Fall is prime time for local produce in northern Michigan, and this autumn harvest bowl recipe pulls together some of the season’s most delicious flavors into a single dish! Make the most of local sweet potatoes, apples, and more with a quick, convenient, and nutritious harvest bowl.
What’s In a Harvest Bowl?
All your favorites! The components of this dish are seasonal staples, but Sweetgreen popularized this particular combination over the past several years. Whether you’re preparing it for guests, the family, or just the week ahead, make sure to add these ingredients to your shopping list.
Harvest Bowl Ingredients
- Chickpeas: Canned chickpeas are perfect for a convenient option, but you could also cook your own from scratch. You’ll need a 19 oz can or about 2 cups.
- Oil: You can use olive oil, avocado oil or another cooking oil you enjoy for roasting the chickpeas and sweet potato.
- Seasonings: You’ll need dried thyme and garlic powder for the chickpeas and sweet potatoes. Feel free to experiment with other spices like paprika or add some heat with a pinch of cayenne.
- Sweet Potato: You’ll need 1 medium-sized sweet potato or about 3 cups cubed. The amount doesn’t have to be exact. Butternut squash works well as a substitute.
- Wild Rice: You can use wild rice, brown rice, a brown and wild rice blend or use a different grain like quinoa or farro.
- Apple: Any crisp apple variety works.
- Kale: You can use any variety of kale. Spinach works as a substitute, though I’d recommend kale if you’re making these for meal prep so it doesn’t get soggy.
- Almonds: Use raw almonds or dry-roasted almonds. You can substitute any other nut or seed here.
Dressing Ingredients
A balsamic dressing is suggested for these bowls
- Garlic: Fresh garlic is best. I like to grate it so it’s smooth.
- Balsamic Vinegar: Any balsamic vinegar will do.
- Olive Oil: A good quality extra virgin olive oil is best for dressings.
- Dijon: Any Dijon mustard works.
- Maple Syrup: Use maple syrup or substitute agave syrup or honey.
Cooking Instructions
If you don’t have cooked rice on hand, start that early and time its completion according to package instructions. Use about a heaping 1/4 cup cooked rice per bowl.
- Preheat oven to 425°F and prepare two parchment-lined baking sheets. On one sheet, add chickpeas, drizzle with 2 teaspoons of oil, then season with ½ teaspoon thyme, garlic powder, salt, and pepper. Toss to combine. On the other baking sheet, add sweet potatoes, drizzle with another 2 teaspoons of oil, then season with ½ teaspoon thyme, salt, and pepper. Toss to coat and spread out in an even layer. Roast the chickpeas and sweet potatoes for 20–25 minutes, tossing halfway through and rotating baking sheets, until the sweet potatoes are tender and the chickpeas are crisp.
- Meanwhile, in a bowl, whisk together the garlic, balsamic vinegar, olive oil, Dijon mustard, and maple syrup. Season with salt and pepper until emulsified.
- Place kale in a large bowl, drizzle 1 tablespoon of dressing over the top, and season with salt. Using your hands, massage the dressing into the leaves until well coated and the leaves turn dark green.
- Arrange cooked wild rice, kale, roasted chickpeas, sweet potatoes, apples, and almonds in four bowls. Drizzle the remaining dressing over the top.
What to Serve with A Harvest Bowl
One of the perks of the harvest bowl is the simplicity; one dish means less clean up! There are some excellent pairings for this collection of fall veggies, including:
- Thick, toasted, and crusty artisan bread
- Simple side salad with spinach and arugula
- Sharp cheddar cheese, smoked gouda, or goat cheese
- Toasted nuts
- Crisp, dry Riesling wine
Enjoy the Flavors of Autumn at Oryana Community Co-op
Northern Michigan’s local farmers and makers offer an exceptional array of delightful flavors every autumn. Oryana is your year-round farmers market, providing ready access to local fruits and veggies on your schedule! Stay in-the-know about local produce availability, check out our community events, and get more great recipes like this one delivered to your inbox each week when you subscribe to our newsletter. Want to support your local agriculture and community partners? Learn more about becoming an Oryana owner today.
Recipe and photography adapted from Running on Real Food
