What is a harvest bowl?

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.

Are harvest bowls healthy?

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.

Can I make this bowl ahead of time?

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.

Why are my roasted chickpeas not crispy?

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.

Do I have to massage the kale?

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.

Harvest Grain Bowl

Name: Harvest Grain Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; ⅓ cup dried cranberries; ⅓ cup pecans, roughly chopped; 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; ⅛ teaspoon ground black pepper

Description

Harvest Grain Bowl features chewy farro, roasted sweet potatoes and chickpeas, kale, apple, feta, and pecans in a maple Dijon dressing.

Ingredients

Scale

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
⅓ cup dried cranberries
⅓ 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
⅛ teaspoon ground black pepper

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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