Do I need to peel the sweet potatoes for a Winter Harvest Bowl?

No, peeling sweet potatoes is optional for the Winter Harvest Bowl. Washing them thoroughly is important to remove any dirt. Leaving the skin on adds extra fiber and nutrients, plus a nice texture. However, if you prefer a smoother bite, you can peel them before roasting.

What vegetables work best in a Winter Harvest Bowl?

Common vegetables for this dish include roasted sweet potatoes, Brussels sprouts, butternut squash, and kale. You can also add seasonal veggies like roasted carrots, broccoli, or asparagus. Mixing different textures and colors makes the bowl flavorful and visually appealing.

Can Winter Harvest Bowls be prepared in advance?

Yes, Winter Harvest Bowls are great for meal prep. Roast the vegetables and store them separately in the fridge. Keep dressings and toppings like nuts or seeds aside until you're ready to serve to avoid sogginess.

What dressings complement a Winter Harvest Bowl?

Dressings like maple Dijon vinaigrette, tahini, balsamic glaze, or a simple lemon olive oil blend pair well with the roasted vegetables. Choose dressings that balance the natural sweetness and earthiness of the bowl’s ingredients.

How can I add protein to a Winter Harvest Bowl?

Adding protein is easy with roasted chickpeas, cooked quinoa, grilled chicken, or tofu cubes. These choices keep the bowl balanced and satisfying, making it a complete meal perfect for lunch or dinner.

Winter Harvest Bowl Recipe with Roasted Chickpeas and Veggies

Name: Winter Harvest Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 large sweet potato, diced into cubes; 1 large beet, peeled and diced into cubes similar in size to sweet potato; 1 to 2 tablespoons olive oil, divided; 2 teaspoons garlic powder, divided (half for chickpeas, half for vegetables); 1 teaspoon cumin, divided; Salt and pepper to taste; 1 cup uncooked grain of choice (brown rice, wild rice mix, quinoa, farro, or barley); 1 to 2 cups spinach or massaged kale (optional); 1/4 cup runny tahini for the Maple Tahini Dressing; 1 tablespoon maple syrup for the Maple Tahini Dressing; 1/2 tablespoon apple cider vinegar for the Maple Tahini Dressing; 1 teaspoon soy sauce or tamari for gluten-free option, for the Maple Tahini Dressing; 1/4 teaspoon garlic powder for the Maple Tahini Dressing; 1/8 teaspoon salt for the Maple Tahini Dressing; 1 to 2 tablespoons cold water to thin the dressing for the Maple Tahini Dressing; Roasted salted pumpkin seeds (optional, for toppings); Vegan feta crumbles (optional, for toppings); Avocado slices (optional, for toppings); Hemp seeds (optional, for toppings)

Description

🍲 Enjoy a nourishing Warm Winter Harvest Bowl packed with crispy chickpeas and seasonal vegetables to keep you cozy during colder months.
🌿 This recipe offers a balanced and hearty meal that’s full of flavor, fiber, and essential nutrients, perfect for healthy eating any day of the week.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed

1 large sweet potato, diced into cubes

1 large beet, peeled and diced into cubes similar in size to sweet potato

1 to 2 tablespoons olive oil, divided

2 teaspoons garlic powder, divided (half for chickpeas, half for vegetables)

1 teaspoon cumin, divided

Salt and pepper to taste

1 cup uncooked grain of choice (brown rice, wild rice mix, quinoa, farro, or barley)

1 to 2 cups spinach or massaged kale (optional)

1/4 cup runny tahini for the Maple Tahini Dressing

1 tablespoon maple syrup for the Maple Tahini Dressing

1/2 tablespoon apple cider vinegar for the Maple Tahini Dressing

1 teaspoon soy sauce or tamari for gluten-free option, for the Maple Tahini Dressing

1/4 teaspoon garlic powder for the Maple Tahini Dressing

1/8 teaspoon salt for the Maple Tahini Dressing

1 to 2 tablespoons cold water to thin the dressing for the Maple Tahini Dressing

Roasted salted pumpkin seeds (optional, for toppings)

Vegan feta crumbles (optional, for toppings)

Avocado slices (optional, for toppings)

Hemp seeds (optional, for toppings)

Instructions

1-Preheat oven to 425°F (218°C) to get things going for your roasting adventure.

2-Spread the chickpeas on a baking sheet, drizzle with 1 tablespoon olive oil, and season with 1 teaspoon garlic powder, 1/2 teaspoon cumin, salt, and pepper. Bake for 30 minutes, stirring halfway, until they’re golden and crispy. Remember to bake them separately from the vegetables for the best texture.

3-Toss the diced sweet potatoes and beets with 1 tablespoon olive oil, the remaining 1 teaspoon garlic powder, 1/2 teaspoon cumin, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes, stirring halfway, until tender and flavorful.

4-While the chickpeas and vegetables are baking, cook the grain of your choice according to package instructions to add a nutritious base to your bowl.

5-Whisk together the tahini, maple syrup, apple cider vinegar, soy sauce, garlic powder, salt, and water to make the dressing, creating a tangy finish that ties everything together.

6-Assemble your bowls by adding the cooked grain, roasted chickpeas, sweet potatoes, beets, and optional greens like spinach or kale. Top with pumpkin seeds, vegan feta, avocado, and hemp seeds if you like, then drizzle with the dressing before serving.

Notes

🍠 Sweet potato skin is optional to peel and contains nutrients.
🌈 Use a variety of grains or seasonal vegetables to keep the recipe fresh and interesting.
🍋 Add lemon or orange juice for brightness and pomegranate seeds for sweetness and color.

Additional tips:
🍯 Substitute tamari or coconut aminos for soy sauce to keep it gluten-free.
🥗 Store portions in the fridge and add dressing and toppings just before serving to maintain crispness.
🥜 Try different dressings like honey mustard, balsamic, or Caesar.
🌰 Add extra toppings such as walnuts, pecans, or hemp seeds for texture and nutrition.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 515 kcal
Sugar: 15 g
Sodium: 748 mg
Fat: 19 g
Saturated Fat: 2 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 75 g
Fiber: 14 g
Protein: 16 g
Cholesterol: 0 mg

Keywords: Winter Harvest Bowl, Roasted Chickpeas, Seasonal Vegetables, Healthy Bowl