Fall Harvest Bowl (Printable)

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

# 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 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°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 the second baking sheet in a single layer.
04 - Roast both baking sheets for 25 to 30 minutes, tossing halfway through, until golden and crispy. Allow to cool slightly.
05 - In a saucepan, combine wild rice and 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 for 1 to 2 minutes until softened.
07 - In a small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until emulsified.
08 - Divide massaged kale, cooked wild rice, roasted sweet potatoes, roasted Brussels sprouts, roasted chickpeas, diced apple, and sliced celery among four serving bowls.
09 - Drizzle each bowl with vinaigrette, then top with sliced almonds and crumbled feta cheese.
10 - Serve immediately while warm, or refrigerate for a chilled salad bowl.

# Expert Suggestions:

01 -
  • It's a one-bowl meal that somehow tastes like you spent hours in the kitchen when really you were just smart about timing.
  • The contrast between crispy chickpeas, creamy feta, and tender kale makes every bite feel intentional.
  • You can make it warm or cold, prep it ahead, or throw it together on a Wednesday night without thinking too hard.
02 -
  • Don't skip patting the chickpeas dry—wet chickpeas steam and become mealy instead of getting that addictive crispy exterior you're after.
  • Massage your kale like you mean it; gently rubbing it actually changes the texture from tough to tender in under two minutes, which honestly feels like kitchen alchemy.
  • The dressing is your secret weapon—a little mustard and maple syrup in there prevents the vinegar from being too sharp and pulls all the flavors into conversation with each other.
03 -
  • Make a double batch of dressing and keep it in a jar in your fridge—you'll find yourself drizzling it on everything for the next week.
  • Toast your almonds in a dry skillet right before serving instead of doing it in advance; they'll stay crispy and taste so much more alive.
  • Massage your kale gently but deliberately, and you'll transform it from something you have to chew aggressively into something that's actually pleasant.
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