Fall Harvest Bowl (Print Version)

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

# Ingredient List:

→ 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

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

# How-To Steps:

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 chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.
04 - Roast both baking sheets for 25 to 30 minutes, tossing halfway through, until vegetables are golden and chickpeas are crisp. Remove from oven and let cool slightly.
05 - In a saucepan, combine wild rice and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 35 to 40 minutes until rice is tender. Drain excess liquid if necessary.
06 - In a large bowl, massage chopped kale with a pinch of salt for 1 to 2 minutes until leaves become tender and wilted.
07 - In a small bowl, whisk together 2 tablespoons 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 evenly among four serving bowls.
09 - Drizzle each bowl with prepared vinaigrette. Top with sliced almonds and crumbled feta cheese. Serve immediately while warm, or refrigerate for a chilled presentation.

# Helpful Tips:

01 -
  • It comes together in under an hour and feels fancy enough to impress without the fuss of multiple pans lingering on your stove.
  • The textures play beautifully against each other—crispy chickpeas against soft rice, the bitter punch of kale next to sweet roasted potato, all balanced by creamy feta and crunchy almonds.
02 -
  • The chickpeas will continue to crisp up as they cool, so don't panic if they seem slightly soft when you pull them from the oven—that's exactly right.
  • Make your dressing first and taste it on a piece of kale; the seasoning level should feel bold because it has to carry all those mild, earthy vegetables.
03 -
  • Don't skip the parchment paper on your baking sheets—it's the difference between golden, crispy vegetables and ones that stick and steam on the bottom.
  • If your wild rice seems to be taking forever, check that your liquid hasn't all evaporated; sometimes a splash more water near the end makes all the difference.
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