Fall Harvest Bowl

5 from 1 vote

This recipe is fall in a bowl! Featuring root vegetables, apple and a delicious dressing, you'll love this fall harvest bowl.

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Course, Salad

Cuisine: American

Servings:

Calories: 494kcal

Author: Bailey Franklyn

Ingredients

2 cups butternut squash, peeled and diced
2 cups beets, peeled and diced
2 cups Brussels sprouts, washed and halved
1 medium apple, diced
1 cup wild rice dry
¼ cup dried cranberries
¼ cup pumpkin seeds
½ cup goat cheese, crumbled

Za'atar Chickpeas

1 can (540ml) chickpeas, drained and rinsed
2 teaspoon za'atar

Maple Tahini Dressing

2 tablespoon tahini
2 tablespoon white balsamic vinegar
1 tablespoon maple syrup
2 tablespoon olive oil

Instructions

Line a baking sheet with parchment paper and preheat oven to 375 °F
Wash, dry, peel and chop squash, beets and brussel sprouts. Toss with some olive oil and salt. Transfer to baking sheet and roast for 25-30 minutes, tossing half way through.
Meanwhile, cook wild rice according to directions on the package.
Za'atar chickpeas: add chickpeas to a medium bowl, add za'atar, toss well to ensure everything is covered. Set aside.
To make the maple tahini dressing, combine all ingredients in a small mason jar. Shake well.
Once veggies and rice are cooked, you can assemble your bowls. Divide all ingredients equally among 4 bowls. Drizzle with the dressing and enjoy!

Notes

DIFFERENT VEGETABLES: to me squash, beets, and Brussels sprouts are classic fall vegetables, so I love using them for this recipe. But you can use different vegetables if you want.

DIFFERENT RICE: you can use brown rice, white rice, or a different grain

CHICKPEAS: seasoning the chickpeas isn't mandatory, but it makes them more interesting

MEAL PREP: this is one of my favourite bowls to meal prep during the fall and winter. Store in airtight containers for up to 4 days. Add the dressing right before eating.

Nutrition