If you’re dreaming of a cozy, colorful meal that captures the heart of the season, this Fall Roasted Veggie Bowl Recipe is exactly what you need. It’s a vibrant celebration of autumn’s best flavors—from sweet butternut squash and caramelized Brussels sprouts to fragrant cinnamon and smoky paprika—all coming together in a warm, nourishing bowl. Each bite offers a beautiful mix of textures and tastes, making it a go-to recipe for busy weeknights or relaxed weekend dinners that feel extra special.
Ingredients You’ll Need
This Fall Roasted Veggie Bowl Recipe shines because of its simplicity and the careful balance of ingredients. Each one plays a unique role in providing flavor, texture, and beautiful autumnal color to your meal.
- Butternut squash (2 cups, peeled and cubed): Sweet and tender, it adds a creamy texture and bright orange color.
- Brussels sprouts (1 1/2 cups, halved): Their slight bitterness contrasts perfectly with sweeter elements.
- Sweet potato (1 large, peeled and diced): Adds natural sweetness and a hearty bite to the mix.
- Red onion (1 large, sliced): Brings a mild sharpness and caramelizes beautifully.
- Olive oil (2 tablespoons): Essential for roasting, it helps everything crisp up and glaze evenly.
- Salt (1 teaspoon): Enhances all the natural flavors of the veggies.
- Black pepper (1/2 teaspoon): Adds a gentle heat and depth.
- Ground cinnamon (1 teaspoon): Provides that warm, cozy spice that screams fall.
- Smoked paprika (1/2 teaspoon): A subtle smokiness that rounds out the seasoning perfectly.
- Chopped walnuts (1/4 cup): Offers a crunchy texture and nutty flavor.
- Dried cranberries (1/4 cup): Bring tart pops of color and sweetness that brighten the bowl.
- Cooked quinoa (2 cups): A fluffy, protein-rich base to keep you satisfied.
- Avocado (1, sliced): Adds creaminess and richness.
- Balsamic glaze (2 tablespoons): Delivers tangy sweetness that ties all the flavors together.
- Fresh parsley (for garnish): A fresh, herbaceous finish to brighten each bite.
How to Make Fall Roasted Veggie Bowl Recipe
Step 1: Prepare Your Oven and Veggies
Start by preheating your oven to 400°F (200°C). While it warms, toss the cubed butternut squash, halved Brussels sprouts, diced sweet potato, and sliced red onion into a large mixing bowl. This step ensures your veggies are ready to soak up all the delicious seasoning.
Step 2: Season and Coat
Drizzle olive oil over the combined vegetables. Sprinkle with salt, black pepper, ground cinnamon, and smoked paprika. Toss everything thoroughly so each piece is evenly coated. This seasoning blend is what gives the Fall Roasted Veggie Bowl Recipe its signature cozy and smoky flavor palette.
Step 3: Roast to Perfection
Spread your veggies in a single layer on a large baking sheet to help them roast evenly and caramelize. Roast for 25 to 30 minutes, stirring halfway through. You’ll know they’re done when they’re tender and have those irresistible browned, slightly crisp edges.
Step 4: Prepare the Quinoa
While your veggies roast, cook the quinoa according to package instructions. Fluffy quinoa forms the wholesome base of the bowl, soaking up all the lovely flavors from the roasted veggies and toppings.
Step 5: Assemble the Bowl
Once the veggies have cooled slightly, grab a large serving bowl and layer the cooked quinoa first. Next, pile on the roasted vegetables, sprinkle over chopped walnuts and dried cranberries for texture and tart sweetness. Top with sliced avocado for creamy richness and drizzle everything with a generous amount of balsamic glaze for that perfect sweet-tangy finish. Garnish with fresh parsley to add a splash of green freshness.
How to Serve Fall Roasted Veggie Bowl Recipe
Garnishes
This Fall Roasted Veggie Bowl Recipe really comes alive with fresh garnishes. Parsley adds a lovely herbaceous touch that lifts the dish. Consider adding a squeeze of lemon juice or a sprinkle of toasted seeds like pumpkin or sunflower for extra crunch and brightness.
Side Dishes
If you’re making this bowl as part of a larger meal, simple side salads or crusty bread are perfect companions. The bowl is so filling that light, fresh sides keep everything balanced without overwhelming the palate.
Creative Ways to Present
Want to impress guests or just make your meal feel special? Serve the roasted veggie bowl in individual mason jars layered beautifully for a casual chic look. Or plate it in colorful ceramic bowls that highlight all the gorgeous autumn hues, making your feast both delicious and delightful to the eyes.
Make Ahead and Storage
Storing Leftovers
Leftover Fall Roasted Veggie Bowl Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. Keep the avocado separate until ready to eat to avoid browning and keep it fresh.
Freezing
You can freeze the roasted vegetables and quinoa separately for up to 3 months. Avoid freezing avocado; instead add fresh slices when ready to serve after reheating.
Reheating
Reheat leftovers gently in the oven or microwave. If you want to revive some of that original crispness on the veggies, pop them in the oven at 350°F for about 10 minutes. Add fresh avocado and balsamic glaze after reheating for the best experience.
FAQs
Can I substitute the quinoa with something else?
Absolutely! Brown rice, farro, or couscous can be great alternatives if you want to switch things up or depend on what you have on hand. Each brings a unique texture and flavor that pairs well with the roasted veggies.
Is this Fall Roasted Veggie Bowl Recipe vegan and gluten-free?
Yes, it naturally fits both dietary preferences! It’s packed with plant-based ingredients and is free from gluten, making it an inclusive, healthy meal option.
How spicy is this recipe?
The spices used are warm and smoky but not hot or overpowering. If you prefer some heat, feel free to add chili flakes or a dash of cayenne pepper when seasoning the vegetables.
Can I add protein to make it more filling?
Definitely! Grilled chicken, roasted chickpeas, or even a fried egg on top can enhance protein content and make this veggie bowl more substantial for bigger appetites.
What’s the best way to peel butternut squash?
Use a sharp vegetable peeler or a sturdy knife for safety. Roasting the squash with the skin on is possible but peeling it first ensures a smoother and less chewy texture that’s perfect for this recipe.
Final Thoughts
This Fall Roasted Veggie Bowl Recipe is a delightful way to celebrate seasonal produce and cozy flavors all in one nutritious, beautiful dish. It’s simple to make but rich in taste, making it a perfect go-to for nourishing yourself and impressing anyone lucky enough to taste it. Don’t wait to add this comforting bowl to your recipe collection—you’re going to want to make it again and again!
Print
Fall Roasted Veggie Bowl Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious Fall Roasted Veggie Bowl featuring caramelized butternut squash, Brussels sprouts, sweet potatoes, and red onions, nestled atop a bed of fluffy quinoa. Enhanced with warm spices, crunchy walnuts, sweet dried cranberries, creamy avocado, and a tangy balsamic glaze, this bowl is a vibrant celebration of autumn flavors perfect for a wholesome meal.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 1 1/2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 1 red onion, sliced
Seasonings and Toppings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1 avocado, sliced
- 2 tablespoons balsamic glaze
- Fresh parsley for garnish
Grain Base
- 2 cups cooked quinoa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Combine Vegetables: In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, diced sweet potato, and sliced red onion ensuring an even mixture.
- Season Vegetables: Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, ground cinnamon, and smoked paprika. Toss thoroughly so all vegetables are evenly coated with the spices and oil.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet, allowing space for even roasting.
- Roast Vegetables: Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote caramelization and ensure the vegetables are tender.
- Cook Quinoa: While the vegetables roast, prepare 2 cups of quinoa according to package instructions and set aside for assembling the bowl.
- Cool Vegetables: Remove the roasted vegetables from the oven and allow them to cool slightly before assembling.
- Assemble Bowl: In a large serving bowl, layer the cooked quinoa first, then add the roasted vegetables on top, followed by chopped walnuts and dried cranberries for texture and sweetness.
- Add Avocado and Glaze: Place sliced avocado on top of the bowl and drizzle with 2 tablespoons of balsamic glaze for a tangy finishing touch.
- Garnish and Serve: Garnish with fresh parsley leaves and serve warm for a delicious fall-inspired meal.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For a nuttier flavor, toast the walnuts lightly before adding.
- The balsamic glaze adds a sweet acidity, but you can use balsamic vinegar if glaze is unavailable.
- To make this vegan, ensure the balsamic glaze does not contain any animal-derived ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
