Go Back
Print Recipe

Fall Harvest Bowl

A nourishing vegan fall harvest bowl with quinoa, roasted sweet potatoes, apples, Brussels sprouts, kale, chickpeas, cranberries, pumpkin seeds, and creamy balsamic dressing!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Keyword: Fall, Gluten-Free, Grain Bowl, High Protein, Sweet Pototes
Servings: 4

Equipment

  • Mixing Bowls
  • Medium Pot
  • Baking Sheet

Ingredients

  • 2 16 oz cans Chickpeas Drained and Rinsed
  • 2 Sweet Potatoes Cut into ½-inch cubes
  • 2 tbsp Olive Oil
  • 1½ tsp Sea Salt
  • 1½ tsp Garlic Powder
  • ¾ tsp Smoked Paprika
  • 1 tbsp Nutritional Yeast
  • 4 sprigs Fresh Thyme
  • 1 cup Quinoa Uncooked
  • 1 Apple Cut into ½-inch cubes
  • 1 bunch Lacinato Kale Destemed and shredded
  • 2 cup Burssel Sprouts Shredded
  • ½ cup Pumpkin Seeds
  • ½ cup Plant-Based Feta
  • ¼ cup Dried Cranberries
  • ¼ cup Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 clove Garlic Grated
  • 1 tsp Maple Syrup or Agave
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • ½ cup Olive Oil

Instructions

  • Preheat the oven to 425°F and place parchment paper or a silicone baking mat in your baking sheets.
  • Add your rinsed and drained chickpeas to a mixing bowl along with your cut sweet potatoes. Add in your olive oil, salt, garlic powder, paprika, and nutritional yeast. Mix until the seasoning is evenly distributed, and pour your veggies out onto the lined baking sheets. Roast your chickpeas and sweet potatoes for 30 minutes, stirring once at about 15 minutes.
  • In the meantime, cook the quinoa according to package instructions. It should take about 15 minutes.
  • Next, shred your kale and Brussels sprouts. Pour just a little olive oil and a pinch of salt over your kale and Brussels. Massage the Brussels and kale using your hands until the leaves are softened, about 3 minutes.
  • For the dressing, add the vinegar, mustard, garlic, maple syrup or agave, salt, and pepper to a jar or bowl. Mix with a fork to combine and break up the mustard and honey. Add the oil in a slow stream while mixing until incorporated.
  • Once the chickpeas and sweet potato are ready, assemble your bowls! Start with kale and Brussels, then add the quinoa, chickpeas, sweet potatoes, apples, pumpkin seeds, dried cranberries, feta, and top it off with the creamy balsamic dressing.
  • Storage Instructions: Store leftover components separately in airtight containers in the refrigerator. Roasted vegetables and chickpeas will stay fresh for up to 4 days, while the dressing will last for about a week. Keep the apple slices fresh by adding them just before serving.
  • Reheating Instructions: Reheat quinoa, roasted vegetables, and chickpeas in the microwave or in the oven at 350°F until warmed through. Assemble with fresh kale, apples, pumpkin seeds, and dressing after reheating for the best texture.