An Easy Vegan Autumn Grain Bowl With Your Favorite Fall Ingredients

What kind of recipe is it?

The Vegan Autumn Grain Bowl is a wholesome and nutritious dish that showcases the vibrant flavors of the season. Packed with a variety of grains, roasted vegetables, and topped with a delicious dressing, this bowl is designed for health-conscious eaters and plant-based enthusiasts alike.

Its colorful presentation and rich textures make it appealing for both everyday meals and special occasions. Cooking this dish not only provides essential nutrients but also encourages creativity in the kitchen, perfect for anyone looking to enjoy a filling, wholesome meal.

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Ingredients

Ingredient	Quantity
Quinoa	1 cup (dry)
Brown rice	1 cup (dry)
Sweet potatoes	2 medium, diced
Brussels sprouts	2 cups, halved
Red bell pepper	1, diced
Carrots	2 medium, sliced
Kale	2 cups, chopped
Olive oil	3 tablespoons
Maple syrup	1 tablespoon
Apple cider vinegar	2 tablespoons
Garlic powder	1 teaspoon
Smoked paprika	1 teaspoon
Salt	To taste
Black pepper	To taste
Pumpkin seeds (or walnuts)	1/4 cup
Fresh parsley (for garnish)	1/4 cup, chopped
Avocado	1, sliced (optional)

This combination of ingredients contributes to the hearty and satisfying nature of the Vegan Autumn Grain Bowl, making it an ideal meal for the cooler months. The recipe can be easily modified to include other seasonal vegetables and toppings as per personal preference.

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Cooking Steps

Preheat the oven to 200 °C (400 °F) and position the oven rack in the middle. Line a large baking sheet with parchment paper.
Wash 1 cup (dry) of quinoa under cold water in a fine-mesh sieve. Transfer to a medium saucepan and add 2 cups (480 ml) of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes, until grains are fluffy and water is absorbed.
While the quinoa cooks, place 2 medium diced sweet potatoes and 2 cups halved Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with garlic powder and smoked paprika, then season with salt and black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, or until they’re tender and caramelized, stirring halfway through for even cooking. You should observe a golden-brown color and a sweet, roasted aroma.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 medium sliced carrots, 1 diced red bell pepper, and 2 cups chopped kale. Sauté for 5-7 minutes, until the kale is wilted and the vegetables are tender.
Once the quinoa is cooked, fluff it with a fork and set it aside to cool slightly.
In a small bowl, whisk together 1 tablespoon of maple syrup and 2 tablespoons of apple cider vinegar to create a dressing.
To assemble the bowls, divide the cooked quinoa evenly among four serving bowls. Top each with the roasted sweet potatoes and Brussels sprouts, sautéed vegetables, and 1/4 cup of pumpkin seeds (or walnuts).
Drizzle with the dressing, and garnish with freshly chopped parsley and optional avocado slices.
Serve immediately while warm, ensuring all components are combined for maximum flavor.

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Variations

Mediterranean Grain Bowl: Replace quinoa with bulgur (1 cup / 170 g) and add kalamata olives and feta cheese for a salty and tangy flavor twist.
Protein-Packed Grain Bowl: Incorporate 1 can (400 g) of drained and rinsed chickpeas for added plant-based protein and a heartier texture.
Fall Harvest Bowl: Swap roasted sweet potatoes with roasted butternut squash (2 cups / 300 g) and add cranberries for a seasonal sweetness.
Mexican-Inspired Grain Bowl: Season the sautéed vegetables with cumin and chili powder, and top with avocado and fresh cilantro for a vibrant, spicy kick.

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Tips on plating and presentation

How can I make my Vegan Autumn Grain Bowl not just delicious but also visually appealing?

Start by layering ingredients; spread grains at the bottom, then add colorful veggies on top.

Use contrasting colors for a vibrant look, and sprinkle nuts or seeds for texture.

A drizzle of dressing can elevate the presentation.

Finally, consider a garnish like fresh herbs for a finishing touch.

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What other dishes can I pair it with?

When I think about pairing my Vegan Autumn Grain Bowl, a few delightful options come to mind.

Roasted sweet potatoes make a warm complement, and a side of grilled Brussels sprouts adds that savory crunch.

For something light, I enjoy a simple arugula salad with lemon dressing.

These dishes not only enhance the bowl but also build a wonderful autumn-themed meal.

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What drinks can I pair it with?

What better way to enhance the flavors of my Vegan Autumn Grain Bowl than with the perfect drink pairings?

I love sipping on a warm spiced apple cider; it complements the fall ingredients beautifully. A light, crisp white wine like Sauvignon Blanc also works well, balancing the dish’s richness.

For something festive, try a homemade pumpkin spice latte—it’s a cozy match!

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Frequently Asked Questions

Can I Make This Grain Bowl Gluten-Free?

I often swap quinoa or rice for gluten-free grains. Just check those ingredient labels for hidden gluten, and you’ll enjoy a delicious, gluten-free grain bowl that’s perfect for any season. Enjoy your cooking!

How Long Does This Grain Bowl Stay Fresh in the Fridge?

This grain bowl stays fresh in the fridge for about three to five days. I usually store it in an airtight container, so it keeps its flavors and textures longer. Enjoy it throughout the week!

Is It Suitable for Meal Prep?

Absolutely, it’s perfect for meal prep! I often make a big batch at the start of the week, so I’ve got healthy, delicious meals ready to go for busy days. It saves time and hassle!

What Should I Do With Leftover Ingredients?

I usually toss leftover ingredients into soups, salads, or stir-fries. Sometimes, I create a savory omelet or mix them into pasta. It’s all about mixing and matching to keep meals exciting and fresh!

Can I Use Frozen Vegetables Instead of Fresh?

I often use frozen vegetables when I’m short on time. They’re convenient, nutritious, and cook quickly, making them a great alternative to fresh veggies. Just toss them in, and you’re good to go!