Harvest Bowls Recipe

Harvest salad in a bowl with kale, roasted vegetables, chickpeas, and feta cheese.

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Celebrate the flavors of fall with this harvest fall salad combining kale, sweet potatoes, chickpeas, apples, and more with a tangy dressing!

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Keyword: fall harvest salad, harvest bowl, harvest fall salad, harvest salad recipe

Servings: servings

Calories: 643kcal

Author: Ansley Beutler

Equipment

1 Baking Sheet

1 Large Mixing Bowl

Ingredients

2 sweet potatoes cut into ½ inch cubes
1 lb brussel sprouts halved
15 oz chickpeas drained and rinsed
2 tablespoon olive oil
¼ teaspoon sea salt
⅛ teaspoon black pepper
Greek yogurt honey mustard dressing
4 cups kale loosely chopped
1 lemon juiced
1 cup cooked rice I used wild rice with quinoa but any will work
1 apple sliced
½ cup feta cheese crumbled
3 tablespoon pumpkin seeds
2 tablespoon craisins

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Instructions

Preheat oven to 400 F. Spread the sweet potatoes onto a baking sheet along with the brussel sprouts and chickpeas. Drizzle the olive oil, sea salt, and pepper over the veggies. Toss well to coat and bake in the oven for 40 minutes, stirring halfway through. Set aside.
2 sweet potatoes, 1 lb brussel sprouts, 15 oz chickpeas, 2 tablespoon olive oil, ¼ teaspoon sea salt, ⅛ teaspoon black pepper
While the veggies are cooking, prepare the dressing if you haven’t already. Then loosely chop the kale and place in a large mixing bowl. Squeeze the lemon over the kale and massage well into the lettuce. Pour about ⅓ of the dressing over the kale and toss well to coat; set aside. (The longer the kale soaks up the dressing, the softer it will be).
4 cups kale, 1 lemon, Greek yogurt honey mustard dressing
To assemble the bowls, layer the kale into salad bowls. Spoon the roasted sweet potatoes, brussel sprouts, and chickpeas on top of the kale followed by a scoop or two of rice, apple sliced, sprinkle of feta cheese, pumpkin seeds, and craisins. Drizzle extra dressing over top and enjoy!
1 cup cooked rice, 1 apple, ½ cup feta cheese, 3 tablespoon pumpkin seeds, 2 tablespoon craisins

Notes

Storage : If you have leftover salad or want to prepare it ahead of time, it can be stored in an airtight container. It will stay fresh in the fridge for up to 2-3 days. Just give it a good stir to redistribute the ingredients before serving.

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