Fall Harvest Bowl (Printable)

Hearty autumn bowl with roasted vegetables, wild rice, chickpeas, and seasonal produce topped with tangy 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

→ Roasting Spices

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 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 both sheets for 25 to 30 minutes, tossing halfway through, until vegetables are golden and chickpeas are crispy. Allow to cool slightly.
05 - While roasting, combine wild rice and water or broth in a saucepan. 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 mixing 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 in a small bowl until emulsified.
08 - Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery equally among four serving bowls.
09 - Drizzle each bowl with prepared vinaigrette, then top with sliced almonds and crumbled feta cheese. Serve immediately or refrigerate for a chilled preparation.

# Expert Advice:

01 -
  • It's the kind of meal that feels indulgent but actually fuels your body with real nutrition.
  • Every component can be prepped ahead, making weeknight dinners suddenly manageable.
  • The contrast between crispy roasted vegetables, chewy wild rice, and creamy feta keeps your fork interested in every bite.
02 -
  • Pat your chickpeas completely dry before roasting—any moisture clinging to them prevents that crucial crispy exterior that makes the bowl textually interesting.
  • Massaging kale with salt isn't optional; it's the difference between wilted bitterness and tender, agreeable greens that actually taste good.
  • Whisk the dressing just before serving so the flavors feel fresh and the vinegar hasn't had time to mellow too much.
03 -
  • If your Brussels sprouts aren't browning evenly, flip them cut-side down halfway through roasting—direct contact with the hot pan is what creates that caramelized sweetness.
  • Substitute the wild rice with farro or forbidden black rice for different textures and colors; the cooking times will vary slightly, so follow package directions.
  • Add a squeeze of fresh lemon juice to the dressing right before serving if you feel like the bowl needs a little more brightness.
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