Fall Harvest Bowl (Printer-Friendly)

Nourishing autumn bowl with kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apples, almonds, and feta.

# 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 feta cheese, crumbled

→ Roasting

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

→ Dressing

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

# How to Make It:

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 tbsp olive oil, salt, and pepper. Spread on one baking sheet in a single layer.
03 - Toss chickpeas with 1.5 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet in a single layer.
04 - Roast vegetables and chickpeas for 25–30 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 low, cover, and simmer for 35–40 minutes until tender. Drain excess liquid if necessary.
06 - In a large bowl, massage chopped kale with a pinch of salt for 1–2 minutes until softened.
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 evenly among four bowls.
09 - Drizzle each bowl with vinaigrette, then top with sliced almonds and crumbled feta. Serve immediately or refrigerate for a cold preparation.

# Expert Tips:

01 -
  • Everything roasts at once, so you're not juggling five different pans while your sanity slowly disappears.
  • It's genuinely filling enough to be a complete meal, but leaves you feeling energized rather than sluggish afterward.
  • The texture contrast—crispy chickpeas meeting creamy feta meeting tender kale—makes every bite feel intentional.
02 -
  • Patting your chickpeas dry before roasting isn't a suggestion—it's the difference between crispy and disappointing, and I learned this the hard way by being lazy one Wednesday.
  • Don't skip the massage step with kale; it actually changes the texture and how it holds the dressing, and it takes literally 90 seconds of your life.
  • Crowding your baking sheets will steam your vegetables instead of roasting them, which completely changes the outcome, so respect the real estate.
03 -
  • Make extra roasted chickpeas and almonds—they disappear into snacking faster than you'd expect, and it's actually nice to have them on hand for texture in other meals.
  • Toast your almonds in a dry pan for two minutes before adding them if you want an extra layer of nuttiness that makes the whole bowl taste more intentional.
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