These Autumn Grain Bowls with Maple Cinnamon Vinaigrette are everything you crave on a crisp fall day. Hearty, colorful, and packed with seasonal goodness, they’re the ultimate feel-good meal.
Fall is all about comfort, color, and flavor, and these Autumn Grain Bowls deliver all three in every bite. With roasted sweet potatoes, crisp apples, earthy quinoa, and crunchy pecans, this cozy bowl is a celebration of fall’s best flavors. And that Maple Cinnamon Vinaigrette? It ties everything together with a touch of sweetness and spice that feels like a warm hug. Whether you’re prepping lunch for the week or hosting a laid-back dinner, these bowls are as satisfying as they are stunning.
There’s just something so peaceful about fall. The golden leaves, the cooler evenings, and the comforting meals that come with them. I first made this recipe on a quiet October afternoon, inspired by a handful of leftover ingredients from the farmers market. I had a sweet potato, a crisp Honeycrisp apple, and some cooked quinoa. A little cinnamon, maple syrup, and olive oil later, this grain bowl was born. And ever since, it’s been my go-to when I want something nourishing, cozy, and completely satisfying.
Why You’ll Love This
1. It’s a Fall Flavor Explosion
Every forkful brings together cozy, warming ingredients like roasted sweet potato, cinnamon, and maple syrup. The flavors are perfectly balanced sweet, savory, a little tangy and make the most of fall’s seasonal produce. It’s the kind of bowl that makes you pause and smile.
2. Hearty and Healthy
This bowl is loaded with wholesome ingredients that leave you full and energized. Quinoa adds plant-based protein and fiber, while sweet potatoes and apples bring vitamins and antioxidants. It’s the kind of meal that feels indulgent but fuels your body in all the right ways.
3. Easy to Prep Ahead
Whether you’re packing lunchboxes or setting yourself up for a week of stress-free meals, these bowls are perfect for meal prep. All the components can be cooked and stored ahead of time, then assembled when you’re ready to eat. The vinaigrette keeps beautifully in the fridge too.
4. Customizable for Any Diet
Vegetarian? Check. Gluten-free? You bet. You can even make it vegan with one simple swap in the vinaigrette. And if you’ve got picky eaters in the house, you can easily adjust the ingredients to suit everyone’s taste.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine Type: American, Vegetarian, Gluten-Free
Servings: 4 grain bowls
Estimated Cost: $12–$15 total
Equipment Needed:
- Baking sheet
- Parchment paper (optional)
- Medium saucepan
- Small mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Salad bowl or individual serving bowls
Ingredients
For the Grain Bowls:
- 1 cup uncooked quinoa (or farro, bulgur, or brown rice)
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups chopped kale or baby spinach
- 1 large Honeycrisp or Fuji apple, diced
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts, toasted
- ¼ cup feta cheese (optional)
For the Maple Cinnamon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cinnamon
- Pinch of salt
Ingredient Notes:
- Swap quinoa for any cooked grain you prefer.
- Vegan? Omit feta or use a plant-based cheese.
- Store apples separately if prepping ahead to keep them fresh and crisp.
- Toasting the nuts adds extra crunch and flavor, but raw works too.
Step-by-Step Instructions
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the water is absorbed, then fluff with a fork.
Step 2: Roast the Sweet Potatoes
While the quinoa cooks, preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.
Step 3: Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and salt. Taste and adjust the sweetness or acidity as needed. You can also shake it up in a jar for quick mixing.
Step 4: Massage the Kale
If using kale, give it a quick massage with a little olive oil and a pinch of salt. Rub it gently between your fingers for 1–2 minutes until it softens and turns bright green. This removes bitterness and makes it more tender.
Step 5: Assemble the Bowls
Divide the cooked quinoa among four bowls. Top each with a handful of greens, roasted sweet potato, diced apple, dried cranberries, nuts, and a sprinkle of feta if using. Drizzle with maple cinnamon vinaigrette.
Step 6: Serve and Enjoy
Serve the bowls immediately while warm, or store in the fridge for up to 4 days. The flavors meld even more after sitting for a bit, so it’s perfect for leftovers too.
Nutrition Facts (Per Serving)
- Calories: ~420
- Protein: 10g
- Carbohydrates: 55g
- Fiber: 8g
- Fat: 18g
- Sodium: 250mg
- Vitamin A: 120% DV
- Vitamin C: 35% DV
- Calcium: 10% DV
- Iron: 15% DV
Tips for Success
1. Roast in Batches
Don’t overcrowd the sweet potatoes on the pan or they’ll steam instead of roast. Use two pans if needed for crispier edges.
2. Keep Apples Fresh
If you’re meal-prepping, toss the diced apples with a little lemon juice before storing to prevent browning.
3. Double the Vinaigrette
This dressing is too good to make just once. It’s perfect on other salads, grain bowls, or even roasted veggies.
4. Mix Up the Greens
Kale holds up best for meal prep, but spinach, arugula, or spring mix work beautifully too. Just add delicate greens right before serving.
Common Questions
Can I use a different grain?
Absolutely. Farro, couscous, bulgur, or brown rice all work great. Just adjust the cooking time and liquid accordingly.
How long will this last in the fridge?
The fully assembled bowls keep well for about 4 days. Store the vinaigrette separately and add fresh apples the day of for best texture.
Is this recipe vegan?
It can be! Just skip the feta or use your favorite plant-based alternative.
Can I make it nut-free?
Sure thing. Swap pecans for pumpkin seeds or sunflower seeds for a similar crunch without the allergens.
Variations and Substitutions
- Add Protein: Top with grilled chicken, roasted chickpeas, or a soft-boiled egg for extra protein.
- Switch the Fruit: Try diced pear or pomegranate seeds instead of apple.
- Use Butternut Squash: Roasted butternut squash is a delicious swap for sweet potato and adds even more fall flavor.
- Spice It Up: Add a pinch of cayenne or smoked paprika to the sweet potatoes for a little heat.
Serving and Pairing Suggestions
These bowls are satisfying on their own, but here are some fun ways to round out the meal:
- With Soup: Pair with a warm bowl of butternut squash soup or creamy tomato bisque.
- As a Side: Serve alongside roasted turkey or glazed salmon for a hearty fall dinner.
- Drink Pairing: A crisp apple cider or a glass of Chardonnay complements the sweet and savory notes perfectly.
Storage and Reheating Tips
- Fridge: Store components separately for up to 4 days.
- Reheating: Warm the quinoa and sweet potatoes in the microwave before assembling.
- Freezing: Quinoa and roasted veggies can be frozen, but apples and greens are best fresh.
Autumn Grain Bowls
Ingredients
For the Grain Bowls
- 1 cup uncooked quinoa or farro, bulgur, or brown rice
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups chopped kale or baby spinach
- 1 large Honeycrisp or Fuji apple diced
- ¼ cup dried cranberries
- ¼ cup chopped pecans or walnuts toasted
- ¼ cup feta cheese optional
For the Maple Cinnamon Vinaigrette
- ¼ cup olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
- Start by rinsing the quinoa under cold water. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until the water is absorbed, then fluff with a fork.
- While the quinoa cooks, preheat your oven to 400°F. Toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes, flipping halfway through, until golden and tender.
- In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, cinnamon, and salt. Taste and adjust the sweetness or acidity as needed. You can also shake it up in a jar for quick mixing.
- If using kale, give it a quick massage with a little olive oil and a pinch of salt. Rub it gently between your fingers for 1–2 minutes until it softens and turns bright green. This removes bitterness and makes it more tender.
- Divide the cooked quinoa among four bowls. Top each with a handful of greens, roasted sweet potato, diced apple, dried cranberries, nuts, and a sprinkle of feta if using. Drizzle with maple cinnamon vinaigrette.
- Serve the bowls immediately while warm, or store in the fridge for up to 4 days. The flavors meld even more after sitting for a bit, so it’s perfect for leftovers too.
Notes
- Swap quinoa for any cooked grain you prefer.
- Vegan? Omit feta or use a plant-based cheese.
- Store apples separately if prepping ahead to keep them fresh and crisp.
- Toasting the nuts adds extra crunch and flavor, but raw works too.
The cozy vibes in these Autumn Grain Bowls with Maple Cinnamon Vinaigrette are hard to beat. Whether you’re easing into fall or looking for a nourishing meal to carry you through the week, this bowl brings all the comfort and goodness you need. I hope you love it as much as I do. Thanks for stopping by and sharing a moment of calm in the kitchen with me. Can’t wait to hear how you make it your own!
Let’s savor the season together, one delicious bowl at a time.
