Fall Harvest Bowl (Printable Version)

A nourishing bowl with roasted autumn vegetables, wild rice, chickpeas, apples, and feta for a wholesome 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 ounces) chickpeas, drained, rinsed, and patted dry

→ Nuts & Cheese

09 - 1/3 cup sliced almonds
10 - 1/2 cup crumbled feta cheese

→ 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

# 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 evenly on one baking sheet.
03 - Toss drained 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. Allow to cool slightly before serving.
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 equally among four bowls.
09 - Drizzle each bowl with dressing, then garnish with sliced almonds and crumbled feta cheese.
10 - Serve immediately while warm, or refrigerate for a chilled salad bowl variation.

# Expert Tips:

01 -
  • It's a complete meal that somehow tastes more indulgent than it has any right to, thanks to those crispy chickpeas stealing the show.
  • You can prep everything ahead and assemble it in minutes, making it perfect for meal prep without tasting like punishment.
  • The warm-and-cold contrast keeps it interesting—nothing feels boring or soggy even hours later.
02 -
  • The dressing is forgiving, but don't skip the Dijon mustard—it's tiny but essential, preventing the oil and vinegar from separating and adding a subtle complexity that people can't quite identify but absolutely taste.
  • If your chickpeas won't crisp up, they weren't dry enough before roasting; this was my humbling discovery the first time I made this, but now I pat them like they're fragile and it makes all the difference.
03 -
  • Double the dressing and keep it in a jar in the fridge—it's genuinely good enough on other salads and roasted vegetables for the rest of the week, and it actually improves as it sits.
  • If you're meal prepping, keep the components separate until you're ready to eat; the kale and fresh elements stay best this way, and assembly takes about five minutes.
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