Fall Harvest Bowl Autumn

As the leaves turn golden and the air grows crisp, there's nothing more satisfying than a colorful autumn-inspired meal that celebrates the season's bounty. This Fall Harvest Bowl brings together the earthy flavors of wild rice, the sweetness of roasted vegetables, and the perfect balance of crunchy and creamy textures. It's a nourishing bowl that captures the essence of fall in every bite.

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This harvest bowl originated in my kitchen on a cool Sunday afternoon when the farmers' market was overflowing with fall produce. The combination of roasted sweet potatoes and Brussels sprouts creates a caramelized base, while the crispy chickpeas add protein and crunch. The maple-Dijon dressing ties everything together with its perfect balance of sweetness and tang.

Ingredients

• 1 cup wild rice, uncooked
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 1 bunch kale, stems removed and leaves chopped
• 2 stalks celery, thinly sliced
• 1 medium apple, cored and diced
• 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
• 1/3 cup sliced almonds
• 1/2 cup feta cheese, crumbled
• 3 tbsp olive oil, divided (for roasting)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• Salt and pepper, to taste

Instructions

Prepare the oven

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

Season and roast vegetables

Toss diced sweet potatoes and halved Brussels sprouts with 1.5 tbsp olive oil, salt, and pepper. Spread on one baking sheet.

Prepare the chickpeas

Toss chickpeas with 1.5 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on the second baking sheet.

Roast until golden

Roast vegetables and chickpeas for 25–30 minutes, tossing halfway through, until golden and crisp. Let cool slightly.

Cook the wild rice

While roasting, cook wild rice: In a saucepan, combine wild rice and water (or broth). Bring to a boil, reduce to a simmer, cover, and cook for 35–40 minutes until tender. Drain excess liquid if needed.

Prepare the kale

In a large bowl, massage chopped kale with a pinch of salt until softened, about 1–2 minutes.

Mix the dressing

Prepare the dressing: Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper.

Assemble the bowls

Divide kale, wild rice, roasted sweet potatoes, Brussels sprouts, chickpeas, apple, and celery among four bowls.

Add the finishing touches

Drizzle each bowl with dressing, then top with sliced almonds and crumbled feta.

Serve

Serve immediately, or chill for a cold salad bowl.

Zusatztipps für die Zubereitung

For maximum flavor, allow the roasted vegetables and chickpeas to get a deep golden color in the oven. This caramelization adds sweetness and depth to your harvest bowl. The chickpeas might be ready a few minutes before the vegetables, so keep an eye on them and remove when they're crispy but not burnt.

Varianten und Anpassungen

This flexible recipe welcomes many substitutions based on your preferences or what's available. Try quinoa or brown rice instead of wild rice, swap in butternut squash for sweet potatoes, or use pecans instead of almonds. For a vegan version, simply omit the feta or replace it with a plant-based alternative. Adding dried cranberries provides a pleasant sweet-tart contrast to the savory elements.

Serviervorschläge

Serve your Fall Harvest Bowl warm as a hearty dinner or chilled as a refreshing lunch. For a beautiful presentation, arrange the components in sections rather than mixing everything together, showcasing the vibrant colors. This bowl pairs wonderfully with a crisp Sauvignon Blanc or a light apple cider if you prefer a non-alcoholic option.

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This Fall Harvest Bowl isn't just a meal—it's a celebration of autumn's abundance. With each component offering different textures and flavors, every bite is an adventure. Whether shared with friends at a cozy dinner party or packed for a nutritious lunch at work, this versatile bowl brings comfort and nourishment as the seasons change. Enjoy the harmony of wholesome ingredients that honor the harvest season!

Questions & Answers

→ Can wild rice be substituted?

Yes, quinoa or brown rice are great alternatives, adding different textures while maintaining heartiness.

→ How do I make this bowl vegan?

Simply omit the feta or use a plant-based cheese alternative to keep it dairy-free and vegan.

→ What is the best way to roast the vegetables?

Spread diced sweet potatoes, Brussels sprouts, and seasoned chickpeas separately on baking sheets and roast at 425°F for 25-30 minutes until crisp and golden.

→ Can this bowl be served cold?

Absolutely, it’s delicious both warm and chilled, making it versatile for any season or meal prep.

→ What dressing pairs well with the ingredients?

A simple dressing of olive oil, apple cider vinegar, Dijon mustard, and a hint of sweetness complements the roasted vegetables and fresh produce beautifully.

→ Are there any allergen considerations?

This bowl contains dairy and tree nuts; almonds and feta can be omitted or substituted to suit dietary needs.