Fall Harvest Grain Bowls
Dive into the cozy flavors of autumn with our vibrant Fall Harvest Grain Bowls! This delightful vegan dish features caramelized sweet potatoes and cauliflower paired with luscious orzo, all drizzled with a dollop of creamy hummus. Perfect for a nourishing dinner that celebrates the season, these bowls are as satisfying as they are colorful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 head cauliflower cut in florets
- 3 cloves garlic minced
- 1 small yellow onion diced
- 1/2 teaspoon pepper (2.5 ml)
- 2 medium sweet potatoes cut in 1/4" rounds
🥛Dairy & Eggs(3)
- 1 cup non-dairy milk unsweetened (240 ml)
- 2 tablespoons vegan butter or sub olive oil (28 g)optionalolive oil
- 1/2 cup vegan parmesan (120 ml)
🫙Pantry Staples(3)
- 1 cup broth I used vegan chicken broth (240 ml)
- 1/4 cup olive oil (60 ml)
- 1 cup orzo dry (240 ml)
🧂Spices & Seasonings(9)
- 1/2 teaspoon chili powder (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon poultry seasoning (5 ml)
- 1/4 teaspoon salt (1.25 ml)
- sea saltoptional
- 1 teaspoon smoked paprika (5 ml)
- 6 sprigs fresh thyme
- 1 tablespoon fresh thyme chopped (15 ml)
📦Other(2)
- 2 handfuls arugula
- hummus
👨🍳 Instructions
- 1
Start by roasting your veggies: sweet potato and cauliflower, adding oil, dry seasonings, and fresh herbs. Roast until crispy.
- 2
While the veggies are roasting, make the creamy orzo by cooking down onions and garlic with fresh herbs, then add dry orzo and let it toast.
- 3
Pour in broth and non-dairy milk, bring to a boil, then simmer until all liquid is absorbed.
- 4
Add vegan parmesan and mix. Toss in arugula until wilted.
- 5
Plate the orzo with roasted veggies and serve with hummus on the side.
💡 Pro Tips
- ✓Cut sweet potato into uniform 3/4-inch cubes and cauliflower into similarly sized florets so both roast at the same rate; mismatched sizes cause smaller pieces to burn before larger ones caramelize.technique3/4-inch cubes
- ✓Roast the vegetables at 425°F on a preheated sheet pan with at least 1 inch of space between pieces—overcrowding traps steam and prevents the Maillard reaction needed for crispy, browned exteriors.temperature425°F
- ✓Toast the dry orzo in the aromatics for 2-3 minutes before adding liquid; this coats the starch granules in fat, slowing water absorption and helping the pasta cook up creamy rather than gummy.technique2-3 minutes
- ✓Use a 2:1 ratio of liquid to orzo (accounting for a mix of broth and non-dairy milk) and simmer uncovered over low heat, stirring every 2 minutes so released starches build a risotto-like creaminess without scorching the bottom.ingredient2:1 ratio
- ✓Fold in the arugula off-heat and let residual warmth wilt it for 60-90 seconds; direct heat for longer will overcook the leaves and turn them bitter and mushy.timing60-90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Fall Harvest Grain Bowls
Dive into the cozy flavors of autumn with our vibrant Fall Harvest Grain Bowls! This delightful vegan dish features caramelized sweet potatoes and cauliflower paired with luscious orzo, all drizzled with a dollop of creamy hummus. Perfect for a nourishing dinner that celebrates the season, these bowls are as satisfying as they are colorful!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 head cauliflower cut in florets
- 3 cloves garlic minced
- 1 small yellow onion diced
- 1/2 teaspoon pepper (2.5 ml)
- 2 medium sweet potatoes cut in 1/4" rounds
🥛Dairy & Eggs(3)
- 1 cup non-dairy milk unsweetened (240 ml)
- 2 tablespoons vegan butter or sub olive oil (28 g)optionalolive oil
- 1/2 cup vegan parmesan (120 ml)
🫙Pantry Staples(3)
- 1 cup broth I used vegan chicken broth (240 ml)
- 1/4 cup olive oil (60 ml)
- 1 cup orzo dry (240 ml)
🧂Spices & Seasonings(9)
- 1/2 teaspoon chili powder (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)
- 1 teaspoon poultry seasoning (5 ml)
- 1/4 teaspoon salt (1.25 ml)
- sea saltoptional
- 1 teaspoon smoked paprika (5 ml)
- 6 sprigs fresh thyme
- 1 tablespoon fresh thyme chopped (15 ml)
📦Other(2)
- 2 handfuls arugula
- hummus
👨🍳 Instructions
- 1
Start by roasting your veggies: sweet potato and cauliflower, adding oil, dry seasonings, and fresh herbs. Roast until crispy.
- 2
While the veggies are roasting, make the creamy orzo by cooking down onions and garlic with fresh herbs, then add dry orzo and let it toast.
- 3
Pour in broth and non-dairy milk, bring to a boil, then simmer until all liquid is absorbed.
- 4
Add vegan parmesan and mix. Toss in arugula until wilted.
- 5
Plate the orzo with roasted veggies and serve with hummus on the side.
💡 Pro Tips
- ✓Cut sweet potato into uniform 3/4-inch cubes and cauliflower into similarly sized florets so both roast at the same rate; mismatched sizes cause smaller pieces to burn before larger ones caramelize.technique3/4-inch cubes
- ✓Roast the vegetables at 425°F on a preheated sheet pan with at least 1 inch of space between pieces—overcrowding traps steam and prevents the Maillard reaction needed for crispy, browned exteriors.temperature425°F
- ✓Toast the dry orzo in the aromatics for 2-3 minutes before adding liquid; this coats the starch granules in fat, slowing water absorption and helping the pasta cook up creamy rather than gummy.technique2-3 minutes
- ✓Use a 2:1 ratio of liquid to orzo (accounting for a mix of broth and non-dairy milk) and simmer uncovered over low heat, stirring every 2 minutes so released starches build a risotto-like creaminess without scorching the bottom.ingredient2:1 ratio
- ✓Fold in the arugula off-heat and let residual warmth wilt it for 60-90 seconds; direct heat for longer will overcook the leaves and turn them bitter and mushy.timing60-90 seconds