Let’s Talk Fall Harvest Bowls (And a Little Bit About My Clumsy Chopping Skills)

I don’t know about you, but once those leaves start crunching underfoot and my scarf becomes a permanent neck accessory, I start craving comfort food — with actual veggies, not just, you know, cheese and carbs (though those have their place). These Fall Harvest Bowls are sort of my unofficial beginning-of-fall tradition, especially after one spectacularly disastrous pumpkin carving where most of the pumpkin ended up in my dinner and not on my doorstep. I’d meant to impress the whole family with my gourd-geous art. Instead, everyone just raved about dinner. Go figure.

Why I Make These (Even When I Really Don’t Want to Chop Squash)

I make this when I want to feel like I have my act together — usually a Sunday night, sometimes Monday if I procrastinate. My family goes crazy for this because it’s somehow hearty and healthy; honestly, no one’s ever whined about eating vegetables with this one (odd, right?). Plus, if I’m feeling a bit worn out or lazy (like, every third Tuesday), I’ll just swap in a bag of frozen pre-cut veggies. Confession: I used to burn the sweet potatoes every single time until I realized you have to give them some space on the sheet. Rookie error.

Grab These Ingredients – Or Whatever’s in the Crisper Drawer

2 cups cubed butternut squash (I sometimes just use frozen – it’s fine!)
2 medium sweet potatoes, peeled and chopped (my grandmother swore by using yams, but honestly, sweet potatoes are easier to find at my local shop)
1 large apple – I like Honeycrisp, but Granny Smith if I want a bit more tang (once I used a pear… wasn’t half bad but a bit mushy)
1 cup Brussels sprouts, trimmed and halved
1 can (15oz) of chickpeas, drained and rinsed (when I’m out, I use black beans, and it’s still pretty tasty)
2 cups cooked quinoa or brown rice (whichever one I haven’t accidentally spilled that week)
2 handfuls baby spinach or kale, torn up (no stress if it’s a bit wilted!)
1/3 cup dried cranberries (I’ve swapped these for chopped dates before — not my fave, but it works in a pinch)
¼ cup roasted pepitas or sunflower seeds (pumpkin seeds, if you’re feeling fancy)
Olive oil (couple of good glugs)
Salt, pepper, smoked paprika, and a sprinkle of cinnamon
For the dressing (which my sister-in-law calls the “secret sauce”):
- 3 tbsp tahini
- Juice of half a lemon (or a splash of apple cider vinegar if 🍋 is out)
- 1 tbsp maple syrup
- Warm water to thin

How I Actually Cook This (Warning: Casual Instructions Ahead)

Preheat your oven to 400°F (about 200°C — or just crank it to “hot enough” if your oven’s as old as mine).
Toss your butternut squash, sweet potatoes, Brussels sprouts, and chickpeas on a big baking sheet (or two). Drizzle with olive oil, sprinkle with salt, pepper, paprika, and cinnamon. Give them a good toss, really get in there.
Roast for about 25–30 minutes; halfway through, use a spatula to turn everything over. This is when I usually sneak a taste of a chickpea — don’t judge.
Meanwhile, cook your quinoa or rice according to the packet. Or just nuke a packet of microwave quinoa (I won’t tell anyone if you don’t).
For the apple, you can toss the cubes with a bit of oil and add them to the oven in the last 10 minutes if you want them warm and gooey. Or just keep them fresh. I’ve done both; can’t decide which is better.
Whisk together the dressing in a mug — or honestly, just shake it all up in an old jam jar with the lid on tight. Add water until it’s thin enough to drizzle but not so runny it’s, like, soup. Trust me, I’ve overdone it before.
To build the bowls: Big spoonful of grain, then layer on the roasted veggies, apples, and chickpeas. Top with spinach or kale so it wilts just a smidge, then the cranberries and pepitas. Douse (not drown!) with that dressing.

Random Notes I’ve Learned The Hard Way

Once, I forgot to rinse the chickpeas and, wow, that was way saltier than planned. Not recommended.
Don’t worry if the veggies look a little browned on the edges — that’s the good crispy bit.
If you’re using kale, massage it a bit before adding, unless you enjoy chewing like a cow. (Personal preference?)

How I’ve Swapped Things Up (And When I Shouldn’t Have)

Tried adding roasted beets instead of sweet potato once — cool color, but honestly, the whole thing got kinda earthy-tasting. Maybe I overdid it.
Pumpkin seeds sometimes switch places with chopped pecans; both work but pecans make it way richer.
My “Asian twist” with ginger dressing somehow made my brother say, “Are you sure this is dinner?” Take that however you want.

Don’t Sweat The Gear (You Probably Have Everything)

A big baking sheet is pretty handy, and I use parchment paper because I hate scrubbing burnt vegetable bits. If you don’t have a whisk for the dressing, a fork or a well-shaken Tupperware (with the lid on, please!) works fine. Once made the whole thing in a cast iron skillet — came out way more rustic but still delish.

About Leftovers (What Leftovers?)

This keeps in the fridge for up to 3 days, sealed tight. But honestly, it never lasts more than a day at my house. If you do get lucky, the flavors actually get better — the dressing soaks in nicely. (Just don’t microwave the greens!)

How I Like To Serve It (and the Odd Cheese Debacle)

Set everything out buffet-style — everyone can build their own. Sometimes I’ll put out some crumbled goat cheese or feta (one kid loves it, the other acts like I just ruined dinner). Oh, and my weird tradition: a splash of hot sauce. Try it before you knock it.

Pitfalls I’ve Fallen Into (So You Don’t Have To)

I once tried to roast everything way too close together — steamed veggies, not roasted. Learned my lesson (sort of; sometimes I still try to cram it all in one tray.).
Don’t skip tossing the chickpeas with oil and spices. Otherwise, they’re kind of bland and weird.
If you forget the dressing (which, yes, has happened to me), just a quick squeeze of lemon over the whole thing perks it up.

Hey, Real People Have Questions…

Can I make this vegan?: Yup! It’s already vegan as written — just skip dairy cheese toppings.
Is it freezer-friendly?: You can freeze the individual roasted veggies, but bowl-assembly is best done fresh. I tried freezing a built bowl and, well, it ended up a bit of a soggy surprise. Not my finest hour.
What if my squash is hard to cut?: Pop it in the microwave for 2-3 minutes to soften a bit — learned this trick from Smitten Kitchen. Works a treat!
I don’t like tahini. Can I use something else?: Sure — creamy almond butter or Greek yogurt both work. I’ve even used hummus for a thicker sauce, and that’s pretty solid.
What else goes well in these bowls?: Pomegranate seeds for a bit of fancy, roasted cauliflower, or a handful of walnuts. Check Love & Lemons for inspo.

Totally random sidenote: if you ever have leftover pumpkin, try blending it into your morning smoothie. It’s better than it has any right to be, though maybe just me. Anyway, hope your kitchen smells like fall, and your loved ones think you’re a veggie wizard. Let me know if you swap anything out — I always get curious about new combo’s, even the weird ones!

Fall Harvest Bowls: Cozy, Colorful, and Ridiculously Tasty