This delicious Fall Harvest Bowl with Roasted Sweet Potatoes is the yummiest bowl to come your way this season!
How about a savory, heart-warming bowl featuring apples and sweet potatoes for Fall? Sounds pretty good, right? This recipe is a definite keeper! It’s brimming with delicious goodies like dried cranberries and vegan feta. Plus, it is super satisfying, thanks to the combination of chickpeas, quinoa, and sweet potatoes.
The bold and flavorful balsamic vinaigrette pairs perfectly with the savory/sweet combo in this Fall Harvest Bowl. This dressing is bound to become one of your go-to salad dressings. Homemade dressings are just so great because you can control the ingredients and make them your own.
What Makes this Fall Harvest bowl so Flavorful
1) Spice Mix for Roasting the Sweet Potatoes
Roasted sweet potatoes are dreamy on their own. But when you add lots of delicious seasoning, they are next level! To prepare the sweet potatoes, we douse them first in avocado oil, which is a great oil for roasting given its neutral flavor. Then sprinkle on a blend of salt, pepper, garlic and paprika. This crazy-simple spice blend will make such a difference in the final flavor of the roasted potatoes.
2) Sweet-Savory Additions That Complement Each Other
I just love using ingredients in my cooking that really boost flavor with very minimal effort. For example, these little flavor powerhouses can add loads of flavor to your dish with as little energy as tossing them in (or crumbling/chopping them up). The dried cranberries and vegan feta are the easy flavor boosters in this dish, and it’s perfect that they are sweet-savory. The tart sweetness of the dried cranberries pair so well with the salty tanginess of the vegan feta.
3) A Delicious Homemade Balsamic Vinaigrette
It doesn’t get much better than this homemade balsamic vinaigrette. The (minimal) ingredients are so incredibly simple, yet they combine to make a winning dressing. The balsamic vinaigrette is SO yummy with this Fall Harvest Bowl with Roasted Sweet Potatoes because the tanginess of the dressing is a perfect match for the sweetness of the roasted sweet potatoes. Plus, the quinoa soaks up the dressing like a dream.
How This Fall Harvest Bowl Comes Together
Roasting the sweet potatoes: this step will take the longest to cook, so we do this first. Peel the sweet potato then chop it into 1cm-1.5cm squares. Try to make the pieces as uniform in size as you can. The smaller the pieces are, the faster they will cook. Then place the pieces onto a baking sheet that is lined with parchment paper. This prevents sticking. Drizzle the potatoes with avocado oil and the seasonings, then toss. Spread out the pieces so that they’re not touching each other. Then place the tray into the oven, tossing halfway during cooking, until they’re getting browned slightly on the outside and are tender on the inside.
Preparing the apples: thinly slice or dice the apples, after removing the core. Slicing or dicing is just whatever your preference is. I like to leave the peel on the apples, but you can remove the peel if you like. Apples that are cut will start to brown, so if you’re making this salad to have at a gathering where it may sit for a while, I suggest tossing the apples in some lemon juice. This will slow down the browning. I would also suggest leaving the dressing on the side, to avoid the greens wilting.
Making the dressing: the balsamic vinaigrette dressing ingredients can all be added to a bowl and whisked together until the olive oil is mostly incorporated. Dijon mustard is my favorite for this, but you can also use stone ground mustard instead.
Assembling the bowls: start by dividing the greens between the bowls, then add your other ingredients and top with the dressing!
Other Delicious Nourish Bowl Recipes
Roasted Squash & Quinoa Nourish Bowl
Roasted Potato & Chickpea Quinoa Bowl
Roasted Broccoli & Quinoa Salad
Fall Harvest Bowl with Roasted Sweet Potatoes
Ingredients
- 1 large sweet potato peeled and diced into 1 to 1.5cm cubes
- 1 tbsp avocado oil
- 1/4 tsp each kosher salt garlic powder, paprika
- 1/8 tsp black pepper
- 2 servings spring mix or arugula
- 1 cup chickpeas rinsed if using canned
- 3/4 cup quinoa
- 1 cup sliced or diced apples
- 1/4 cup vegan feta
- 1/4 cup dried cranberries
- 1/4 cup roasted shelled pistachios chopped if preferred
Balsamic Vinaigrette (whisk all ingredients together in a bowl):
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat oven to 400 degrees F. Place sweet potatoes on baking tray lined with parchment, drizzle with avocado oil and seasonings, toss. Place tray into oven and bake 35-45 min, flipping halfway until starting to brown on outside and tender on inside. Remove from oven to cool somewhat.
- To assemble bowls, divide spring mix among bowls. Top with chickpeas, quinoa, apples, feta, cranberries and pistachios. Drizzle with balsamic vinaigrette.