Harvest Bowl (Sheet Pan, High Fiber, 40 Minutes)

This harvest bowl is fall in a bowl: sweet potatoes, Brussels sprouts, onion and garlic are tossed with olive oil, smoked paprika and chili flakes and roasted until golden and caramelized, then white beans join them on the tray for the last 10 minutes. Pile it all over fluffy rice and drizzle with a creamy, savory hummus and soy sauce dressing for a cozy, high-fiber bowl made on one sheet pan in about 40 minutes.

What makes this harvest bowl different

The harvest bowl most people know is the restaurant-chain version: roasted sweet potatoes, chicken, apples, goat cheese, almonds and wild rice over kale with a sweet balsamic or apple cider vinaigrette. Copycat recipes recreate it faithfully, but they mean roasting vegetables, cooking chicken separately, simmering wild rice for up to 50 minutes and assembling a long list of toppings.

This version keeps the cozy roasted sweet potatoes and Brussels sprouts at its heart and simplifies everything else. All the vegetables roast together on one sheet pan with onion, garlic, smoked paprika and chili flakes, so they come out caramelized, smoky and a little spicy rather than sweet. White beans go onto the same tray for the last 10 minutes, where they warm through and pick up the spiced oil, taking the place of the chicken.

The dressing is the other big difference. Instead of a vinaigrette, a quarter cup of hummus is whisked with soy sauce into a creamy, savory, umami-rich sauce. It's quick, needs no measuring of oils and vinegars, and ties the smoky vegetables, beans and rice together into a fully plant-based bowl.

Why you'll love this recipe

It's hands-off. Toss everything on one tray, let the oven do the work for 20 minutes, add the beans and roast for 10 more. While it roasts, the rice cooks and the dressing takes a minute to whisk. There's almost nothing to babysit and very little to wash.

It's filling and nourishing. Sweet potatoes, Brussels sprouts, white beans and rice make a hearty bowl with roughly 13g of fiber and 15g of plant protein per serving, so it keeps you full for hours. It's the kind of meal that feels both cozy and good for you.

And it's made for fall meal prep. The roasted vegetables, beans and rice keep well for several days, and the dressing keeps separately, so you can build fresh bowls for lunch or dinner all week. It's also budget-friendly, using affordable seasonal vegetables and a can of beans.

Ingredient notes

Sweet potatoes. 15 oz (about 425g), peeled or unpeeled, cut into ¾-inch cubes. Even cubes roast evenly and caramelize at the edges.

Brussels sprouts. 14 oz (about 400g), trimmed and halved. Halving them gives a flat side that browns beautifully on the tray. Quarter any very large sprouts.

Onion and garlic. One medium onion, cut into wedges or thick slices, and four cloves of garlic, minced. They roast with the vegetables and turn sweet and savory.

Olive oil. Five tablespoons. It's a generous amount, but it coats the vegetables and beans so they roast golden instead of drying out.

Smoked paprika and chili flakes. One teaspoon of smoked paprika for smoky warmth and half a teaspoon of chili flakes for gentle heat.

White beans. One 15 oz can, drained and rinsed. Cannellini, Great Northern or navy beans all work. They go on the tray for the last 10 minutes to warm through and soak up the spiced oil.

Rice. One cup of uncooked rice, cooked according to the package directions. White, brown or wild rice all work; adjust the timing to your rice.

Hummus and soy sauce. A quarter cup of hummus whisked with two tablespoons of soy sauce makes the creamy, savory dressing. A splash of water thins it to a drizzling consistency.

Salt and pepper. Season the vegetables before roasting, then taste again at the end. The soy sauce in the dressing adds saltiness, so go easy.

How to make a harvest bowl

Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper. Start cooking the rice according to the package directions. On the sheet pan, toss the sweet potato cubes, halved Brussels sprouts, onion and minced garlic with the olive oil, smoked paprika, chili flakes, salt and pepper until everything is evenly coated, then spread it out in a single layer.

Roast for 20 minutes, until the sweet potatoes are starting to soften and the sprouts are browning. Take the tray out, add the drained white beans, toss everything together and roast for another 10 minutes, until the sweet potatoes are tender, the sprouts are caramelized and the beans are hot.

While the vegetables roast, whisk the hummus and soy sauce together in a small bowl, adding one to two tablespoons of water until it's smooth and pourable. Divide the rice among four bowls, top with the roasted vegetables and beans, and drizzle with the hummus soy dressing.

Substitutions

Butternut squash or pumpkin can replace the sweet potatoes, and broccoli or cauliflower florets can replace the Brussels sprouts. Cut them to a similar size so everything roasts at the same pace.

Chickpeas are a good swap for the white beans; they'll get a little crispier on the tray. For a different grain, use quinoa, farro, couscous or a wild rice blend, or serve the bowl over a bed of greens like kale or spinach.

For the dressing, tamari or coconut aminos can replace the soy sauce, and tahini can replace the hummus for a nuttier flavor. Add a squeeze of lemon or a teaspoon of maple syrup to the dressing if you'd like it brighter or slightly sweet.

Recipe tips

Give the vegetables space. Use a large sheet pan or two smaller ones so the vegetables sit in a single layer. Crowded vegetables steam instead of roasting and won't caramelize.

Watch the garlic. Minced garlic roasts with the vegetables for the full 30 minutes, so make sure it's tossed into the oil and tucked between the vegetables rather than sitting on top. If you notice it browning too quickly, stir the tray halfway through the first 20 minutes.

Thin the dressing to taste. Hummus varies in thickness, so add water a little at a time until the dressing drizzles easily. Taste it before using; the soy sauce makes it salty, so the vegetables may need less salt.

Ways to serve

Serve the bowls warm, straight from the oven, with the dressing drizzled over. Extra toppings such as toasted pumpkin seeds, pecans, dried cranberries, chopped parsley or a handful of baby spinach or arugula add color and crunch.

For a heartier meal, add a spoonful of extra hummus on the side or some sliced avocado. You can also serve the roasted vegetables and beans as a side dish without the rice for a holiday or Sunday dinner.

Leftovers make great wraps: spread hummus on a large tortilla, add rice, roasted vegetables and beans, drizzle with the dressing and roll it up.

Storage and meal prep

Store the roasted vegetables and beans, the rice and the dressing in separate airtight containers in the fridge. The vegetables, beans and rice keep for up to 4 days, and the dressing for up to 5 days.

To reheat, warm the vegetables and beans on a sheet pan at 400°F for 5 to 8 minutes to bring back some crispness, or microwave them with the rice for 1 to 2 minutes. Stir the dressing and add a splash of water if it has thickened.

For meal prep, divide the rice, vegetables and beans among four containers and keep the dressing in small jars so you can drizzle it on just before eating. The bowls are also good at room temperature, which makes them an easy packed lunch.

FAQ

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• Roasted Brussels Sprouts

If you make this harvest bowl, I'd love to hear how it turned out. Leave a comment and a rating below, and tag me on Instagram or Facebook so I can see your bowls.

Florian