Fall Harvest Bowl (Printable Version)

A nourishing autumn bowl featuring roasted seasonal vegetables, wild rice, and fresh apples topped with creamy feta and crunchy almonds.

# 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

# How To Make It:

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.
04 - Roast for 25 to 30 minutes, tossing halfway through, until golden and crisp. Remove from oven and let cool slightly.
05 - In a saucepan, combine wild rice with water or broth. Bring to a boil, reduce heat to low, cover, and simmer 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 using your hands until softened, approximately 1 to 2 minutes.
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, Brussels sprouts, chickpeas, apple, and celery equally among four bowls.
09 - Drizzle each bowl with dressing, then top with sliced almonds and crumbled feta. Serve immediately or chill for a cold bowl.

# Expert Advice:

01 -
  • It's a complete meal that actually feels light, not heavy, which is rare when you're eating this satisfyingly in fall.
  • The roasting technique means you can walk away and let the oven do most of the work while you prep everything else.
  • Leftovers stay delicious for three days, so meal prep becomes almost effortless.
02 -
  • If your chickpeas aren't completely dry before roasting, they won't crisp no matter how long you leave them in the oven—this is the difference between a good bowl and a great one.
  • Wild rice takes longer to cook than you'd expect, so start it first; if it's still going when everything else is ready, that's fine, but rushing it means you'll end up with crunchy, undercooked grains.
03 -
  • Make the dressing the night before so the flavors have time to marry—it tastes noticeably better the next day, and you'll actually save time when you're assembling lunch.
  • If you're not sure how much dressing you need, remember that this bowl absorbs liquid more readily than you'd think, especially the kale and wild rice, so don't be shy with it.
Go Back