When the leaves start falling and the air is cool, the veggie season changes, but your eating habits don’t have to. This power bowl is packed with vegetables you can find at the fall farmers market. The dressing is creamy and sweet, containing the most popular October ingredient—pumpkin.

4 servings


  • 1 cup raw cashews
  • ¼ cup maple syrup
  • 2 Tbsp apple cider vinegar
  • 2 cloves garlic
  • 1 tsp kosher salt
  • 1/2 cup water, plus more for desired consistency
  • ¼ cup pumpkin puree
  • 1 tsp pumpkin pie spice


  • 4 cups sweet potato, butternut squash, or both
  • 4 cups Brussels sprouts – ends cut off and halved
  • 2 Tbsp maple syrup
  • 1 Tbsp olive oil
  • 2 tsp cinnamon
  • ½ tsp red pepper flake
  • 1 tsp kosher salt, ½ tsp pepper
  • 3 cups cooked barley, brown rice, or quinoa
  • 2 cups frozen shelled edamame – thawed
  • ½ cup dried cranberries
  • ½ cup dried cherries

Place cashews in a bowl and cover completely with hot water. Let soak at least 30 minutes. Drain and place in a high-speed blender with maple syrup, apple cider vinegar, garlic, salt, and water. Blend on high, stopping to scrape down the sides and add more water until cashew mixture is smooth. Add pumpkin puree and pumpkin pie spice and blend together. Transfer to a bowl or jar, and refrigerate for up to one week.

Preheat oven to 425F. Cover 2 baking pans with foil and place the sweet potato and/or butternut squash on one and the Brussels sprouts on the other. Drizzle each with half of the maple, olive oil, cinnamon, pepper flake, salt, and pepper. Toss together with your hands until all veggies are coated. Roast for 18–25 minutes or until golden and soft.

Build bowls by spooning your grains evenly into 4 bowls. Then top with the cooked sweet potato or squash, cooked Brussels sprouts, edamame, cranberries, and cherries. Drizzle with the cashew-pumpkin dressing.

By Andrea LeTard