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Fall Roasted Veggie Bowl: Cozy Autumn Grain Bowl

Introduction

Bring warmth and vibrant color to your table with this Fall Roasted Veggie Bowl: Cozy Autumn Grain Bowl. Bursting with caramelized squash, creamy roasted sweet potatoes, earthy grains, and a hint of tang from a simple vinaigrette, this dish makes nourishing, seasonal eating easy and satisfying. It’s a comforting, crowd-pleasing meal perfect for weeknights or sharing at the table with friends on a crisp autumn evening.

Why You’ll Love This Fall Roasted Veggie Bowl

This cozy grain bowl is more than just a meal—it’s a celebration of fall’s best produce. By roasting a medley of hearty vegetables and pairing them with your favorite whole grain, you get a dish that’s brimming with flavor, loaded with nutrition, and endlessly customizable. The combination of textures—soft, caramelized veggies and slightly chewy grains—makes every forkful satisfying and unique. It’s also naturally vegetarian, and can be easily made vegan or gluten-free.

Perfectly Roasted Vegetables for Bold Autumn Flavor

Roasting is key to unlocking the rich, sweet flavors of fall veggies. Cubed sweet potatoes and butternut squash, tossed with olive oil, salt, and pepper, get beautifully caramelized in a hot oven, while brussels sprouts or cauliflower bring savory contrast. Roasting also concentrates their natural sugars, providing a comforting depth of flavor that pairs perfectly with grains and your favorite autumn toppings like dried cranberries and toasted nuts.

Crafting the Ideal Cozy Autumn Grain Bowl

Start with a base of your favorite cooked grain: farro, quinoa, or brown rice all work well. Layer on the freshly roasted veggies and finish with a drizzle of tangy maple-Dijon vinaigrette for a touch of brightness. Sprinkle on creamy goat cheese or vegan feta and a handful of seeds or nuts for crunch. This beautiful bowl is sure to satisfy, whether enjoyed warm or at room temperature.

Serving Suggestions for a Delicious Fall Roasted Veggie Bowl

Serve your autumn grain bowl as a main dish topped with a soft-boiled egg or roasted chickpeas for extra protein, or enjoy it as a hearty side for roasted chicken or grilled tofu. Leftovers are excellent cold or gently reheated, making this bowl perfect for work lunches and meal prep.

Nutritional Information and Serving Size

This recipe yields 4 generous grain bowls. Each serving contains approximately 400-450 calories (depending on chosen grains and toppings), is rich in fiber, vitamin A, vitamin C, and healthy plant proteins. Filling and wholesome, it’s a balanced option for lunch or dinner.

Ingredients

1 medium sweet potato, peeled and cubed

2 cups butternut squash, peeled and cubed

1 cup brussels sprouts, trimmed and halved (or cauliflower florets)

2 tablespoons olive oil

Salt and freshly ground pepper, to taste

1 teaspoon smoked paprika (optional)

1 cup dry farro, quinoa, or brown rice

2 cups vegetable broth or water

1/4 cup dried cranberries

1/4 cup pecans or pumpkin seeds, toasted

2 ounces goat cheese or vegan feta (optional)

Maple-Dijon Vinaigrette:

2 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt & pepper, to taste

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and meal planning.

Instructions

Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Arrange cubed sweet potato, butternut squash, and brussels sprouts (or cauliflower florets) on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and smoked paprika if using. Toss well to coat.
Roast vegetables for 25–30 minutes, tossing halfway through, until golden and tender.
Meanwhile, cook your chosen grain according to package instructions (using vegetable broth for extra flavor).
In a small jar, whisk together maple-Dijon vinaigrette ingredients. Season to taste.
To assemble, divide grains among bowls, top with roasted veggies, and sprinkle with cranberries and toasted nuts or seeds. Add crumbled goat cheese or vegan feta, if desired.
Drizzle generously with maple-Dijon vinaigrette. Serve warm or at room temperature.

Weekly Meal Planning

This Fall Roasted Veggie Bowl is fantastic for weekly meal prep—roasted veggies and cooked grains keep well in the fridge, and you can assemble bowls as you go. Save and schedule this recipe to plan your meals and generate smart, consolidated shopping lists across all your planned dishes.

Planning Benefits:

– Automatically calculates total ingredient quantities across multiple recipes
– Organizes shopping lists by grocery store sections
– Prevents duplicate purchases and forgotten ingredients
– Makes weekly meal prep more efficient and organized

Pro tip: Schedule your recipes to maximize ingredient overlap. For example, buy extra butternut squash if planning to use it in soup later in the week—CookifyAI will calculate how much you need in total and combine it all in your organized shopping list!