This Harvest Grain Bowl is everything cozy fall eating should be: chewy farro, caramelized roasted sweet potatoes, crispy roasted chickpeas, and massaged kale all come together in one bowl, finished with crisp apple, tangy feta, and a maple Dijon dressing that ties it all together. It's hearty, colorful, and genuinely satisfying, whether you're making it for a quick lunch or a full dinner.
I've made variations of this bowl more times than I can count once the weather turns cooler, and it's become one of my go-to meal prep recipes for exactly that reason: everything holds up well once assembled, and it tastes just as good the next day as it does fresh.
If you've ever had the popular Sweetgreen harvest bowl and wanted something similar to make at home, this vegetarian version draws a bit of inspiration from that same cozy, fall flavor profile, minus the chicken.
If you loved this recipe, try our Roasted Sweet Potato Salad with Spinach, Roasted Fall Vegetables, or Mediterranean Bowl next.
Why You'll Love This Recipe
- A complete, balanced meal. Grains, protein, roasted vegetables, and greens all come together in one bowl.
- Great for meal prep. The components hold up well individually, so you can prep everything ahead and assemble throughout the week.
- Big contrast in every bite. Warm, caramelized sweet potatoes and crispy chickpeas against crunchy kale, apple, and pecans keeps things interesting.
- The dressing makes it. A tangy maple Dijon vinaigrette ties the sweet and savory elements together perfectly.
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Ingredients and Substitutions
To make this hearty Harvest Grain Bowl, you will need the following ingredients (see recipe card below for quantities):
- farro - uncooked, and cooked separately in water or broth according to package instructions. Quinoa, wild rice blend, or brown rice all work as substitutes, though cook times will vary.
- water or vegetable broth - used to cook the farro. Broth adds extra flavor if you have it on hand.
- sweet potato - peeled and cubed, then roasted until caramelized. Carrots or butternut squash work well as substitutes.
- chickpeas - drained, rinsed, and patted dry so they roast up crisp instead of steaming. Canned white beans work in a pinch, though they won't crisp up quite the same way.
- olive oil - helps the sweet potatoes and chickpeas crisp up and the seasoning stick, and forms the base of the dressing.
- seasoning - garlic powder and smoked paprika season the roasted vegetables with warmth and a subtle smoky depth. Fresh thyme or rosemary are also great additions here if you want to lean into more fall flavor.
- salt and black pepper - season the vegetables, kale, and dressing.
- kale - stems removed and massaged with a bit of oil to soften it. Baby spinach or arugula work as substitutes if you prefer a milder green.
- apple - thinly sliced for a fresh, crisp bite. We recommend Honeycrisp or Gala apple but any sweet-crisp apple variety works well here, sliced into thin pieces so they distribute evenly.
- feta cheese - adds a salty, tangy finish. Goat cheese works well as a substitute.
- dried cranberries - add little pops of chewy sweetness throughout.
- pecans - roughly chopped for crunch. Walnuts or pepitas work as substitutes.
- olive oil - the base of the dressing.
- apple cider vinegar - adds tang to the dressing. Balsamic vinegar works well as a substitute if that's what you have.
- pure maple syrup - balances the tang with a touch of sweetness. Honey works as a substitute.
- Dijon mustard - adds sharpness and helps the dressing emulsify.
- garlic - freshly minced for the dressing, adding a punch of savory flavor. A small shallot works well as a substitute for a milder, slightly sweeter flavor.
Equipment
You will need a medium saucepan, a large baking sheet, parchment paper, a small mixing bowl, and a large bowl.
Instructions
- Cook the farro. Add the farro and water or vegetable broth to a medium saucepan and bring to a boil. Reduce the heat and simmer according to package directions until tender and chewy, about 20 to 30 minutes. Drain any excess liquid and set aside.
- Roast the sweet potato and chickpeas. Add the sweet potato and chickpeas to a large baking sheet lined with parchment paper. Drizzle with 1½ tablespoons olive oil and season with the garlic powder, smoked paprika, ¼ teaspoon salt, and black pepper. Toss to coat and spread into an even layer. Roast in a 425°F preheated oven for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized and the chickpeas are lightly crisp.
- Make the dressing. In a small mixing bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until well combined.
- Prepare the kale. Add the kale to a large bowl. Drizzle with the remaining ½ tablespoon olive oil and sprinkle with the remaining ¼ teaspoon salt. Massage with your hands for 1 to 2 minutes, until softened and darker green.
- Assemble the bowls. Divide the farro and kale between four bowls. Top with the roasted sweet potatoes and chickpeas, sliced apple, feta, dried cranberries, and pecans.
- Add the dressing. Drizzle the maple Dijon dressing over the bowls and serve.
Expert Tip
Dry the Chickpeas Thoroughly Before Roasting
Don't skip patting the chickpeas dry after rinsing them. Any leftover moisture on the surface steams instead of roasts in the oven, which means you'll end up with soft, chewy chickpeas instead of the lightly crisp ones this bowl is built around. A few extra minutes with a paper towel makes a real difference here.
Alternative Cooking Method
Air Fryer Instructions
Toss the sweet potato and chickpeas with the olive oil, garlic powder, smoked paprika, salt, and pepper as directed. Air fry at 400°F for 12 to 15 minutes, shaking the basket halfway through, until the sweet potatoes are tender and caramelized and the chickpeas are crisp. You may need to cook in two batches depending on the size of your air fryer basket, since overcrowding will keep everything from crisping properly.
Recipe Variations
- Swap the grain. Quinoa, wild rice blend, or brown rice all work well in place of farro.
- Change the cheese. Goat cheese or blue cheese both work well in place of feta.
- Swap the nuts. Walnuts, almonds, or pepitas all work in place of pecans.
- Add protein. Grilled chicken, shrimp, or salmon turn this into an even heartier main dish. Rotisserie chicken is a great way to use up leftovers for a quicker version.
- Swap the dressing. A tahini dressing or balsamic vinaigrette both pair nicely with the roasted vegetables and greens.
- Make it vegan. Skip the feta or use a plant-based cheese alternative, and use maple syrup instead of honey if a substitute recipe calls for it.
- Add other roasted vegetables. Brussels sprouts, carrots, or butternut squash all roast well alongside the sweet potato for even more fall flavor and a heartier veggie mix.
Tips for the Best Fall Harvest Bowl
- Cook the farro ahead. It keeps well in the fridge for a few days, making this an easy meal to assemble quickly during the week.
- Don't overcrowd the baking sheet. Give the sweet potatoes and chickpeas room to spread out so they roast instead of steam.
- Massage the kale properly. The full 1 to 2 minutes of massaging is what breaks down the tough texture and makes it much more pleasant to eat raw.
- Make the dressing ahead. It keeps well in the fridge for several days, so it's an easy thing to prep in advance.
- Assemble just before eating for the best texture. If meal prepping, store the components separately and put the bowl together right before you eat.
Storage
Make Ahead
The farro, roasted vegetables, and dressing can all be made up to 4 days in advance and stored separately in the fridge. Assemble the bowls fresh when you're ready to eat.
How to Store
Store any leftover assembled bowl in an airtight container in the refrigerator for up to 3 days, though the kale and apple will soften over time. For best texture, store components separately and assemble just before eating.
How to Serve
This bowl is a complete meal on its own, but it's also a great base to build a bigger fall-inspired spread around.
These are my favorite dishes to serve with it:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
A harvest bowl is a warm, fall-inspired grain bowl typically built around a hearty grain, roasted seasonal vegetables like sweet potato, a fresh crunchy element like apple, cheese, nuts, and a tangy dressing, often maple Dijon or balsamic. The style became especially popular thanks to Sweetgreen's version, which includes chicken and wild rice, though vegetarian versions like this one with farro and chickpeas are just as satisfying.
Generally, yes. This bowl is built on whole grains, roasted vegetables, and legumes, which bring fiber, complex carbohydrates, and plant-based protein to the table, along with healthy fats from the olive oil, nuts, and feta. It's a well-rounded, nutrient-dense meal, though the exact nutrition will vary depending on portion size and specific toppings you choose.
Yes, cook the farro, roast the sweet potatoes and chickpeas, and make the dressing up to 4 days in advance, then store everything separately and assemble the bowls fresh when you're ready to eat.
This usually means they weren't dried thoroughly before roasting, or the baking sheet was too crowded and they steamed instead of roasting. Pat them dry well and give them plenty of space on the pan.
It's highly recommended. Massaging breaks down the tough, fibrous texture of raw kale and makes it much more pleasant and tender to eat, especially since this bowl is served without cooking the kale.
More Bowl Recipes
Looking for other recipes like this? Try these:
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Harvest Grain Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Harvest Grain Bowl features chewy farro, roasted sweet potatoes and chickpeas, kale, apple, feta, and pecans in a maple Dijon dressing.
Ingredients
- 1 cup farro, uncooked
- 3 cups water or vegetable broth
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil, divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 3 cups kale, chopped, stems removed
- 1 medium Honeycrisp or Gala apple, thinly sliced
- ½ cup feta cheese, crumbled
- â…“ cup dried cranberries
- â…“ cup pecans, roughly chopped
For the maple dijon dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1½ tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 small clove garlic, minced
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Add the farro and water or vegetable broth to a medium saucepan and bring to a boil. Reduce the heat and simmer according to package directions until tender and chewy, about 20 to 30 minutes. Drain any excess liquid and set aside.
- Add the sweet potato and chickpeas to the prepared baking sheet. Drizzle with 1½ tablespoons olive oil and season with the garlic powder, smoked paprika, ¼ teaspoon salt, and black pepper. Toss to coat and spread into an even layer. Roast for 25 to 30 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized and the chickpeas are lightly crisp.
- In a small mixing bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until well combined.
- Add the kale to a large bowl. Drizzle with the remaining ½ tablespoon olive oil and sprinkle with the remaining ¼ teaspoon salt. Massage with your hands for 1 to 2 minutes, until softened and darker green.
- Divide the farro and kale between four bowls. Top with the roasted sweet potatoes and chickpeas, sliced apple, feta, dried cranberries, and pecans.
- Drizzle the maple Dijon dressing over the bowls and serve.
Notes
Storage: Best assembled fresh. Store the farro, roasted vegetables, and dressing separately in the fridge for up to 4 days, or refrigerate the assembled bowl for up to 3 days, though the kale and apple will soften.
Air fryer instructions: Air fry the seasoned sweet potato and chickpeas at 400°F for 12 to 15 minutes, shaking halfway through, until tender and crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
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