Delicious Vegan Fall Harvest Bowl Recipe to Savor This Season

This is a quick and easy meal to prepare, perfect for busy weekdays or relaxed weekends when you want something wholesome without fuss. Join in as we dive into this delicious recipe that captures the essence of autumn in every bite!

This recipe is gluten free.

Vegan fall harvest bowl

Ingredients

Yields 2 portions

1-2 tbsp of olive oil

Pinch of salt and pepper

1/2 tsp of garlic powder (optional)

1/2 tsp of basil (optional)

1/2 tsp of thyme (optional)

1 block of smoked tofu

1/8-1/4 cup of dried cranberries

Pick 1 or more:

• Sweet potatoes (any variety) - my go to is orange

• Yams

• Potatoes (any variety) - my go to is anything yellow because it is buttery/cheesy profile

Pick 2 or more:

• Brussels sprouts

• Broccoli

• Carrots (any variety)

• Rutabega

• Parsnips

• Onions (any variety except green)

• Cauliflower

• Squash (any variety)

• Zucchini

• Pumpkin

Ideally I use about a cup of each veggie and 1 medium size potato per person.

Instructions

1. Clean everything. Cut it all into bite size pieces and toss with some olive oil, sea salt and pepper.

2. Put on sheet pan and bake at 425F for 40-60 minutes. Pieces should be soft and have some caramelization or roasted char.

   • If you choose to cook these in the air fryer instead, cook the veggies on 425F or 200C for 15 minutes on the air fryer setting.

3. While waiting on the veggies to cook, dice the tofu.

4. Once finished, plate and add a protein. My go to is smoked tofu for this. You can add toasted chickpeas, another cooked tofu, or even another cooked bean instead. Ideally this would be a half cup portion per serving.

   • This is also a great way to use your leftovers if you have any.

5. Once the veggies are done, toss them in some balsamic reduction. Separate into the portions made for the amount of people and then add dried cranberries and vegan feta cheese.

6. Add protein and top with more balsamic if desired.

Enjoy!