Simple Vegan Fall Harvest Bowl

This 5-ingredient, simple vegan Fall Harvest Bowl features roasted butternut squash, roasted carrots, kale, apple and green lentils. It’s easy to make, full of nutrition, hearty, filling and perfect for Fall.

Fall Harvest Bowl Ingredients

To make this beautiful, simple vegan bowl, you’ll need:

1. Kale. I lightly cooked the kale until it was dark green and slightly softened. This makes it easier to digest and reduces the bitterness. You can either steam it or heat it in a pan with just a splash of water.
2. Green lentils. I cooked up some green lentils to add protein and fibre to this bowl. You could also use chickpeas or another bean or lentil of choice. To cook green lentils, use 1 cup of lentils and 2-3 cups of water, simmered until tender.
3. Apple. Apples go well in savoury dishes and since they’re in-season during the Fall months, it’s the perfect time to experiment with using them in savoury recipes. Any kind of apple works, see what you can find local your area.
4. Roasted butternut squash. I use butternut squash but acorn, kabocha or any other kind of squash or pumpkin works. You can either peel it and cube it before roasting or roast it whole or in large chunks and peel it after. I usually just cut my squash in half, place it on a baking sheet face down, then roast at 425 degrees F until I can pierce it with a fork. Once it’s tender, let it cool a bit then you can easily scoop out the seeds, peel it and cut it into cubes. So easy!
5. Roasted carrot. I roasted up some carrots at the same time as the squash. Carrots add extra flavour, texture and nutrition to the bowl. I used a tiny bit of olive oil to roast them but you can omit the oil if you want, or steam them instead of roasting. Other than the oil, I just used salt and pepper.

That’s it! Just 5-ingredients are needed to make this cozy buddha bowl.

Build Your Fall Harvest Bowl

I kept this harvest bowl very simple and you can expect to see more recipes like this on the way.

One you start getting more familiar with ingredients and flavours, you’ll have no problem putting together simple, wholesome vegan meals like this.

I’d love for you to get to a place where you can create healthy meals without always needing a recipe. That’s where these basic 6-ingredient or less meals will come in handy. If you’re new to plant-based eating, they make a great base for you to start experimenting with and making your own. Enjoy.

How to Meal Prep This Recipe

These bowls work well as part of a “buffet” meal prep which is how I do my meal prepping. Every Sunday I cook a batch of lentils or beans, cook some grains like quinoa, farro or brown rice, roast some squash and/or sweet potato, make roast veggies or at least pre-chop them then I’ll do one or two main dishes, something like soup or stew but it’s mostly individual ingredients I can mix and match throughout the week.

Meal Prep Ideas: I have 10 weeks of my weekly food preps, all of which you can check out here. This bowl would be perfect to incorporate into something like that. Roast the carrots, cook some squash, cook some lentils and you’re all set.

Optional Dressing Ideas

The bowl is just delicious without dressing but if you want to add a sauce, I’d recommend either a generous drizzle of tahini or one of these recipes:

Dressing Options: Balsamic Vinaigrette // Lemon Tahini Dressing // Lime Almond Dressing // Dijon Vinaigrette // Maple Tahini Dressing

More Vegan Bowl Recipes

If you enjoy this harvest bowl, you might like these too:

• Tempeh Quinoa Macro Bowl 
• Vegan Sweet Potato Buddha Bowl
• Vegan Dragon Bowls with Miso Gravy
• Mediterranean Farro Salad Bowls
• Roasted Squash Farro Salad

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