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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
