Description
These Fall Harvest Grain Bowls feature roasted sweet potatoes and cauliflower tossed with warm, creamy orzo infused with vegan butter, fresh thyme, and vegan parmesan. Topped with fresh arugula and served alongside hummus, this vegan dish is a comforting, wholesome, and satisfying meal perfect for fall evenings.
Ingredients
Scale
Roasted Vegetables
- 2 medium sweet potatoes, cut into 1/4″ rounds
- 1 head cauliflower, cut into florets
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 6 sprigs fresh thyme
- Sea salt, to taste
Orzo
- 2 tablespoons vegan butter (or substitute olive oil)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon poultry seasoning
- 1 cup dry orzo
- 1 cup unsweetened non-dairy milk
- 1 cup vegan chicken broth
- 1/2 cup vegan parmesan
- 2 handfuls arugula
- Salt, as needed
- Sea salt, to taste
To Serve
- Hummus
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. On the baking sheet, combine the sweet potato rounds, cauliflower florets, olive oil, garlic powder, onion powder, smoked paprika, chili powder, pepper, and salt. Toss everything thoroughly to coat evenly. Arrange 6 sprigs of fresh thyme on top and roast in the oven for 20 minutes. After 20 minutes, flip the vegetables and roast for an additional 10-20 minutes or until they become crispy and tender. Remove from the oven and sprinkle with sea salt.
- Prepare the Orzo: While the vegetables roast, melt the vegan butter in a skillet over medium heat. Add the diced onion, minced garlic, chopped fresh thyme, and poultry seasoning. Sauté for about 3 minutes, stirring frequently, until the onions are softened and fragrant. Add the dry orzo to the skillet and toast it for 1-2 minutes, stirring occasionally, to bring out its nuttiness.
- Cook Orzo with Liquids: Pour in the unsweetened non-dairy milk and vegan chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 20 minutes or until the liquid is fully absorbed and the orzo is tender.
- Finish the Orzo: Stir in the vegan parmesan cheese until it melts and blends smoothly into the orzo. Taste and season with salt as needed. Add the fresh arugula and toss until it wilts into the warm orzo mixture.
- Assemble and Serve: Divide the creamy orzo between serving bowls. Top each with the roasted sweet potatoes and cauliflower. Serve with a side of hummus for dipping or spreading alongside the grain bowl.
Notes
- These grain bowls are naturally vegan and packed with nutrient-dense vegetables.
- The roasting step enhances the natural sweetness and adds a crispy texture to the vegetables.
- You can substitute olive oil for vegan butter if dairy-free fat is preferred.
- Adjust the smoky and spicy seasonings according to your taste preferences.
- Serve immediately for best texture, especially to enjoy the crispy roasted veggies and creamy orzo contrast.
Nutrition
- Serving Size: 1 bowl
- Calories: 571 kcal
- Sugar: 11 g
- Sodium: 632 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.03 g
- Carbohydrates: 70 g
- Fiber: 10 g
- Protein: 18 g
- Cholesterol: 11 mg
