15 Delicious Fall Vegetarian Paleo Recipes You’ll Love

Fall is the perfect season to enjoy hearty, flavorful, and nourishing meals.

For those following a vegetarian paleo lifestyle, finding recipes that balance plant-based nutrition with seasonal ingredients can be a fun culinary adventure.

These 15 fall vegetarian paleo recipes celebrate autumn flavors like squash, sweet potatoes, mushrooms, cranberries, and root vegetables.

Each dish is carefully crafted to be nutrient-dense, naturally gluten-free, and free of grains, legumes, and dairy.

From savory soups and roasted vegetables to cozy casseroles and fresh salads, these recipes will make your fall meals vibrant, wholesome, and satisfying.

Whether you’re cooking for yourself, family, or friends, these recipes are easy to prepare and packed with seasonal goodness.

15 Delicious Fall Vegetarian Paleo Recipes You’ll Love

Fall offers an abundance of fresh, vibrant vegetables and fruits that are perfect for vegetarian paleo cooking.

These 15 recipes combine seasonal ingredients, wholesome nutrition, and bold flavors to create satisfying autumn meals.

They are simple to prepare, full of color and taste, and ideal for anyone looking to eat healthy while enjoying the season’s bounty.

By embracing fall produce, you can create meals that are both comforting and nourishing.

These vegetarian paleo recipes prove that eating healthy doesn’t mean sacrificing flavor or seasonal enjoyment.

Roasted Butternut Squash and Brussels Sprout Salad

This roasted butternut squash and Brussels sprout salad is packed with autumn flavors, vibrant colors, and hearty textures.

Tender roasted butternut squash and crisp Brussels sprouts are tossed with cranberries, pumpkin seeds, and a tangy lemon-tahini dressing.

It’s a nutrient-dense, grain-free, and satisfying salad perfect for fall lunches or as a side to your dinner.

The combination of sweet squash, earthy sprouts, and crunchy seeds makes every bite delightful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted
• 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) and line a baking sheet with parchment paper.
2. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20–25 minutes until tender and lightly caramelized.
4. While roasting, whisk together tahini, lemon juice, maple syrup, and water until smooth.
5. In a large bowl, combine roasted vegetables, cranberries, and pumpkin seeds.
6. Drizzle dressing over the salad and toss gently.
7. Adjust seasoning with salt and pepper as needed.
8. Serve immediately or chill for later use.
9. Pair with roasted tofu or tempeh for added protein if desired.
10. Garnish with extra pumpkin seeds for crunch.

Roasted vegetables provide natural sweetness and earthy depth.

Tahini dressing adds creaminess and tang without dairy.

This salad is hearty, colorful, and perfect for autumn meals.

It’s a satisfying, nutrient-packed dish that celebrates fall flavors.

Sweet Potato and Cauliflower Curry

This sweet potato and cauliflower curry is creamy, comforting, and packed with fall-inspired spices.

Sweet potatoes and cauliflower florets are simmered in a coconut milk-based sauce with ginger, garlic, turmeric, and cumin.

It’s a filling, grain-free, and paleo-friendly meal ideal for cozy fall dinners.

The curry is aromatic, slightly sweet, and balanced with savory, earthy flavors that warm the soul.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 small head cauliflower, cut into florets
• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large pan over medium heat.
2. Sauté onion, garlic, and ginger until fragrant and translucent.
3. Add turmeric, cumin, cinnamon, and cayenne, stirring for 1–2 minutes.
4. Add sweet potatoes and cauliflower, tossing to coat with spices.
5. Pour in coconut milk and bring to a gentle simmer.
6. Cover and cook for 20–25 minutes until vegetables are tender.
7. Adjust seasoning with salt to taste.
8. Remove from heat and garnish with fresh cilantro.
9. Serve as a main dish or alongside roasted vegetables.
10. Optionally, pair with cauliflower rice for a complete meal.

Sweet potatoes provide natural sweetness and a creamy texture.

Coconut milk adds richness and balances aromatic spices.

This curry is warm, hearty, and perfect for fall evenings.

It’s a comforting, paleo-friendly dish full of seasonal flavor.

Roasted Root Vegetable and Walnut Medley

This roasted root vegetable and walnut medley is earthy, sweet, and packed with autumn flavors.

Carrots, parsnips, and beets are roasted with olive oil, fresh herbs, and topped with toasted walnuts for added texture and crunch.

It’s a simple, nutrient-dense, vegetarian paleo side dish that pairs beautifully with any main course.

The combination of naturally sweet vegetables and crunchy walnuts creates a satisfying, flavorful, and wholesome fall dish.

Ingredients:

• 3 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1/2 cup walnuts, toasted
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss carrots, parsnips, and beets with olive oil, salt, pepper, thyme, and rosemary.
3. Spread vegetables in a single layer on the baking sheet.
4. Roast for 25–30 minutes until tender and caramelized, stirring halfway.
5. Remove from oven and sprinkle toasted walnuts over the vegetables.
6. Drizzle with balsamic vinegar if desired.
7. Toss gently to combine flavors.
8. Serve warm as a side dish or main for a light meal.
9. Store leftovers in the refrigerator for up to 3 days.
10. Reheat before serving for maximum flavor.

Roasted root vegetables develop natural sweetness and earthy flavor.

Toasted walnuts add crunch and a nutty depth.

This dish is hearty, colorful, and perfect for fall meals.

It’s a simple, wholesome, and satisfying vegetarian paleo recipe.

Spaghetti Squash with Autumn Vegetable Medley

This spaghetti squash with autumn vegetable medley is a light, colorful, and nutrient-packed fall dish.

Roasted spaghetti squash strands are tossed with sautéed mushrooms, bell peppers, and zucchini in a fragrant garlic-herb olive oil.

It’s a grain-free, paleo-friendly, and vegetarian-friendly meal perfect for lunch or dinner.

The combination of tender squash and roasted vegetables creates a comforting, flavorful, and satisfying dish.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut spaghetti squash in half lengthwise and remove seeds.
3. Brush the cut sides with olive oil, season with salt and pepper, and roast cut-side down for 30–35 minutes.
4. While squash roasts, heat olive oil in a pan over medium heat.
5. Sauté garlic, mushrooms, bell pepper, and zucchini with thyme until tender.
6. Scrape roasted spaghetti squash strands into a large bowl.
7. Toss with the sautéed vegetables until evenly combined.
8. Adjust seasoning with salt and pepper.
9. Garnish with fresh parsley before serving.
10. Serve warm as a main dish or side.

Spaghetti squash provides a tender, low-carb pasta alternative.

Sautéed vegetables add color, texture, and fall flavor.

This dish is light, wholesome, and perfect for autumn meals.

It’s a satisfying vegetarian paleo recipe full of seasonal goodness.

Cauliflower and Sweet Potato Mash

This cauliflower and sweet potato mash is creamy, comforting, and packed with autumn flavors.

Roasted cauliflower and sweet potatoes are blended with garlic and olive oil for a smooth, velvety texture.

It’s a paleo-friendly, vegetarian side dish that pairs beautifully with roasted vegetables or protein-rich mains.

The natural sweetness of the sweet potatoes balances the earthy cauliflower, creating a delicious fall side dish.

Ingredients:

• 1 small head cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss cauliflower and sweet potato cubes with olive oil, garlic, salt, and pepper.
3. Roast for 25–30 minutes until tender and lightly browned.
4. Transfer roasted vegetables to a food processor or blender.
5. Blend until smooth, adding water or additional olive oil to reach desired consistency.
6. Taste and adjust seasoning with salt, pepper, and nutmeg if desired.
7. Transfer to a serving dish and serve warm.
8. Pair with roasted mushrooms or sautéed greens for a complete meal.
9. Store leftovers in the refrigerator for up to 3 days.
10. Reheat gently before serving.

Sweet potatoes add natural sweetness while cauliflower provides creamy texture.

Garlic and nutmeg enhance the warm, autumnal flavor.

This mash is smooth, comforting, and perfect for fall dinners.

It’s a simple, wholesome, and satisfying vegetarian paleo side dish.

Autumn Vegetable Soup with Sage

This autumn vegetable soup with sage is hearty, flavorful, and perfect for chilly fall days.

Carrots, parsnips, butternut squash, and celery are simmered in a vegetable broth with aromatic herbs and fresh sage.

It’s a paleo-friendly, grain-free, and vegetarian soup that’s both nourishing and comforting.

The combination of sweet root vegetables and earthy herbs makes every spoonful warming and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 cups butternut squash, cubed
• 2 stalks celery, chopped
• 4 cups vegetable broth
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion and garlic until fragrant and translucent.
3. Add carrots, parsnips, butternut squash, and celery, stirring for 2–3 minutes.
4. Pour in vegetable broth and bring to a gentle boil.
5. Reduce heat, cover, and simmer for 20–25 minutes until vegetables are tender.
6. Stir in fresh thyme and sage.
7. Season with salt and pepper to taste.
8. For a creamy texture, use an immersion blender to partially blend the soup.
9. Serve warm with a drizzle of olive oil if desired.
10. Store leftovers in the refrigerator for up to 3 days.

Root vegetables provide natural sweetness and depth of flavor.

Sage and thyme add warmth and autumnal aroma.

This soup is hearty, flavorful, and perfect for fall meals.

It’s a comforting vegetarian paleo dish that nourishes both body and soul.

Roasted Pumpkin and Chickpea Bowl

This roasted pumpkin and chickpea bowl is hearty, nutrient-packed, and perfect for autumn meals.

Cubes of roasted pumpkin and crispy chickpeas are tossed with sautéed kale, fresh herbs, and a tangy lemon-tahini dressing.

It’s a paleo-friendly, vegetarian-friendly, and gluten-free bowl that’s filling and full of seasonal flavors.

The combination of sweet pumpkin, crunchy chickpeas, and earthy greens creates a balanced and satisfying dish.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 cup cooked chickpeas
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 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) and line a baking sheet with parchment paper.
2. Toss pumpkin cubes with 1 tablespoon olive oil, smoked paprika, salt, and pepper.
3. Spread on the baking sheet and roast for 20–25 minutes until tender.
4. Heat remaining olive oil in a pan and sauté kale until wilted.
5. Mix tahini, lemon juice, maple syrup, and water to make the dressing.
6. In a large bowl, combine roasted pumpkin, chickpeas, and sautéed kale.
7. Drizzle dressing over the bowl and toss gently.
8. Adjust seasoning with salt and pepper.
9. Garnish with fresh herbs before serving.
10. Serve warm or at room temperature.

Roasted pumpkin provides natural sweetness and tenderness.

Tahini dressing adds creaminess and a tangy flavor.

This bowl is filling, flavorful, and perfect for fall meals.

It’s a wholesome, vegetarian paleo dish packed with autumn goodness.

Carrot and Parsnip Hash with Sage

This carrot and parsnip hash with sage is earthy, savory, and perfect for a paleo-friendly breakfast or brunch.

Diced root vegetables are sautéed until caramelized, then seasoned with fresh sage and garlic for a warm, autumnal flavor.

It’s a simple, nutrient-rich, and vegetarian-friendly dish that can be paired with roasted vegetables or eggs if desired.

The combination of natural sweetness from the roots and aromatic herbs makes each bite comforting and flavorful.

Ingredients:

• 3 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced carrots and parsnips, stirring occasionally for 10–12 minutes until tender and caramelized.
3. Stir in garlic and cook for 1–2 minutes until fragrant.
4. Add chopped sage and season with salt and pepper.
5. Toss everything together until evenly coated.
6. Cook for another 2–3 minutes to allow flavors to meld.
7. Transfer to a serving dish.
8. Serve warm as a side or main for breakfast or brunch.
9. Store leftovers in the refrigerator for up to 3 days.
10. Reheat gently before serving.

Carrots and parsnips provide natural sweetness and depth of flavor.

Fresh sage adds an earthy, aromatic note.

This hash is simple, flavorful, and perfect for fall mornings.

It’s a warm, comforting vegetarian paleo dish your whole family will enjoy.

Autumn Vegetable Stir-Fry with Coconut Aminos

This autumn vegetable stir-fry with coconut aminos is colorful, fast, and nutrient-packed.

Seasonal vegetables like broccoli, bell peppers, and carrots are stir-fried with garlic, ginger, and coconut aminos for a savory, slightly sweet flavor.

It’s a paleo-friendly, vegetarian-friendly, and grain-free dish perfect for weeknight dinners.

The mix of crisp-tender vegetables and aromatic seasonings makes it a quick, wholesome, and satisfying meal.

Ingredients:

• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons coconut aminos
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
3. Add carrots, broccoli, and bell peppers, stirring frequently for 5–7 minutes until tender-crisp.
4. Drizzle coconut aminos over the vegetables and toss to coat.
5. Season with salt and pepper to taste.
6. Continue cooking for another 1–2 minutes to blend flavors.
7. Transfer to a serving dish.
8. Sprinkle sesame seeds on top if desired.
9. Serve immediately with cauliflower rice or roasted vegetables.
10. Store leftovers in the refrigerator for up to 3 days.

Vegetables provide vibrant color, crunch, and natural sweetness.

Coconut aminos add a savory, slightly sweet flavor without soy.

This stir-fry is quick, flavorful, and perfect for fall dinners.

It’s a wholesome vegetarian paleo dish full of autumn goodness.

Butternut Squash and Kale Soup

This butternut squash and kale soup is velvety, nutrient-rich, and perfect for cozy fall evenings.

Roasted butternut squash is blended with vegetable broth, garlic, and onion to create a creamy, flavorful base, while fresh kale adds texture and earthiness.

It’s a paleo-friendly, vegetarian, and grain-free soup that’s warming and satisfying.

The natural sweetness of squash pairs beautifully with the slight bitterness of kale, creating a balanced autumn flavor.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups kale, chopped
• Salt and pepper to taste
• 1/2 teaspoon nutmeg (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and roast cubed butternut squash with olive oil for 25–30 minutes.
2. Heat a pot over medium heat and sauté onion and garlic until translucent.
3. Add roasted squash and vegetable broth to the pot and bring to a simmer.
4. Use an immersion blender to puree until smooth.
5. Stir in chopped kale and cook for another 5 minutes until wilted.
6. Season with salt, pepper, and nutmeg if desired.
7. Serve warm with a drizzle of olive oil.
8. Store leftovers in the refrigerator for up to 3 days.
9. Reheat gently before serving.
10. Garnish with pumpkin seeds for extra texture if desired.

Butternut squash adds natural sweetness and creamy texture.

Kale provides earthiness and a nutrient boost.

This soup is hearty, comforting, and perfect for fall evenings.

It’s a flavorful, vegetarian paleo dish that warms the soul

Roasted Root Vegetable and Pecan Salad

This roasted root vegetable and pecan salad is earthy, crunchy, and packed with autumn flavors.

Carrots, parsnips, and beets are roasted until tender and tossed with toasted pecans, arugula, and a tangy apple cider vinaigrette.

It’s a paleo-friendly, vegetarian-friendly, and nutrient-dense salad ideal for lunch or dinner.

The combination of sweet vegetables, peppery greens, and crunchy nuts makes every bite delightful.

Ingredients:

• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup toasted pecans
• 2 cups arugula
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C) and toss carrots, parsnips, and beets with olive oil, salt, and pepper.
2. Spread vegetables on a baking sheet and roast for 25–30 minutes until tender.
3. In a small bowl, whisk together apple cider vinegar, olive oil, and maple syrup for the dressing.
4. Combine roasted vegetables, arugula, and toasted pecans in a large bowl.
5. Drizzle dressing over the salad and toss gently.
6. Adjust seasoning with salt and pepper.
7. Serve immediately or chill for later.
8. Garnish with extra pecans for crunch.
9. Store leftovers in the refrigerator for up to 3 days.
10. Enjoy as a side or main for a light meal.

Roasted root vegetables provide natural sweetness and earthy depth.

Pecans add crunch and a nutty aroma.

This salad is hearty, flavorful, and perfect for fall meals.

It’s a satisfying vegetarian paleo dish full of autumn goodness

Mushroom and Spinach Stuffed Acorn Squash

This mushroom and spinach stuffed acorn squash is hearty, savory, and perfect for fall dinners.

Halved acorn squash is roasted and filled with a sautéed mixture of mushrooms, spinach, garlic, and herbs, creating a beautiful and satisfying dish.

It’s a paleo-friendly, vegetarian, and gluten-free meal that’s both nourishing and comforting.

The sweetness of roasted squash balances the earthy mushrooms and vibrant spinach perfectly.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tablespoons olive oil
• 1 cup mushrooms, chopped
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C) and brush acorn squash halves with olive oil.
2. Place squash cut-side down on a baking sheet and roast for 25–30 minutes until tender.
3. In a skillet, heat olive oil and sauté garlic and mushrooms until tender.
4. Add spinach and thyme, cooking until wilted.
5. Season mixture with salt and pepper.
6. Remove squash from oven and turn cut-side up.
7. Spoon mushroom and spinach mixture into each squash half.
8. Return to oven and bake another 5–10 minutes to heat through.
9. Serve warm as a main or side dish.
10. Garnish with fresh thyme leaves for presentation.

Acorn squash provides natural sweetness and a tender texture.

Mushrooms and spinach add earthy flavor and nutrients.

This dish is hearty, savory, and perfect for fall dinners.

It’s a visually appealing, vegetarian paleo recipe full of seasonal flavor

Sweet Potato and Kale Frittata

This sweet potato and kale frittata is hearty, nutrient-packed, and perfect for fall breakfasts or brunch.

Diced roasted sweet potatoes and sautéed kale are mixed with eggs and herbs, then baked until golden and fluffy.

It’s a paleo-friendly, vegetarian-friendly, and protein-rich dish that’s easy to prepare and satisfying.

The combination of sweet potatoes and kale provides natural sweetness and earthy depth in every bite.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 6 large eggs
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Roast sweet potatoes for 20 minutes until tender.
4. While roasting, heat remaining olive oil and sauté kale with thyme until wilted.
5. In a bowl, beat eggs and season with salt and pepper.
6. Combine roasted sweet potatoes and sautéed kale with the eggs.
7. Pour mixture into the prepared baking dish.
8. Bake for 20–25 minutes until the frittata is set and golden.
9. Let cool slightly before slicing.
10. Serve warm for breakfast, brunch, or a light dinner.

Sweet potatoes provide natural sweetness and a tender texture.

Kale adds earthy flavor and nutrition.

This frittata is hearty, flavorful, and perfect for fall mornings.

It’s a satisfying vegetarian paleo dish ideal for any meal.

Roasted Cauliflower Steaks with Herb Dressing

These roasted cauliflower steaks with herb dressing are flavorful, tender, and perfect for fall dinners.

Thick slices of cauliflower are roasted to caramelized perfection and topped with a fresh, tangy herb dressing made with parsley, lemon, and olive oil.

It’s a paleo-friendly, vegetarian, and grain-free main or side dish.

The natural sweetness of roasted cauliflower balances the bright and zesty herb dressing beautifully.

Ingredients:

• 1 large cauliflower, sliced into 1-inch thick steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil for dressing

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush cauliflower steaks with olive oil and season with salt and pepper.
3. Roast for 20–25 minutes until golden and tender, flipping halfway.
4. In a small bowl, whisk together parsley, lemon juice, and olive oil to make the herb dressing.
5. Drizzle dressing over roasted cauliflower steaks.
6. Serve immediately as a main or side dish.
7. Store leftovers in the refrigerator for up to 3 days.
8. Reheat gently before serving.
9. Garnish with extra parsley for presentation.
10. Pair with roasted root vegetables for a complete fall meal.

Roasted cauliflower develops a naturally sweet, nutty flavor.

Herb dressing adds freshness and a bright, tangy taste.

This dish is simple, elegant, and perfect for autumn dinners.

It’s a satisfying vegetarian paleo recipe full of flavor and texture.

Autumn Roasted Vegetable Buddha Bowl

This autumn roasted vegetable Buddha bowl is colorful, hearty, and packed with seasonal vegetables.

Roasted sweet potatoes, Brussels sprouts, and carrots are served over a bed of greens and topped with pumpkin seeds and a tangy apple cider vinaigrette.

It’s a paleo-friendly, vegetarian, and nutrient-dense meal perfect for lunch or dinner.

The combination of roasted vegetables, leafy greens, and crunchy seeds makes every bite satisfying and flavorful.

Ingredients:

• 1 cup sweet potatoes, cubed
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups mixed greens
• 2 tablespoons pumpkin seeds, toasted
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup

Instructions:

1. Preheat oven to 400°F (200°C) and toss sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, and pepper.
2. Spread vegetables on a baking sheet and roast for 25–30 minutes until tender.
3. In a small bowl, whisk together apple cider vinegar, olive oil, and maple syrup to make the dressing.
4. Arrange roasted vegetables over mixed greens in bowls.
5. Drizzle dressing over the bowl and toss gently.
6. Sprinkle toasted pumpkin seeds on top for crunch.
7. Serve immediately as a main or side dish.
8. Store leftovers in the refrigerator for up to 3 days.
9. Reheat roasted vegetables before serving if desired.
10. Garnish with fresh herbs for extra flavor and presentation.

Roasted vegetables provide natural sweetness and a tender texture.

Pumpkin seeds add crunch and a nutty flavor.

This Buddha bowl is colorful, hearty, and perfect for fall meals.

It’s a wholesome, satisfying vegetarian paleo dish full of autumn flavors.