Fall Harvest Bowl (Printable version)

Nourishing bowl with roasted vegetables, wild rice, chickpeas, apples, and feta perfect for autumn meals.

# 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

# Directions:

01 - Preheat oven to 425°F. 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 on one baking sheet in a single layer.
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 for 25 to 30 minutes, tossing halfway through, until vegetables are golden and chickpeas are crispy. Set aside 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 - Place chopped kale in a large bowl and massage with a pinch of salt for 1 to 2 minutes until softened.
07 - Whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until emulsified.
08 - Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery evenly among four serving bowls.
09 - Drizzle each bowl with vinaigrette. Top with sliced almonds and crumbled feta cheese.
10 - Serve immediately while warm, or refrigerate for a cold salad variation.

# Expert Tips:

01 -
  • It's a one-bowl dinner that somehow feels both nourishing and completely satisfying without any meat.
  • Everything roasts at once, so you're not juggling ten pans or timing issues.
  • Tastes incredible warm or cold, making it perfect for meal prep or spontaneous lunch leftovers.
02 -
  • Don't skip massaging the kale—I learned this the hard way when I tried to rush and ended up with tough, bitter pieces that no dressing could fix.
  • If your roasted vegetables and chickpeas aren't cool before you add them to the kale, they'll slightly wilt it, which isn't terrible but changes the texture; give them two minutes on a plate.
03 -
  • If your chickpeas aren't getting crispy enough, increase the oven temperature to 450°F or spread them thinner—sometimes they need room to breathe.
  • Make extra dressing and keep it in a jar in the refrigerator; it tastes even better the next day and works on literally any vegetable or grain.
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