Warm Harvest Grain Bowl – Your Perfect Fall Fuel
Something about this time of year just makes me crave cozy, hearty meals, and this Warm Harvest Grain Bowl hits all the right notes. This bowl is full of roasted veggies, hearty grains, crunchy nuts, and a sweet-savory maple-thyme dressing.
It has everything you want in a fall meal. Vibrant, full of flavor, and nourishing, this dish is perfect for both meal prep and a quick, satisfying lunch. I honestly could eat this every single day—it’s just that good.
One of the best parts about this power bowl recipe is its versatility. If you need a quick weeknight meal, a healthy meal-prep option, or a filling lunch, this recipe is perfect. Packed with plant-based proteins, healthy fats, and the kinds of flavors that make you excited to sit down and dig in.
Why This Power Bowl Recipe is Perfect for Fall
This bowl is all about embracing the flavors of the season. Roasted sweet potatoes, caramelized Brussels sprouts, toasted pecans, and sweet dried cranberries each add something special to the dish. The maple syrup in the dressing and the touch of cinnamon on the veggies create a warm, cozy feeling. This vibe is perfect for cooler weather.
And let’s discuss nutrition for a second—this bowl packs a lot of it. The quinoa and lentils bring a great plant-based protein boost, while the veggies and greens deliver fiber and essential vitamins. And if you decide to add a sprinkle of goat cheese, you get that creamy, tangy finish that brings everything together. Whether you’re meal-prepping for the week or just looking for a comforting lunch, this grain bowl has you covered.
What Enter This Grain Bowl
Each ingredient in this grain bowl recipe adds its own flavor and texture. Together, they create a tasty and balanced bowl that is both satisfying and nutritious. Here’s what you can look forward to:
- Sweet Potatoes and Brussels Sprouts: Roasting these veggies brings out their natural sweetness and creates a lovely caramelized flavor. The cinnamon and maple syrup elevate the sweetness and give the veggies that quintessential fall vibe.
- Pecans: Toasting the pecans with a drizzle of maple syrup adds a sweet crunch that’s perfect against the softer textures in the bowl. Plus, pecans pack healthy fats that make this bowl filling and satisfying.
- Quinoa and Lentils: These two powerhouses add a solid protein boost while keeping the bowl light and balanced. Quinoa is gluten-free and has a nutty flavor. Lentils add an earthy taste that pairs nicely with roasted veggies.
- Dried Cranberries: The cranberries bring a touch of sweetness and chewiness that rounds out the savory and earthy flavors in the bowl.
- Arugula: Adding a handful of peppery arugula gives the bowl a fresh, green taste. It balances the richer flavors. If arugula isn’t your favorite, baby spinach or kale would work nicely too.
- Goat Cheese (Optional): If you like a bit of creaminess, goat cheese is a fantastic addition. It brings a tangy flavor that’s delicious with the sweet and savory notes in the bowl.
The Maple-Thyme Dressing
The dressing here is simple but packs a powerful punch of flavor. This dressing is made with olive oil, red wine vinegar, fresh thyme, and a little maple syrup.
It adds a nice brightness that brings all the ingredients together. The hint of maple syrup complements the sweetness of the roasted veggies, while the thyme and vinegar add depth. A light, flavorful dressing enhances each bite without overpowering the other ingredients.
If this power bowl sounds like a recipe you will like you should check out this salad with similar vibes! One of my most viral recipes ever!
A Great Meal Prep Option
One of the reasons I love this power bowl is because it’s ideal for meal prep. Make a substantial batch on Sunday, and you’ve got lunches sorted for the week. The roasted veggies and quinoa stay fresh in the fridge, and you can store the dressing separately to maintain their freshness. When you’re ready to eat, just toss everything together, and you’re good to go.
And if you’re looking to switch things up, this recipe is super adaptable. Try adding roasted beets, squash, or even swapping out the quinoa for farro or brown rice. You can play around with the ingredients based on what you have on hand, and it’ll still turn out delicious.
If you are looking for great lunch containers check these out!
Why You’ll Love This Grain Bowl Recipe
This Warm Harvest Grain Bowl is a meal that makes you feel nourished and energized. It has a good balance of protein, healthy fats, and complex carbs. Filling without being heavy, the dish has the right mix of textures and flavors to keep every bite interesting. Whether you’re enjoying it as a fresh lunch or a cozy dinner, this bowl is a celebration of all things fall.
If you love the flavors of the season and want a filling meal, this bowl is for you. Full of nutrients and flavor, it is easy to enjoy and looks great. This makes it a favorite recipe for fall. Grab your ingredients, whip up that dressing, and treat yourself to a grain bowl that you’ll want to come back to all week long.
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Ingredients:
Roasted Veggies
- 2 sweet potatoes, diced
- 1 cup brussel sprouts, cut in half
- 1 tbs olive oil
- 1 1/2 tbs maple syrup
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
Candied Pecans
- 1/2 cup pecans
- 1/2 tbs maple syrup
Salad
- 2 cups quinoa, cooked
- 1 can lentils, rinsed and drained
- 1/2 cup dried cranberries
- 1 handful arugula
- 1/2 cup goat cheese
Dressing
- 1/3 cup red wine or apple cider vinegar
- 2/3 cup olive oil
- 1 tbs fresh thyme
- 1 tsp salt
- 1 tsp pepper
- 1 tbs maple syrup
Instructions:
- Preheat the oven to 400°F (200°C).
- Dice 2 sweet potatoes, and cut 1 cup of Brussels sprouts in half.
- In a mixing bowl, toss the sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, 1 ½ tablespoons maple syrup, 1 ½ teaspoons salt, and ½ teaspoon cinnamon until evenly coated.
- Spread the vegetables on a baking sheet in an even layer and roast in the oven for 20 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, toast ½ cup of pecans in a hot pan over medium heat with ½ tablespoon maple syrup for 4 minutes, stirring occasionally. Once toasted, remove from heat and let cool on a plate.
- Cook 2 cups of quinoa according to package instructions, then set aside to cool.
- In a large mixing bowl, combine the following ingredients: 2 cups cooked quinoa, 1 can of lentils (rinsed and drained), the roasted sweet potatoes and Brussels sprouts, ½ cup dried cranberries, the candied pecans, a handful of arugula, and ½ cup of crumbled goat cheese (if using).
- To make the dressing, combine ⅓ cup red wine vinegar, ⅔ cup olive oil, 1 tablespoon fresh thyme, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon maple syrup in a mason jar. Seal and shake well until fully blended.
- Drizzle the dressing over the grain bowl ingredients and toss gently to combine.
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This recipe is excellent! This is first time I cooked quinoa or even tasted it. I plan on making this often.
Thank you!!!
Made this for dinner tonight. Don’t have lentils so I went a little heavier in Quinoa. I used feta instead of goat cheese since there was already quite a few sweet notes. Also added grilled salmon for extra protein. Quite delicious. Will definitely keep this in the rotation.