Fall Roasted Vegetable Bowl

This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savory roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavors and textures.

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Fall Roasted Vegetable Bowl Save
Fall Roasted Vegetable Bowl
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This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savory roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavors and textures.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 4
white meat free contains gluten contains red meat shellfish free dairy free
not set

Step-by-step

  • Preheat oven to 450°F.
  • Combine 1 cup uncooked rice with 1 ¾ cup water and ½ tsp salt. Bring to a boil. Reduce heat to a low simmer, cover with a tight-fitting lid and cook for 45 minutes. Turn heat off and let sit for 10 minutes.
  • Prepare vegetables. Refer to pictures for chopping size for uniform cooking.
  • In a large bowl combine sweet potato, kabocha squash, parsnips, maple syrup, olive oil, Turmeric Twist Daily Blend seasoning and salt. Mix well. Spread on a baking sheet.
  • In the same bowl combine Brussels sprouts, broccoli, carrots, mushrooms, Herbs de Provence oil, Italian seasoning, salt, and pepper. Spread on the same baking sheet used for the sweet vegetables.
  • Bake for 25 minutes, or until vegetables are tender.
  • Begin preparing Vegan Herb Gravy.
  • Heat Herbs de Provence oil in a saucepan. Whisk flour, Italian seasoning, and nutritional yeast into the oil. Cook for 2 minutes, whisking often. Slowly whisk in the soy sauce and vegetable broth. Simmer for 1 minute, until thickened slightly.
  • Arrange sweet and savoury roasted vegetables on a bed of wild and brown rice. Top sweet vegetables with maple cashews. Top savoury roasted vegetables and rice with vegan herb gravy.

Are the root vegetables actually done, or are they just browned on the outside? Checking doneness on dense items like parsnips, sweet potatoes, and kabocha squash requires piercing the thickest piece with a paring knife; the blade should slide through the flesh with zero resistance rather than meeting a hard core. Roasting at a high temperature of 450°F ensures the exterior caramelizes before the interior turns to mush, but uniform slicing matters just as much as oven heat.

Budget-minded cooks can easily streamline this mix by utilizing whatever solitary root vegetables are languishing in the crisper drawer instead of buying specific quantities of parsnips and squash. Purchasing bulk grains like wild and brown rice blends rather than single-serving packets cuts grocery costs significantly while providing the essential chewy base needed to absorb the gravy. Nutritional yeast adds a savory, cheesy depth to the sauce without the expense of dairy substitutes, keeping the pantry footprint lean and economical.

Cooking the flour, nutritional yeast, and seasonings directly in oil for two full minutes before adding the broth eliminates the raw taste of unbleached all-purpose flour. Whisking continuously during this step prevents clumps from forming as the soy sauce and vegetable broth hit the hot pan. Simmering the mixture for just one minute activates the starch molecules adequately to coat the back of a spoon without over-thickening.

Overcrowding the baking sheet remains the absolute fastest way to ruin a batch of roasted vegetables by trapping moisture and steaming the food instead of roasting it. Spreading the produce across ample surface area allows dry heat to circulate freely around each piece, resulting in proper charring and concentrated sugars.

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