This vegan roasted veggie orzo salad combines whole wheat orzo with roasted butternut squash, sweet potato, red bell pepper and red onion, highlighted by smoky spices, tangy lemon and crunchy chickpeas. A nourishing, budget-friendly fall meal that promises hearty flavor and texture, ideal for cozy family gatherings and festive occasions.

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I’ve been experimenting in the kitchen with this Vegan Roasted Veggie Orzo Salad and it’s quickly become one of my go-to warm fall recipes. I start by tossing cubed butternut squash, cubed sweet potato, chopped red bell pepper and red onion with olive oil, salt, and pepper.

Then I roast them so they get tender and slightly caramelized, which really brings out their nutritional benefits. I also add a 15 oz can of chickpeas for plant based protein and that extra crunch.

Meanwhile, I cook 8 oz orzo in 2 cups vegetable broth giving it a savory base. I season the dish with smoked paprika, garlic powder and a squeeze of lemon juice to balance out the flavors.

I like to finish it off with a sprinkle of fresh parsley. This dish is a solid example of a healthy, budget friendly meatless meal so perfect for those autumn days and Thanksgiving gatherings.

Why I Like this Recipe

1. I really enjoy how the roasted veggies and crispy chickpeas mix together with the orzo to create a meal that feels both healthy and satisfying.
2. I like that it’s super budget-friendly and easy to prep, which makes it perfect for my busy weeknights, even if I sometimes mess up the timing a bit.
3. The lemon juice and fresh parsley give it a bright kick that makes even a simple fall salad taste extra special.
4. I also appreciate how versatile it is, cause I can swap in other veggies or spices if I’m feeling experimental one day.

Ingredients

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Chickpeas bring hearty protein and fibre, making the salad filling and nutritious.
Butternut squash adds a natural sweetness and vibrant color to the dish.
Sweet potato provides extra fibre and a subtle sweetness that balances other flavors.
Red bell pepper offers a crisp texture and loads of vitamin C, enhancing the overall taste.
Red onion gives a mild tang that deepens flavour though its bit of sharpness.
Lemon juice brightens up the salad with a refreshing acidic kick.
Orzo serves as a satisfying carbohydrate base keeping the dish hearty.

Ingredient Quantities

8 oz orzo (whole wheat or regular)

2 cups vegetable broth

1 (15 oz) can chickpeas, drained and rinsed

1 small butternut squash, peeled and cubed (about 2 cups)

1 medium sweet potato, peeled and cubed (about 2 cups)

1 red bell pepper, seeded and chopped

1 small red onion, roughly chopped

2 tbsp olive oil, divided

1 tsp salt, divided plus extra to taste

1/2 tsp black pepper, divided

1/2 tsp smoked paprika

1/2 tsp garlic powder

Juice of one lemon

Fresh parsley, chopped (optional, for garnish)

How to Make this

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1. Preheat your oven to 400°F and line two baking sheets with parchment paper.

2. In a large bowl, toss together the cubed butternut squash, sweet potato, red bell pepper and red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder.

3. Spread the veggies out evenly on one of the baking sheets and roast them in the oven for about 25-30 minutes or until they’re tender and slightly browned.

4. While the veggies roast, drain and rinse the chickpeas. In another bowl, toss them with the remaining 1 tbsp olive oil, the rest of the salt (1/2 tsp) and black pepper (1/4 tsp).

5. Place the chickpeas on the second baking sheet and roast them in the oven for about 15 minutes until they get nice and crunchy. You can also add them to the veggies during the last 10-15 minutes of roasting if you prefer.

6. Meanwhile, bring the 2 cups of vegetable broth to a boil in a medium saucepan and add the orzo. Cook according to the package instructions, usually around 8 to 10 minutes, until the orzo is al dente.

7. Drain the orzo and return it to the pot while it’s still warm.

8. Add the roasted veggies and chickpeas to the pot with the orzo and mix everything together gently.

9. Squeeze the juice of one lemon over the mixture and stir well; taste and add extra salt if needed.

10. If you like, sprinkle chopped fresh parsley on top for garnish and serve your warm vegan roasted veggie orzo salad for a delicious fall meal.

Equipment Needed

1. Oven with temperature control
2. Two baking sheets and parchment paper
3. One large mixing bowl for the veggies
4. One medium bowl for the chickpeas
5. Cutting board and a sharp knife for chopping veggies
6. Measuring spoons for the seasonings
7. A medium saucepan for boiling the vegetable broth and cooking the orzo
8. A colander for draining the chickpeas and the orzo
9. A stirring spoon or spatula for mixing the ingredients
10. A citrus juicer or your hands to squeeze the lemon juice onto the dish

FAQ

Can I use gluten-free pasta instead of orzo?

Sure, you can sub in a gluten-free pasta but the texture may be a bit different and cook times can vary a little.

How do I know when the veggies are roasted enough?

They should be tender and slightly charred around the edges; usually about 25-30 mins in a 400°F oven does the trick.

Can I make this salad ahead of time?

Yeah, you can prep most of it ahead, but its best if you let it come back to room temp before eating.

Can I swap chickpeas with another bean?

Yup, feel free to use black beans or kidney beans if you want to experiment with different flavors.

Is it okay to adjust the seasonings?

Absolutely, dont hesitate to add more salt or spices to match your personal taste.

Vegan Roasted Veggie Orzo Salad Recipe Substitutions and Variations

If you don’t have orzo, try using rice or even quinoa. They might change the texture a bit but it’s still tasty.
If you run out of vegetable broth, mix a bouillon cube in hot water. It isn’t as rich, but it’ll do the trick.
If butternut squash ain’t available, you could use acorn squash or pumpkin. The flavor may differ slightly but it’s a solid swap.
If red bell pepper is missing, yellow or green ones work fine. They add a similar crunch and sweetness.
If olive oil isn’t on hand, you might go with avocado oil which is light in flavor and good for roasting too.

Pro Tips

1. Make sure you spread out the veggies and chickpeas so they dont steam instead of roast – overcrowding the pan can really mess up the flavor.
2. When cooking the orzo, keep an eye on it so it stays al dente; overcooking it makes the dish mushy and less enjoyable.
3. Try tossing the veggies again halfway through the roasting time to get an even caramelization, this little extra step really makes a difference.
4. Taste your dish before serving and adjust the salt and lemon juice – sometimes a bit more zing brings everything together perfectly.

Vegan Roasted Veggie Orzo Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

430

kcal

Equipment: 1. Oven with temperature control
2. Two baking sheets and parchment paper
3. One large mixing bowl for the veggies
4. One medium bowl for the chickpeas
5. Cutting board and a sharp knife for chopping veggies
6. Measuring spoons for the seasonings
7. A medium saucepan for boiling the vegetable broth and cooking the orzo
8. A colander for draining the chickpeas and the orzo
9. A stirring spoon or spatula for mixing the ingredients
10. A citrus juicer or your hands to squeeze the lemon juice onto the dish

Ingredients

8 oz orzo (whole wheat or regular)
2 cups vegetable broth
1 (15 oz) can chickpeas, drained and rinsed
1 small butternut squash, peeled and cubed (about 2 cups)
1 medium sweet potato, peeled and cubed (about 2 cups)
1 red bell pepper, seeded and chopped
1 small red onion, roughly chopped
2 tbsp olive oil, divided
1 tsp salt, divided plus extra to taste
1/2 tsp black pepper, divided
1/2 tsp smoked paprika
1/2 tsp garlic powder
Juice of one lemon
Fresh parsley, chopped (optional, for garnish)

Directions

Preheat your oven to 400°F and line two baking sheets with parchment paper.
In a large bowl, toss together the cubed butternut squash, sweet potato, red bell pepper and red onion with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder.
Spread the veggies out evenly on one of the baking sheets and roast them in the oven for about 25-30 minutes or until they're tender and slightly browned.
While the veggies roast, drain and rinse the chickpeas. In another bowl, toss them with the remaining 1 tbsp olive oil, the rest of the salt (1/2 tsp) and black pepper (1/4 tsp).
Place the chickpeas on the second baking sheet and roast them in the oven for about 15 minutes until they get nice and crunchy. You can also add them to the veggies during the last 10-15 minutes of roasting if you prefer.
Meanwhile, bring the 2 cups of vegetable broth to a boil in a medium saucepan and add the orzo. Cook according to the package instructions, usually around 8 to 10 minutes, until the orzo is al dente.
Drain the orzo and return it to the pot while it's still warm.
Add the roasted veggies and chickpeas to the pot with the orzo and mix everything together gently.
Squeeze the juice of one lemon over the mixture and stir well; taste and add extra salt if needed.
If you like, sprinkle chopped fresh parsley on top for garnish and serve your warm vegan roasted veggie orzo salad for a delicious fall meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.