Harvest Bowls with Wild Rice, Roasted Sweet Potato & Apple

• 60 min total
• 20 min hands-on
• Serves 4
• 650 kcal
• 19 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 1 cup wild rice, or a wild rice blend
• 2 sweet potatoes, cut into ¾-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 1 can chickpeas (15 oz), drained, rinsed and patted dry
• 5 tbsp olive oil
• 1 tsp smoked paprika
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• ½ bunch kale, stems removed, leaves finely chopped
• 1 apple, crisp, cored and thinly sliced
• ⅓ cup dried cranberries
• ¼ cup pumpkin seeds
• salt
• black pepper

Method

1. Bring the wild rice, 4 cups water and ½ tsp salt to a boil in a saucepan. Cover, lower the heat and simmer 40–50 minutes, until the grains are tender and some have split open. Drain off any water that’s left.
2. Meanwhile, heat the oven to 425°F (220°C). On a large rimmed baking sheet (or two, so nothing is crowded), toss the sweet potatoes, Brussels sprouts and chickpeas with 2 tbsp of the olive oil, the smoked paprika, ¾ tsp salt and ¼ tsp pepper. Roast 25–30 minutes, stirring halfway, until the vegetables are tender and browned and the chickpeas are crisp.
3. Make the dressing: in a large bowl, whisk the remaining 3 tbsp olive oil with the apple cider vinegar, maple syrup, Dijon mustard, ¼ tsp salt and some pepper. Spoon out about a third of it and set aside. Add the kale to the bowl and rub it with your fingers for 1 minute, until it softens and darkens.
4. Divide the wild rice and kale between bowls. Top with the roasted vegetables and chickpeas, the apple, dried cranberries and pumpkin seeds, and drizzle with the reserved dressing.

More recipes like this

Roasted Butternut Squash Soup with Crusty Bread55 min

One-Tray Ratatouille with RiceIn the Tablewise app

Three-Bean Vegetarian ChiliIn the Tablewise app