15 Easy Fall Power Bowl Recipes To Try

As the air turns crisp and the leaves change color, it’s the perfect time to nourish your body with wholesome, seasonal ingredients.

Fall power bowls are packed with nutrient-dense ingredients like roasted squash, sweet potatoes, kale, quinoa, apples, and warming spices that energize and satisfy.

Whether you’re looking for a hearty lunch, a light dinner, or a post-workout boost, these 15 fall power bowl recipes are designed to keep you full, fueled, and inspired.

Each bowl combines flavor, texture, and color, making healthy eating both delicious and visually appealing.

15 Easy Fall Power Bowl Recipes To Try

Fall power bowls are the ultimate way to celebrate the season while nourishing your body.

From roasted autumn vegetables and hearty grains to protein-packed additions and zesty dressings, these 15 fall power bowl recipes prove that healthy eating doesn’t have to be boring.

Try them for lunch, dinner, or a snack, and enjoy vibrant flavors that bring comfort, energy, and warmth to every bite.

Harvest Quinoa & Roasted Veggie Power Bowl

This vibrant fall power bowl is packed with roasted seasonal vegetables, protein-rich quinoa, and a hint of warming autumn spices.

Sweet potatoes, Brussels sprouts, and beets bring earthiness and color, while a drizzle of maple-tahini dressing adds a creamy, slightly sweet finish.

Perfect for cozy lunches or nourishing dinners, it celebrates the flavors and bounty of the season.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 medium beet, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 1/4 cup pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash, Brussels sprouts, and beet with olive oil, smoked paprika, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until tender and caramelized.
2. Rinse quinoa under cold water and cook in vegetable broth according to package instructions, about 15 minutes. Fluff with a fork and keep warm.
3. In a small bowl, whisk together tahini, maple syrup, lemon juice, and Dijon mustard. Add a splash of warm water to thin if needed.
4. Assemble bowls with a base of quinoa, topped with roasted vegetables, pumpkin seeds, and a generous drizzle of maple-tahini dressing. Serve warm.

The Harvest Quinoa & Roasted Veggie Power Bowl is a satisfying combination of sweet, savory, and nutty flavors that exemplifies the essence of fall.

Each bite is a celebration of seasonal produce, providing protein, fiber, and healthy fats. Ideal for meal prep or a cozy dinner, this bowl warms the soul while keeping you energized and nourished.

Apple Cider Glazed Chicken & Sweet Potato Bowl

This autumn-inspired power bowl features tender, apple cider-glazed chicken alongside roasted sweet potatoes, sautéed kale, and brown rice.

Warm fall spices, fresh apples, and a drizzle of cider reduction bring a perfect balance of sweet and savory.

It’s hearty, nutrient-dense, and full of autumn flavors that make every bite comforting and wholesome.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/2 cup apple cider
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 2 medium sweet potatoes, cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1 cup cooked brown rice
• 1 medium apple, thinly sliced
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25 minutes until tender.
2. Meanwhile, season chicken breasts with salt, pepper, and cinnamon. In a skillet over medium heat, sear chicken 3–4 minutes per side. Add apple cider and maple syrup, simmer for 5–7 minutes until chicken is cooked through and glaze thickens.
3. In another pan, sauté kale with garlic and a splash of apple cider vinegar until wilted.
4. Assemble bowls with brown rice as the base, topped with roasted sweet potatoes, kale, apple slices, and glazed chicken. Drizzle with remaining apple cider glaze.

The Apple Cider Glazed Chicken & Sweet Potato Bowl combines tender protein, nutrient-packed vegetables, and a touch of natural sweetness for a balanced and hearty fall meal.

Each component highlights seasonal flavors while offering protein, fiber, and antioxidants. Perfect for lunch or dinner, this bowl is a delicious way to embrace autumn’s cozy tastes.

Spiced Pumpkin Lentil Power Bowl

A warm and comforting bowl that celebrates pumpkin in a nutrient-rich, plant-based form.

Earthy lentils, roasted pumpkin, and spiced chickpeas create a hearty foundation, while kale and avocado add freshness and creaminess.

A turmeric-tahini drizzle brings depth and a golden glow, making it the ultimate autumn comfort meal that’s both flavorful and nourishing.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 2 cups pumpkin, cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1 cup chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 avocado, sliced
• 2 tablespoons tahini
• 1 teaspoon turmeric
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes and chickpeas with olive oil, cumin, paprika, cinnamon, salt, and pepper. Roast for 20–25 minutes until pumpkin is tender and chickpeas slightly crisp.
2. Cook lentils in vegetable broth for 20–25 minutes until tender. Drain any excess liquid.
3. Steam or sauté kale until just wilted.
4. Whisk together tahini, turmeric, lemon juice, and maple syrup to make a golden drizzle. Add a small amount of water to reach desired consistency.
5. Assemble bowls with lentils as the base, topped with roasted pumpkin, chickpeas, kale, avocado slices, and a drizzle of turmeric-tahini sauce.

The Spiced Pumpkin Lentil Power Bowl is a vibrant, nutrient-dense autumn meal that combines protein, fiber, and healthy fats in every bite.

Its warming spices and creamy components make it perfect for cozy fall dinners.

This plant-based power bowl provides comfort and nourishment while celebrating the seasonal flavors of pumpkin and spice.

Maple Pecan Sweet Potato & Farro Bowl

This hearty bowl highlights nutty farro, roasted sweet potatoes, and toasted pecans, creating a perfect blend of textures and flavors.

A warm maple-cinnamon glaze brings a subtle sweetness that complements the earthy grains and roasted vegetables.

Bursting with autumn colors and nutrients, this bowl is filling, comforting, and ideal for a cozy fall lunch or dinner.

Ingredients:

• 1 cup farro
• 2 1/2 cups vegetable broth
• 2 medium sweet potatoes, cubed
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• Salt and pepper, to taste
• 1/2 cup pecans, toasted
• 2 cups kale, chopped
• 1/4 cup dried cranberries
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth according to package instructions, about 20–25 minutes, and drain any excess liquid.
3. In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard for a simple dressing.
4. Assemble bowls with farro as the base, roasted sweet potatoes on top, chopped kale, dried cranberries, and toasted pecans. Drizzle with maple vinaigrette before serving.

This Maple Pecan Sweet Potato & Farro Bowl is a colorful, nutrient-packed autumn meal with a perfect balance of sweet, nutty, and earthy flavors.

Every bite provides fiber, protein, and heart-healthy fats, making it both nourishing and satisfying. Ideal for meal prep or a cozy dinner, it captures the essence of fall in a single bowl.

Roasted Cauliflower & Butternut Squash Buddha Bowl

A colorful fall bowl featuring roasted cauliflower and butternut squash, served atop a bed of wild rice.

A creamy cashew-tahini dressing and spiced pumpkin seeds elevate the flavors, creating a nutrient-rich, satisfying meal.

This plant-based bowl is hearty yet light, showcasing autumnal produce in a visually stunning, nourishing format.

Ingredients:

• 1 cup wild rice
• 2 cups water or vegetable broth
• 1 small head cauliflower, cut into florets
• 1 small butternut squash, cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 1/4 cup pumpkin seeds
• 2 tablespoons cashew butter
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1/4 cup water to thin sauce
• 2 cups baby spinach

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and butternut squash with olive oil, smoked paprika, turmeric, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Cook wild rice according to package instructions and keep warm.
3. In a small bowl, whisk together cashew butter, lemon juice, maple syrup, and water until smooth to create a creamy dressing.
4. Assemble bowls with wild rice as the base, topped with roasted vegetables, baby spinach, and a sprinkle of pumpkin seeds. Drizzle with cashew-tahini dressing before serving.

The Roasted Cauliflower & Butternut Squash Buddha Bowl is a visually striking, nutrient-dense meal that combines roasted sweetness, nutty grains, and creamy dressing.

Packed with fiber, protein, and vitamins, it’s a comforting plant-based option perfect for fall lunches or dinners that satisfy both the eyes and the taste buds.

Cranberry Orange Farro & Brussels Sprout Bowl

A zesty, sweet, and savory fall power bowl featuring roasted Brussels sprouts, nutty farro, and a tangy cranberry-orange dressing.

Dried cranberries, toasted almonds, and a sprinkle of pumpkin spice create layers of flavor.

This bowl is rich in protein, fiber, and antioxidants, delivering warmth and energy with every bite.

Ingredients:

• 1 cup farro
• 2 1/2 cups vegetable broth
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup almonds, toasted
• 1/4 teaspoon pumpkin spice
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 2 cups arugula or spinach

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Cook farro in vegetable broth according to package instructions and drain any excess liquid.
3. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, and honey to make the dressing.
4. Assemble bowls with farro as the base, roasted Brussels sprouts on top, arugula, dried cranberries, and toasted almonds. Sprinkle with pumpkin spice and drizzle with orange dressing.

The Cranberry Orange Farro & Brussels Sprout Bowl is a vibrant, flavor-packed meal perfect for fall.

It balances sweetness, tang, and earthiness, offering fiber, protein, and antioxidants.

Ideal for lunch or dinner, this bowl highlights seasonal produce and cozy spices, making it both nourishing and delightfully festive.

Maple-Balsamic Roasted Pear & Wild Rice Bowl

This elegant fall power bowl combines nutty wild rice, caramelized pears, and roasted root vegetables, finished with a maple-balsamic glaze.

Toasted walnuts and goat cheese add crunch and creaminess, while a sprinkle of cinnamon and nutmeg gives warmth.

This bowl is hearty, balanced, and perfect for a nourishing, cozy autumn meal.

Ingredients:

• 1 cup wild rice
• 2 1/2 cups vegetable broth
• 2 medium pears, cored and sliced
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• Salt and pepper, to taste
• 1 medium carrot, diced
• 1 small parsnip, diced
• 1/4 cup walnuts, toasted
• 2 tablespoons goat cheese (optional)
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 2 cups baby spinach

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced carrots and parsnips with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. In a small pan, sauté pear slices with maple syrup, cinnamon, and nutmeg until caramelized.
3. Cook wild rice in vegetable broth according to package instructions.
4. Whisk together maple syrup and balsamic vinegar for a glaze.
5. Assemble bowls with wild rice as the base, roasted root vegetables and caramelized pears on top, baby spinach, toasted walnuts, and goat cheese. Drizzle with maple-balsamic glaze before serving.

The Maple-Balsamic Roasted Pear & Wild Rice Bowl offers a perfect balance of sweet, earthy, and nutty flavors.

Each bite is warming and satisfying, providing fiber, protein, and healthy fats.

This cozy fall bowl is ideal for dinner or brunch, combining seasonal fruits and vegetables with a touch of indulgence.

Pumpkin Sage Chickpea & Quinoa Bowl

A hearty plant-based bowl featuring roasted pumpkin, spiced chickpeas, and fluffy quinoa.

Fresh sage and garlic bring an aromatic depth, while a creamy tahini-lemon dressing ties the flavors together.

This nutrient-dense bowl is full of protein, fiber, and antioxidants, making it a comforting yet energizing meal perfect for crisp autumn days.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups pumpkin, cubed
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon chopped fresh sage
• Salt and pepper, to taste
• 2 cups kale, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1–2 tablespoons water to thin dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin and chickpeas with olive oil, smoked paprika, cumin, cinnamon, fresh sage, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make a smooth dressing.
4. Assemble bowls with quinoa as the base, roasted pumpkin and chickpeas, chopped kale, and a drizzle of tahini-lemon dressing.

The Pumpkin Sage Chickpea & Quinoa Bowl is a cozy, flavorful celebration of fall produce.

Nutty quinoa, sweet roasted pumpkin, and spiced chickpeas combine with a creamy dressing for a balanced, nutrient-rich meal.

Perfect for lunch or dinner, this bowl delivers protein, fiber, and autumn warmth in every bite.

Caramelized Onion & Roasted Apple Farro Bowl

This savory-sweet fall power bowl blends caramelized onions, roasted apples, and nutty farro, creating layers of rich autumn flavors.

A sprinkle of toasted pecans and a drizzle of maple-Dijon vinaigrette elevate the dish.

This bowl is hearty, comforting, and packed with fiber, antioxidants, and heart-healthy fats, ideal for a cozy seasonal meal.

Ingredients:

• 1 cup farro
• 2 1/2 cups vegetable broth
• 2 medium apples, sliced
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 teaspoon cinnamon
• 1/4 cup pecans, toasted
• 2 cups arugula
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss apple slices with 1 tablespoon olive oil, cinnamon, salt, and pepper. Roast for 20 minutes until tender.
2. In a skillet, sauté onions with remaining olive oil over medium heat for 15–20 minutes until caramelized.
3. Cook farro in vegetable broth according to package instructions.
4. Whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil for vinaigrette.
5. Assemble bowls with farro as the base, roasted apples, caramelized onions, arugula, and toasted pecans. Drizzle with maple-Dijon vinaigrette before serving.

The Caramelized Onion & Roasted Apple Farro Bowl is a delicious harmony of sweet and savory fall flavors.

Each bite delivers fiber, protein, and healthy fats while providing warmth and satisfaction.

This gourmet-inspired bowl celebrates autumn produce in a nutrient-rich, cozy, and beautifully balanced meal.

Roasted Butternut Squash & Pomegranate Power Bowl

This vibrant fall bowl pairs sweet roasted butternut squash with jewel-like pomegranate seeds, creamy avocado, and nutty farro.

A zesty lemon-tahini dressing brings brightness and balance to the naturally sweet and earthy flavors.

Packed with antioxidants, fiber, and protein, this bowl is both nourishing and visually stunning, perfect for a wholesome autumn lunch or dinner.

Ingredients:

• 1 cup farro
• 2 1/2 cups vegetable broth
• 2 cups butternut squash, cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1 avocado, sliced
• 1/2 cup pomegranate seeds
• 1/4 cup pumpkin seeds, toasted
• 2 cups baby spinach
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1–2 tablespoons water to thin dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Cook farro in vegetable broth according to package instructions. Fluff with a fork.
3. In a small bowl, whisk tahini, lemon juice, maple syrup, and water to create a smooth dressing.
4. Assemble bowls with farro as the base, roasted squash, avocado slices, spinach, pomegranate seeds, and pumpkin seeds. Drizzle with tahini-lemon dressing.

This Roasted Butternut Squash & Pomegranate Power Bowl delivers a harmonious blend of sweet, nutty, and tangy flavors.

Nutrient-dense and antioxidant-rich, it’s ideal for energizing lunches or cozy dinners.

With its mix of textures, colors, and flavors, this bowl embodies the warmth and vibrancy of the fall season.

Wild Mushroom, Spinach & Roasted Chestnut Bowl

A rich, earthy autumn bowl featuring sautéed wild mushrooms, roasted chestnuts, and garlic-infused spinach over a quinoa base.

A drizzle of sherry vinaigrette adds depth and a hint of sweetness, while toasted sunflower seeds provide crunch.

This gourmet-inspired bowl is hearty, comforting, and packed with protein, fiber, and autumnal flavors.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups assorted wild mushrooms, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup roasted chestnuts, roughly chopped
• 2 cups spinach
• 1/4 cup sunflower seeds, toasted
• 2 tablespoons olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook quinoa in vegetable broth according to package instructions and keep warm.
2. Heat olive oil in a skillet over medium heat. Sauté mushrooms with garlic until tender and fragrant, about 7–10 minutes.
3. Add spinach to the skillet and cook until wilted. Stir in roasted chestnuts.
4. In a small bowl, whisk together olive oil, sherry vinegar, Dijon mustard, salt, and pepper for the vinaigrette.
5. Assemble bowls with quinoa as the base, topped with mushroom-spinach-chestnut mixture. Sprinkle with toasted sunflower seeds and drizzle with vinaigrette.

The Wild Mushroom, Spinach & Roasted Chestnut Bowl captures the earthy, savory essence of fall.

With protein, fiber, and antioxidants, it’s a hearty, nutrient-packed meal that warms the soul.

The combination of textures, from tender mushrooms to crunchy seeds, creates a satisfying and luxurious autumn-inspired bowl.

Caramelized Pear & Brie Sweet Potato Bowl

This indulgent fall bowl balances roasted sweet potatoes with caramelized pears, creamy brie, and crunchy pecans.

A maple-Dijon dressing ties the flavors together, creating a sweet, savory, and nutty combination.

Packed with fiber, protein, and healthy fats, this bowl is a decadent yet nutritious option for a cozy fall meal.

Ingredients:

• 2 medium sweet potatoes, cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 medium pears, sliced
• 1 tablespoon butter or coconut oil
• 1 teaspoon cinnamon
• 1/4 cup pecans, toasted
• 2 ounces brie, sliced
• 2 cups arugula or spinach
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. In a skillet, sauté pear slices with butter and cinnamon until caramelized, about 5–7 minutes.
3. Whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil to create a dressing.
4. Assemble bowls with roasted sweet potatoes as the base, topped with arugula, caramelized pears, sliced brie, and toasted pecans. Drizzle with maple-Dijon dressing before serving.

The Caramelized Pear & Brie Sweet Potato Bowl is a luxurious fall-inspired meal with a perfect blend of sweet, savory, and nutty flavors.

Rich, comforting, and nutrient-dense, it’s ideal for cozy lunches, elegant dinners, or holiday-inspired meals.

Every bite delivers warmth, creaminess, and seasonal indulgence.

Roasted Delicata Squash & Farro Bowl with Cranberry Vinaigrette

This autumn-inspired bowl features roasted delicata squash and nutty farro, balanced with peppery arugula and tart dried cranberries.

A maple-cranberry vinaigrette adds a sweet-tangy finish, while toasted almonds provide crunch.

Bursting with fiber, protein, and antioxidants, it’s perfect for a wholesome, satisfying fall lunch or dinner.

Ingredients:

• 1 cup farro
• 2 1/2 cups vegetable broth
• 2 cups delicata squash, sliced and seeded
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups arugula
• 1/4 cup dried cranberries
• 1/4 cup almonds, toasted
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss delicata squash with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
2. Cook farro in vegetable broth according to package instructions.
3. Whisk together apple cider vinegar, maple syrup, olive oil, and Dijon mustard to make the vinaigrette.
4. Assemble bowls with farro as the base, roasted squash, arugula, dried cranberries, and toasted almonds. Drizzle with cranberry vinaigrette before serving.

This Roasted Delicata Squash & Farro Bowl is a delightful combination of sweet, nutty, and tangy flavors.

Fiber-rich farro and nutrient-packed vegetables create a balanced, satisfying meal. Perfect for cozy fall lunches or dinners, this bowl is both nourishing and visually stunning, celebrating the flavors of the season.

Autumn Harvest Lentil & Roasted Root Vegetable Bowl

A hearty, plant-based bowl featuring earthy lentils, roasted carrots, parsnips, and beets.

Fresh spinach adds brightness, while a spiced maple-tahini drizzle ties the flavors together.

Packed with protein, fiber, and vitamins, this bowl is comforting, nourishing, and perfect for crisp autumn days.

Ingredients:

• 1 cup green or brown lentils
• 3 cups vegetable broth
• 1 cup carrots, diced
• 1 cup parsnips, diced
• 1 cup beets, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cups spinach
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1–2 tablespoons water to thin dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, salt, pepper, cinnamon, and nutmeg. Roast for 25–30 minutes until tender and caramelized.
2. Cook lentils in vegetable broth for 20–25 minutes until tender. Drain any excess liquid.
3. Wilt spinach in a skillet or steam briefly.
4. Whisk tahini, maple syrup, lemon juice, and water to make a smooth dressing.
5. Assemble bowls with lentils as the base, roasted root vegetables, spinach, and a drizzle of maple-tahini dressing.

The Autumn Harvest Lentil & Roasted Root Vegetable Bowl is a warm, nutrient-rich meal that captures the essence of fall.

Packed with protein, fiber, and antioxidants, it nourishes the body while providing satisfying, comforting flavors. Ideal for lunches or cozy dinners, it’s hearty, colorful, and flavorful.

Sweet Potato, Apple & Pecan Power Bowl

This fall-inspired bowl combines roasted sweet potatoes with tender apples, toasted pecans, and a creamy cinnamon-yogurt drizzle.

Nutty quinoa adds protein, while arugula provides a fresh bite. Sweet, savory, and lightly spiced, this bowl is a balanced and nutrient-dense option for an energizing autumn meal.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 2 medium sweet potatoes, cubed
• 2 medium apples, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1/4 cup pecans, toasted
• 2 cups arugula
• 1/2 cup Greek yogurt (or plant-based yogurt)
• 1 teaspoon maple syrup
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a small skillet, sauté apple slices with a dash of cinnamon for 5 minutes until slightly softened.
3. Cook quinoa in vegetable broth according to package instructions.
4. Mix yogurt, maple syrup, and cinnamon to create a creamy drizzle.
5. Assemble bowls with quinoa as the base, roasted sweet potatoes, sautéed apples, arugula, and toasted pecans. Drizzle with cinnamon-yogurt sauce before serving.

The Sweet Potato, Apple & Pecan Power Bowl is a comforting and nutrient-packed fall meal with a perfect balance of sweet, savory, and nutty flavors.

Each bite delivers protein, fiber, and healthy fats, making it satisfying and energizing. It’s ideal for breakfast, lunch, or a cozy autumn dinner.