65+ Cozy Vegetarian Dinner Recipes for Fall Recipe
Discover 65 cozy vegetarian dinner ideas our readers love, inspired by our vegetarian restaurant. Hearty, comforting recipes for fall and beyond. (Moroccan Bowls)
How to Make the Best 65+ Cozy Vegetarian Dinner Recipes for Fall
These Moroccan-inspired vegetarian bowls are the epitome of cozy fall comfort food. Featuring fragrant cinnamon rice, warmly spiced roasted cauliflower and chickpeas, and a creamy herb yogurt sauce, this dish delivers layers of flavor in every bite. It’s hearty enough to satisfy even the biggest appetites while remaining completely plant-based.
The beauty of this recipe lies in its versatility—you can easily swap out the vegetables based on what’s in season or what you have on hand. The Moroccan spice blend brings warmth from cinnamon, coriander, and a hint of cloves, making it perfect for chilly autumn evenings when you crave something nourishing and satisfying.
Top your bowl with fresh pomegranate seeds for a burst of juicy sweetness and toasted almonds for crunch. The combination of textures and flavors makes this one of those meals you’ll find yourself coming back to again and again throughout the fall and winter months.
65+ Cozy Vegetarian Dinner Recipes for Fall
Discover 65 cozy vegetarian dinner ideas our readers love, inspired by our vegetarian restaurant. Hearty, comforting recipes for fall and beyond. (Moroccan Bowls)
Ingredients
Cinnamon Rice
Roasted Vegetables and Chickpeas
Moroccan Spice Blend
Yogurt Sauce
Toppings
Instructions
Prepare the Rice
- Preheat oven to 425F.
- In a medium pot, place water, spices and salt to boil. Rinse the rice, drain it, and add it to boiling water. Cover, lower heat to simmer. White basmati rice will take 20 mins and brown rice will take 40 mins.
Roast the Vegetables
- Cut cauliflower and onion and place them along with drained chickpeas on a parchment lined sheet-pan. Drizzle all with olive oil.
- Mix together the spice blend in a small bowl and sprinkle over the vegetables. Give things a little toss.
- Roast in the oven for 20-25 minutes. Check, toss, and cook for 5 more minutes if necessary.
Make the Yogurt Sauce
- Mix all yogurt sauce ingredients together in a medium bowl. If you want it thinner, add a splash of water or olive oil to achieve desired consistency.
Assemble the Bowls
- Divide rice among bowls. Top with a handful of baby spinach.
- Add warm roasted cauliflower, onions, and chickpeas.
- Top with a drizzle of yogurt sauce, fresh pomegranate seeds, and almonds.
Notes
- White basmati rice cooks in 20 minutes while brown basmati rice takes 40 minutes.
- Feel free to cook the whole head of cauliflower and use leftovers for lunch.
- The yogurt sauce can be made ahead and stored in the refrigerator for up to 5 days.
