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A bowl with roasted sweet potato cubes, chickpeas, apple, wild rice, slivered almonds and kale.

Harvest Bowl Recipe

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan


This harvest bowl recipe is packed with flavour and nutrition and is easy to make with wholesome plant-based ingredients.



For the Bowls

  • 1 (19 fl oz) can chickpeas, drained and rinsed
  • 4 tsp oil, divided
  • 1 tsp dried thyme, divided 
  • ½ tsp garlic powder
  • 1 medium sweet potato, cut into ½-inch cubes (3 cups, 365 g)
  • 1 heaping cup cooked wild rice 
  • 1 crisp apple, chopped (1½ cups, 160 g)
  • 4 cups thinly sliced kale (90 g)
  • ⅓ cup toasted almonds, chopped (33 g)
  • salt and pepper

For the Dressing

  • 1 clove garlic, grated
  • 3 tbsp balsamic vinegar (45 mL)
  • 4 tbsp olive oil (60 mL)
  • 2 tsp dijon mustard
  • 1 tbsp maple syrup (15 mL)
  • salt and pepper


  1. Cook Wild Rice: If you don’t have cooked rice on hand, start that now and cook according to package instructions. The suggested amount is a heaping 1/4 cup cooked rice per bowl.
  2. Roast Chickpeas and Sweet Potato: Preheat oven to 425 F. Prepare two parchment-lined baking sheets.
  3. On one sheet, add chickpeas. Drizzle with 2 tsp oil, then season with ½ tsp thyme, garlic powder, salt and pepper. Toss to combine.
  4. To the other baking sheet, add sweet potatoes. Drizzle with another 2 tsp oil, then season with ½ tsp thyme, salt and pepper. Toss to coat, then spread out in an even layer.
  5. Roast chickpeas and sweet potatoes for 20-25 min, tossing halfway through and rotating baking sheets, until sweet potatoes are tender and chickpeas are crisp.
  6. Make Dressing: Meanwhile, in a bowl or vessel, add garlic, balsamic vinegar, oil, dijon and maple syrup. Season with salt and pepper, then whisk until emulsified.
  7. Massage Kale: Add kale to a large bowl. Drizzle 1 tbsp dressing over top, then season with salt. Using your hands, massage the dressing into the leaves, until well coated and leaves turn dark green.
  8. Assemble Salad: Arrange cooked wild rice, kale, roasted chickpeas, sweet potatoes, apples and almonds in 4 bowls. Drizzle remaining dressing over top.  


  • Serving Size: 1
  • Calories: 514
  • Sugar: 15 g
  • Sodium: 442 mg
  • Fat: 27 g
  • Carbohydrates: 60 g
  • Fiber: 12 g
  • Protein: 12 g

Keywords: harvest bowl recipe, sweetgreen harvest bowl