This vegan winter roasted vegetable bowl is a delicious harvest bowl recipe, with whole grains, plant protein and roasted vegetables topped with a creamy tahini lime dressing.
I love eating meals in a bowl. They are my favorite thing. There’s just something about a big, deep harvest bowl filled with comforting foods and smells. Would you agree?
Creating recipes in bowls is fun. I mean, I eat oatmeal for breakfast, sometimes a salad with protein or a greek yogurt parfait for lunch, and a roasted veggie bowl for dinner. That’s my idea of a good day!
It’s a good thing we have so many bowls in our kitchen because we use them so much, like for this vegan power bowl. Thanks, wedding registry 🙂
I’m calling this recipe a harvest bowl, but many people also refer to these kind of recipes as power bowls or buddha bowls. So, harvest power bowl, veggie harvest bowl, vegan power bowl – they’re all the same!
And if you’re wondering about harvest bowl nutrition content – they are typically high in fiber and antioxidants, thanks to the veggies and whole grains. You can add some protein on there if you choose.
What’s In This Harvest Bowl Recipe?
All of my favorite things come together in this vegetarian harvest recipe. It’s just the perfect fall bowl recipe and even makes for a delicious vegan holiday recipe!
Our harvest bowl ingredients include:
- wheatberries (I buy them in bulk!) – Farro is a good replacement.
- brussel sprouts
- pomegranate seeds
For the tahini lime dressing:
- lime juice
- maple syrup, sugar or honey if not vegan
- Sea salt
I love using starchy vegetables, like carrots and parsnips, to give the bowl some staying power. They just make this fall harvest bowl so cozy!
And, roasting vegetables, but especially, roasting parsnips is my favorite. If you haven’t tried my crispy parsnip fries, what are you waiting for?!
Plus, roasting the carrots and parsnips creates a natural caramelization and sweetness. The Science of Cooking describes caramelization as the oxidation of sugar (ie – breaking down of sugar) that creates a browning and characteristic caramel flavor.
The best vegan recipes with tempeh also utilize roasted veggies and a grain. It’s just a cozy combination!
Roasting also makes the kitchen, and surrounding areas, smell delicious! You’ll be licking your lips getting ready to enjoy this harvest bowl recipe.
How To Combine And Make This Healthy Harvest Bowl
When describing autumn bowl recipes, I always love to include the best winter vegetables and fall vegetables.
- Step 1: You will first roast your winter medley vegetables for buddha bowl prep. Start by cutting the carrots, parsnips and brussel sprouts and adding these winter veggies to a bowl, which you will then marinate.
- Step 2: Place the vegetables in the oven.
While the winter mix vegetables are roasting, cook your grain of choice and your protein. This is efficient cooking at it’s finest!
I like to pan sear my tempeh while I’m boiling my grains and roasting my veggies. That’s how we have this meal ready so quickly with a few different parts.
You can also mix the dressing parts together.
Then, you’ll layer everything into a bowl of winter vegetable mix. No one wants to eat only a bowl of brussel sprouts or roasted veggies. The grain, protein and dressing add all of the flavor and texture!
The Best Tahini Lime Dressing
One of the best parts of this roasted veggie bowl is the lime tahini dressing – it’s so creamy and delicious, and I LOVE tahini! I’m actually surprised I don’t have more tahini recipes on this blog, but I do have this lemon tahini lentil hummus, which we make often.
For this tasty dressing, we combine:
- lime juice
- maple syrup
- Pinch of sea salt
Once you have the tahini lime dressing prepared, sprinkle it on top of this veggie harvest bowl. And make extra to save for other veggie recipes too!
Is This Vegan Power Bowl Gluten Free?
If you use a gluten free grain in this vegan power bowl, it will be a gluten free power bowl recipe.
Some gluten free grains are:
- brown rice
Wheat berries are not gluten free, so if you’re looking for a vegan gluten free bowl recipe, choose one of the above options.
However, if you do not have celiac or a gluten sensitivity, grains with gluten can be very healthy for you! Gluten free does not equal healthy, as a reminder. I wrote this post about gluten myths back in 2015 – it’s a good read about how diet culture makes gluten out to be this villain.
Other Alterations For This Roasted Veggie Bowl
Not a tempeh fan? You could also use tofu, chicken, chicken sausage, garbanzo beans, etc. Use your favorite protein topper!
You can also use another grain instead of wheat berries, as they may be difficult to find depending on where you shop. I would also recommend farro, barley, kamut or sorghum as great replacements because all are thick enough to hold their own in this veggie harvest bowl and they are chewy.
You can also add any other veggies you want – squash, sweet potatoes, broccoli, cauliflower, spinach instead of kale, etc. This harvest bowl recipe is so lovely because it’s versatile and so many different combinations can work!
For the Harvest Bowl
- 2 medium parsnips, chopped
- 2 medium carrots, chopped
- 1/2 lb brussel sprouts
- 3 Tbsp olive oil, divided
- 1/8 tsp salt
- ¼ tsp pepper
- ½ tsp garlic
- ½ tsp Italian seasoning
- 1 cup wheatberries (or farro)
- 1 block tempeh
- 1 Tbsp balsamic vinegar
- 1 bunch of kale, washed and massaged with olive oil
- ½ cup pomegranate seeds
For the Lime Tahini Dressing
- ¼ cup tahini
- 2 Tbsp lime juice (juice of ½ lime)
- 1 Tbsp maple syrup or sugar (or honey if not vegan)
- Pinch of sea salt
- Preheat oven to 375.
- Cut up parsnips, carrots, and brussels sprouts and add to medium bowl. Marinate with 2 Tbsp olive oil, salt, pepper, garlic and Italian seasoning. Bake for 30-35 minutes, flipping halfway.
- While vegetables are roasting, cook wheatberries according to directions. Sautee tempeh with 1 Tbsp olive oil and balsamic vinegar.
- Next, make lime tahini dressing. Combine tahini, lime juice, maple syrup and sea salt. You may need to add a little water to thin it out to your desired consistency.
- Once vegetables are done roasting, add them to bowl with kale. Add wheatberries and tempeh. Top with pomegranate seeds and tahini dressing
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 155mgCarbohydrates: 46gFiber: 9gSugar: 13gProtein: 11g
I hope this harvest bowl recipe makes an appearance at your holiday gathering!
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