Vegetable Bounty Miso Tofu Peanut Sauce Rice Bowl Healthy Fall Vegetable Rice Bowl Recipe | Cozy, Nutritious, and Delicious

As the weather turns cooler, there's nothing better than a comforting, wholesome rice bowl that feels like a warm hug in every bite. This versatile vegetable rice bowl is packed with colorful roasted and sautéed vegetables, protein-rich tofu, and a savory, slightly spicy sauce—perfect for meal prep and satisfying lunches or dinners for several days.

Why You'll Love This Fall Vegetable Rice Bowl:

• Loaded with nutrient-dense vegetables

• Rich, savory, and customizable sauce

• Plant-based, protein-packed tofu

• Easy to make ahead and enjoy all week

• Perfect for a cozy, comforting meal during chilly months

Ingredients: Your Complete Fall Vegetarian Meal

For the Rice:

• 1 cup rice (white or brown)

For Roasted Vegetables:

• 2 medium sweet potatoes, cubed

• 1 head cauliflower, small florets

• Olive oil

• 4 tbsp Gochujang sauce

• Sea salt

For Sautéed Vegetables:

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 tbsp freshly grated ginger

• 1 red bell pepper, diced

• 1 pint shiitake mushrooms

• 1 zucchini, diced

• 2 serrano peppers, deseeded and chopped (reduce spice if desired)

• Bok choy or baby spinach

• 2 packs extra firm Miso tofu

• Olive oil

For the Sauce:

• 1/2 cup natural peanut butter

• 1/3 cup rice wine vinegar

• 2 tbsp sesame oil

• Juice of 1 lime

• 1/2 cup coconut aminos

• Water (to thin out if needed)

For Garnish:

• Spring onions, chopped

• Fresh cilantro

• Sesame seeds

Step-by-Step Instructions:

1. Rinse the rice thoroughly and cook on the stovetop with 1.5 cups water or in a rice cooker, following appliance instructions until tender. For stovetop: bring to a boil, then simmer on low for 9 minutes. Remove from heat, cover with a cloth towel, and let it rest for 10 minutes.

2. Preheat your oven to 375°F (190°C). Toss sweet potato cubes and cauliflower florets with olive oil, 2 tbsp Gochujang, and a pinch of sea salt. Roast on two baking sheets for 30-40 minutes, tossing halfway through, until tender and browned.

3. Prepare sautéed vegetables: dice the onion, mince garlic, grate ginger, and dice red pepper and zucchini. Deseed serrano peppers. Chop bok choy or spinach.

4. In a large skillet or wok, heat a few tablespoons of olive oil over medium-high heat. Sauté the onion until translucent. Add garlic and ginger; cook until fragrant. Then add peppers, zucchini, and shiitake mushrooms. Sauté until tender, then toss in bok choy or spinach; cook for a few more minutes. Remove from heat and cover.

5. Cube the tofu. In a cast-iron skillet or frying pan, heat olive oil until shimmering. Add tofu and cook until all sides are golden brown, turning every couple of minutes.

6. Mix the sauce ingredients: whisk peanut butter, rice vinegar, sesame oil, lime juice, and coconut aminos until smooth. Add water as needed to reach desired consistency.

7. Combine cooked rice, roasted veggies, sautéed vegetables, and tofu in large bowls. Drizzle with the peanut sauce and toss gently to combine.

8. Serve immediately, garnished with chopped spring onions, fresh cilantro, and sesame seeds. Store leftovers in an airtight container in the fridge for up to 5 days—perfect for quick, nutritious meals throughout the week.