Vegan Roasted Vegetable Thanksgiving Bowls

In order to ensure your vegan and vegetarian friends don’t leave Friendsgiving hungry, make these healthful and flavorful Thanksgiving bowls. They’re vegan, gluten-free and are packed with all sorts of flavors and textures. It makes for a festive entrée and ensures those who don’t eat meat aren’t left out of the celebration.


  • 1 1⁄2 cups wild rice
  • 1⁄4 cup olive oil, divided
  • 3 cups green beans, trimmed and chopped into 1½” pieces
  • 1 large sweet potato, cut into ¼” rounds
  • 1 can (14 oz.) Simple Truth™ Garbanzo Beans, drained and rinsed
  • 1⁄4 teaspoon chili powder
  • 1⁄8 teaspoon ground cinnamon
  • 1⁄2 teaspoon sea salt, to taste
  • 1 cup Raw Pecan Halves
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup
  • 1⁄4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of sea salt
  • 1⁄3 cup dried cranberries
  • 1⁄4 cup raw pumpkin seeds
  • Cranberry sauce


  • Add all of the ingredients for the candied pecans to a small skillet and heat to medium-high. Cook, stirring constantly, until the liquid thickens and the nuts become dark and crispy, about 5- 8 minutes. Remove from heat, transfer to a cutting board to cool, then chop. Set aside until ready to use.
  • Cook rice according to package instructions and set aside until ready to use. While the rice is cooking, roast the vegetables.
  • Preheat the oven to 375°F and line two large baking sheets with parchment paper.
  • Spread the sweet potato rounds and green beans over one of the baking sheets, drizzle with olive oil and sprinkle with sea salt. Spread the garbanzo beans over the second baking sheet and drizzle with olive oil, then sprinkle with chili powder, ground cinnamon and sea salt. Place both sheets in the oven and roast until everything is golden brown, about 30-40 minutes, stirring green beans and garbanzo beans and flipping the sweet potatoes halfway through.
  • Prepare the vegan Thanksgiving bowls by dividing the wild rice among 4 large bowls, followed by the roasted green beans, sweet potato and garbanzo beans. Top with candied pecans, dried cranberries and pumpkin seeds. Add a dollop of cranberry sauce and serve.
  • Refrigerate leftovers in a plastic food container for up to 3 days.