This Perfect Hearty Sweet Potato Harvest Grain Bowl is a great recipe for staying warm in the cool winter months! It’s full of hearty vegetables and delicious flavors that will have you cleaning your bowl!
Why You’ll Love…
You’ll love how delicious and easy this Fall Harvest Bowl recipe is! It’s the perfect dinner that comes together in less than 30 minutes! You can really use whatever vegetables or ingredients are already in your pantry and fridge, making this the ultimate pantry clean out recipe!
Substitutions and Additions:
The best part about this Harvest Bowl recipe is all the ways that you can customize this salad to work best for you, your family and what’s in season! Below I have listed all the different ways to enjoy this salad:
Types of Vegetables: From sweet potatoes and Brussel sprouts, to butternut squash, parsnips, carrots, and more, there’s a ton of different vegetables that you can use for this recipe! I would say pick about two or three hearty vegetables to use in this recipe! Use whatever is in season this time of year!
Leafy Greens Options: I like the combination of the kale with this salad because it really holds up against the roasted vegetables, but you can use baby spinach or just fresh herbs to top this salad!
Cheese Options: I love the creaminess of the goat cheese in this recipe, but I’ve used feta cheese, parmesan, or even go bold with a blue cheese.
Protein Options: I like to leave this a vegetarian recipe, but if you want to increase the amount of protein with this salad you could add soft-boiled eggs and let the yolks mix with the dressing, or add some shredded rotisserie chicken! You could also add in an avocado or some tofu as well!
Grains Options: I always have orzo in my pantry, so that’s my go-to grain for this recipe, but you can use brown rice, couscous, or other type of grain in this recipe!
If you need a delicious dessert to enjoy after your salad, I have all of my favorite winter recipes linked here for you to enjoy!
Equipment Needed:
Sheet Pan – I use a large sheet pan lined with parchment for roasted all of my veggies!
Saucepan – I use a small saucepan for making my grains, but if you’re going to make brown or white rice, I recommend using a rice cooker! I got one for Christmas last year and it is one of my favorite small appliances to use!
Small Jar – I make all of my salad dressings in a jar because it’s perfect for screwing on the cap and shaking everything together!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. Add chopped sweet potatoes, Brussel sprouts, red onion, and chickpeas to the a parchment lined baking sheet. Roast at 425 degrees for about 15-20 minutes.
Step 2. Then make the dressing by adding olive oil, dijon mustard, honey, lemon zest, juice, garlic, salt and pepper in a jar. Shake everything to combine.
Step 3: To assemble, add kale and Grains to a bowl.
Step 4. Add the roasted vegetables to the top followed by goat cheese, dried cranberries, and sliced almonds. Drizzle dressing over the top!
Storage Instructions:
If you wanted to make this recipe ahead of time, I recommend roasting the vegetables and making the grains, whether that’s rice, orzo, or quinoa. To prevent the orzo from sticking together, you can add a drizzle of olive oil! Then when you’re ready to eat, just warm up the vegetables and grains, make the dressing and you’re ready to eat!
Helpful Tips and Tricks
If you feel the kale can be too bitter, I recommend trying to massage kale with a little bit of the dressing before eating! This helps soften the kale and remove some of that bitterness!
If you want to make this recipe even easier, you can always buy the pre-chopped vegetables at the grocery store! That would make your prep time drop in half!
The roasted sweet potatoes with the sweet dressing pairs perfectly with this hearty kale salad! I love the combination of a warm grain bowl, with the cold kale and goat cheese! This is one of my favorite dinners to make during the fall and winter season!
Cheers!
-Holly Michelle
Perfect Hearty Sweet Potato Harvest Grain Bowl
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 2 cups Sweet Potato peeled and chopped
- 2 cups Brussel Sprouts quartered
- 1 Red Onion chopped
- 1 can Chickpeas drained and rinsed
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cinnamon
- Salt and Pepper to taste
- 1 cup Grains
- 2 cups Kale
- 1/4 cup Sliced Almonds
- 1/4 cup Dried Cranberries
- Goat Cheese Crumbles
Dressing:
- 1/3 cup Olive Oil
- 1 Garlic Clove
- 1 tablespoon Dijon Mustad
- 1 tablespoon Honey
- 1 tablespoon Lemon zest
- Half a Lemon juiced
- Salt and Pepper to taste
Instructions
- Preheat oven to 425 degrees.
- On a sheet pan lined with parchment paper, ad chopped sweet potato, brussel sprouts, red onion, and chickpeas.2 cups Sweet Potato, 2 cups Brussel Sprouts, 1 Red Onion, 1 can Chickpeas
- Drizzle olive oil, then sprinkle on paprika, cumin, garlic powder, cinnamon, and salt and pepper.2 tablespoons Olive Oil, 1 teaspoon Paprika, 1 teaspoon Cumin, 1/2 teaspoon Garlic Powder, 1/4 teaspoon Cinnamon, Salt and Pepper
- Bake for about 15-20 minutes until the sweet potatoes are fork tender.
- While the vegetables cook, cook the grains you choose according to package directions.1 cup Grains
- Once the vegetables are done and the grains are cooked, make the dressing:
- In a jar, combine olive oil, lemon juice, zest, garlic clove, dijon mustard, and honey. Shake until combined, then season with salt and pepper.1/3 cup Olive Oil, 1 Garlic Clove, 1 tablespoon Dijon Mustad, 1 tablespoon Honey, 1 tablespoon Lemon zest, Half a Lemon, Salt and Pepper
- Pour about 2 tablespoons of the dressing over the kale and massage together. Set aside.2 cups Kale
- To assemble, add grains to a bowl, then top with roasted veggies and kale. Sprinkle over dried cranberries, sliced almonds, and goat cheese crumbles.1/4 cup Sliced Almonds, 1/4 cup Dried Cranberries, Goat Cheese Crumbles
- Pour over dressing and enjoy!
