Fall Harvest Bowl (Printer View)

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

# What you'll 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 lb 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 oz) chickpeas, drained, rinsed, and patted dry

→ Nuts and Cheese

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

→ 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

# Method:

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 chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on second baking sheet.
04 - Place both baking sheets in oven. Roast for 25 to 30 minutes, tossing halfway through, until vegetables are golden and chickpeas are crispy. Remove and cool slightly.
05 - While roasting, combine wild rice and water or broth in saucepan. Bring to boil, reduce heat to simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if necessary.
06 - In large bowl, add chopped kale with pinch of salt. Massage kale gently with hands for 1 to 2 minutes until softened.
07 - In small bowl, 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 sliced celery among four bowls.
09 - Drizzle each bowl with prepared dressing. Top with sliced almonds and crumbled feta cheese. Serve immediately or chill for cold salad bowl.

# Expert Advice:

01 -
  • It satisfies that craving for something hearty without feeling heavy afterward.
  • You can prep everything ahead and assemble it cold from the fridge the next day.
  • The textures keep every bite interesting, from creamy feta to crunchy almonds.
  • It looks like you spent hours but the oven does most of the work for you.
02 -
  • If your chickpeas don't crisp up, it's because they weren't dry enough before roasting, so really commit to patting them down.
  • Don't overcrowd the baking sheets or everything steams instead of roasts, and you lose all that caramelized flavor.
  • Wild rice takes longer than you think, so start it first or you'll be waiting around hungry while everything else sits and cools.
03 -
  • Roast the Brussels sprouts cut-side down first so they get a deep caramelized crust before you flip them.
  • Taste your dressing before drizzling and adjust the maple syrup or vinegar based on how sweet or tangy you want it.
  • If you're meal prepping, wait to add the feta and almonds until serving day so they stay fresh and crunchy.
Return