24 Easy and Delicious Fall Rice Bowl Recipes You’ll Love

When the crisp air of autumn sets in, nothing feels more comforting than a warm, hearty meal in a single bowl.

Rice bowls are the perfect fall dish—versatile, nourishing, and endlessly customizable with seasonal ingredients like squash, apples, Brussels sprouts, mushrooms, and hearty greens.

From sweet and savory maple-glazed creations to earthy vegetarian bowls packed with roasted root vegetables, rice bowls capture the essence of fall flavors in a way that is both simple and satisfying.

In this collection of 24 fall rice bowl recipes, you’ll find a variety of combinations that suit every craving—whether you’re looking for cozy comfort food, nutrient-packed vegetarian bowls, or festive dishes perfect for entertaining.

Each recipe layers textures and flavors, offering a balance of grains, proteins, vegetables, and toppings that celebrate the bounty of the season.

Whether you’re cooking for family dinners, meal prepping for busy weeks, or simply looking for creative ways to enjoy autumn’s harvest, these rice bowls will keep you inspired all season long.

24 Easy and Delicious Fall Rice Bowl Recipes You’ll Love

Fall is the season of warm spices, earthy vegetables, and comforting meals that bring everyone to the table.

These 24 fall rice bowl recipes offer a wide range of ideas, from sweet potato and black bean bowls to maple-glazed salmon and spiced lentil creations.

Each one is hearty, flavorful, and designed to make the most of the season’s best produce.

With their versatility and ease, rice bowls prove to be one of the most enjoyable ways to embrace autumn cooking.

Try one, try them all, and discover new favorites that will keep you cozy throughout the season.

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Roasted Butternut Squash and Wild Rice Harvest Bowl

This rice bowl captures the essence of fall with hearty wild rice, roasted butternut squash, caramelized onions, and earthy mushrooms.

Topped with toasted pecans and a drizzle of maple-tahini dressing, it is both nourishing and satisfying—a perfect meal for cooler evenings.

Ingredients:

• 2 cups cooked wild rice (or a mix of wild and brown rice)
• 2 cups butternut squash, peeled and cubed
• 1 red onion, thinly sliced
• 1 cup cremini mushrooms, sliced
• 3 tbsp olive oil
• ½ tsp ground cinnamon
• ½ tsp smoked paprika
• Salt and pepper to taste
• ⅓ cup pecans, toasted
• 2 tbsp dried cranberries
• 2 cups fresh spinach

Maple-Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp warm water
• Pinch of sea salt

Instructions:

1. Preheat the oven to 400°F (200°C). On a large sheet pan, toss the butternut squash cubes and sliced red onion with 2 tablespoons of olive oil, cinnamon, smoked paprika, salt, and pepper. Spread evenly and roast for 25–30 minutes until the squash is tender and slightly caramelized.
2. In a skillet, heat the remaining tablespoon of olive oil and sauté mushrooms until golden brown, about 5–6 minutes. Season lightly with salt and pepper.
3. Prepare the maple-tahini dressing by whisking together tahini, maple syrup, apple cider vinegar, warm water, and a pinch of salt until smooth and creamy.
4. To assemble, place a bed of wild rice in bowls. Layer with roasted squash, caramelized onions, sautéed mushrooms, fresh spinach, toasted pecans, and dried cranberries.
5. Drizzle generously with the maple-tahini dressing before serving.

This roasted butternut squash and wild rice bowl is vibrant, hearty, and bursting with fall flavors.

Each bite offers a balance of sweet, savory, and nutty notes, making it a wholesome meal perfect for chilly days.

Apple Cider Chicken and Brown Rice Bowl

A comforting rice bowl that highlights the sweetness of apples and the tang of apple cider, paired with tender chicken and wholesome brown rice.

This dish is rich in autumnal flavors, making it ideal for weeknight dinners or meal prep.

Ingredients:

• 2 cups cooked brown rice
• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 small apple, thinly sliced (Honeycrisp or Fuji work well)
• 1 small red onion, sliced
• ½ cup apple cider
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and black pepper to taste
• ¼ cup crumbled goat cheese
• 2 tbsp pumpkin seeds (pepitas), toasted
• 2 cups arugula or baby kale

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 5–6 minutes per side until golden brown and cooked through. Remove from skillet and let rest before slicing.
2. In the same skillet, add sliced apples and onions, cooking for 3–4 minutes until softened and slightly caramelized.
3. Deglaze the pan with apple cider, scraping up any browned bits. Stir in Dijon mustard, apple cider vinegar, and thyme. Simmer until the liquid reduces slightly, creating a flavorful sauce.
4. Return the chicken to the pan, coating it with the apple cider glaze. Slice the chicken into strips.
5. Assemble the bowl with a base of brown rice, topped with arugula or baby kale, sliced chicken, caramelized apples, and onions. Sprinkle with crumbled goat cheese and pumpkin seeds.

This apple cider chicken and brown rice bowl is a cozy, sweet-savory dish that perfectly embodies autumn.

The blend of tender chicken, tart apples, and earthy thyme creates a warming, flavorful experience for any fall meal.

Maple Roasted Brussels Sprouts and Quinoa Rice Bowl

This vegetarian-friendly rice bowl combines nutty quinoa rice, maple-roasted Brussels sprouts, and sweet roasted carrots.

Finished with toasted walnuts, pomegranate seeds, and a light lemon-yogurt sauce, it makes a vibrant, nutrient-packed meal.

Ingredients:

• 2 cups cooked quinoa rice blend
• 2 cups Brussels sprouts, trimmed and halved
• 2 medium carrots, sliced into thin sticks
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• Salt and pepper to taste
• ½ cup pomegranate seeds
• ¼ cup toasted walnuts
• 2 cups mixed greens (spinach, arugula, or kale)

Lemon-Yogurt Sauce:

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and carrot sticks with olive oil, maple syrup, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until caramelized and tender.
2. In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, honey, and a pinch of salt until smooth. Adjust thickness with a splash of water if needed.
3. To assemble the bowls, start with a base of quinoa rice blend. Add a layer of mixed greens, followed by roasted Brussels sprouts and carrots.
4. Sprinkle with toasted walnuts and pomegranate seeds for crunch and freshness.
5. Drizzle generously with lemon-yogurt sauce before serving.

This maple roasted Brussels sprouts and quinoa rice bowl is a vibrant, nourishing dish that highlights seasonal produce.

The combination of sweet, savory, tangy, and crunchy elements makes every bite exciting and satisfying—perfect for a healthy fall dinner.

Autumn Turkey Sausage and Wild Rice Bowl

This hearty rice bowl celebrates fall with savory turkey sausage, wild rice, roasted root vegetables, and a hint of sage.

It’s wholesome, filling, and perfect for cozy evenings when you want something comforting but not overly heavy.

Ingredients:

• 2 cups cooked wild rice
• 1 lb turkey sausage (mild or spicy, based on preference)
• 1 sweet potato, peeled and cubed
• 2 parsnips, peeled and sliced
• 1 red bell pepper, diced
• 3 tbsp olive oil
• 1 tsp ground sage (or 1 tbsp fresh sage, chopped)
• Salt and pepper to taste
• ¼ cup shaved Parmesan cheese
• 2 cups baby spinach

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, parsnips, and red bell pepper with olive oil, sage, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and golden.
2. While vegetables roast, cook turkey sausage in a skillet over medium heat, breaking it into crumbles. Cook until browned and fully cooked through.
3. Assemble bowls with a base of wild rice. Add baby spinach, roasted root vegetables, and turkey sausage.
4. Sprinkle with shaved Parmesan before serving.

This autumn turkey sausage and wild rice bowl is full of warm, earthy flavors.

It’s an ideal balance of protein, veggies, and grains that will leave you nourished and satisfied during the fall season.

Curried Pumpkin and Chickpea Rice Bowl

Packed with plant-based protein and warm spices, this bowl combines fluffy basmati rice, curried pumpkin, and chickpeas.

The golden, aromatic flavors make it a comforting vegetarian dish that feels both nourishing and festive.

Ingredients:

• 2 cups cooked basmati rice
• 1 can chickpeas, drained and rinsed
• 2 cups pumpkin cubes (fresh or canned chunks)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• ½ tsp ground turmeric
• ½ tsp cumin
• ½ cup coconut milk
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 2 tbsp toasted cashews

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until fragrant.
2. Stir in curry powder, turmeric, and cumin, then add pumpkin cubes and chickpeas. Sauté for 2–3 minutes.
3. Pour in coconut milk, season with salt and pepper, and simmer until pumpkin is tender and sauce thickens (about 12–15 minutes).
4. Serve curried pumpkin and chickpeas over basmati rice. Garnish with chopped cilantro and toasted cashews.

This curried pumpkin and chickpea rice bowl is rich, flavorful, and deeply comforting.

It’s the kind of meal that warms you from the inside out and is perfect for cozy fall dinners.

Maple-Glazed Salmon and Brown Rice Bowl

This rice bowl combines flaky salmon with a sweet maple glaze, roasted Brussels sprouts, and nutty brown rice.

It’s simple yet elegant, perfect for weeknight meals or special fall dinners.

Ingredients:

• 2 cups cooked brown rice
• 2 salmon fillets
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• 2 tbsp toasted sesame seeds

Instructions:

1. Preheat oven to 400°F (200°C). Place Brussels sprouts on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until tender.
2. In a small bowl, whisk together maple syrup, soy sauce, Dijon mustard, and garlic powder.
3. Place salmon fillets on a lined baking dish. Brush with maple glaze and bake for 12–15 minutes until cooked through.
4. Assemble bowls with brown rice, roasted Brussels sprouts, and salmon. Sprinkle with sesame seeds before serving.

This maple-glazed salmon and brown rice bowl is a wonderful mix of sweet, savory, and nutty flavors.

It’s nourishing, filling, and a great way to enjoy seasonal ingredients in a balanced meal.

Roasted Cauliflower and Lentil Rice Bowl

Earthy lentils, fragrant basmati rice, and roasted cauliflower come together in this nutritious fall bowl.

Topped with spiced yogurt sauce and fresh herbs, it’s both hearty and refreshing.

Ingredients:

• 2 cups cooked basmati rice
• 1 cup cooked green or brown lentils
• 1 head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• ½ cup plain Greek yogurt
• 1 tsp lemon juice
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp toasted almonds

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25 minutes until crispy and golden.
2. Prepare yogurt sauce by mixing Greek yogurt, lemon juice, garlic, and a pinch of salt.
3. Assemble bowls with basmati rice, lentils, roasted cauliflower, parsley, and toasted almonds. Drizzle with yogurt sauce.

This roasted cauliflower and lentil rice bowl is hearty yet light, making it a great option for a wholesome plant-based dinner during the fall season.

Apple Pecan Wild Rice and Kale Bowl

This rice bowl brings together nutty wild rice, crisp apples, tender kale, and crunchy pecans for a seasonal mix of textures and flavors.

A honey-mustard dressing ties everything together beautifully.

Ingredients:

• 2 cups cooked wild rice
• 2 cups fresh kale, massaged with olive oil
• 1 apple, thinly sliced
• ⅓ cup pecans, toasted
• ¼ cup dried cranberries
• ¼ cup crumbled feta cheese

Honey-Mustard Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp apple cider vinegar
• Pinch of salt

Instructions:

1. Whisk together dressing ingredients until smooth.
2. Toss kale with a small amount of dressing to soften it.
3. Assemble bowls with wild rice, kale, sliced apple, toasted pecans, cranberries, and feta.
4. Drizzle with extra dressing before serving.

This apple pecan wild rice and kale bowl is crunchy, fresh, and perfectly autumnal.

It’s a lighter option for those who want a wholesome, refreshing fall-inspired meal.

Spiced Lamb and Roasted Eggplant Rice Bowl

Middle Eastern-inspired flavors shine in this bowl featuring spiced lamb, roasted eggplant, fluffy jasmine rice, and a cooling yogurt sauce.

It’s bold, hearty, and full of seasonal warmth.

Ingredients:

• 2 cups cooked jasmine rice
• ½ lb ground lamb
• 1 medium eggplant, diced
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp paprika
• Salt and pepper to taste
• ½ cup plain yogurt
• 1 tsp lemon juice
• 2 tbsp fresh mint, chopped
• 2 tbsp pine nuts, toasted

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced eggplant with olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. In a skillet, cook ground lamb with cinnamon, cumin, paprika, salt, and pepper until browned and fragrant.
3. Mix yogurt with lemon juice and a pinch of salt for a quick sauce.
4. Assemble bowls with jasmine rice, roasted eggplant, spiced lamb, mint, and toasted pine nuts. Drizzle with yogurt sauce.

This spiced lamb and roasted eggplant rice bowl is rich, fragrant, and deeply satisfying.

It’s a wonderful way to enjoy bold fall flavors in a comforting, hearty meal.

Sweet Potato, Black Bean, and Cilantro-Lime Rice Bowl

A vibrant and protein-packed vegetarian bowl, this recipe combines roasted sweet potatoes with black beans and fluffy cilantro-lime rice.

It’s fresh, zesty, and hearty, making it an easy weeknight dinner for fall.

Ingredients:

• 2 cups cooked white or brown rice
• Juice and zest of 1 lime
• 2 tbsp fresh cilantro, chopped
• 2 medium sweet potatoes, cubed
• 1 can black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ avocado, sliced
• 2 tbsp pumpkin seeds (pepitas), toasted

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, chili powder, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Warm black beans in a small saucepan with a pinch of salt and pepper.
3. Toss cooked rice with lime juice, zest, and chopped cilantro.
4. Assemble bowls with cilantro-lime rice, roasted sweet potatoes, and black beans. Top with avocado slices and toasted pumpkin seeds.

This sweet potato, black bean, and cilantro-lime rice bowl is zesty, earthy, and comforting.

It’s a nutrient-rich option that’s easy to prepare and bursting with fall flavors.

Maple-Glazed Pork Tenderloin and Wild Rice Bowl

This savory and slightly sweet rice bowl features maple-glazed pork tenderloin paired with wild rice and roasted autumn vegetables.

It’s a wholesome yet indulgent meal that feels special enough for entertaining.

Ingredients:

• 2 cups cooked wild rice
• 1 lb pork tenderloin
• 3 tbsp pure maple syrup
• 1 tbsp soy sauce
• 1 tsp Dijon mustard
• 2 carrots, sliced into sticks
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup toasted walnuts

Instructions:

1. Preheat oven to 400°F (200°C). Mix maple syrup, soy sauce, and Dijon mustard to make a glaze.
2. Season pork tenderloin with salt and pepper, then sear in a skillet until browned on all sides. Transfer to a baking dish, brush with glaze, and roast for 15–20 minutes until cooked through.
3. Meanwhile, roast carrots and red onion on a sheet pan with olive oil, salt, and pepper until tender.
4. Slice pork and assemble bowls with wild rice, roasted vegetables, and pork tenderloin. Sprinkle with toasted walnuts.

This maple-glazed pork tenderloin and wild rice bowl is hearty, slightly sweet, and wonderfully balanced. It’s a perfect cozy meal for fall evenings.

Mushroom and Sage Brown Rice Bowl

This vegetarian bowl is earthy and aromatic, with sautéed mushrooms, caramelized onions, and a hint of sage served over warm brown rice.

It’s a simple yet comforting dish that highlights classic fall flavors.

Ingredients:

• 2 cups cooked brown rice
• 2 cups mixed mushrooms (shiitake, cremini, or button), sliced
• 1 onion, thinly sliced
• 2 tbsp butter or olive oil
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• Salt and pepper to taste
• 2 tbsp grated Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. In a skillet, melt butter over medium heat and cook onions slowly until caramelized (about 15 minutes).
2. Add mushrooms and sage, cooking until mushrooms are browned and tender. Season with salt and pepper.
3. Serve mushroom and sage mixture over brown rice. Top with Parmesan and pine nuts.

This mushroom and sage brown rice bowl is deeply savory and earthy. It’s simple, warming, and makes a perfect vegetarian comfort meal for autumn nights.

Cranberry-Glazed Meatball Rice Bowl

Juicy meatballs coated in a tangy cranberry glaze, paired with rice and roasted veggies, create a festive bowl that’s both sweet and savory.

It’s a seasonal twist on classic comfort food.

Ingredients:

• 2 cups cooked jasmine rice
• 1 lb ground turkey or beef
• 1 egg
• ½ cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• ½ cup cranberry sauce
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 cup roasted carrots or parsnips

Instructions:

1. Preheat oven to 375°F (190°C). Mix ground meat, egg, breadcrumbs, parsley, salt, and pepper. Form into meatballs and bake for 20 minutes until cooked through.
2. In a saucepan, whisk cranberry sauce, soy sauce, and balsamic vinegar. Heat until smooth. Toss meatballs in cranberry glaze.
3. Assemble bowls with jasmine rice, glazed meatballs, and roasted root vegetables.

This cranberry-glazed meatball rice bowl is festive, flavorful, and perfect for the fall-to-winter transition.

It’s a fun way to bring seasonal holiday flavors into an everyday meal.

Roasted Beet and Goat Cheese Rice Bowl

This colorful vegetarian rice bowl features earthy roasted beets, creamy goat cheese, and nutty brown rice.

It’s topped with crunchy walnuts and a drizzle of balsamic glaze for a vibrant fall dish.

Ingredients:

• 2 cups cooked brown rice
• 2 medium beets, roasted and diced
• ¼ cup goat cheese, crumbled
• 2 cups arugula
• ¼ cup toasted walnuts
• 2 tbsp balsamic glaze

Instructions:

1. Roast beets at 400°F (200°C) for 40–50 minutes until tender. Peel and dice.
2. Place arugula and brown rice in serving bowls. Top with roasted beets, goat cheese, and walnuts.
3. Drizzle with balsamic glaze before serving.

This roasted beet and goat cheese rice bowl is vibrant, tangy, and earthy.

It’s a refreshing vegetarian meal that highlights fall produce with elegance and simplicity.

Spiced Apple and Chicken Sausage Rice Bowl

A cozy autumn-inspired dish that pairs sweet spiced apples with savory chicken sausage and hearty rice.

It’s quick to make yet full of seasonal charm.

Ingredients:

• 2 cups cooked long-grain rice
• 2 chicken sausages, sliced
• 1 apple, thinly sliced
• 1 small onion, sliced
• 1 tbsp olive oil
• ½ tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• 2 tbsp dried cranberries
• 2 tbsp chopped pecans

Instructions:

1. Heat olive oil in a skillet over medium heat. Cook sliced sausage until browned. Remove and set aside.
2. In the same skillet, sauté onions and apples with cinnamon, nutmeg, salt, and pepper until soft and caramelized.
3. Return sausage to the pan and toss with cranberries and pecans.
4. Serve over long-grain rice for a warm, hearty bowl.

This spiced apple and chicken sausage rice bowl is sweet, savory, and aromatic. It’s a quick fall meal that fills your kitchen with cozy, festive scents.

Butternut Squash and Kale Brown Rice Bowl

This hearty vegetarian bowl brings together roasted butternut squash, sautéed kale, and nutty brown rice.

Finished with a sprinkle of goat cheese and pumpkin seeds, it’s full of flavor and autumn comfort.

Ingredients:

• 2 cups cooked brown rice
• 2 cups butternut squash, cubed
• 2 cups kale, stems removed and chopped
• 3 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• ¼ cup crumbled goat cheese
• 2 tbsp pumpkin seeds (pepitas), toasted

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with 2 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 25 minutes until caramelized.
2. Heat remaining olive oil in a skillet and sauté kale until wilted, seasoning with salt.
3. Assemble bowls with brown rice, roasted squash, kale, goat cheese, and pumpkin seeds.

This butternut squash and kale brown rice bowl is warming and nutrient-packed, making it a perfect vegetarian option for crisp fall days.

Rosemary Garlic Chicken and Rice Bowl

Classic fall herbs like rosemary and garlic infuse tender chicken thighs served over fluffy rice with roasted carrots and onions.

It’s a comforting and savory one-bowl meal.

Ingredients:

• 2 cups cooked jasmine rice
• 1 lb boneless chicken thighs
• 2 tbsp olive oil
• 2 carrots, sliced
• 1 onion, cut into wedges
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• Salt and black pepper to taste
• ¼ cup Parmesan cheese, grated

Instructions:

1. Preheat oven to 400°F (200°C). Place chicken, carrots, and onions on a baking sheet. Toss with olive oil, garlic, rosemary, salt, and pepper. Roast for 25–30 minutes until chicken is cooked through.
2. Slice chicken and serve over jasmine rice with roasted vegetables.
3. Sprinkle with Parmesan cheese before serving.

This rosemary garlic chicken and rice bowl is fragrant, hearty, and wholesome.

It’s an easy fall dinner that fills your home with warm, cozy aromas.

Fall Veggie Buddha Rice Bowl

A nourishing, plant-based option featuring roasted fall vegetables, chickpeas, and a creamy tahini dressing over a base of rice.

This bowl is colorful, filling, and packed with nutrients.

Ingredients:

• 2 cups cooked brown rice
• 1 cup roasted Brussels sprouts
• 1 cup roasted sweet potatoes
• 1 cup roasted cauliflower
• 1 can chickpeas, roasted or pan-crisped
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1–2 tbsp warm water (to thin)

Instructions:

1. Roast vegetables and chickpeas at 400°F (200°C) with olive oil, salt, and pepper until golden and tender.
2. Mix tahini, lemon juice, maple syrup, and warm water to make a smooth dressing.
3. Assemble bowls with brown rice, roasted vegetables, and chickpeas. Drizzle with tahini dressing.

This fall veggie Buddha rice bowl is vibrant, balanced, and satisfying. It’s perfect for plant-based eaters or anyone looking for a wholesome fall-inspired meal.

Apple Cider Glazed Tofu Rice Bowl

A vegan-friendly bowl that highlights sweet and tangy apple cider glaze coating crispy tofu, paired with rice, sautéed greens, and roasted apples.

A flavorful seasonal twist.

Ingredients:

• 2 cups cooked white or brown rice
• 1 block extra-firm tofu, pressed and cubed
• 1 apple, thinly sliced
• 2 cups Swiss chard or kale, chopped
• 2 tbsp olive oil
• ½ cup apple cider
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a skillet and cook tofu until golden on all sides. Remove and set aside.
2. In the same pan, add apple slices and cook until caramelized. Add apple cider, soy sauce, maple syrup, and Dijon. Simmer until slightly thickened.
3. Return tofu to the pan and toss in glaze.
4. Serve over rice with sautéed greens.

This apple cider glazed tofu rice bowl is sweet, savory, and refreshing. It’s a seasonal vegan option that perfectly captures fall flavors.

Roasted Acorn Squash and Wild Rice Bowl

Acorn squash roasted with maple and cinnamon makes a sweet, caramelized topping for nutty wild rice, greens, and crunchy toppings.

It’s a rustic and hearty fall dish.

Ingredients:

• 2 cups cooked wild rice
• 1 acorn squash, seeded and sliced into half-moons
• 2 tbsp olive oil
• 1 tbsp maple syrup
• ½ tsp cinnamon
• Salt and pepper to taste
• 2 cups baby spinach
• 2 tbsp dried cranberries
• 2 tbsp chopped pecans

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash slices with olive oil, maple syrup, cinnamon, salt, and pepper. Roast for 25–30 minutes until caramelized.
2. Assemble bowls with wild rice, spinach, roasted squash, cranberries, and pecans.

This roasted acorn squash and wild rice bowl is cozy, slightly sweet, and wonderfully textured. It’s a picture-perfect autumn meal.

Chipotle Turkey Chili Rice Bowl

A hearty bowl of smoky chipotle-spiced turkey chili served over fluffy rice.

It’s warming, filling, and ideal for crisp fall evenings when you want something bold and comforting.

Ingredients:

• 2 cups cooked white or brown rice
• 1 lb ground turkey
• 1 can black beans, drained
• 1 can kidney beans, drained
• 1 can diced tomatoes (14 oz)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo, chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp shredded cheddar cheese (optional)
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a pot, sauté onion and garlic until fragrant. Add ground turkey and cook until browned.
2. Stir in chipotle peppers, chili powder, cumin, tomatoes, and beans. Simmer for 20–25 minutes until thick and flavorful.
3. Serve chili over rice and garnish with cheese and cilantro.

This chipotle turkey chili rice bowl is smoky, spicy, and deeply satisfying. It’s a hearty fall dinner that’s perfect for warming up on chilly nights.

Caramelized Onion, Apple, and Farro Rice Bowl

This cozy vegetarian bowl layers nutty farro rice with caramelized onions, crisp apples, and toasted hazelnuts.

A drizzle of honey-Dijon dressing ties together the sweet and savory fall flavors.

Ingredients:

• 2 cups cooked farro rice blend (or farro mixed with brown rice)
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 apple, thinly sliced (Honeycrisp or Gala)
• ¼ cup toasted hazelnuts, chopped
• ¼ cup crumbled blue cheese (optional)

Honey-Dijon Dressing:

• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp apple cider vinegar
• Pinch of salt

Instructions:

1. Heat olive oil in a skillet over medium-low heat. Cook onions slowly for 20–25 minutes until deeply caramelized.
2. Whisk together dressing ingredients until smooth.
3. Assemble bowls with farro rice, caramelized onions, apple slices, hazelnuts, and blue cheese. Drizzle with dressing.

This caramelized onion, apple, and farro rice bowl is rich, sweet, and tangy with a satisfying crunch.

It’s a fall-inspired dish that feels both rustic and elegant.

Maple Dijon Roasted Chicken and Rice Bowl

Tender chicken roasted with maple and Dijon creates a flavorful protein centerpiece for this hearty rice bowl.

Paired with roasted carrots, broccoli, and nutty brown rice, it’s balanced and wholesome.

Ingredients:

• 2 cups cooked brown rice
• 1 lb boneless chicken breasts or thighs
• 2 carrots, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Mix maple syrup, Dijon, and vinegar into a glaze.
2. Place chicken, carrots, and broccoli on a baking sheet. Drizzle with olive oil, salt, and pepper. Brush chicken with maple-Dijon glaze.
3. Roast for 25 minutes until chicken is cooked through and vegetables are tender.
4. Slice chicken and assemble bowls with brown rice, roasted vegetables, and glazed chicken.

This maple Dijon roasted chicken and rice bowl is savory, slightly sweet, and full of comforting fall flavors.

It’s a simple but satisfying meal for chilly evenings.

Spiced Lentil and Roasted Carrot Rice Bowl

This plant-based bowl pairs warmly spiced lentils with roasted carrots and fragrant jasmine rice.

It’s hearty, full of protein, and finished with a bright lemon-tahini drizzle for balance.

Ingredients:

• 2 cups cooked jasmine rice
• 1 cup cooked green or brown lentils
• 3 medium carrots, cut into sticks
• 2 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped parsley
• ¼ cup toasted sunflower seeds

Lemon-Tahini Drizzle:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1–2 tbsp warm water

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, cumin, paprika, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. Whisk together tahini, lemon juice, maple syrup, and warm water until smooth.
3. Assemble bowls with jasmine rice, spiced lentils, roasted carrots, parsley, and sunflower seeds. Drizzle with lemon-tahini sauce.

This spiced lentil and roasted carrot rice bowl is hearty, warming, and plant-based. It’s an ideal fall dinner that delivers both comfort and nutrition.