Fall Harvest Bowl (Print View)

Nourishing bowl with roasted autumn vegetables, wild rice, and seasonal toppings.

# Components:

→ 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

→ For Roasting

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

→ Dressing

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 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 for 25 to 30 minutes, tossing halfway through, until golden and crispy. Allow to cool slightly.
05 - In a saucepan, combine wild rice and water or broth. Bring to a boil, reduce heat to 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 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 kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery among four bowls.
09 - Drizzle each bowl with dressing, then top with sliced almonds and crumbled feta.
10 - Serve immediately while warm, or refrigerate for a chilled salad bowl.

# Expert Advice:

01 -
  • It tastes like fall without feeling heavy, and somehow gets better after a day in the fridge.
  • You can roast everything on two pans while the rice cooks itself, so theres no frantic juggling.
  • The crispy chickpeas add that satisfying crunch you didnt know you needed until theyre gone.
  • Its flexible enough to handle whatever vegetables or grains you actually have on hand.
02 -
  • If your chickpeas are not crispy after 30 minutes, they were too wet to start, so always pat them completely dry.
  • Massaging the kale really does make a difference, it goes from tough and bitter to silky and mild in under two minutes.
  • The dressing tastes better if you make it first and let it sit while everything roasts, the flavors marry and mellow.
03 -
  • Roast your vegetables on the top rack for the best caramelization and do not skip the parchment paper.
  • If you double the recipe, use four baking sheets instead of crowding two, or the vegetables will steam and turn mushy.
  • Make a double batch of the dressing and keep it in the fridge, it is good on almost any salad or roasted vegetable for the next week.
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