Vegan Sheet Pan Fall Harvest Bowl Recipe

This post is all about the best vegan sheet pan fall harvest bowl recipe to enjoy for fall meal prep dinners.

This vegan sheet pan fall harvest bowl recipe is one that I find myself going back to, even outside of the fall season.

It’s the perfect balance of nourishing yet legitimately tasty. There’s a variety of flavors and textures from the crunchy pecans to the always comforting sweet potatoes, and then a pop of flavor from the bright cranberries that keeps things interesting.

Simply chop up your ingredients, throw it on a pan, and you have a simple fall meal that reheats beautifully for the next few dinners that week!

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Why you’ll love this vegan sheet pan harvest bowl recipe:

• Great for meal prep! This recipe makes 3-4 servings that you can prep quickly and reheat throughout the week for easy dinners. Use an air fryer to keep the meal crispy!
• It’s relatively affordable depending on where you shop for food. At about $3 per serving, you can enjoy a healthy and yummy dinner without breaking the bank!
• It only takes about 15 minutes to wash and chop your ingredients. After that, simply pop it in the oven to let it cook, and you’re basically done with your next few meals for the week.
• Enjoy plenty of variety of ingredients with this recipe, so you’re not left with a boring dinner to look forward to after a long day. There’s just enough variety to keep your meal interesting without it being too many ingredients that meal prep feels overwhelming.
• It’s fall-themed, which is always fun! Feel free to swap in whatever ingredients are growing seasonally in your area. I wish I had used squash in this recipe to give it more of a fall flair!

{RECOMMENDED POST: 5 Healthy Plant-Based Fall Snack Ideas You Need To Try This Fall Season}

Sheet pan harvest bowl cost breakdown

A $3 dinner is not too bad! If you have a tight budget or you want to simply spend your money on other things, having a recipe like this that’s relatively cost-effective can really help!

Prices will vary depending on location and whether you shop sales, buy organic, or buy in bulk, but here’s a rough estimate:

Ingredient	Estimated Amount	Estimated Cost (USD)
Sweet potato	1 large	$1.25
Chickpeas	1 (15 oz) can	$1.00
Brussels sprouts	1 lb	$3.50
Red onion	½ medium	$0.50
Dried cranberries	1/2 cup	$0.60
Pecans	1/2 cup	$1.50
Olive oil	2 tbsp	$0.30

Estimated Total Recipe Cost: $8.65

Cost per serving: $2.88

*I didn’t include spices in this cost breakdown, but feel free to use what you already have at home to add a bit of flavor. Spices like salt, pepper, garlic powder, paprika, and cinnamon work perfectly for this recipe!

Sheet pan harvest bowl ingredient swaps and additions

I love how versatile sheet pan meals can be, depending on what’s available in your area seasonally or simply whatever food you prefer!

Chickpeas: I generally stick to chickpeas, but I do think white beans could work great as well. They don’t have a strong flavor, but they would ensure there was still some protein in the dish.

Sweet potato: Squash or pumpkin is a great swap if you don’t have sweet potatoes. They still offer that fall feel and keep the soft texture profile of the potatoes.

Red onion: Yellow onions are totally fine to use! They won’t have as strong of a flavor, but onions are always a flavorful addition for meal prep.

Brussels sprouts: Sometimes I use broccoli or cauliflower when making this recipe, or even add it in with the brussels sprouts. When putting together this post, I saw an orange cauliflower at the store that I had never seen before! If you have that near you, give it a try and let me know how it is! It looked interesting.

Dried cranberries: If you don’t have dried cranberries, you could use dried cherries or even raisins. Basically, the slightly sour yet sweet flavor is the goal. It really helps to break up the similar flavor of all of the roasted veggies.

Pecans: Walnuts or even almonds can be a perfect swap instead of pecans.

{RECOMMENDED POST: Crowd Pleasing Vegan Thanksgiving Recipes (Even Non-Vegans Will Love!)}

A lot of times, when I make this recipe, I like to cook some quinoa to go with it as well. It adds extra protein and makes the recipe last a bit longer as well!

I also love to mix some tahini, lemon, and a touch of maple syrup (or agave!) to create a simple dressing for this veggie bowl. Honestly, I just eyeball the measurements and add more of whichever ingredient I feel like it needs.

Of course, these additions will increase the cost, but if you want a more well-rounded dinner rather than a simple meal prep, these additions are great for that!

Best tools to prepare this vegan autumn harvest bowl:

Once I find items I like, I tend to stick to them. It makes potentially overwhelming tasks like grocery shopping, meal planning, and cooking less stressful since I know they work properly and won’t easily break.

Here are some of my favorites if you’re in the market for some new cooking tools that are durable!:

What other ingredients do you like to add to your vegan sheet pan harvest bowls?

Let us know in the comments below! It’s always great to learn about other fall-themed sheet pan meals to enjoy!

Stay well, 

Maggie 

This post was all about the best vegan fall harvest bowl recipe.

Other plant-based posts you may like:

18 Must Try Vegan Fall Dinner Ideas For Cozy Comfort Food

Vegan Sweet Potato Taco Recipe Using Tofu Taco Meat For Meatless Meal Prep

Easy Vegan Chili Using Pantry Staples (One-Pot & Budget-Friendly)

Best Vegan Green Chili Soup Recipe

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