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Delicious Autumn Harvest Grain Bowl Loaded with Roasted Veggies

Introduction

There’s nothing quite like a hearty grain bowl to celebrate the flavors of fall. This Delicious Autumn Harvest Grain Bowl Loaded with Roasted Veggies features a vibrant medley of seasonal produce, warm grains, and a savory-sweet dressing that brings everything together. It’s a dish that’s as nourishing as it is beautiful—perfect for cozy weeknight dinners or healthy meal prep lunches as the air gets crisp and the leaves begin to turn.

Why You’ll Love This Autumn Harvest Grain Bowl

The magic of this dish comes from roasting a rainbow of autumn vegetables until they’re caramelized and tender, then piling them atop a bed of wholesome grains. Toss in your choice of protein or keep it plant-based with a sprinkle of nuts or seeds. It’s endlessly customizable, always satisfying, and makes it easier than ever to hit your veggie quota while delighting your taste buds.

Building a Balanced Autumn Grain Bowl

A good grain bowl starts with a sturdy base—think nutty quinoa, earthy farro, or hearty brown rice; each one provides a unique flavor and satisfying texture. Roasted root vegetables like sweet potatoes, carrots, and parsnips offer natural sweetness, while Brussels sprouts and red onions deepen the flavor profile. Round things out with a handful of baby greens and a drizzle of maple-Dijon vinaigrette for the ultimate bite.

Roasting Veggies for Maximum Flavor

Roasting draws out the best in seasonal vegetables, creating crisp edges and tender centers. Toss your veggies with olive oil, salt, pepper, and your favorite autumn herbs (like thyme or rosemary). Arrange on a baking sheet in a single layer for even cooking, and roast until golden and fragrant. Want extra crunch? Toss in some roasted pepitas or pecans just before serving.

Serving Suggestions for a Crowd-Pleasing Grain Bowl

For extra flavor or nutrition, top your bowl with creamy avocado slices, crumbled goat cheese, or a scatter of dried cranberries. If you’re looking to make it a complete meal, add grilled chicken or crispy chickpeas for protein. This grain bowl is wonderful served warm straight from the oven, but doubles as an excellent make-ahead lunch served chilled or at room temperature.

Nutritional Information and Serving Size

This recipe serves 4 generous portions. Each bowl provides approximately 420-480 calories, depending on your grain and dressing choices. It packs in fiber, vitamins, and antioxidants from all those veggies—making it a mid-week nutritional powerhouse.

Autumn Harvest Grain Bowl (Recap)

By combining nutrient-dense grains with a medley of roasted fall vegetables and a tangy dressing, this grain bowl checks every box: flavor, convenience, and nourishing satisfaction. Practical for meal prep and impressive enough for guests, it’s a fall recipe you’ll find yourself making again and again.

Ingredients

1 cup uncooked farro, quinoa, or brown rice

2 cups diced sweet potatoes (about 1 large)

1 cup Brussels sprouts, halved

1 cup carrots, chopped

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon salt and 1/2 teaspoon pepper

1 teaspoon dried thyme or rosemary

2 cups baby spinach or kale, roughly chopped

1/4 cup dried cranberries

1/4 cup crumbled goat cheese or feta

2 tablespoons pepitas or toasted pecans

For the dressing:

2 tablespoons olive oil

1 tablespoon Dijon mustard

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

Salt and 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 streamlined meal prepping.

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a medium saucepan, cook your choice of grain according to package instructions. Once cooked, fluff with a fork and set aside.
Place sweet potatoes, Brussels sprouts, carrots, and red onion on the prepared sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, and herbs, and toss to coat. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
While veggies roast, whisk together the dressing: olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper until emulsified.
To assemble, layer grains and baby spinach or kale in each bowl. Top with roasted veggies, dried cranberries, goat cheese or feta, and pepitas or pecans. Drizzle with the maple-Dijon dressing just before serving.
Enjoy warm or at room temperature. Leftovers keep well in an airtight container for up to 4 days.

Weekly Meal Planning

This grain bowl is an all-star for fall meal prep—you can make a double batch of grains and roasted veggies to use in various meals or pack your lunches for the week. Save and schedule this recipe to plan which days to prep or enjoy it, and let CookifyAI consolidate your grocery list with everything you need.

Planning Benefits:

Auto-calculates ingredient quantities across multiple recipes
Creates shopping lists sorted by grocery store section
Prevents missed ingredients or unnecessary duplicates
Streamlines weekly meal prep, ensuring healthier choices and less food waste

Pro tip: When you plan several meals, schedule your recipes to reveal ingredient overlap (like olive oil or leafy greens). This means fewer trips to the store and more efficient cooking all week long!