Week 16: Equinox Harvest Bowl

It’s a busy time of the year, and with a chill in the air, I wanted something warm and quick to whip together. So I tossed some veg together and set them to roasting! With a few other components, I made myself a beautiful equinox harvest bowl. It’s really simple – I didn’t add much seasoning at all, as the roasting really brings out the beautiful flavours of the veg. It’s also easy to swap out ingredients and add different flavours/sauces.

More Magnificent Meal Musings:

Equinox Harvest Bowl

Simple to make with simple flavours! I wanted the veggies to really shine, so actually didn't add much seasoning at all. The roasting really brings out the deliciousness of the veg, and that's good enough for me!


  • 5 carrots, sliced 1/4" thick
  • 2 cups broccoli florets
  • 1/2 napa cabbage, cut in 2" strips
  • 1 cup beans (green or yellow), trimmed and cut in half
  • 1/2 tsp sesame oil
  • 1 Tbsp neutral oil
  • pinch chili flakes
  • salt to taste
  • 4 scallions, greens chopped up for garnish
  • 1/4 cup roasted sunflower seeds or almonds


  1. Simply toss all ingredients together on a baking sheet or shallow roasting pan (except for the scallion garnish). Let roast in the oven at 350 for 30-45 minutes, stirring occasionally. Veg should be cooked through, but still with some bite, and be slightly browned.

  2. While veg is roasting, cook up a grain of your choice – I went for a rice blend, but spelt berries, farro, brown rice, white rice, or even cous cous (not a grain, but still!) would be delicious.

  3. Heap roasted veggies onto your grain and sprinkle with scallions and roasted sunflower seeds or almonds. I added a little pat of butter as well 🙂