Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe

If you’re on the lookout for a cozy, nourishing meal that perfectly captures all the warm flavors of the season, you’re going to fall head over heels for this Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe. It’s one of those dishes that feels like a hug in a bowl—colorful veggies roasting to caramelized perfection, creamy orzo that just melts in your mouth, and a touch of fresh herbs to brighten everything up. Trust me, once you try it, this will become your go-to for busy weeknights or weekend meal prep.

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Ingredients You’ll Need

The magic in this Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe comes from the balance of sweet, savory, and smoky flavors combined with creamy textures. When shopping, look for firm sweet potatoes and a fresh, dense cauliflower head to make sure your roast hits that perfect crispness without getting mushy.

• Sweet potatoes: Cut into 1/4-inch rounds so they roast evenly and get that lovely caramelized edge.
• Cauliflower: Fresh is best here—cut into bite-sized florets for crisp roasting.
• Olive oil: A good-quality one helps everything roast beautifully without burning.
• Garlic powder & onion powder: These add depth of flavor without overpowering the veggies.
• Smoked paprika & chili powder: I love the smoky warmth these spices add, but you can adjust the chili powder for more or less heat.
• Fresh thyme: Hands down, fresh thyme adds a fragrant herbal note when roasted with the veggies and cooked into the orzo.
• Vegan butter (or olive oil): For sautéing the aromatics and making the orzo creamy.
• Yellow onion: Diced small for quick, tender cooking in the skillet.
• Garlic cloves: Fresh minced garlic takes this from good to unforgettable.
• Poultry seasoning: Don’t let the name fool you—this blend gives an earthy, warm taste that’s perfect here.
• Orzo: This tiny pasta cooks quickly and feels so comforting stirred into the creamy broth and non-dairy milk.
• Non-dairy milk (unsweetened): Almond, oat, or your favorite kind works great to keep the dish creamy and vegan.
• Broth: I use vegan chicken broth, but vegetable broth works just as well.
• Vegan parmesan: Melts into the orzo giving it an extra nutty, cheesy flavor.
• Arugula: Stirred in at the end for a peppery bite and freshness.
• Hummus: To serve on the side, adding creaminess and a tasty dip element.

Variations

One of my favorite things about this recipe is how versatile it is. You can easily swap ingredients or add toppings depending on what you have at home or your dietary preferences. Don’t be afraid to make it your own!

• Add protein: I sometimes toss in crispy chickpeas or roasted tofu cubes to boost the protein content.
• Grain swap: If you don’t have orzo, quinoa or farro are fantastic alternatives that add their own nutty flavors.
• Different veggies: Roasting Brussels sprouts or butternut squash alongside or instead of cauliflower is a fun twist my family enjoys.
• Make it spicy: A drizzle of hot sauce or a pinch of cayenne can add that extra kick I like on chillier evenings.

How to Make Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe

Step 1: Roast your veggies to golden perfection

Start by preheating your oven to 425°F (220°C)—this high heat is the secret to getting those sweet potatoes and cauliflower edges crispy and caramelized. On a large baking sheet lined with parchment, toss the sweet potato rounds and cauliflower florets with olive oil and all the dry spices—garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Scatter fresh thyme sprigs on top; their aroma when roasting is absolutely amazing. Roast for 20 minutes, flip everything, and roast for another 10 to 20 minutes until veggies are deeply golden and crisp at the edges. This takes a little patience but trust me, your kitchen will smell like fall itself.

Step 2: Cook your creamy orzo base

While the veggies roast, melt your vegan butter in a skillet over medium heat. Add diced onion, minced garlic, chopped thyme, and poultry seasoning, stirring frequently for about 3 minutes until the onion softens and everything smells heavenly. Then, stir in the dry orzo to toast it lightly—this small step adds a lovely nutty note to the final dish. Pour in the non-dairy milk and broth, bring to a boil, then cover and simmer gently for 20 minutes until all the liquid is absorbed and the orzo is tender. Stir in vegan parmesan until it melts and make sure to taste and add any extra salt if you think it needs it. Lastly, mix in a couple handfuls of arugula so it wilts gently into the creamy orzo.

Step 3: Assemble and serve your bowl

To assemble the Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe, spoon the creamy orzo into bowls and top generously with your roasted veggies. Give everything a little sprinkle of sea salt for enhanced flavor, then add a dollop of hummus on the side for creamy dipping action. I love how the hummus adds a tangy, smooth contrast to the roasted veggies and buttery orzo—it’s the perfect finishing touch.

How to Serve Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe

Garnishes

I usually top my bowls with a pinch of flaky sea salt and a sprinkle of chopped fresh thyme for that fragrant, green pop. Sometimes I like to add a few toasted pumpkin seeds or chopped walnuts—they give a satisfying crunch that complements the creamy orzo and soft roasted veggies beautifully.

Side Dishes

This dish stands beautifully on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or a warm bowl of lentil soup pairs wonderfully. My family also enjoys some crusty bread or garlic flatbread alongside to scoop up every last bite.

Creative Ways to Present

For a cozy dinner party, I love serving these grain bowls in wide, shallow bowls that show off all the colors—layer the orzo first, then arrange the roasted veggies artfully on top. Adding a swirl of hummus and a drizzle of good olive oil makes it feel extra special. Little bowls of chili flakes or lemon wedges on the side keep things interactive and fun.

Make Ahead and Storage

Storing Leftovers

I always store leftover grain bowls in an airtight container in the fridge, separating the hummus so it doesn’t dry out or affect the texture. The roasted veggies keep well and the orzo absorbs flavors overnight, sometimes tasting even better the next day!

Freezing

I’ve frozen both the roasted veggies and the orzo separately with good success. Just thaw overnight in the fridge and reheat gently on the stovetop or microwave. Keep the hummus fresh in the fridge—freeze only if absolutely necessary, as it can change texture.

Reheating

Reheat your leftovers gently in a skillet over medium-low heat, adding a splash of broth or non-dairy milk if the orzo has absorbed too much liquid. This helps keep the creamy texture intact without drying it out. I skip the microwave when possible for better texture.

FAQs

Final Thoughts

I’m genuinely excited every time I make these Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe because it feels like I’m capturing the essence of cozy, healthy fall dinners in one bowl. It’s balanced, comforting, and endlessly adaptable—whether you’re cooking for your family, meal prepping for the week, or hosting friends. I can’t recommend it enough if you want a plant-based meal that’s as satisfying as it is delicious. Give it a try and let me know how you customize yours—I love hearing about new twists from fellow food lovers!

Fall Harvest Grain Bowls with Roasted Sweet Potatoes and Cauliflower Recipe

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• Author: Lauren
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These Fall Harvest Grain Bowls offer a wholesome and vibrant vegan meal featuring roasted sweet potatoes and cauliflower, complemented by a creamy orzo infused with fresh herbs and vegan parmesan. Served with a side of hummus and peppery arugula, this dish balances textures and flavors perfect for a nourishing autumn dinner.

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Ingredients

Roasted Vegetables

• 2 medium sweet potatoes, cut into 1/4″ rounds
• 1 head cauliflower, cut into florets
• 1/4 cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 6 sprigs fresh thyme
• Sea salt, to taste

Orzo and Sauce

• 2 tablespoons vegan butter (or substitute olive oil)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon poultry seasoning
• 1 cup dry orzo
• 1 cup unsweetened non-dairy milk
• 1 cup vegan chicken broth
• 1/2 cup vegan parmesan
• 2 handfuls arugula
• Salt, to taste
• Sea salt, for finishing

To Serve

• Hummus

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Instructions

1. Preheat and Prepare Vegetables: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the sweet potato rounds and cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, chili powder, pepper, and salt. Spread evenly on the baking sheet, add fresh thyme sprigs on top, and roast for 20 minutes.
2. Finish Roasting Vegetables: Flip the vegetables and continue roasting for an additional 10 to 20 minutes until they become crispy and tender. Remove from the oven and sprinkle with sea salt to taste.
3. Cook Orzo Base: While the vegetables roast, melt the vegan butter in a medium skillet over medium heat. Add diced onion, minced garlic, chopped fresh thyme, and poultry seasoning, sautéing for about 3 minutes until fragrant and softened.
4. Toast Orzo and Add Liquids: Add dry orzo to the skillet and toast it gently for 1 to 2 minutes, stirring constantly. Pour in the non-dairy milk and vegan chicken broth, then bring the mixture to a boil.
5. Simmer Orzo: Once boiling, reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the liquid is fully absorbed and orzo is tender.
6. Finish Orzo and Add Greens: Stir in the vegan parmesan cheese until melted and fully incorporated. Taste and season with additional salt if needed. Toss in the arugula leaves and stir gently until wilted by the residual heat.
7. Assemble Bowls and Serve: Divide the creamy orzo among bowls and top with the roasted sweet potatoes and cauliflower. Serve each bowl with a generous dollop of hummus on the side for added creaminess and flavor.

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Notes

• This recipe is entirely vegan and makes for a hearty and healthy autumn-inspired meal.
• Adjust the seasoning levels according to your taste preferences, especially salt and spice.
• For a gluten-free option, substitute orzo with gluten-free pasta or quinoa.
• The hummus side adds a nice creamy texture and extra protein to the dish.
• Ensure to flip the vegetables halfway through roasting to achieve even crispiness.

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Nutrition

• Serving Size: 1 bowl
• Calories: 571 kcal
• Sugar: 11 g
• Sodium: 632 mg
• Fat: 26 g
• Saturated Fat: 6 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.03 g
• Carbohydrates: 70 g
• Fiber: 10 g
• Protein: 18 g
• Cholesterol: 11 mg