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
đ Ingredients
Serves 4đĽŹFresh 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
đĽDairy & 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)
đŤPantry 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)
đ§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)
đŚOther(2)
- 2 handfuls arugula
- hummus
đ¨âđł 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.
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!
đ Ingredients
Serves 4đĽŹFresh 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
đĽDairy & 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)
đŤPantry 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)
đ§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)
đŚOther(2)
- 2 handfuls arugula
- hummus
đ¨âđł 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.