, balancing the flavors beautifully.

Ingredients:

• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 2 cups kale, massaged
• ½ cup cooked quinoa
• ¼ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• 2 tbsp balsamic glaze

Instructions:

1. Roast butternut squash at 400°F (200°C) with olive oil, salt, and pepper for 25–30 minutes until tender and caramelized.
2. Massage kale with a drizzle of olive oil until softened.
3. Assemble bowl: layer quinoa, kale, roasted butternut squash, goat cheese, and walnuts.
4. Drizzle with balsamic glaze before serving.

This butternut squash and kale bowl is creamy, tangy, and full of cozy fall flavors that make it both satisfying and elegant.

Apple, Roasted Beet, and Barley Power Bowl

A sweet and savory combination of roasted beets, crisp apples, and nutty barley makes this bowl a colorful, nutrient-rich option.

A simple apple cider vinaigrette ties the flavors together, while sunflower seeds add crunch.

Ingredients:

• 1 cup pearl barley
• 3 cups water or broth
• 2 medium beets, roasted and cubed
• 1 apple, thinly sliced
• 2 cups arugula
• ¼ cup sunflower seeds

For the vinaigrette:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Cook barley in water or broth until tender (30–35 minutes). Drain excess liquid.
2. Roast beets in foil at 400°F (200°C) for 40 minutes until tender, then peel and dice.
3. Whisk olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper into a vinaigrette.
4. Assemble the bowl with barley, roasted beets, apple slices, arugula, and sunflower seeds. Drizzle with vinaigrette.

This apple and roasted beet bowl is colorful, refreshing, and grounding, making it a perfect balance of sweet and savory fall goodness.

Spiced Pumpkin and Quinoa Power Bowl

This cozy autumn power bowl highlights pumpkin in a savory way, paired with protein-rich quinoa, roasted chickpeas, and earthy spinach.

A creamy cashew dressing with warming spices makes it rich yet wholesome.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 ½ cups pumpkin cubes (fresh or canned chunks)
• 1 can chickpeas, rinsed and drained
• 2 cups spinach, lightly sautéed
• 2 tbsp olive oil
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste

For the cashew dressing:

• ½ cup soaked cashews
• ¼ cup water
• 1 tbsp lemon juice
• 1 tsp maple syrup
• ½ tsp smoked paprika

Instructions:

1. Cook quinoa in vegetable broth until fluffy (15 minutes).
2. Roast pumpkin cubes and chickpeas with olive oil, cinnamon, nutmeg, salt, and pepper at 400°F (200°C) for 25 minutes.
3. Lightly sauté spinach until wilted.
4. Blend cashews, water, lemon juice, maple syrup, and smoked paprika until creamy.
5. Assemble quinoa, pumpkin, chickpeas, and spinach. Drizzle with cashew dressing.

This spiced pumpkin and quinoa bowl is creamy, sweet-savory, and rich in fall comfort.

Autumn Beef and Roasted Veggie Power Bowl

This hearty bowl is perfect for cooler evenings, featuring lean beef strips, roasted root vegetables, and farro.

A horseradish cream sauce gives it a bold flavor kick.

Ingredients:

• ½ lb lean beef strips
• 1 tbsp olive oil
• 2 medium parsnips, peeled and cubed
• 2 carrots, peeled and cubed
• 1 cup cooked farro
• 1 cup baby kale

For the sauce:

• ¼ cup Greek yogurt
• 1 tbsp prepared horseradish
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. Roast carrots and parsnips with olive oil, salt, and pepper at 400°F (200°C) for 30 minutes.
2. Cook beef strips in a skillet with olive oil until browned. Season with salt and pepper.
3. Whisk together yogurt, horseradish, lemon juice, salt, and pepper.
4. Assemble bowl with farro, roasted veggies, beef, and baby kale. Drizzle with horseradish sauce.

This beef and roasted veggie bowl is bold, filling, and ideal for a protein-packed fall dinner.

Pear, Walnut, and Arugula Power Bowl

A light yet nourishing autumn bowl with juicy pears, toasted walnuts, and peppery arugula.

A maple-balsamic vinaigrette ties everything together, making it a refreshing but still cozy meal.

Ingredients:

• 1 cup cooked bulgur wheat
• 2 ripe pears, thinly sliced
• 2 cups arugula
• ¼ cup goat cheese crumbles
• ¼ cup walnuts, toasted

For the vinaigrette:

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

Instructions:

1. Cook bulgur wheat until fluffy, set aside.
2. Toast walnuts in a dry skillet until fragrant.
3. Whisk balsamic, maple syrup, olive oil, and salt.
4. Assemble bulgur, arugula, pear slices, goat cheese, and walnuts. Drizzle with vinaigrette.

This pear and arugula bowl is fresh, tangy, and packed with seasonal elegance.

Roasted Eggplant and Lentil Power Bowl

For a Mediterranean-inspired fall dish, this bowl pairs smoky roasted eggplant with earthy lentils and fresh herbs.

A lemon-tahini sauce keeps it creamy and bright.

Ingredients:

• 1 large eggplant, cubed
• 2 tbsp olive oil
• 1 cup green lentils
• 3 cups vegetable broth
• 1 cup spinach
• 1 tbsp parsley, chopped

For the sauce:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tsp maple syrup
• 1 garlic clove, minced
• 2 tbsp water

Instructions:

1. Roast eggplant cubes with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes.
2. Cook lentils in vegetable broth until tender (20–25 minutes).
3. Whisk tahini, lemon juice, maple syrup, garlic, and water into a smooth sauce.
4. Assemble lentils, roasted eggplant, spinach, and parsley. Drizzle with sauce.

This roasted eggplant and lentil bowl is smoky, creamy, and satisfying, perfect for fall evenings.

Apple Cinnamon Breakfast Power Bowl

A sweet spin on a fall power bowl, this breakfast version features warm spiced apples, hearty oats, and crunchy toppings.

It’s like apple pie in a nourishing bowl.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• 1 apple, diced
• 1 tbsp butter or coconut oil
• 1 tsp cinnamon
• 1 tsp maple syrup
• ¼ cup pecans
• 2 tbsp dried cranberries

Instructions:

1. Cook oats in almond milk until creamy.
2. In a skillet, sauté apple pieces in butter with cinnamon until caramelized.
3. Spoon oats into a bowl, top with spiced apples, maple syrup, pecans, and cranberries.

This apple cinnamon breakfast bowl is warming, naturally sweet, and a perfect fall morning boost.

Curry Roasted Cauliflower and Chickpea Power Bowl

A spiced and filling vegetarian bowl with roasted cauliflower and chickpeas tossed in curry seasoning, paired with rice and a cooling yogurt drizzle.

Ingredients:

• 1 medium cauliflower, florets separated
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp curry powder
• ½ tsp turmeric
• Salt and pepper
• 1 cup basmati rice, cooked
• ¼ cup Greek yogurt
• 1 tsp lemon juice

Instructions:

1. Toss cauliflower and chickpeas with olive oil, curry powder, turmeric, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.
2. Cook basmati rice until fluffy.
3. Mix Greek yogurt with lemon juice and a pinch of salt.
4. Assemble bowl with rice, roasted cauliflower, and chickpeas. Top with yogurt drizzle.

This curry cauliflower bowl is aromatic, hearty, and perfectly balanced with warm spices and cooling yogurt.

Sage Roasted Chicken and Barley Power Bowl

This rustic fall bowl combines sage-roasted chicken, nutty barley, and roasted root vegetables for a wholesome and earthy dish.

A drizzle of garlic-herb olive oil finishes it with bold flavor.

Ingredients:

• 2 chicken thighs, bone-in, skin-on
• 1 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste
• 1 cup barley
• 3 cups chicken broth
• 1 cup roasted parsnips
• 1 cup roasted carrots
• 1 tbsp garlic-infused olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Rub chicken with olive oil, sage, salt, and pepper. Roast for 35–40 minutes until golden and fully cooked.
2. Cook barley in chicken broth until tender (30 minutes).
3. Roast parsnips and carrots with olive oil, salt, and pepper until caramelized.
4. Assemble barley base, roasted veggies, and sliced chicken. Drizzle with garlic-infused olive oil.

This sage roasted chicken and barley bowl is hearty, aromatic, and perfect for cozy fall nights.

Pumpkin Falafel and Couscous Power Bowl

A creative vegetarian bowl featuring pumpkin falafel, fluffy couscous, and roasted Brussels sprouts.

A lemon-tahini dressing brings creamy balance to the savory flavors.

Ingredients:

• 1 can chickpeas, drained
• ½ cup pumpkin puree
• ¼ cup flour or breadcrumbs
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt to taste
• 1 cup couscous
• 1 cup roasted Brussels sprouts

For the dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Water to thin

Instructions:

1. Preheat oven to 375°F (190°C). Blend chickpeas, pumpkin, flour, cumin, paprika, and salt into a thick dough. Shape into small falafel balls and bake 20 minutes until golden.
2. Cook couscous according to package instructions.
3. Roast Brussels sprouts with olive oil until crispy.
4. Mix tahini, lemon juice, olive oil, maple syrup, and water into a dressing.
5. Assemble couscous, falafel, and sprouts. Drizzle with lemon-tahini dressing.

This pumpkin falafel and couscous bowl is nourishing, spiced, and full of seasonal flair.

Roasted Acorn Squash and Black Bean Bowl

This vegan-friendly bowl pairs roasted acorn squash with black beans, brown rice, and a zesty cilantro-lime sauce for a protein-packed, colorful meal.

Ingredients:

• 1 acorn squash, sliced into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked brown rice
• 1 can black beans, rinsed and drained
• 1 cup shredded kale

For the sauce:

• ¼ cup olive oil
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. Roast acorn squash wedges with olive oil, salt, and pepper at 400°F (200°C) for 30 minutes.
2. Warm black beans in a skillet with a pinch of cumin.
3. Whisk olive oil, lime juice, cilantro, garlic, and salt into a sauce.
4. Assemble brown rice, black beans, kale, and squash wedges. Drizzle with cilantro-lime sauce.

This roasted acorn squash and black bean bowl is hearty, tangy, and full of plant-based goodness.

Spiced Apple, Sweet Potato, and Farro Bowl

Sweet and savory come together with roasted apples, caramelized sweet potatoes, and nutty farro.

A cinnamon-maple drizzle makes this bowl taste like fall comfort food.

Ingredients:

• 1 apple, diced
• 1 medium sweet potato, cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• Salt to taste
• 1 cup farro
• 3 cups broth

For the drizzle:

• 2 tbsp maple syrup
• ½ tsp cinnamon
• 1 tsp olive oil

Instructions:

1. Roast apple and sweet potato cubes with olive oil, cinnamon, and salt at 400°F (200°C) for 25 minutes.
2. Cook farro in broth until tender (30 minutes).
3. Whisk maple syrup, cinnamon, and olive oil into a drizzle.
4. Assemble farro, roasted apple, and sweet potato. Top with maple-cinnamon drizzle.

This apple and sweet potato farro bowl is warming, slightly sweet, and satisfying—perfect for autumn evenings.

Kale, Wild Mushroom, and Polenta Power Bowl

This earthy fall bowl features creamy polenta topped with sautéed wild mushrooms, garlic kale, and parmesan.

It’s rich, comforting, and full of umami.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 tbsp butter
• ½ cup parmesan cheese
• 2 cups wild mushrooms, sliced
• 2 cups kale, chopped
• 2 tbsp olive oil
• 1 garlic clove, minced

Instructions:

1. Cook polenta in broth until creamy, then stir in butter and parmesan.
2. Heat olive oil in a skillet, sauté mushrooms until golden. Remove and set aside.
3. In the same skillet, sauté garlic and kale until wilted.
4. Assemble polenta base, then top with mushrooms and kale. Sprinkle extra parmesan if desired.

This kale and wild mushroom polenta bowl is creamy, savory, and perfect for chilly fall nights.

Roasted Carrot, Lentil, and Tahini Bowl

This simple yet flavorful bowl combines caramelized roasted carrots with hearty lentils, fresh herbs, and a tahini-lemon dressing for a vibrant fall dish.

Ingredients:

• 4 carrots, peeled and halved lengthwise
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper
• 1 cup cooked green lentils
• 1 tbsp parsley, chopped

For the dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Roast carrots with olive oil, cumin, salt, and pepper at 400°F (200°C) for 25–30 minutes.
2. Cook lentils until tender. Drain excess liquid.
3. Whisk tahini, lemon juice, olive oil, maple syrup, and salt into a dressing.
4. Assemble lentils, roasted carrots, and parsley. Drizzle with tahini dressing.

This roasted carrot and lentil bowl is earthy, creamy, and loaded with fall-inspired flavors.

Roasted Turkey, Cranberry, and Quinoa Bowl

A festive-inspired fall bowl with juicy roasted turkey, nutty quinoa, roasted Brussels sprouts, and a tart cranberry-orange dressing.

It’s like a lighter, balanced version of a holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup cooked turkey breast, shredded or sliced
• 1 cup Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup dried cranberries

For the dressing:

• 3 tbsp cranberry sauce
• 1 tbsp orange juice
• 2 tbsp olive oil
• Pinch of salt

Instructions:

1. Cook quinoa in chicken broth until fluffy (15 minutes).
2. Roast Brussels sprouts with olive oil, salt, and pepper at 400°F (200°C) for 20–25 minutes until caramelized.
3. In a small bowl, whisk cranberry sauce, orange juice, olive oil, and salt.
4. Assemble quinoa, turkey, Brussels sprouts, and dried cranberries. Drizzle with dressing.

This turkey and quinoa bowl is tangy, hearty, and perfect for repurposing leftovers into a fresh fall meal.

Roasted Cauliflower, Apple, and Kale Bowl

This plant-based fall bowl is crisp, nutty, and refreshing.

Sweet roasted apples and cauliflower pair with hearty kale and a creamy mustard vinaigrette for a balanced, nutrient-rich dish.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 apples, sliced
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper
• 2 cups kale, massaged with olive oil
• ¼ cup almonds, toasted

For the vinaigrette:

• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Pinch of salt

Instructions:

1. Roast cauliflower and apple slices with olive oil, thyme, salt, and pepper at 400°F (200°C) for 25 minutes.
2. Massage kale with a little olive oil until tender.
3. Whisk Dijon, apple cider vinegar, maple syrup, olive oil, and salt into a vinaigrette.
4. Assemble kale, roasted cauliflower and apples, and toasted almonds. Drizzle with vinaigrette.

This roasted cauliflower and apple bowl is crisp, tangy, and comforting—perfect for a light yet hearty autumn meal.