Winter Harvest Bowl Recipe
This nourishing bowl is packed with hearty grains, vibrant sweet potato and beets, crispy seasoned chickpeas, and flavorful toppings. Drizzle with a maple tahini dressing for a warming winter bowl!
Servings: 3 bowls
Calories: 515kcal
Ingredients
- 15 oz can of chickpeas drained and rinsed
- 1 large sweet potato diced into cubes
- 1 large beet peeled, diced into cubes (similar size to sweet potato)
- 1-2 tbsp olive oil
- 2 tsp garlic powder split (half for chickpeas, other half for beets/sweet potato)
- 1 tsp cumin split
- salt and pepper to taste
- 1 cup uncooked grain of choice I used a brown/wild rice mix.
- 1-2 cups spinach or massaged kale optional side
Maple Tahini Dressing
- 1/4 cup runny tahini use a high quality tahini for best flavor* See below
- 1 tbsp maple syrup
- 1/2 tbsp apple cider vinegar
- 1 tsp soy sauce* or tamari for gf version
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1-2 tbsp cold water to thin sauce
Toppings
- roasted salted pumpkin seeds
- vegan feta crumbles
- avocado slices
- hemp seeds optional
Instructions
Crispy Chickpeas
- Preheat oven to 425 F.
- In a small bowl, add your drained and rinsed chickpeas. Pat dry with a paper towel. Drizzle in 1 tbsp of olive oil. Sprinkle in 1 tsp garlic powder, 1/2 tsp cumin, and salt and pepper to taste.15 oz can of chickpeas, 1-2 tbsp olive oil, 2 tsp garlic powder, 1 tsp cumin, salt and pepper to taste
- Add your chickpeas to a small baking sheet. Spread out evenly. *I recommend cooking your sweet potato/beets on a separate baking sheet from your chickpeas. The veggies will cook faster than the chickpeas and in order to get crispy chickpeas you have to cook them for ~30 minutes.
- Bake chickpeas for 30 minutes, stirring halfway, until golden and crispy.
Sweet Potatoes/Beets
- In a large bowl, add your diced sweet potatoes and beets. Drizzle with 1 tbsp of olive oil and then add the rest of the spices: 1 tsp garlic powder, 1/2 tsp cumin, and salt and pepper to taste. Toss to coat.1 large sweet potato, 1 large beet
- Spread your sweet potatoes and beets evenly on a baking sheet. Bake for 20-25 minutes, until fork tender. Stir halfway.
Grains & Dressing
- While your veggies and chickpeas bake, make your grain to package instructions.1 cup uncooked grain of choice
- Whisk your maple tahini dressing in a small bowl and set aside.1/4 cup runny tahini, 1 tbsp maple syrup, 1/2 tbsp apple cider vinegar, 1 tsp soy sauce*, 1/4 tsp garlic powder, 1/8 tsp salt, 1-2 tbsp cold water
Assemble Bowl
- Assemble your Warm Winter Chickpea Harvest Bowl with the grain on the bottom, then the crispy chickpeas, sweet potatoes, and beets. You can also add a little spinach or kale for a touch of greens to complete the bowl. Sprinkle on top some pumpkin seeds and vegan feta crumbles if desired. Enjoy!
Notes
⭐️Make this bowl gluten-free by swapping the soy sauce with tamari or coconut aminos. Choose a gluten-free grain such as brown rice.
Q & A
Do I have to peel my sweet potato?
No, you don't have to peel your sweet potato for this recipe. Just make sure to wash it thoroughly before. Sweet potato skin also has tons of nutritional value. If you prefer your sweet potatoes without skin, you can peel it.
Can I use a different dressing?
Definitely! You can top with a honey mustard, creamy balsamic, caesar, or whatever you like!
Is this recipe meal prep friendly?
This is a great meal prep recipe. You can easily make individual portions and store in the fridge. Don't add the sauce or toppings until right before eating to avoid it getting soggy.
What else can I add to this recipe?
You can add some greens like kale, spinach, or microgreens. Add other veggies like brussel sprouts, asparagus, broccoli and more. Use other nuts or seeds for topping like walnuts, pecans, etc.
Nutrition
Calories: 515kcal | Carbohydrates: 75g | Protein: 16g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 748mg | Potassium: 1037mg | Fiber: 14g | Sugar: 15g | Vitamin A: 16152IU | Vitamin C: 8mg | Calcium: 147mg | Iron: 6mg