Go Back
–+ servings
Feta-topped roasted vegetables with quinoa and chickpeas in a bowl.
Print Recipe
5 from 6 votes

Autumn Harvest Bowls

Great for a packed lunch or veggie-packed dinner, these autumn harvest bowls are made with chickpeas, quinoa, sweet potato, and kale.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 people
Author: Sophie

Equipment

  • Baking sheet
  • lidded pot
  • Mixing bowl

Ingredients

  • 1 can chickpeas 19 oz. can, drained and rinsed
  • 1 medium sweet potato cut into ½-inch cubes (about 3 cups)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • Few springs thyme
  • ½ cup quinoa
  • ½ crisp apple chopped
  • 1 bunch kale shredded
  • ¼ cup toasted pumpkin seeds
  • ¼ cup feta
  • 2 tablespoons dried cranberries
  • 1 batch creamy balsamic dressing

Instructions

  • Preheat the oven to 400°F (200°C). Add the chickpeas, sweet potato, oil, salt, garlic powder, and thyme to a baking sheet and toss to combine. Roast for 30 minutes, stirring once halfway through the cooking time.
    1 can chickpeas, 1 medium sweet potato, 2 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder, Few springs thyme
  • In the meantime, cook the quinoa according to package instructions. It should take about 15 minutes.
    ½ cup quinoa
  • Massage the kale with a sprinkle of salt, using your hands until the leaves are softened.
    1 bunch kale
  • Once the chickpeas and sweet potato are ready, assemble your bowls. Divide the quinoa and chickpea mix between two bowls, and top with the kale, apple, pumpkin seeds, crumbled feta, and dried cranberries. Mix with the dressing and serve warm.
    ½ crisp apple, ¼ cup toasted pumpkin seeds, ¼ cup feta, 2 tablespoons dried cranberries, 1 batch creamy balsamic dressing

Nutrition

Serving: 1bowl | Calories: 596kcal