Name: Herb Roasted Autumn Harvest Bowls
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 Tbsp Extra Virgin Olive Oil; 1 Tbsp Apple Cider Vinegar; 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Dried Thyme Leaves; 1/2 tsp Ground Sage; 3/4 tsp Kosher Salt (use a 1/2 tsp if using fine grain salt); Black Pepper; 2 Large Parsnips, peeled, quartered, cored + cut into 1.5 inch pieces (About 3 cups cut parsnips); 1 Pound Brussles Sprouts, cut in half or quartered depending on size (About 4 cups cut brussles sprouts); 2 Medium Sweet Potatoes, peeled and cut into 1 inch cubes (About 4 Cups sweet potato cubes); 1 Cup Green or Brown Lentils; 5 Cups Water; 1/4 Cup Tahini; 2 Tbsp Apple Cider Vinegar; 1/2 tsp Kosher Salt (less if you're using fine grain salt); 1/4 tsp Garlic Powder; 3-4 Tbsp Water; Black Pepper; 1/4 Cup Shelled Pumpkin Seeds (Pepitas) (Optional)

In the back of my mind, I think its irresponsible for me to go so hard on the Autumn produce that we're getting in the grocery store. I tend to eat the same things over and over until I can't look at them for months. Which I suppose is the point of eating seasonally. But you guys. I've been going hard on the Autumn veggies. Including in these Easy Herb Roasted Autumn Harvest Bowls.

I think the cause of my excitement for Autumn and all the Autumn veggies this year is a combination things. Like being excited to turn the oven on because of the cooler weather. And that I'm feeling really inspired lately. I was in a creative rut for a while, but feeling the change of the seasons in the air has been really refreshing. Autumn almost feels like the New Year to me. I think its because it was always the start of a new school year. So even as an adult, once the crisp fall air comes through, it feels like a fresh start.

flat shot of two Easy Roasted Autumn Harvest Bowls on black plates with pepitas

Anyway, lets talk about food. This bowl is easy, delicious and so filling. Its full of a variety of textures and flavors, and its also great for meal prepping! Here, I used brussles sprouts, parsnips and sweet potatoes because they are some of my favorite veggies to roast. They also all stay fresh in the fridge for ages which is a huge plus for me.

I chose parsnips because I always neglect them, but this year, I'm determined to give them the recognition they deserve. They are not just a weird carrot. I like them best roasted, but they're also great in stews. Peel your parsnips before eating. And, remove the core if you have big ones! The core of parsnips is pretty fibrous and don't get very soft even when they're cooked. So, if you have large ones, quarter and cut the core out.

Easy Roasted Autumn Harvest Bowls on black plates

Roasted Brussles sprouts are also delicious. They are great in so many applications. And as I said above, they stay fresh in the fridge for ages, so I almost always have some kicking around in my fridge in the colder months.

And what do I even say about sweet potatoes? They're the best and I love them. I always have at least 2 varieties in my potato basket. Yes, I have a potato basket.

close up of an autumn harvest bowl on a black plate

These Easy Herb Roasted Autumn Harvest Bowls are flavorful and full of different textures. They are perfect for an easy dinner or meal prep for 4-3 days of lunches.

Herb Roasted Autumn Harvest Bowls

Print Recipe

Prep Time 15 mins

Cook Time 45 mins

Course Lunch, Main Course

Cuisine American

Ingredients

For the Roasted Veggies

2 tablespoon Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
½ teaspoon Garlic Powder
½ tsp Onion Powder
½ teaspoon Dried Thyme Leaves
½ teaspoon Ground Sage
¾ tsp Kosher Salt (use a ½ teaspoon if using fine grain salt)
Black Pepper
2 Large Parsnips, peeled, quartered, cored + cut into 1.5 inch pieces About 3 cups cut parsnips
1 Pound Brussles Sprouts, cut in half or quartered depending on size About 4 cups cut brussles sprouts
2 Medium Sweet Potatoes, peeled and cut into 1 inch cubes About 4 Cups sweet potato cubes

For the Lentils

1 Cup Green or Brown Lentils
5 Cups Water

For the Creamy Apple Cider Dressing

¼ Cup Tahini
2 tablespoon Apple Cider Vinegar
½ teaspoon Kosher Salt (less if you're using fine grain salt)
¼ teaspoon Garlic Powder
3-4 Tbsp Water
Black Pepper

For the Bowls

¼ Cup Shelled Pumpkin Seeds (Pepitas) Optional

Instructions

For the Roasted Vegetables

Preheat oven to 425* F
In a small cup, combine oil, apple cider vinegar, garlic and onion powder, thyme and sage. Mix to combine.
Place all veggies onto a large sheet pan. Drizzle with the oil and vinegar mixture and using your hands, toss to coat everything evenly. Sprinkle with salt and pepper.
Roast for 40-50 minutes, stopping to mix the veggies after about 25 minutes.

To cook the Lentils

While the veggies are in the oven cook the lentils. Combine lentils and water in a medium sized pot. Bring to a boil and reduce the heat to simmer.
Simmer lentils for 15-20 minutes, until they are cooked but not mushy. Drain the remaining excess water and set aside.

To make the Dressing

After the lentils are simmering, in a small bowl, combine tahini, apple cider vinegar, garlic powder, salt and black pepper. Stir to combine. The tahini will get very thick.
Slowly and a little bit at a time, stir in the water. The dressing will start to look creamy and thick. Add 3-4 tablespoons of water depending how runny you'd like the dressing.

To Put the Bowls Together

Into you bowl, add lentils and veggies. Sprinkle everything with shelled pumpkin seeds and a drizzle of the apple cider dressing. Enjoy!

Keyword Grain Bowls, nourish bowl

Let me know how you like this recipe!