July 20, 2024


Extraordinary care

Fall Harvest Bowl Dietitian Jess fall harvest bowl,plant protein bowl,autumn harvest bowl,harvest bowl,harvest bowl sweetgreen

Fall Harvest Bowl Dietitian Jess fall harvest bowl,plant protein bowl,autumn harvest bowl,harvest bowl,harvest bowl sweetgreen

Packed with protein and fiber and color, plant power bowls are trendy and delicious. This fall harvest bowl is full of fall veggies creating a meal filled with warmth and seasonality. 

We are a week away from October and I don’t know about you but I’m feeling all things fall! Fall is my favorite season although I have a hard time letting go of summer and feeling the sunshine. Fall does offer lots of great things: pumpkin everything, football, beautiful changing leaves, perfect running temperatures, and of course some delicious produce aka squash season!

Power bowl, grain bowl, fall harvest bowl, autumn harvest bowl, plant based bowl-  you can call it whatever you want but essentially it’s a bowl full of vegetables, a whole grain, and a sauce. Sometimes there is a plant based protein source like tempeh or tofu, and sometimes there is even chicken and other non-vegetarian protein options. 

healthy vegetarian fall harvest bowl

What are the best ingredients for a Fall Harvest Bowl?

Sweet potatoes are naturally sweet and perfectly roasted staple for any and all fall meals. 

Broccoli is probably the most common and comforting cold weather vegetable. 

Mushrooms providing earthiness and a meat like substitute to boost satiety. 

Corn is typically considered more seasonally summer it’s the perfect way to bridge the gap between late summer and early fall 

Kale is usually harvested in late summer and I consider it a hearty fall and winter staple. If you have not tried massaging the kale in oil than you are missing out on it’s true taste. 

Farro is an ancient grain that boasts more protein than quinoa- making it a vegetarian’s new best friend

Pesto is also usually featured in summery recipes but I think it’s the perfect late summer and early compliment to a hearty dish.

fall harvest bowl

Is this a Sweetgreen Fall Harvest Bowl copycat?

Yes, yes it is. Sweetgreen is one of the restaurants I miss most living in Pittsburgh. Luckily we do have other great options such as Honeygrow and Roots Natural Kitchen. But it’s awesome to have a go to recipe to make in your own kitchen when you are craving a fall inspired warm bowl. 

It’s sort of a cross between the Harvest Bowl and Shroomami Bowl. I took the best ingredients from each bowl and combined them into a customized bowl of vegetable perfection. 

Fall Food Inspiration 

This fall I’m challenging myself to cook and meal plan more! (BTW if you are looking for help with nutrition or meal planning make sure you check out my services here.) In the summer I tend to cook less and be out and about more so now it’s time to reign in the spending and unorganized grocery shopping. I’m hoping this post will help hold me accountable to plan at least 3 meals per week and limit eating out to only one time a week. When I think about meal planning I focus on dinners knowing that I will make plenty for leftovers. Breakfast is always easy and I’m okay with lunch being a bit of a scramble. 

I’ve shared many fall favorite recipes in the past but this one is pretty high up on my list of loves. Stay tuned for a pumpkin post featuring my favorite dietitian bloggers and how to use up a can of pumpkin puree when a recipe does not call for the entire can. Lots of creative recipes- desserts, breakfast, dinners, and more! In the meantime stock up on your veggies and make a fall harvest bowl- I personally recommend this one!


vegetarian fall harvest bowl

healthy vegetarian fall harvest bowl

Harvest Bowl

Course Main Dish

Cuisine American

  • 2 sweet potatoes
  • 3 portobello mushrooms
  • 1 head broccoli
  • 1 cup farro
  • 1 bunch kale
  • 1 cup pesto
  • olive oil as needed
  • Preheat oven to 425 and clean all produce

  • Dice sweet potatoes, toss with olive oil and roast for 30-35 minutes

  • Chop broccoli and slice mushrooms and roast at 425 for 20-25 minutes

  • Cook farro according to package instructions

  • Prepare corn (I used frozen so I defrosted, but you could use canned or raw)

  • Remove kale from stems and chop coarsely, massage with olive oil

  • Make pesto or use jarred

  • Remove veggies from oven and arrange in 4 separate bowls

  • Add remaining ingredients and share evenly among bowls

Keyword protein bowl, Vegan, vegetarian

Have you tried Sweetgreen? Or your own take on a warm plant based bowl? Obviously meat can be included but I wanted to keep this one filled with all the veggies. These flavors are all harmonious, vegan, and easy to combine in a bowl. While I love it as is, I do think goat cheese takes it up a notch.