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Fall Roasted Vegetable Bowl

  • Author: Brittany
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Lunch and Dinner
  • Cuisine: Vegan


This all-in-1 bowl is perfect for holidays and cozy nights at home. Sweet and savoury roasted vegetables on a bed of wild and brown rice with a topping of vegan herb gravy and maple-maca cashews. This fall bowl is full of flavours and textures.


  • 2 cups / 500ml cooked wild and brown rice blend
  • 1/4 cup / 60ml (55g) chopped maca-maple cashews

Sweet Maple Roasted Vegetables

  • 1 cup / 250ml (135g) sliced sweet potato
  • 1 cup / 250ml (170g) sliced kabocha squash
  • 1 cup / 250ml (135g - approx. 2) parsnips, cut into large pieces
  • 2 tbsp / 30ml maple syrup
  • 1 1/2 tbsp / 22.5ml olive oil
  • 3/4 tsp / 3.75ml Turmeric Twist Daily Blend seasoning
  • salt, to taste

Savoury Roasted Vegetables

  • 1 cup / 250ml (120g - approx. 7) halved Brussels sprouts
  • 1 cup / 250ml (110g) broccoli florets
  • 1 cup / 250 ml (110g - approx. 2) carrots, cut into large pieces
  • 1 1/2 cups / 375ml (110g - approx. 7) halved mushrooms
  • 2 tbsp / 30ml Herbs de Provence oil
  • 1 tsp / 5ml Italian seasoning
  • salt, to taste
  • black pepper, to taste

Vegan Herb Gravy

  • 2 tbsp / 30ml  Herbs de Provence oil
  • 3 tbsp / 45ml unbleached all-purpose flour
  • 1 tsp / 5 ml Italian seasoning
  • 3 tbsp / 45ml nutritional yeast
  • 1 tbsp / 15 ml soy sauce
  • 2 cups / 500ml prepared vegetable broth


  1. Preheat oven to 450°F.
  2. Combine 1 cup uncooked rice with 1 ¾ cup water and ½ tsp salt. Bring to a boil. Reduce heat to a low simmer, cover with a tight-fitting lid and cook for 45 minutes. Turn heat off and let sit for 10 minutes.
  3. Prepare vegetables. Refer to pictures for chopping size for uniform cooking.
  4. In a large bowl combine sweet potato, kabocha squash, parsnips, maple syrup, olive oil, Turmeric Twist Daily Blend seasoning and salt. Mix well. Spread on a baking sheet.
  5. In the same bowl combine Brussels sprouts, broccoli, carrots, mushrooms, Herbs de Provence oil, Italian seasoning, salt, and pepper. Spread on the same baking sheet used for the sweet vegetables.
  6. Bake for 25 minutes, or until vegetables are tender.
  7. Begin preparing Vegan Herb Gravy.
  8. Heat Herbs de Provence oil in a saucepan. Whisk flour, Italian seasoning, and nutritional yeast into the oil. Cook for 2 minutes, whisking often. Slowly whisk in the soy sauce and vegetable broth. Simmer for 1 minute, until thickened slightly.
  9. Arrange sweet and savoury roasted vegetables on a bed of wild and brown rice. Top sweet vegetables with maple cashews. Top savoury roasted vegetables and rice with vegan herb gravy.


Nutrition information is for 1/4 of the recipe topped with 2 tbsp / 30ml of vegan herb gravy.