Fall Harvest Bowl
Embrace all that fall has to offer when you make this Sweetgreen-inspired harvest bowl featuring fall favorites like apples, sweet potatoes, brussels sprouts, and celery. Tossed together with a tangy balsamic vinaigrette – there’s a lot to love in these bowls!
Servings: 5 bowls
Calories: 658kcal
Ingredients
Harvest Bowls
- 3 tablespoons olive oil
- 2 medium sweet potatoes, chopped into 1/2-inch cubes
- 1/2 lb brussels sprouts, halved (quartered if large)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- dash salt and ground black pepper
- 1 1/2 cups cooked wild rice
- 5 cups kale
- 2 apples, cored and chopped
- 3 stalks celery, chopped
- 2/3 cup slivered almonds
- 2/3 cup dairy free (vegan) feta
- 1 (15 oz) can chickpeas, drained and rinsed
For the Balsamic Vinaigrette
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon maple syrup
- Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400F.
- Place Brussels sprouts and sweet potatoes in a bowl. Drizzle with the olive oil, sprinkle with rosemary, thyme, salt and pepper to taste and toss. Spread on a baking sheet and bake for 25-35 minutes or until browned.
- While the veggies are roasting in the oven, make the wild rice according to package directions. I usually use 1 package for 4 bowls.
- Make the dressing by adding all of the ingredients to a jar, screwing on the lid, then shaking to combine.
- In shallow bowls, divide the roasted sweet potatoes and Brussels sprouts, wild rice, kale, apples, celery, almonds, feta, and chickpeas. Drizzle with the balsamic vinaigrette to serve.
Video
Nutrition
Serving: 5g | Calories: 658kcal | Carbohydrates: 64g | Protein: 19g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 234mg | Potassium: 1022mg | Fiber: 14g | Sugar: 19g | Vitamin A: 15745IU | Vitamin C: 65mg | Calcium: 229mg | Iron: 5mg