If you are searching for a vibrant and nourishing meal that perfectly captures the essence of fall’s bounty, look no further than this Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe. It brings together the satisfying heartiness of wild rice, the natural sweetness of roasted vegetables, and the creamy tang of goat cheese, creating a symphony of flavors and textures. Whether you’re preparing a wholesome family dinner or aiming to impress guests with a colorful, healthful plate, this recipe truly celebrates the season’s best ingredients in one delicious bowl.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe plays an essential role in layering flavors, textures, and colors. From the nutty wild rice base to the sweet and caramelized vegetables, each component contributes to a balanced, crave-worthy dish.
- 1 cup wild rice: Offers a chewy, nutty foundation that soaks up all the flavors beautifully.
- 3 cups vegetable broth: Used to cook the rice for added depth of flavor compared to plain water.
- 1 Tbsp. butter or oil: Adds richness to the rice and helps elevate its subtle taste.
- Salt (to taste): Essential to enhance and balance all the flavors throughout the dish.
- 1 lb. sweet potatoes (peeled and cut into ½-inch cubes): These cubes roast to tender perfection with a caramelized sweetness.
- 2 Tbsp. oil: Coats the sweet potatoes for even roasting and crisp edges.
- ½ tsp. garlic powder: Adds a gentle savory note to the sweet potatoes.
- ½ tsp. chili powder: Introduces a warm, subtle kick to awaken your palate.
- ½ tsp. paprika: Provides smoky undertones and vibrant color to the vegetables.
- 1 tsp. salt: Balances the spices and sweetness of the potatoes.
- ½ tsp. black pepper: Adds a touch of spice and enhances overall flavor complexity.
- 1 lb. Brussels sprouts (ends trimmed, cut in half): Roasted until caramelized and crisp for a delicious bite.
- 1 Tbsp. oil: Helps crisp the Brussels sprouts as they roast evenly.
- 1 Tbsp. pure maple syrup: Brings a natural sweetness that complements the earthy sprouts.
- ¾ tsp. salt: Elevates the vegetable’s natural flavors.
- ¼ tsp. black pepper: Adds just the right amount of heat.
- ½ cup oil: Base for the balsamic vinaigrette, delivering richness and smoothness.
- ¼ cup balsamic vinegar: Brings acidity and tang to brighten the dish.
- 3 Tbsp. pure maple syrup: Sweetens the vinaigrette with a mellow depth.
- Salt (to taste): Balances the vinaigrette perfectly.
- 4–6 cups chopped kale (ribs removed): Adds a fresh, leafy green crunch that’s slightly bitter.
- 1 lb. chicken (cooked, shredded): Optional protein that complements the harvest flavors beautifully.
- 1 medium-sized apple (cut into ½-inch pieces): Provides a crisp, juicy contrast with a touch of tartness.
- ½ cup pecans (coarsely chopped, roasted): Introduces a buttery crunch that ties all ingredients together.
- ¼ cup pumpkin seeds (roasted and salted): Adds a delightful nutty flavor and texture.
- 4 oz. goat cheese (crumbled): Offers creamy tanginess that melts into the warmth of the bowl.
How to Make Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe
Step 1: Cooking the Wild Rice
Start by rinsing the wild rice thoroughly under cool water to remove any debris and excess starch. Combine it with the vegetable broth in a pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to simmer gently for 50 to 60 minutes until it’s cooked through but still slightly chewy. If any excess liquid remains, drain it off for a fluffy texture. This nutty and hearty rice serves as the perfect base to soak up all the other flavors in the bowl.
Step 2: Preparing the Roasted Sweet Potatoes
While the rice cooks, preheat your oven to 425 degrees Fahrenheit. Toss the sweet potato cubes with two tablespoons of oil and season them with garlic powder, chili powder, paprika, salt, and black pepper. This spice blend will give the potatoes a warm, slightly smoky, and spicy coating. Spread them out on a parchment-lined baking sheet in a single layer for even roasting. Bake for 10 minutes to start caramelizing their natural sugars.
Step 3: Roasting Brussels Sprouts
In the meantime, toss the halved Brussels sprouts with oil, maple syrup, salt, and pepper in a large bowl. This sweet glaze will create a beautiful caramelized finish. After the sweet potatoes have baked for 10 minutes, push them to one side of the baking sheet and add the Brussels sprouts to the other side. Return the pan to the oven and roast both vegetables together for an additional 15 to 20 minutes until the Brussels sprouts are crispy on the edges and the sweet potatoes are tender inside.
Step 4: Making the Balsamic Vinaigrette
While the vegetables roast, prepare your dressing by combining the oil, balsamic vinegar, maple syrup, and salt in a jar with a secure lid. Shake vigorously for 20 to 30 seconds until the vinaigrette is well combined with a silky texture. This vinaigrette is a critical component that balances every bite with its perfect blend of acidity and sweetness.
Step 5: Assembling the Harvest Bowl
In a large serving bowl, combine the chopped kale, cooked wild rice, roasted sweet potatoes and Brussels sprouts, shredded chicken if using, roasted pecans, diced apple, pumpkin seeds, and crumbled goat cheese. Drizzle your desired amount of balsamic vinaigrette over the top and gently toss to coat everything. The result is an irresistible bowl bursting with warm, cool, sweet, savory, crunchy, and creamy elements all in one!
How to Serve Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe
Garnishes
To take this harvest bowl to the next level, consider adding a few fresh pomegranate seeds for a pop of juicy color and tartness. A sprinkle of fresh herbs like chopped parsley or thyme can add brightness that complements the roasted veggies. A light drizzle of extra virgin olive oil or a pinch of flaky sea salt enhances texture and flavor right before serving.
Side Dishes
This Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe works wonderfully as a main dish, but if you’re looking to round out your meal, try serving it alongside warm crusty bread or an herbed quinoa salad. A simple light soup like butternut squash or a broth-based vegetable soup pairs perfectly for a cozy seasonal dinner.
Creative Ways to Present
Presentation makes eating this dish even more fun. Serve it in individual mason jars layered for a grab-and-go meal, or use colorful shallow bowls to showcase each component distinctly. You can also arrange each element separately on a platter and let guests customize their bowls, which makes for an interactive and festive gathering experience.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate until ready to serve to prevent the kale and other ingredients from wilting or becoming soggy.
Freezing
While the roasted vegetables and rice freeze well, the fresh kale and goat cheese do not fare as well after thawing. You can freeze the base components (wild rice and veggies) in individual portions for up to 2 months, then add fresh greens and toppings after reheating for a quick, fresh meal.
Reheating
Reheat leftovers gently in a microwave or on the stovetop until warmed through. To revive some crispness, you can pop the roasted veggies on a baking sheet under the oven’s broiler for a few minutes. Add the fresh kale, apple, nuts, seeds, and goat cheese after warming, then drizzle with freshly shaken balsamic vinaigrette for the best flavor experience.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! To make it vegetarian, simply omit the chicken or replace it with your favorite plant-based protein like roasted chickpeas or tofu. For a vegan version, swap out the goat cheese with a dairy-free alternative or add extra nuts and seeds to maintain creaminess and texture.
What can I substitute for wild rice?
If wild rice isn’t available, farro, brown rice, or quinoa make excellent substitutes. They provide a similar hearty texture and nutty flavor that complements the roasted vegetables perfectly.
How do I keep the kale from being too bitter?
Massaging the kale with a little olive oil and a pinch of salt before assembling the bowl helps soften the leaves and mellow out the bitterness, making it more enjoyable and easier to digest.
Can I prepare parts of this recipe in advance?
Yes! You can cook the wild rice and roast the vegetables a day or two early and store them separately. The vinaigrette also keeps well in the fridge. Assemble everything just before serving to maintain the fresh textures and vibrant flavors.
What variations can I try with this harvest bowl recipe?
Feel free to experiment with seasonal ingredients! Swap sweet potatoes for butternut squash or carrots, replace Brussels sprouts with roasted cauliflower, or add dried cranberries or pomegranate seeds for a sweet-tart twist. The possibilities are endless and delicious.
Final Thoughts
Give this Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe a try when you want a meal that’s as comforting as it is colorful and packed with nutrients. It’s a perfect way to celebrate the flavors of the season and enjoy a wholesome dish that satisfies both your tastebuds and your body. Once you make it, I bet this bowl will become one of your most-loved autumn favorites too!
Print
Harvest Bowl with Roasted Sweet Potatoes, Brussels Sprouts, Kale, and Goat Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This vibrant Harvest Bowl recipe combines nutty wild rice, sweet roasted sweet potatoes and Brussels sprouts, fresh kale, juicy apple pieces, toasted pecans and pumpkin seeds, shredded chicken, and creamy goat cheese, all brought together with a tangy balsamic vinaigrette. It’s a hearty, nutritious meal perfect for fall or anytime you crave a wholesome and colorful bowl full of flavors and textures.
Ingredients
Wild Rice
- 1 cup wild rice
- 3 cups vegetable broth
- 1 Tbsp. butter or oil
- Salt, to taste
Roasted Sweet Potatoes
- 1 lb. sweet potatoes, peeled and cut into ½-inch cubes
- 2 Tbsp. oil
- ½ tsp. garlic powder
- ½ tsp. chili powder
- ½ tsp. paprika
- 1 tsp. salt
- ½ tsp. black pepper
Roasted Brussels Sprouts
- 1 lb. Brussels sprouts, ends trimmed and cut in half
- 1 Tbsp. oil
- 1 Tbsp. pure maple syrup
- ¾ tsp. salt
- ¼ tsp. black pepper
Balsamic Vinaigrette
- ½ cup oil
- ¼ cup balsamic vinegar
- 3 Tbsp. pure maple syrup
- Salt, to taste
Harvest Bowl Assembly
- 4–6 cups chopped kale, ribs removed
- 1 lb. cooked, shredded chicken
- 1 medium-sized apple, cut into ½-inch pieces
- ½ cup pecans, coarsely chopped and roasted
- ¼ cup pumpkin seeds, roasted and salted
- 4 oz. goat cheese, crumbled
Instructions
- Prepare the Wild Rice: Rinse the wild rice under cool running water for 1-2 minutes using a fine mesh strainer to remove impurities. In a medium-sized pot, combine the rinsed rice and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 50-60 minutes until the rice is tender and cooked through. Drain excess liquid if any remains.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Season Sweet Potatoes: In a large bowl, toss the peeled and cubed sweet potatoes with 2 tablespoons of oil. In a small bowl, mix garlic powder, chili powder, paprika, salt, and black pepper. Sprinkle this spice mix over the potatoes and toss until evenly coated.
- Start Roasting Sweet Potatoes: Line a large baking sheet with parchment paper. Spread the seasoned sweet potatoes in a single layer on one side of the sheet. Bake for 10 minutes while preparing the Brussels sprouts.
- Prepare Brussels Sprouts: In a large bowl, combine the halved Brussels sprouts with 1 tablespoon oil, maple syrup, salt, and black pepper. Toss well to coat evenly.
- Combine Vegetables on Baking Sheet: After the sweet potatoes have baked for 10 minutes, move them to one half of the baking sheet. Spread the prepared Brussels sprouts on the other half. Return the baking sheet to the oven and roast both vegetables for an additional 15-20 minutes until Brussels sprouts are crispy and sweet potatoes are tender.
- Make Balsamic Vinaigrette: In an 8-16 ounce mason jar, add oil, balsamic vinegar, maple syrup, and salt. Close the jar and shake vigorously for 20-30 seconds until all ingredients are well combined. Shake again just before serving.
- Assemble the Harvest Bowl: In a large bowl, add chopped kale, cooked wild rice, roasted sweet potatoes and Brussels sprouts, shredded chicken, toasted pecans, diced apple, pumpkin seeds, and crumbled goat cheese. Drizzle generously with the balsamic vinaigrette and toss lightly to combine. Serve immediately and enjoy your nutrient-packed Harvest Bowl!
Notes
- Use parchment paper for easy cleanup and even roasting of vegetables.
- Maple syrup adds a subtle sweetness balancing the savory spices on the vegetables.
- Feel free to substitute chicken with a plant-based protein to make it vegetarian.
- Adjust salt levels in the dressing and vegetables according to your taste preferences.
- Leftovers can be refrigerated up to 3 days; reheat gently to preserve texture.
