Fall Harvest Bowl (Print Version)

Hearty bowl with roasted seasonal vegetables, wild rice, and crispy chickpeas topped with fresh apples and feta.

# 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 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

# How to Make It:

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 evenly 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. Allow to 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 necessary.
06 - In a large bowl, massage chopped kale with a pinch of salt until softened, approximately 1 to 2 minutes.
07 - Whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, salt, and pepper.
08 - Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery evenly among four bowls.
09 - Drizzle each bowl with dressing, then top with sliced almonds and crumbled feta cheese.
10 - Serve immediately while warm, or refrigerate for a cold salad variation.

# Additional Tips::

01 -
  • Seasonal Harmony: A perfect balance of savory roasted vegetables, sweet apples, and salty feta.
  • Nourishing & Filling: Packed with fiber from wild rice, protein from chickpeas, and vital nutrients from fresh kale.
  • Textural Delight: Offers a satisfying mix of tender grains, crispy legumes, and crunchy toasted almonds.
02 -
  • Even Roasting: Spread the vegetables in a single layer without overcrowding the pans to ensure they brown evenly instead of steaming.
  • Dressing Storage: If making this for meal prep, keep the dressing in a separate small jar and drizzle just before serving to keep the ingredients fresh and crisp.
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