As the leaves turned orange and red, I felt inspired to create something special for dinner. The cozy vibes of autumn were all around, and I knew I wanted to make Autumn Veggie Bowls. I grabbed sweet potatoes and cauliflower from the farmers’ market, knowing they would shine in this dish. I could already picture the warm colors and delicious flavors coming together to create a hearty meal perfect for this season.
The Joy of Roasting
I started by preheating the oven to 425°F, the warm air filling my kitchen with anticipation. I sliced the sweet potatoes into thick rounds and broke the cauliflower into bite-sized pieces. After tossing them in olive oil and a mix of spices—smoked paprika and garlic powder—the veggies looked so vibrant. I spread them on a baking sheet, sprinkled fresh thyme on top, and slid them into the oven. Watching them roast, I loved how they turned golden and crispy, their sweet smell wafting through the house, making me feel at home.
Creamy Orzo Delight
While the veggies roasted, I turned my attention to the orzo. I melted some plant-based butter in a skillet and sautéed chopped onion and minced garlic until they were fragrant. Adding fresh thyme and a poultry seasoning blend made the kitchen smell divine. I love to cook Autumn Veggie Bowls and once I toasted the orzo, I poured in plant milk and vegetable broth, letting it simmer until it became creamy in vegan parmesan cheese brought the dish together, making it rich and comforting. Tossing in fresh arugula added a touch of green and freshness, perfectly balancing the hearty flavors.
A Bowl Full of Comfort
Finally, it was time to assemble my bowls. I layered the creamy orzo at the bottom, topped it with the beautifully roasted sweet potatoes and cauliflower, and added a generous dollop of hummus on the side. The colors were stunning—deep orange, soft white, and vibrant green—all looking inviting and delicious. As I took my first bite, I savored the mix of flavors: the sweetness of the potatoes, the creaminess of the orzo, and the rich, savory hummus. This dish wasn’t just food; it was a celebration of autumn, a warm embrace on a chilly evening, and a reminder of the simple joys of cooking with seasonal ingredients.
Table of Contents
Chef’s Notes-Autumn Veggie Bowls
- Make sure the sweet potatoes and cauliflower are cut into similar sizes for even roasting. Spread them out on the baking sheet so they roast evenly and get crispy rather than steaming.
- Fresh thyme adds a beautiful earthy aroma. You can lightly crush the thyme sprigs before adding to the veggies for more flavor release.
- Toasting the orzo before adding the liquid brings out a nutty flavor and enhances its texture. Be sure to stir it occasionally to prevent sticking.
- If you don’t have vegan parmesan, nutritional yeast is a great alternative. It adds a cheesy flavor while keeping the dish vegan.
- Serve the hummus cold or at room temperature to contrast with the warmth of the orzo and roasted veggies. You can also sprinkle some smoked paprika or drizzle a bit of olive oil on top for an extra layer of flavor.
Autumn Veggie Bowls
4
bowls10
minutes40
minutes571
kcal50
minutesDive into the flavors of fall with these delightful Autumn Veggie Bowls! Packed with roasted sweet potatoes and cauliflower, creamy orzo, and a side of hummus, this dish is a celebration of seasonal produce. Perfect for a cozy dinner, these bowls are not only vegan but also bursting with flavor. Inspired by the vibrant tones of celebrity chefs, this recipe is a must-try for anyone looking to enjoy a healthy, satisfying meal. Get ready to impress your taste buds!
Ingredients
- For the Roasted Vegetables
2 medium-sized sweet potatoes sliced into 1/4-inch rounds
1 head cauliflower broken into bite-sized florets
1/4 cup extra virgin olive oil
1 tsp granulated garlic
1 tsp powdered onion
1 tsp smoked paprika
1/2 tsp ground chili
1/2 tsp freshly ground black pepper
1/4 tsp fine sea salt
6 sprigs fresh thyme leaves
- For the Orzo
2 tbsp plant-based butter or substitute with olive oil
1 small yellow onion finely chopped
3 cloves garlic minced
1 tbsp fresh thyme leaves chopped
1 tsp poultry seasoning blend
1 cup uncooked orzo pasta
1 cup unsweetened plant milk
1 cup vegetable broth or vegan chicken broth
1/2 cup grated vegan parmesan cheese
2 handfuls fresh arugula leaves
Additional salt to taste if necessary
- For Serving
Sea salt to sprinkle
Hummus for accompaniment
- Alternative Ingredients:
Sweet Potatoes: Substitute with butternut squash.
Cauliflower: Replace with broccoli florets.
Vegan Butter: Use coconut oil or regular butter if not vegan.
Non-Dairy Milk: Substitute with regular milk if not vegan.
Vegan Parmesan: Use nutritional yeast or regular parmesan if not vegan.
Directions
- **Roasting Vegetables** – Preheat your oven to 425°F and prepare a baking sheet with parchment paper. Combine the sweet potato slices and cauliflower florets in a large bowl with olive oil and dry seasonings like garlic powder and smoked paprika. Spread them evenly on the baking sheet and scatter thyme sprigs over the top. Roast for about 20 minutes, flip the veggies for even cooking, and continue roasting for another 10-20 minutes until they are crispy and golden.
- **Cooking Orzo** – While the veggies roast, heat plant-based butter in a skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent for about 3 minutes. Stir in the fresh thyme and poultry seasoning to enhance the flavor profile. Add the orzo to the skillet and toast it lightly for a couple of minutes before pouring in the plant milk and broth. Bring to a gentle boil, reduce heat to low, cover, and let simmer for around 20 minutes until the liquid is absorbed.
- **Finishing Touches** – Once the orzo is cooked, fold in the vegan parmesan until it melts smoothly into the pasta. Taste and adjust seasoning with salt if needed. Toss in fresh arugula leaves until they wilt slightly from the residual heat. To assemble the bowls, layer the creamy orzo at the base and top with roasted veggies. Serve each bowl with a generous spoonful of hummus on the side for added creaminess.
Equipment
- Baking sheet
- skillet
Notes
- For a successful dish, ensure your veggies are evenly coated in oil and spices before roasting for maximum flavor. This dish pairs beautifully with a crisp green salad or crusty bread on the side. Feel free to add roasted chickpeas or nuts for extra protein and crunch!
Nutrition Facts
- Calories: 571kcal
- Fat: 26g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 900mg
- Carbohydrates: 70g
- Fiber: 10g
- Sugar: 5g
- Protein: 18g
- Vitamin A: 12000IU
- Vitamin C: 80mg
- Calcium: 200mg
- Iron: 4mg
FAQ- Autumn Veggie Bowls
Can I use a different pasta instead of orzo?
Yes, you can substitute orzo with other small pasta like couscous, ditalini, or even quinoa for a gluten-free option.
How do I store leftovers?
Store the roasted veggies and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or skillet to retain crispiness.
What can I use instead of hummus for serving?
If you’re not a fan of hummus, try serving with a dollop of vegan yogurt, tzatziki, or even guacamole for a different flavor.
Can I make this dish gluten-free?
Absolutely! Simply replace the orzo with a gluten-free pasta or grain like quinoa or rice.
Can I add a different protein to this dish?
Yes! Roasted chickpeas, tofu, or even a plant-based sausage would work great to add some extra protein to this meal.
