Fall Rice Bowl (Vegan and Gluten Free)

Fall Rice Bowl.  I am loving that fall is here.  Cooler air and all the yummy fall produce!  Squash is my favorite seasonal vegetable.  It went so well in this healthy vegan Rice Bowl.

Then again, squash goes so well in just about anything!  Sweet or savory.  I used butternut squash, but I also think kabocha squash would work nicely.


Fall Rice Bowl - My Whole Food Life


If you don’t eat rice, this can also be made with quinoa.  I chose wild rice because I think the earthy flavor goes so well with the squash. I think kale or even mushrooms might be other nice additions.

Fall Rice Bowl

Fall Rice Bowl

Prep Time 5 min Cook Time 40 min Serves 4 servings     adjust servings

The perfect bowl for Fall!


  • 2 cups chopped roasted butternut squash
  • 3 cups cooked wild rice
  • 1/2 yellow onion, chopped and sauteed
  • 2 cups cooked chickpeas or 1 can chickpeas , drained and rinsed
  • 1/2 tsp dried thyme
  • 1 tsp sage
  • 2 T fresh parsley, chopped
  • Sea salt to taste


  1. Preheat oven to 375.
  2. Peel the squash, remove the seeds and cut into cubes.
  3. Place the squash on a lined baking sheet and brush with a little oil.
  4. Roast for about 35-40 minutes.
  5. While the squash is roasting, saute the onions on medium heat, in a little bit of oil. Cook just until they start to soften a little. About 5 minutes. Once the onions are done cooking, add them to a bowl with the remaining ingredients and mix well.
  6. Serve immediately or refrigerate for later.
  7. This should last about a week in the fridge. I am not sure if it can be frozen, if you try, let me know the results!


Fall Rice Bowl P

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10 thoughts to “Fall Rice Bowl (Vegan and Gluten Free)”

  1. This is a great recipe! I've been making one similar with wild rice, celery, black-eyed peas, red lentils, fire-roasted tomatoes, oregano and collards. So good! Fall makes me so happy too! Thanks for sharing this lovely recipe. :)
  2. These simple, healthy recipes are so of my favorite weeknight go-tos! Love the combo of chickpeas and butternut squash--- so perfect for a cool, fall afternoon :)
  3. Thanks for sharing. This recipe looks great! Can't wait to try it. I've never combined wild rice with chickpeas and butternut squash before, but I love eating brown rice with butternut squash and tahini sauce.

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