Description
These Fall Harvest Grain Bowls are a vibrant, healthy vegan dinner packed with roasted sweet potatoes and cauliflower, creamy orzo infused with fresh thyme and vegan parmesan, and a side of hummus for added flavor and protein. Perfect for a cozy autumn night, this nourishing recipe combines warm roasted vegetables with a luscious, dairy-free orzo base.
Ingredients
For the Veggies
- 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
For the Orzo
- 2 tablespoons vegan butter or 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, if needed
For Serving
- Sea salt, to taste
- Hummus, as desired
Instructions
- Roast the Vegetables: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. On the sheet, combine sweet potato rounds, cauliflower florets, olive oil, garlic powder, onion powder, smoked paprika, chili powder, pepper, and salt. Toss everything together to coat evenly. Scatter fresh thyme sprigs on top and roast in the oven for 20 minutes. Flip the veggies carefully and roast for an additional 10-20 minutes until crisp and tender. Remove from oven and sprinkle with sea salt to taste.
- Prepare the Orzo: While the vegetables roast, heat vegan butter or olive oil in a skillet over medium heat. Add diced onion, minced garlic, chopped thyme, and poultry seasoning, sautéing for about 3 minutes until fragrant and onions soften, stirring frequently. Add the dry orzo, letting it toast lightly for 1-2 minutes. Pour in the unsweetened non-dairy milk and vegan chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the liquid is fully absorbed and the orzo is tender.
- Finish the Orzo: Once cooked, stir in the vegan parmesan cheese until melted and creamy. Taste and add salt if necessary. Toss in the arugula and stir gently until wilted and incorporated.
- Assemble the Bowls: Divide the creamy orzo among four bowls. Top each bowl generously with the roasted sweet potatoes and cauliflower. Serve with a side of hummus and an extra sprinkle of sea salt if desired for added flavor.
Notes
- For a nutty flavor, lightly toast the orzo before adding liquids.
- Feel free to swap the vegan chicken broth for vegetable broth if preferred.
- Adjust the roasting time based on your oven and preferred veggie crispness.
- Use fresh thyme for best aroma and flavor; dried thyme can be used but reduce quantity by half.
- Hummus adds a creamy texture and extra protein, but it can be omitted or replaced with your favorite dip.
- This recipe is fully vegan, making it suitable for plant-based diets.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
