Roasted Fall Harvest Bowl
This Roasted Fall Harvest Bowl is packed with flavor, color, and nutrients. Featuring roasted sweet potatoes, quinoa, kale, caramelized onions, roasted cherry tomatoes, and crispy chickpeas, it’s the perfect hearty and healthy fall recipe you’ll want to make on repeat.
Why You’ll Love This Recipe
Perfect for meal prep: Stores well for 3–4 days and tastes just as good reheated.
Packed with nutrients: Protein from quinoa and chickpeas, antioxidants from kale and tomatoes, and healthy carbs from sweet potatoes.
Customizable: Swap out any roasted veggies for your favorites or what’s in season.
Comforting but light: Feels cozy for fall without being heavy.
Helpful Tips
Roast veggies on separate sheet pans to avoid overcrowding and ensure maximum crispiness.
Pat chickpeas dry before seasoning so they crisp up in the oven.
Toss kale lightly in olive oil and massage it to make it tender and less bitter.
Serve with a dollop of tzatziki, tahini, or your favorite creamy dressing for balance.
Ingredients
2 medium sweet potatoes, cubed
1 cup cherry tomatoes
1 medium red onion, sliced
1 zucchini, chopped
1 bunch kale, chopped
1 can chickpeas, drained & dried
1 cup cooked quinoa
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp cumin
Salt & pepper, to taste
Optional: tzatziki or tahini sauce for topping
Instructions
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Prepare veggies: Toss sweet potatoes, onion, zucchini, and tomatoes separately in olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on pans.
Season chickpeas: Pat dry, then toss with olive oil, cumin, salt, and pepper. Spread on a pan.
Roast: Place pans in the oven and roast for 20–25 minutes, stirring halfway, until golden and crispy.
Massage kale: While veggies roast, massage chopped kale with a drizzle of olive oil and pinch of salt until softened.
Assemble bowls: Layer quinoa, kale, roasted veggies, and crispy chickpeas. Top with tzatziki or tahini if desired. Serve warm.
