Autumn Nourish Bowls with Herb Roasted Chickpeas and Cinnamon Sweet Potatoes
Soup season may be just around the corner, but lately, I’ve been craving lots hearty, nourishing bowls and salads. They’re a delicious way to enjoy fresh fall produce and autumnal flavors while being so quick and simple to make.
This Autumn Nourish Bowl is brimming with nourishing autumn fruits and vegetables and cozy, comforting flavors. Herb roasted chickpeas, cinnamon spiced sweet potatoes, crisp apples, sweet pomegranate seeds, and crunchy pumpkin seeds are served over a base of brown rice and kale. The bowl is then drizzled with a super simple Maple Vinaigrette that complements the other flavors perfectly.
This Autumn Nourish Bowl is vegan, gluten free, and full of nourishing ingredients. It’s perfect as a make-ahead lunch for work or school—just keep the dressing in a separate jar or container and drizzle on top when you’re ready to eat.
It’s also wonderful served alongside a comforting butternut squash soup for dinner. I hope you love it as much as I do!!
Watch the Autumn Nourish Bowls Video:
Autumn Nourish Bowls with Herb Roasted Chickpeas and Cinnamon Sweet Potatoes
Makes 2 bowls
Ingredients:
For the herb roasted chickpeas:
1 can of chickpeas, rinsed and drained
2 tbsp olive oil
1 tbsp minced fresh rosemary
1 tbsp minced fresh thyme
1/2 tsp smoked paprika
1/4 tsp kosher salt
Additional salt and pepper to taste
For the roasted sweet potatoes:
2 medium sweet potatoes, cut into 1/2 inch cubes
2 tbsp olive oil
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp kosher salt
For the kale:
4 cups kale (about 1/2 bunch), stems removed and chopped into thin ribbons
2 tbsp extra virgin olive oil
Kosher salt
Other ingredients:
2 cups brown basmati rice
2 apples, cut into 1/2 inch cubes (I highly recommend using Macintosh or Pink Lady apples here)
1/4 cup pomegranate seeds
1/4 cup pumpkin seeds
Maple Vinaigrette (recipe below)
Maple Vinaigrette
2 tbsp apple cider vinegar
6 tbsp olive oil
2 tsp dijon mustard
2 tbsp maple syrup
1/2 tsp kosher salt
Additional salt and pepper to taste
To make:
Make the maple vinaigrette. Add all of the vinaigrette ingredients to a mason jar. Shake well to mix and season with additional salt and pepper to taste.
Preheat oven to 400 F. Line a baking sheet with parchment paper.
Prep the chickpeas. Rinse and drain the chickpeas and pat dry with a paper towel or kitchen towel (this will help them crisp in the oven). In a medium bowl, combine the chickpeas, olive oil, rosemary, thyme, paprika, and salt. Mix well to combine, and set aside.
Prep the sweet potatoes. In a medium bowl, combine the sweet potatoes, olive oil, cinnamon, pumpkin pie spice, and salt. Mix well to combine.
Add the chickpeas to one half of the lined baking sheet and the sweet potatoes to the other half. Roast for 25 minutes, stopping halfway to shake the pan (for the chickpeas) and flip the sweet potatoes.
Place the chopped kale into a large bowl with the 2 tbsp olive oil. Massage the kale for a few minutes until it is dark green and tender. Lightly season with salt to taste.
Divide the brown rice into two bowls. Top each with the chickpeas, sweet potatoes, kale, apples, pomegranate seeds, and pumpkin seeds. Drizzle with maple vinaigrette. Enjoy!!