Fall Grain Bowl those three words taste like autumn itself. This cozy, colorful bowl captures everything I love about the season: roasted sweet potatoes, crispy Brussels sprouts, nutty rice, and a drizzle of maple Dijon dressing that ties it all together. Every time I make a Fall Grain Bowl, I’m reminded of my mother’s kitchen back in Texas, where warmth wasn’t just in the oven it was in every shared meal and every story told across the table.
When I created this Grain Bowl, I wanted to bottle that feeling of comfort and gratitude. The golden vegetables, smoky spices, and creamy avocado slices bring together the best of harvest season. Whether you’re enjoying it by the fire or prepping for the week, it’s a bowl that feels like home with every bite.
Cooking from my ranch kitchen, I’ve learned that the simplest dishes often tell the richest stories. This Fall Grain Bowl is proof that wholesome can also be indulgent. If you’re drawn to nourishing, plant-based comfort meals, you’ll love my Vegan Lentil Bolognese Bowl another cozy recipe that celebrates comfort in every spoonful.
From the scent of roasted garlic to the sweetness of maple syrup, this Fall Grain Bowl celebrates the season’s best ingredients and the simple joy of gathering around a warm, nourishing meal.
Table of Contents
Table of Contents
How to Make a Fall Grain Bowl with Roasted Veggies and Maple Dijon Dressing
- Total Time: 40 minutes
- Yield: 4 bowls
- Diet: Vegan
Description
This Fall Grain Bowl with Roasted Veggies and Maple Dijon Dressing is a hearty, nourishing bowl of roasted sweet potatoes, crispy Brussels sprouts, creamy avocado, and tangy maple Dijon dressing over fluffy rice.
Ingredients
2 medium sweet potatoes, cut in ¼-inch rounds
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon pepper
Salt to taste
1 teaspoon olive oil
1 shallot, sliced
2 cloves garlic, minced
10 ounces shredded Brussels sprouts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
½ lemon, juiced
Pepper to taste
2 cups cooked rice
Almond breadcrumbs (see notes)
2 avocados, sliced
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment paper.
2. Toss sweet potatoes with oil and spices; roast for 20 minutes, flip, and cook another 10 minutes.
3. Heat oil in skillet; sauté shallots, garlic, and Brussels sprouts for 7 minutes.
4. Whisk oil, Dijon, maple syrup, lemon juice, and pepper for dressing.
5. Assemble bowls: rice, roasted veggies, avocado, almond breadcrumbs, dressing drizzle.
Notes
To make almond breadcrumbs, pulse ½ cup sliced almonds and ½ cup vegan parmesan until fine. Store leftovers in the fridge for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetarian & Vegan Bowls
- Method: Roasting and Sautéing
- Cuisine: American
Building the Perfect Fall Grain Bowl: Ingredients and Preparation
A good Fall Grain Bowl starts with simple, fresh ingredients. The heart of this dish is the perfect mix of roasted vegetables, warm grains, and that irresistible maple Dijon dressing. Each element builds flavor and texture, creating a cozy meal that feels as nourishing as it tastes.
Ingredients
For the sweet potatoes:
- 2 medium sweet potatoes, cut into ¼-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon pepper
- Salt to taste
For the Brussels sprouts:
- 1 teaspoon olive oil
- 1 shallot, sliced
- 2 cloves garlic, minced
- 10 ounces shredded Brussels sprouts
- Salt and pepper to taste
For the maple Dijon dressing:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ lemon, juiced
- Pepper to taste
For the bowls:
- 2 cups cooked rice
- Almond breadcrumbs (see notes)
- 2 avocados, sliced
Step-by-Step Preparation
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the sweet potato slices with olive oil and spices until evenly coated. Spread them in a single layer and roast for 20 minutes. Flip and cook for another 10 minutes, or until the edges are crispy and golden.
Step 2: Sauté the Brussels Sprouts
While the potatoes roast, heat olive oil in a skillet over medium heat. Add the shallot and garlic, and sauté for one minute. Then, stir in the shredded Brussels sprouts and season with salt and pepper. Cook for about 7 minutes until tender and slightly charred.
Step 3: Make the Maple Dijon Dressing
In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, lemon juice, and pepper. Taste and adjust if needed for more tang or sweetness.
Step 4: Assemble the Fall Grain Bowl
Divide the warm rice among four bowls. Layer with roasted sweet potatoes and Brussels sprouts. Top with avocado slices and almond breadcrumbs. Drizzle generously with the maple Dijon dressing.
If you enjoy meal-prep-friendly comfort bowls, my Vegan Burrito Bowl is another easy and flavor-packed option to try it’s just as nourishing and satisfying as this Fall Grain Bowl.
This recipe proves that healthy food can also feel indulgent. With every spoonful, you’ll taste roasted warmth, creamy avocado, and the zesty sweetness of fall in a bowl.
Serving, Pairing, and Variations for Your Fall Grain Bowl
Serving a Fall Grain Bowl is more than placing food in a dish it’s about creating balance and comfort in every layer. The beauty of this recipe lies in its versatility. It’s equally perfect for a hearty lunch, a light dinner, or even a meal-prep favorite to keep you fueled through the week.
How to Serve Your Fall Grain Bowl
Serve your Fall Grain Bowl warm, right after assembly, when the roasted vegetables are slightly caramelized and the rice is fluffy. I like to drizzle a little extra maple Dijon dressing just before serving for that final burst of flavor. Add a sprinkle of almond breadcrumbs for crunch, or top with pumpkin seeds if you prefer an earthy, nutty finish.
For a cozy dinner, pair it with a side of roasted carrots or a simple kale salad. When I make this bowl for family, I love to add a rustic loaf of bread to soak up the extra dressing. The balance between smoky, sweet, and tangy makes it deeply satisfying without feeling heavy.
Flavor Variations to Try
The best part about a Fall Grain Bowl is its flexibility. Swap the rice for quinoa, farro, or wild rice to add new layers of flavor and texture. If you enjoy a low-carb option, check out my Vegan Burrito Bowls with Cauliflower Rice; they use riced cauliflower for a lighter base while keeping all the heartiness of a grain bowl.
You can also mix up your veggies depending on what’s in season roasted butternut squash, carrots, or beets work beautifully. Add roasted chickpeas or lentils for extra protein, or a handful of arugula for a peppery bite. For those who crave a little spice, a pinch of crushed red pepper or a drizzle of chili oil adds just the right kick.
When serving this Fall Grain Bowl, presentation counts. Use wide, shallow bowls so each ingredient shines layers of color and texture make it as beautiful as it is comforting. Whether enjoyed fresh from the oven or packed for lunch, this dish always delivers fall’s earthy warmth in every bite.
Storing, Prepping, and Enjoying Your Fall Grain Bowl
A Fall Grain Bowl isn’t just a recipe for today it’s a smart, make-ahead meal that gets even better with time. I love prepping the roasted vegetables and dressing a day or two in advance, so on busy ranch mornings, I can assemble a nourishing lunch in minutes.
How to Store and Reheat
Store each component of your Fall Grain Bowl separately in airtight containers to keep the textures fresh. The roasted sweet potatoes and Brussels sprouts last up to four days in the fridge. The maple Dijon dressing holds beautifully for a week when refrigerated in a small jar. When ready to eat, reheat the grains and veggies gently in a skillet or microwave, then assemble your bowl fresh with avocado and breadcrumbs.
For a make-ahead version, portion the cooked grains and roasted veggies into containers for easy grab-and-go lunches. Keep the dressing separate until serving to maintain that fresh, tangy flavor.
Meal Prep and Serving Tips
This Fall Grain Bowl fits perfectly into any meal-prep plan. For protein, you can add roasted chickpeas, tofu, or even lentils. I often prepare a double batch of the maple Dijon dressing it makes salads, grain bowls, and even sandwiches come alive.
If you love simple, wholesome bowls that energize your day, you’ll adore my Vegan Acai Bowl. It’s the breakfast version of this cozy dish a vibrant, fruity balance to your savory fall favorites.
Bringing It All Together
What I love most about this Fall Grain Bowl is how it captures the heart of home cooking colorful, comforting, and endlessly adaptable. Every bite feels like a little celebration of fall’s bounty. Whether you’re serving it for family dinner or meal prepping for the week, it’s food that cares for you right back.
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FAQs about Fall Grain Bowl
What makes a Fall Grain Bowl healthy?
It’s packed with whole grains, fiber-rich vegetables, and heart-healthy fats. The maple Dijon dressing adds flavor without heaviness, making it nutritious and satisfying.
Can I substitute other grains in a Fall Grain Bowl?
Absolutely. Try quinoa, farro, or wild rice for a unique twist. Each adds a different texture and nutrient profile.
How can I make this Fall Grain Bowl gluten-free?
It already is! Just ensure your Dijon mustard and breadcrumbs are certified gluten-free.
What protein can I add to this Fall Grain Bowl?
Roasted chickpeas, lentils, or grilled tofu work perfectly. For a non-vegan version, you can also add roasted chicken or salmon.