Fall Harvest Bowl (Printable)

Nourishing autumn bowl with roasted vegetables, wild rice, and seasonal produce for a wholesome meal.

# What you need:

→ Grains

01 - 1 cup wild rice, uncooked
02 - 2 cups water or vegetable broth

→ Vegetables

03 - 2 medium sweet potatoes, peeled and diced
04 - 1 pound Brussels sprouts, trimmed and halved
05 - 1 bunch kale, stems removed and leaves chopped
06 - 2 stalks celery, thinly sliced
07 - 1 medium apple, cored and diced

→ Legumes

08 - 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry

→ Nuts and Cheese

09 - 1/3 cup sliced almonds
10 - 1/2 cup feta cheese, crumbled

→ Roasting Seasonings

11 - 3 tablespoons olive oil, divided
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon garlic powder
14 - Salt and black pepper, to taste

→ Vinaigrette

15 - 2 tablespoons olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Salt and pepper, to taste

# How to make it:

01 - Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - Toss diced sweet potatoes and halved Brussels sprouts with 1.5 tablespoons olive oil, salt, and pepper. Spread evenly on one baking sheet.
03 - Toss drained chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.
04 - Roast vegetables and chickpeas for 25 to 30 minutes, tossing halfway through, until golden and crisp. Allow to cool slightly.
05 - In a saucepan, combine wild rice and water or broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if necessary.
06 - In a large bowl, massage chopped kale with a pinch of salt until noticeably softened, approximately 1 to 2 minutes.
07 - Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until emulsified.
08 - Divide massaged kale, cooked wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, diced apple, and celery among four serving bowls.
09 - Drizzle each bowl with prepared vinaigrette, then top with sliced almonds and crumbled feta cheese. Serve immediately or refrigerate for chilled preparation.

# Expert Advice:

01 -
  • It tastes like autumn decided to become a complete meal, with textures that keep you interested from first bite to last.
  • You can prep most of it ahead, making weeknight dinners feel way less chaotic than they actually are.
  • Somehow it manages to be both cozy and bright, heavy and refreshing all at once.
02 -
  • Patting the chickpeas completely dry before roasting is the difference between crispy and just warm—water is the enemy of crispiness.
  • Don't skip the kale massage step; it genuinely transforms the texture and prevents that tough, raw bite that turns people off raw greens.
  • The dressing tastes better the next day after the flavors meld, so make extra and store it in a jar if you're meal prepping.
03 -
  • Make the dressing in a mason jar, shake it, and it keeps for a week—dress the bowl right before eating so nothing gets soggy.
  • Roast extra chickpeas on their own and keep them in an airtight container for snacking or throwing on other bowls throughout the week.
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