Description
Embrace the crisp flavors of fall with this grounding Autumn Harvest Bowl. Featuring cinnamon-roasted sweet potatoes, hearty wild rice, and fresh kale, this dish creates a perfect balance of earthy sweetness and vibrant crunch. Finished with a savory butter-based dressing and crisp apple slices, this bowl is a nourishing and efficient meal that celebrates seasonal produce, providing sustained energy for busy weeknights. It is a wholesome, plant-forward dish that is as satisfying as it is refined.
Ingredients
4 cups kale, stems removed and chopped
1 cup wild rice, rinsed
1 large sweet potato, peeled and 1/2 inch cubed
1 tbsp olive oil
1 tsp ground cinnamon
1 crisp apple, thinly sliced
2 tbsp unsalted butter
1 tbsp maple syrup
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and pepper on a baking sheet.
Roast the potatoes for 20-25 minutes until tender and caramelized.
While potatoes roast, cook the wild rice according to package directions.
In a small pan, melt the butter over low heat and whisk in the maple syrup to create the dressing.
Assemble the bowls by layering the cooked wild rice and kale.
Top with roasted sweet potatoes and fresh apple slices.
Drizzle with the warm butter-maple dressing before serving.
Notes
Ensure you rinse the wild rice thoroughly to remove excess starch. You can swap the apple for roasted pumpkin seeds or walnuts for added texture. Store leftovers in an airtight container for up to 3 days.