Fall Harvest Bowl (Printable)

A nourishing bowl packed with roasted autumn vegetables, wild rice, and crispy chickpeas topped with fresh apples and feta.

# Components:

→ 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

→ 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°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 drained chickpeas with 1.5 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on second baking sheet.
04 - Roast vegetables and chickpeas for 25 to 30 minutes, tossing halfway through, until golden and crisp. Cool slightly before assembly.
05 - In a saucepan, combine wild rice with water or broth. Bring to a boil, reduce heat to simmer, cover, and cook for 35 to 40 minutes until tender. Drain excess liquid if necessary.
06 - In a large bowl, massage chopped kale with a pinch of salt until wilted and softened, approximately 1 to 2 minutes.
07 - Whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until emulsified.
08 - Divide kale, cooked wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery equally among four bowls.
09 - Drizzle each bowl with dressing. Top with sliced almonds and crumbled feta cheese. Serve immediately or refrigerate for chilled preparation.

# Expert Advice:

01 -
  • Everything roasts on two pans at once, so youre not stuck babysitting the stove while the kitchen fills with that sweet caramelized smell.
  • The textures are wildly satisfying—creamy feta, crunchy almonds, crispy chickpeas, and tender grains all in one bite.
  • You can make it on Sunday and eat it cold from the fridge all week, and somehow it tastes even better the next day.
  • Its hearty enough to feel like a real meal, but light enough that you dont need a nap afterward.
02 -
  • If your chickpeas arent getting crispy, they were probably too wet when they went into the oven—blot them hard with a towel and make sure theyre spread out, not crowded.
  • Wild rice can take longer than you think, so start it first and keep an eye on it, or youll be standing around hungry waiting for it to finish while everything else gets cold.
  • Massaging the kale really does matter, it transforms the texture from tough and bitter to tender and almost sweet, so dont skip that step even if it feels silly.
03 -
  • Roast the Brussels sprouts cut side down on the pan first, then flip them halfway through so both sides get caramelized and crispy.
  • If your wild rice finishes before everything else, just drain it and let it sit covered off the heat, it will stay warm and fluffy without getting mushy.
  • Toast the almonds in a dry skillet over medium heat for three to four minutes, shaking the pan often, and theyll smell nutty and taste twice as good.
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