Fall Harvest Bowl (Printable)

A wholesome bowl with roasted seasonal vegetables, wild rice, and tangy feta for a satisfying meal.

# What You 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 fluid 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 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, about 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 preparation.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl, with that perfect balance of crispy, creamy, and fresh that makes you feel genuinely nourished rather than just fed.
  • Everything comes together in roughly an hour, and most of that time is just the oven doing the work while you sip coffee and think about other things.
  • Leftovers are honestly better the next day when flavors have settled in, and you can eat it straight from the fridge without guilt.
02 -
  • Don't skip massaging the kale—I made that mistake once and ended up with bitter, chewy greens that nobody particularly wanted to eat.
  • Pat those chickpeas completely dry before roasting, or they'll steam and stay soft instead of becoming that irresistible crispy vessel for spice and flavor.
  • The wild rice needs a full 35 to 40 minutes; rushing it results in crunchy, undercooked grains that never soften even with extra liquid.
03 -
  • Make your dressing in a jar the night before and shake it when you're ready to assemble bowls—the flavors meld and the vinegar slightly softens the kale even further.
  • Roast extra chickpeas and vegetables; they're incredible over toast, tossed into grain bowls later in the week, or eaten straight from the fridge as a crunchy snack that somehow feels virtuous.
Return