With so much fall baking, sweets, and treats going around, it can be tough to stay on track and eat healthy this time of year! Thankfully, there are plenty of seasonal vegetables to enjoy as well. Here’s what we’re LOVING about these Fall Veggies & Rice Harvest Bowls:
- They’re an easy sheet-pan dinner transformed into a delicious power bowl recipe!
- Any greens work great in this recipe! We used chopped spinach, but arugula and kale can also give the dish peppery, cozy fall flavors.
- We used these ready-to-go brown rice and quinoa packets, so no cooking is required!
- They’re loaded with nutrition. Perfect for everyday meals!
We’re obsessing over the fact that these harvest bowls are healthy and nourishing, yet comforting and satisfying. You and your family will love this easy, go-to recipe!
RELATED: Vegan Turmeric Quinoa Power Bowls
Tips for making Fall Veggies & Rice Harvest Bowls
Short on time? Then these harvest bowls are perfect for you! To speed up the process, here are some of our favorite tips:
- Use pre-cut veggies! This is a major time saver.
- Purchase a delicious pre-made dressing. This is a great option for these bowls!
- Meal prep these bowls in advance and add in the greens when you’re ready to serve. Perfect for lunch on-the-go or a quick dinner!
Want to add in some protein? Be sure use organic, high-quality meat from Butcher Box. Here’s a coupon for free shipping and $20 off!
RELATED: Quick & Easy Healthy Fall Dinners
More savory fall recipes you’ll love:
- Healthy Chicken Broccoli Pasta Casserole
- Roasted Pumpkin Salad
- The BEST Sweet Potato Soup Recipe
- Chickpea Fall Salad
Fall Veggies & Rice Harvest Bowls
Ingredients
Fall Veggies & Rice Harvest Bowls
- 3 cups brussels sprouts, halved ((about 15-20 sprouts))
- 3 cups sweet potatoes, cubed ((about 2 large sweet potatoes))
- 2 cups baby carrots, halved ((about 15-20 carrots))
- 1/4 cup oil
- 1/4 cup water
- salt/pepper ((to taste))
- 1 cup spinach, chopped
- 1/4 cup pepitas
- 2 cups brown rice, cooked
Creamy Chili Dressing
- 1/4 cup tahini
- 2 Tbsp olive oil
- 1/2 lemon, juiced
- 1 tsp paprika
- 1/2 tsp cayenne
- 1 tsp chili powder
- salt/pepper ((to taste))
Instructions
- Preheat oven to 375 degrees F.
- Place the vegetables on a baking sheet and drizzle with oil.
- Pour the water over the vegetables and salt/pepper to taste.
- Roast the vegetables for about 30 minutes, tossing halfway to ensure that they are evenly cooked.
- Place the chopped spinach and cooked rice in bowls.
- While the vegetables are cooking, mix the tahini, oil, lemon juice, paprika, cayenne, chili powder, and salt/pepper in a dressing shaker.
- Place the roasted veggies in each bowl, then top with pepitas and dressing.
- Serve and enjoy!
kita says:
I have been on the road for a few weeks and I asked y uber driver just yesterday where to get some great vegetables. he simply said, when I get home…. So right now, looking at this menu on my way home it sounds like the most incredible meal ever. And I am excited that it is quick and easy and will be so delicious.