Fall Harvest Bowl (Printable Version)

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

# 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 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 & 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

# Step-by-Step Guide:

01 - Preheat oven to 425 degrees Fahrenheit. 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.
03 - Toss chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.
04 - Roast vegetables and chickpeas for 25 to 30 minutes, tossing halfway through, until golden and crisp. Let cool slightly.
05 - In a saucepan, combine wild rice and water or broth. Bring to a boil, reduce to a simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if needed.
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 combined.
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. Serve immediately, or chill for a cold salad bowl.

# Additional Tips::

01 -
  • You can prep everything in under 25 minutes, then let the oven handle the rest while you actually relax.
  • It tastes even better the next day, making it the ultimate meal-prep winner that won't taste like leftovers.
  • The crispy-creamy-crunchy texture contrast means every single bite feels intentional and satisfying.
  • It works equally well as a warm autumn dinner or a cold packed lunch, which is basically kitchen flexibility gold.
02 -
  • Don't skip the parchment paper on your baking sheets because chickpeas and sweet potatoes will stick to bare metal and you'll spend 10 frustrating minutes scraping.
  • Make sure your chickpeas are actually patted dry—I once skipped this step because I was rushed, and they steamed instead of crisping, which taught me that two minutes of patting is worth the difference.
  • If you notice the dressing separates after sitting, just whisk it again before serving because that's completely normal and not a sign anything went wrong.
03 -
  • Massage the kale before you dress it so it actually becomes edible instead of tough and bouncy—this single move transforms the eating experience.
  • If your wild rice still seems crunchy after 40 minutes, add a splash more liquid and let it cook another 5 minutes, because undercooked wild rice ruins everything.
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