15 Hearty Fall Rice Bowl Recipes to Warm Your Soul

As the weather cools and the leaves change color, fall is the perfect season to enjoy warm, comforting meals.

Rice bowls are versatile, filling, and allow you to combine seasonal vegetables, proteins, and bold flavors in a single dish.

From roasted squash and mushrooms to savory braised meats and hearty grains, fall ingredients shine in these wholesome bowls.

These 15 fall rice bowl recipes are perfect for weeknight dinners, meal prep, or cozy weekend meals.

Each recipe highlights seasonal produce, rich flavors, and satisfying textures that make autumn dining feel warm and comforting.

15 Hearty Fall Rice Bowl Recipes to Warm Your Soul

Fall rice bowls are easy to customize, packed with nutrition, and full of seasonal flavor.

They allow you to combine grains, vegetables, proteins, and sauces in creative ways for a satisfying meal.

With these 15 fall rice bowl recipes, you can enjoy quick, healthy, and delicious meals all season long.

From roasted vegetables to spiced meats and flavorful sauces, these bowls are comforting, versatile, and perfect for autumn dining.

Roasted Butternut Squash and Quinoa Rice Bowl

This rice bowl is a colorful and nutritious fall meal featuring roasted butternut squash and fluffy quinoa.

Tender squash is caramelized in the oven and paired with a mix of brown rice, kale, and toasted pumpkin seeds.

A simple maple-tahini dressing ties all the flavors together for a sweet-savory finish.

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups kale, chopped
• 2 tbsp pumpkin seeds, toasted
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast 25–30 minutes until tender and caramelized.
2. In a large bowl, combine brown rice, quinoa, and chopped kale.
3. Prepare the dressing by whisking tahini, maple syrup, and lemon juice until smooth.
4. Assemble the rice bowl by layering rice and quinoa, topping with roasted squash, pumpkin seeds, and drizzling with dressing.

This roasted butternut squash and quinoa rice bowl is hearty, colorful, and satisfying.

The combination of roasted squash, grains, and pumpkin seeds provides texture, flavor, and a comforting autumn vibe.

It’s perfect for meal prep or a cozy weeknight dinner.

Maple-Glazed Chicken and Wild Rice Bowl

This rice bowl combines tender maple-glazed chicken with earthy wild rice and roasted fall vegetables.

Carrots, Brussels sprouts, and parsnips roast to caramelized perfection, while a maple glaze adds subtle sweetness to the chicken.

It’s a hearty and flavorful bowl ideal for fall dinners.

Ingredients

• 2 cups cooked wild rice
• 2 chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 cup carrots, chopped
• 1 cup Brussels sprouts, halved
• 1 cup parsnips, chopped

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots, Brussels sprouts, and parsnips with olive oil, salt, and pepper. Roast 25 minutes until caramelized.
2. In a small bowl, mix maple syrup and Dijon mustard. Brush chicken breasts with glaze.
3. Roast or pan-sear chicken until fully cooked, brushing occasionally with remaining glaze.
4. Serve chicken sliced over wild rice, topped with roasted vegetables and extra glaze if desired.

This maple-glazed chicken and wild rice bowl is tender, savory, and slightly sweet.

The roasted vegetables add depth and texture, making each bite flavorful and satisfying.

It’s a perfect wholesome bowl for autumn meals.

Spiced Butternut Squash and Black Bean Rice Bowl

This vegetarian rice bowl features roasted butternut squash, black beans, and brown rice with bold fall spices.

Cumin, smoked paprika, and chili powder infuse the vegetables with warmth, while avocado and cilantro add freshness.

It’s a filling, healthy, and vibrant dish perfect for autumn.

Ingredients

• 1 cup cooked brown rice
• 2 cups butternut squash, cubed
• 1 can black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper, to taste
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, cumin, paprika, chili powder, salt, and pepper. Roast 25–30 minutes until tender.
2. Warm black beans in a small saucepan over medium heat.
3. Assemble the bowl by layering brown rice, roasted squash, and black beans.
4. Top with sliced avocado and chopped cilantro before serving.

This spiced butternut squash and black bean rice bowl is colorful, hearty, and satisfying.

The warm spices highlight the sweetness of the squash, while avocado adds creaminess.

It’s a nutritious and comforting vegetarian bowl perfect for fall

Autumn Harvest Turkey Rice Bowl

This hearty rice bowl combines shredded roasted turkey with roasted sweet potatoes, sautéed spinach, and brown rice.

A drizzle of cranberry-orange vinaigrette adds a sweet-tangy finish, making it a festive and filling fall meal.

It’s perfect for using leftover turkey or creating a seasonal weeknight dinner.

Ingredients

• 2 cups cooked brown rice
• 2 cups shredded roasted turkey
• 1 large sweet potato, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups fresh spinach
• ¼ cup dried cranberries
• 2 tbsp orange juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast 25 minutes until tender.
2. Sauté fresh spinach in a skillet with a touch of olive oil until wilted.
3. Mix orange juice, olive oil, Dijon mustard, and cranberries to make a quick vinaigrette.
4. Assemble the rice bowl by layering brown rice, roasted sweet potatoes, shredded turkey, and spinach. Drizzle with cranberry-orange vinaigrette.

This autumn harvest turkey rice bowl is savory, sweet, and full of seasonal flavors.

The combination of roasted vegetables, tender turkey, and vibrant vinaigrette makes it hearty and satisfying.

It’s ideal for cozy fall dinners or meal prep.

Maple Glazed Salmon and Brown Rice Bowl

This rice bowl features perfectly baked salmon glazed with maple syrup, served over brown rice with roasted root vegetables.

Carrots, parsnips, and Brussels sprouts provide earthy flavor while the maple glaze adds a sweet-savory touch.

It’s a nutrient-packed and comforting bowl for fall meals.

Ingredients

• 2 cups cooked brown rice
• 2 salmon fillets
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 2 cups carrots, chopped
• 1 cup Brussels sprouts, halved
• 1 cup parsnips, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots, Brussels sprouts, and parsnips with olive oil, salt, and pepper. Roast 25 minutes until caramelized.
2. Mix maple syrup and soy sauce. Brush salmon with glaze and bake 12–15 minutes until cooked through.
3. Assemble the bowl with brown rice, roasted vegetables, and glazed salmon on top.
4. Drizzle remaining glaze over the bowl before serving.

This maple glazed salmon rice bowl is sweet, savory, and nutrient-rich.

The roasted vegetables add texture and depth, complementing the tender, flavorful salmon.

It’s a comforting and elegant bowl perfect for autumn dining.

Mushroom and Spinach Rice Bowl with Garlic Tahini Sauce

This vegetarian rice bowl combines earthy mushrooms, sautéed spinach, and brown rice, drizzled with a creamy garlic tahini sauce.

It’s warm, hearty, and full of flavor, making it a satisfying plant-based fall meal.

The tahini sauce adds richness and a nutty, garlicky finish.

Ingredients

• 2 cups cooked brown rice
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2–3 tbsp warm water

Instructions

1. In a skillet, heat olive oil over medium heat. Sauté mushrooms with salt and pepper until golden and tender.
2. Add fresh spinach and cook until wilted.
3. Whisk tahini, lemon juice, minced garlic, and warm water to make a smooth sauce.
4. Assemble the rice bowl with brown rice, mushrooms, and spinach. Drizzle with garlic tahini sauce before serving.

This mushroom and spinach rice bowl is earthy, creamy, and comforting.

The tahini sauce adds a rich, nutty flavor that elevates the simple ingredients.

It’s a perfect vegetarian option for a warm fall meal

Sweet Potato, Kale, and Black Bean Rice Bowl

This vegetarian rice bowl combines roasted sweet potatoes, sautéed kale, and black beans over a bed of brown rice.

A cumin-lime dressing adds a zesty and warm flavor that enhances the natural sweetness of the sweet potatoes.

It’s hearty, nutritious, and perfect for fall weeknight dinners.

Ingredients

• 2 cups cooked brown rice
• 2 cups sweet potatoes, cubed
• 2 cups kale, chopped
• 1 can black beans, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp cumin
• 1 tbsp lime juice
• 1 tsp olive oil (for dressing)

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a skillet, sauté kale until wilted. Heat black beans in a small saucepan.
3. Mix lime juice, olive oil, cumin, salt, and pepper to make a dressing.
4. Assemble the bowl by layering brown rice, roasted sweet potatoes, kale, and black beans. Drizzle with cumin-lime dressing.

This sweet potato, kale, and black bean rice bowl is hearty, colorful, and full of fall flavor.

The cumin-lime dressing adds a bright, zesty touch that balances the earthy vegetables.

It’s a comforting and healthy meal for autumn evenings.

Autumn Harvest Beef Rice Bowl

This rice bowl features tender braised beef, roasted root vegetables, and brown rice, all drizzled with a savory soy-ginger sauce.

Carrots, parsnips, and mushrooms bring earthy flavor while the soy-ginger sauce adds depth and warmth.

It’s a satisfying and filling dish perfect for cool fall nights.

Ingredients

• 2 cups cooked brown rice
• 1 lb braised beef, sliced
• 1 cup carrots, chopped
• 1 cup parsnips, chopped
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp soy sauce
• 1 tbsp ginger, grated
• 1 tsp honey

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and mushrooms with olive oil, salt, and pepper. Roast 25 minutes until tender.
2. Heat sliced braised beef in a skillet.
3. Mix soy sauce, ginger, and honey to make a sauce. Drizzle over beef and vegetables.
4. Serve over a bed of brown rice.

This autumn harvest beef rice bowl is savory, rich, and comforting.

The roasted root vegetables and soy-ginger sauce enhance the tender beef.

It’s a perfect fall dinner that’s hearty and satisfying.

Spiced Pumpkin and Chickpea Rice Bowl

This vegan rice bowl features roasted pumpkin, chickpeas, and spinach served over brown rice with a spiced tahini drizzle.

Warm spices like cinnamon, cumin, and smoked paprika highlight the fall flavors and create a comforting aroma.

It’s a hearty, plant-based bowl perfect for autumn lunches or dinners.

Ingredients

• 2 cups cooked brown rice
• 2 cups pumpkin, cubed
• 1 can chickpeas, drained and rinsed
• 2 cups spinach
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp cinnamon
• Salt and pepper, to taste
• 3 tbsp tahini
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 400°F (200°C). Toss pumpkin and chickpeas with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Roast 25–30 minutes until tender.
2. Sauté spinach until wilted.
3. Mix tahini and lemon juice to make a smooth dressing.
4. Assemble the rice bowl with brown rice, roasted pumpkin and chickpeas, and sautéed spinach. Drizzle with tahini dressing.

This spiced pumpkin and chickpea rice bowl is hearty, aromatic, and full of fall flavors.

The spices enhance the sweetness of the pumpkin while tahini adds creamy richness.

It’s a satisfying plant-based option for cozy autumn meals.

Apple Cider Pork Rice Bowl

This rice bowl features tender pork roasted with apple cider, served over brown rice with roasted autumn vegetables.

Carrots, Brussels sprouts, and apples add natural sweetness, while a light cider glaze ties everything together.

It’s a savory and slightly sweet bowl perfect for cozy fall dinners.

Ingredients

• 2 cups cooked brown rice
• 1 lb pork tenderloin, sliced
• 1 cup carrots, chopped
• 1 cup Brussels sprouts, halved
• 1 apple, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup apple cider
• 1 tsp Dijon mustard

Instructions

1. Preheat oven to 400°F (200°C). Toss carrots, Brussels sprouts, and apple slices with olive oil, salt, and pepper. Roast 25 minutes until tender.
2. In a skillet, sear pork slices until browned. Mix apple cider and Dijon mustard and simmer to create a glaze.
3. Brush glaze over pork and finish cooking until tender.
4. Serve pork, roasted vegetables, and apples over brown rice. Drizzle extra glaze on top.

This apple cider pork rice bowl is sweet, savory, and hearty.

The roasted vegetables and apple slices provide texture and autumn flavor.

It’s a comforting bowl perfect for fall evenings.

Harvest Veggie and Lentil Rice Bowl

This vegetarian rice bowl features roasted fall vegetables and protein-packed lentils over brown rice.

Carrots, squash, and red bell peppers roast to caramelized perfection, while lentils add heartiness and depth.

A tahini-lemon drizzle brings creaminess and balance.

Ingredients

• 2 cups cooked brown rice
• 1 cup cooked green lentils
• 1 cup butternut squash, cubed
• 1 cup carrots, chopped
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup

Instructions

1. Preheat oven to 400°F (200°C). Toss squash, carrots, and bell pepper with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. Mix tahini, lemon juice, maple syrup, salt, and pepper to make a smooth drizzle.
3. Assemble the bowl by layering brown rice, lentils, and roasted vegetables. Drizzle with tahini-lemon sauce before serving.

This harvest veggie and lentil rice bowl is earthy, savory, and satisfying.

The tahini-lemon drizzle adds richness and brightness to the roasted vegetables.

It’s a nutritious and comforting plant-based fall meal.

Sesame Ginger Salmon Rice Bowl

This Asian-inspired rice bowl features baked salmon glazed with sesame-ginger sauce over brown rice and sautéed vegetables.

Carrots, snap peas, and bok choy provide crunch, while the sauce adds a sweet and savory depth.

It’s a light yet hearty fall dinner option full of flavor.

Ingredients

• 2 cups cooked brown rice
• 2 salmon fillets
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp ginger, grated
• 1 cup carrots, julienned
• 1 cup snap peas
• 1 cup bok choy, chopped
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 375°F (190°C). Mix soy sauce, sesame oil, honey, and ginger. Brush over salmon fillets and bake 12–15 minutes until cooked.
2. Sauté carrots, snap peas, and bok choy in a skillet until tender-crisp.
3. Assemble the bowl with brown rice, sautéed vegetables, and salmon on top. Sprinkle with sesame seeds.

This sesame ginger salmon rice bowl is savory, slightly sweet, and full of autumn flavors.

The fresh vegetables add crunch, while the glaze enhances the rich salmon.

It’s a flavorful and healthy fall dinner option.

Curried Butternut Squash and Chickpea Rice Bowl

This warm and flavorful rice bowl combines roasted butternut squash, spiced chickpeas, and brown rice.

Curry powder, cumin, and turmeric create a fragrant autumn aroma while roasted vegetables provide sweetness and texture.

A dollop of yogurt on top adds creaminess and balances the spices.

Ingredients

• 2 cups cooked brown rice
• 2 cups butternut squash, cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp curry powder
• ½ tsp cumin
• ½ tsp turmeric
• Salt and pepper, to taste
• 2 tbsp plain yogurt
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash and chickpeas with olive oil, curry powder, cumin, turmeric, salt, and pepper. Roast 25–30 minutes until tender and golden.
2. Assemble the bowl with brown rice, roasted squash, and chickpeas.
3. Top with a dollop of yogurt and sprinkle with fresh cilantro before serving.

This curried butternut squash and chickpea rice bowl is aromatic, hearty, and satisfying.

The spices enhance the natural sweetness of the squash and chickpeas, while yogurt adds creaminess.

It’s a comforting vegetarian fall meal full of flavor.

Apple Cider Glazed Chicken and Wild Rice Bowl

This rice bowl features tender chicken glazed with apple cider and maple syrup served over wild rice and roasted fall vegetables.

Carrots, parsnips, and Brussels sprouts add sweetness and texture, complementing the savory chicken.

It’s a wholesome and cozy fall dinner that’s simple to prepare.

Ingredients

• 2 cups cooked wild rice
• 2 chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup apple cider
• 1 tbsp maple syrup
• 1 cup carrots, chopped
• 1 cup parsnips, chopped
• 1 cup Brussels sprouts, halved

Instructions

1. Preheat oven to 400°F (200°C). Toss vegetables with olive oil, salt, and pepper. Roast 25 minutes until tender.
2. Mix apple cider and maple syrup. Brush chicken with glaze and bake 12–15 minutes until cooked through.
3. Slice chicken and assemble over wild rice with roasted vegetables. Drizzle extra glaze on top.

This apple cider glazed chicken rice bowl is sweet, savory, and hearty.

The roasted vegetables add natural autumn sweetness and complement the tender chicken.

It’s a satisfying and festive fall meal for any occasion.

Roasted Mushroom and Kale Brown Rice Bowl

This rice bowl features earthy roasted mushrooms, sautéed kale, and brown rice with a garlic soy dressing.

The mushrooms are caramelized for deep flavor, while kale adds freshness and a touch of bitterness that balances the dish.

It’s a simple, hearty, and vegetarian-friendly fall meal.

Ingredients

• 2 cups cooked brown rice
• 2 cups mushrooms, sliced
• 2 cups kale, chopped
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp sesame oil
• 1 tsp sesame seeds for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss mushrooms with olive oil, salt, and pepper. Roast 20–25 minutes until tender and golden.
2. Sauté kale in a skillet with a touch of olive oil until wilted.
3. Mix soy sauce, garlic, and sesame oil to make a dressing.
4. Assemble the bowl with brown rice, roasted mushrooms, and kale. Drizzle with dressing and sprinkle sesame seeds on top.

This roasted mushroom and kale rice bowl is earthy, savory, and satisfying.

The garlic soy dressing enhances the umami flavor of the mushrooms and adds depth to the dish.

It’s a warm, nutritious, and comforting fall meal.