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Fall Harvest Bowls Recipe
Roasted brussels sprouts, carrots, sweet potatoes, fresh greens, brown rice, quinoa, and pepitas all topped with a creamy chili dressing. These Fall Harvest Bowls are delicious and perfect for a healthy, easy lunch or dinner recipe!
Course Lunch, Dinner, Appetizer, Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4 Harvest Bowls
Calories 549 kcal
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 water room temperature 1/4 cup avocado oil salt/pepper to taste 1 cup spinach, chopped 1/4 cup pepitas 2 cups cooked brown rice or cooked wild rice Creamy Chili Dressing 1/4 cup tahini 2 Tbsp olive oil 1/2 medium lemon, juiced 1 tsp paprika 1/2 tsp cayenne 1 tsp chili powder salt/pepper to taste
Preheat the oven to 375 degrees F.
Place the vegetables on a baking sheet and add water to the bottom.
Drizzle the oil over the vegetables and add salt/pepper to taste.
Roast the vegetables for about 30 minutes, tossing halfway to ensure that they are evenly cooked. The vegetables should be tender.
While the vegetables are cooking, mix the tahini, oil, lemon juice, paprika, cayenne, chili powder, and salt/pepper in a dressing shaker or bowl.
Place the chopped spinach and cooked rice in bowls.
Place the roasted veggies in each bowl, then top with pepitas and dressing.
Serve and enjoy!
Use pre-cut veggies if you can! This is a major time saver.
While these bowls already have protein, feel free to add chicken, steak, or chickpeas.
Feel free to use a delicious store-bought 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 weeknight dinner!
Calories: 549 kcal | Carbohydrates: 60 g | Protein: 11 g | Fat: 32 g | Saturated Fat: 4 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 19 g | Trans Fat: 0.003 g | Sodium: 143 mg | Potassium: 1010 mg | Fiber: 11 g | Sugar: 9 g | Vitamin A: 24690 IU | Vitamin C: 70 mg | Calcium: 125 mg | Iron: 4 mg