Roasted Fall Vegetable Bowl


This post is sponsored by iHerb.

Happy October! With the arrival of Fall, I think it’s time we get into posting lots of cozy, warming, and comforting Autumn recipes. We’re going to dive right in with this Fall Roasted Vegetable Bowl. It’s a great recipe for Fall and early Winter, and especially good for Thanksgiving or Christmas. In this vegan bowl we’ve got a delightful mix of roasted vegetables, some sweet and some savoury. We’ll serve those roasted veggies on a bed of hearty wild and brown rice, and top off the savoury bits with a simple but delicious herb gravy. As for the sweet portion, we’ll adding a sprinkle of crunchy maca-maple cashews.

This Fall Roasted Vegetable bowl is sheet-pan meal inspired, with a twist. While the veggies are roasting in the oven, you’ll steam a blend of wild and brown rice and cook up a quick and savoury vegan gravy. The bowl comes together quickly and easily, just as the roasted veggies are ready to be pulled from the oven.

This bowl offers a lovely variety of flavours from sweet maple roasted vegetables topped with maca-maple cashews and herbed, savoury gravy-topped vegetables on a bed of brown and wild rice.

It’s a simple meal to make but it offers a wide range of flavours and textures. It would be a great all-in-one meal to whip up for small family holiday dinners. (Or if you’re the only vegan attending a non-vegan get-together… Or as a thoughtful meal to make if you invite a vegan to your holiday festivities.)

We ordered most of the pantry ingredients required to make this recipe from iHerb. We’ve been fans of iHerb for a few years now! We often order vegan groceries and bath products from their website. They’re our go-to place for big orders of nutritional yeast and for trying new vegan snacks and beauty products. You can view one of our previous iHerb  hauls here. iHerb’s website offers over 1,400 vegan grocery products and ships to over 160 countries! If you need help with your order, their customer service team can provide help in 10 different languages.

For this recipe we picked up a variety of staple ingredients from brands that were new to us. We also picked up a few ingredients we’d never tried before to make this recipe extra special. Below we’ve got a list of all the ingredients we picked up, with affiliate links to their product pages on iHerb if you’d like to try any of the grocery items mentioned in this post. (Scroll to the end of this post for a referral code to get a discount on your next order. New iHerb customers will get an additional $5 off their first order of $40 or more!)

Here’s a list of the ingredients we picked out to inspire our Fall Roasted Vegetable Bowl:

  1. Vegetable bouillon by Better Than Bouillon
  2. Maple syrup by Coombs Family Farms
  3. Salt mill by Drogheria & Alimentari
  4. Pepper mill by Drogheria & Alimentari
  5. Tamari soy sauce by Eden Foods
  6. Nutritional yeast flakes by Frontier Natural Products
  7. Italian seasoning by Frontier Natural Products
  8. Turmeric Twist Daily Blend seasoning by Frontier Natural Products
  9. Herbs de Provence oil by La Tourangelle
  10. Extra virgin olive oil by La Tourangelle
  11. Wild rice blend by Lundberg
  12. Maca Maple Cashews by Navitas Naturals

As you can see, a lot of these items are typical pantry staples. As for the fun, new ingredients we decided to try, some that stood out were the Turmeric Twist Daily Blend seasoning, Maca Maple Cashews, and Herbs de Provence oil. We used the Turmeric Twist Daily Blend seasoning along with maple syrup and olive oil to season our roasted sweet potatoes, kabocha squash, and parsnips. After roasting them, we topped them with a sprinkle of chopped Maca Maple Cashews for a little crunch. The Herbs de Provence oil, paired with salt, pepper, and Italian seasoning was our seasoning for the savoury roasted Brussels sprouts, broccoli, mushrooms, and carrots. We also used those savoury iHerb ingredients to flavour our simple herbed vegan gravy (along with the vegetable bouillon, tamari soy sauce, and nutritional yeast flakes.)

Ready to make an order with iHerb? Use the code ZJP598 to get a discount on your order and new customers will save an additional $5 of your first order of $40 or more on iHerb!

This post is sponsored by iHerb.

This is not our first shopping experience with iHerb. We love using iHerb to purchase vegan ingredients that aren’t available in our area! All of the links to iHerb included in this post are affiliate links, if you purchase an ingredients using one of these links or our referral code we will receive a small commission. Thank you for your support!

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Ingredients :

  • 2 cups / 500ml cooked wild and brown rice blend
  • 1/4 cup / 60ml (55g) chopped maca-maple cashews
  • 1 cup / 250ml (135g) sliced sweet potato
  • 1 cup / 250ml (170g) sliced kabocha squash
  • 1 cup / 250ml (135g – approx. 2) parsnips, cut into large pieces
  • 2 tbsp / 30ml maple syrup
  • 1 1/2 tbsp / 22.5ml olive oil
  • 3/4 tsp / 3.75ml Turmeric Twist Daily Blend seasoning
  • salt, to taste
  • 1 cup / 250ml (120g – approx. 7) halved Brussels sprouts
  • 1 cup / 250ml (110g) broccoli florets
  • 1 cup / 250 ml (110g – approx. 2) carrots, cut into large pieces
  • 1 1/2 cups / 375ml (110g – approx. 7) halved mushrooms
  • 2 tbsp / 30ml Herbs de Provence oil
  • 1 tsp / 5ml Italian seasoning
  • salt, to taste
  • black pepper, to taste
  • 2 tbsp / 30ml  Herbs de Provence oil
  • 3 tbsp / 45ml unbleached all-purpose flour
  • 1 tsp / 5 ml Italian seasoning
  • 3 tbsp / 45ml nutritional yeast
  • 1 tbsp / 15 ml soy sauce
  • 2 cups / 500ml prepared vegetable broth

Instructions :

  1. Preheat oven to 450°F.
  2. 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.
  3. Prepare vegetables. Refer to pictures for chopping size for uniform cooking.
  4. 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.
  5. 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.
  6. Bake for 25 minutes, or until vegetables are tender.
  7. Begin preparing Vegan Herb Gravy.
  8. 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.
  9. 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.

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