Fall Harvest Bowls
With seasonal flavors like Brussel sprouts and sweet potatoes, this healthy vegan dish will keep you feeling warm and fuzzy as the weather changes. These Fall Harvest Bowls are easy to throw together, and keep well in the fridge all week long.
Rick and I try to eat a lot of vegetables in our household, which means a lot of salads. But when Fall rolls around, a cold salad is the last thing I want. Thankfully, there are a ton of super easy ways to roast vegetables so we can have warm meals and still get those veggies in! Done in just 30 minutes, these bowls make a great weeknight dinner or easy weekly meal prep.
This Fall Harvest Bowl is one of my new favorites. I added chicken to this particular batch for Rick, but I actually prefer it without. So you can try it either way. The grains and sweet potatoes are filling and hearty, the roasted chickpeas have a nice crunch, and the Brussel sprouts have a ton of flavor.
Hate Brussels Sprouts?
Until recently I wholeheartedly hated everything about them. All I knew was the steamed, buttery disappointment that I had been served at holiday parties. I mean, how can anything taste so bad with that much butter involved?
But that all changed the first time I roasted them. I made these Fall Harvest Bowls on a whim, and I was fully expecting to make my husband eat them all. However, to my complete shock, I loved them. I literally took them out of the oven and stood there eating Brussel sprouts straight off the pan. Who knew they could be so crispy and delicious?
With my new-found appreciation of Brussel sprouts, this recipe has officially been added to the Fall rotation. The great thing about bowls like this? You can swap out the grains, substitute a veggie or two, and you’ve got a whole new meal.
Let us know in the comments what other grains & vegetables you try – we’d love to hear what your favorite combinations are!
Fall Harvest Bowls
Equipment
- Olive oil mister (see notes)
Ingredients
- 2-3 medium sweet potatoes
- 1 lb fresh brussel sprouts
- ½ cup uncooked grain of choice quinoa, farro, or mixed grains. See notes.
- 1 can chickpeas
- 1 tsp olive oil
Instructions
- Preheat oven to 375º
- Cut sweet potatoes & Brussel sprouts into bite-sized pieces. If chicken breasts are large, slice them in half vertically to make them thinner.
- Mist baking sheets with olive oil. If you would like to add chicken, place it on one sheet, and vegetables & chickpeas to another. (If necessary, use a third baking sheet to make sure vegetables are not overlapping.)
- Mist vegetables (and chicken if using) with olive oil and sprinkle with salt & pepper. Place in the oven and bake about 25-30 minutes, stirring chickpeas halfway through.
- Cook grains according to package directions.
- When vegetables are tender (and chicken is cooked), remove from the oven. Divide among bowls/plates and serve.
Notes
