Happy Monday everyone! Today I’m sharing a warming fall inspired dish with you. Does anyone else feel the vibes of grounding, comfort, warmth, and nourishment while enjoying a warm meal? I sure do, especially throughout the colder months. This hearty recipe comes with an excellent source of fibre, heart healthy fats, and plant protein. I like to compare this kind of meal to a warm salad, it’s concocted with a few nutrient dense foods along with dark leafy greens, and is topped with a heart healthy dressing. For this dish, I stuck to comforting, warming, nourishing ingredients that scream fall and deliver an array of nutrients.
This recipe was put together with ingredients I already had prepped from one of my food prep/batch cooking days, along with ingredients that can easily be added to any recipe on the spot. However, whether or not you have food prepared ahead of time, this meal is still simple to concoct if you want to try it out.
Ingredients in this recipe that were prepped ahead of time + how to easily prep them…
Cinnamon roasted yams // I love cinnamon roasted yams in the fall (and in general). Cinnamon is a warming, nutritious spice that gives a sense of comfort, and makes the kitchen smell amazing! Preheat the oven to 400 degrees F. Peel, chop, and dice one medium sized yam. Transfer diced yam to a medium sized bowl and lightly coat it with organic virgin coconut oil, cinnamon, and a touch of chili powder (or any fall inspired spices you desire). Roast yams in the oven on a roasting pan for an estimated 30 minutes (depending on oven), tossing occasionally and keeping an eye. The yam should be soft inside and look a bit crisped on the outside when finished, do the fork test to see if the inside is cooked through. Keep roasted yams stored in an airtight container up to 5 days in the fridge.
Curry roasted cauliflower // Curry powder is a warming blend of spices that comes packed with powerful nutritious ingredients like turmeric, nutmeg, and cayenne. Preheat the oven to 400 degrees F. Chop 1 whole cauliflower into smaller pieces. Transfer cauliflower to a medium sized bowl and lightly coat it with extra virgin olive oil, curry spices, and black pepper (or any fall inspired spices you desire). Roast the cauliflower for an estimated 30 minutes in the oven (depending on oven), tossing occasionally and keeping an eye. The cauliflower will begin to soften on the inside and look crisped on the outside when it’s finished roasting. I roasted the cauliflower at the same time as the yam on the same roasting pan. The cauliflower will likely finish roasting before the yams, be sure to keep an eye and remove cauliflower from the oven accordingly. Keep roasted cauliflower stored in an airtight container up to 5 days in the fridge.
Gluten free rice // When I prep rice, I like to cook enough to last about 5 days (typically 3 cups worth). The rice I used was California Brown Basmati Organic Gluten free rice. Rice cooking time will vary depending on what kind you’re making, this one in particular took 50 minutes. I cooked it on the stove while the yams and cauliflower were roasting in the oven so everything is going at once. Keep cooked rice stored in an airtight container up to 6 days in the fridge.
Zucchini // While food is cooking away, I simply wash and chop up raw veggies like zucchini, cucumber, and bell peppers and store them in airtight containers in the fridge, making them easy to throw into any meal at any time to switch things up. When veggies are washed, chopped, and ready to go, they can easily be added to any style dish. Throw them on a pan over the stove for a few minutes to heat them up for a warmer dish, or toss them raw on top of a fresh salad. Store raw veggies in an airtight container up to 7 days in the fridge.
Enjoy this Warming Feel Good Fall Dish as a fuel packed lunch or satisfying dinner.
Note- If you are making this meal from scratch, make a batch cooking day of it! Batch cooking helps keep healthy eating consistent, simple, and attainable. When you have a few healthy and nutritious food options prepped and ready to go, it makes it easy to throw together simple nutritious meals, like this Warming Feel Good Fall Dish.
Warming Feel Good Fall Dish
Vegan, gluten free, nutrient dense Warming Feel Good Fall Dish
- 1/2 cup organic gluten free brown rice
- 1/2 cup roasted yams, peeled + diced
- 1 cup roasted cauliflower, chopped
- 1 cup zucchini, chopped + diced
- 1/3 cup organic black beans – I used Eden Organic no salt added canned black beans
- 1 cup organic spinach
- 1 to 2 tbsp Creamy Fall Almond Dressing (recipe below), or any fall inspired heart healthy dressing of choice
- If making from scratch:
- Roast the yams + cauliflower in the oven together (roasting instructions are above in the food prep section of this post). For time convenience, plan to cook the rice so it will finish around the same time as the roasted veggies. Do a batch cook of roasted veggies and rice so you have food left over for a few days.
- While the rice + veggies are cooking away, chop up some fresh zucchini and prepare the Creamy Fall Almond Dressing (recipe below), or any heart healthy fall inspired dressing of choice.
- In a pan over the stove heat the black beans, zucchini, and spinach together when you know they will finish around the same time as your roasted veggies and rice.
- Once everything is cooked + roasted to completion transfer to a plate and drizzle with my homemade Creamy Fall Almond Dressing (recipe below), or any heart healthy dressing of choice.
- Store any leftovers in airtight containers in the fridge to enjoy over the next few days.
- If food is prepped ahead of time:
- Reheat rice, roasted yams, and roasted cauliflower on a heated pan over the stove at low temperature.
- Once food begins heating, add black beans and zucchini to the pan. Once everything is almost heated through add the spinach (it cooks fast so you’ll want to add it last).
- Once all ingredients are heated through, transfer everything to a plate and top it off with my homemade Creamy Fall Almond Dressing (recipe below), or any heart healthy dressing of choice.
Notes– When reheating food, I do it over the stove on a pan at low temperature. I’ll toss food around with a spatula then leave it covered with a lid for a minute or so, and repeat this rotation until food is evenly heated through
Creamy Fall Almond Dressing
Vegan, heart healthy Creamy Fall Almond Dressing
- 1/4 cup water (begin with 2 tbsp, then add more as needed)
- 1/2 cup raw almond butter
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tsp organic pure maple syrup
- 1 tbsp fresh lemon juice (optional)
- 1 tsp cold pressed extra virgin olive oil (optional)
- Blend all ingredients together in a small blender until desired consistency level is achieved. I start by adding 2 tbsp of water at first, then add more as needed for desired level of consistency.
- Keep dressing stored in an airtight container in the fridge.
What are some of your favourite fall inspired foods and flavours? I’m also curious if anyone else is a food prepper and batch cooker? I find having a few nutrient dense food options prepared keeps healthy eating simple. I also find it helps me become more creative with my meals. Let me know some of your favourite food prepping hacks for keeping healthy eating simple, creative, and attainable. I hope you enjoyed todays blog post, have an amazing day!