Harvest Bowls Recipe

Wild Rice Harvest Bowls Recipe

Fall is here and while I love all things baking, sweets, and treats, savory seasonal recipes can be cozy and delicious, too! These protein-forward bowls are perfect if you’re wanting to eat a healthy meal that’s still full of comfort-food vibes. These bowls are high protein, incredibly easy to make, and taste amazing every single time!

Here’s what I’m LOVING about these Fall Wild Rice Harvest Bowls:

• SO Easy – Almost everything is made on a sheet pan, then assembled into a bowl!
• Quick – These bowls come together in just 40 minutes.
• Adjustable – Any type of green works great in this recipe! I used chopped spinach, but arugula and chopped kale can also give the dish peppery, cozy fall flavors.
• High Protein – They’re full of nutrition and have 30 grams of protein per bowl.
• Meal Prep – These harvest bowls can easily be made ahead of time – perfect for planning out the week ahead!

I’m obsessing over the fact that these fall harvest bowls are healthy, nourishing, and yet comforting and satisfying. You and your family will love this easy, go-to healthy dinner recipe. It’s a game-changer!

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What is a Harvest Bowl?

A harvest bowl is basically a fall dinner in an easy-to-make bowl. It’s comforting, nourishing, and packed with flavor! This balanced meal typically includes seasonal roasted veggies, a hearty grain (like wild rice or quinoa), leafy greens, a source of protein, and some kind of delicious topping or dressing to bring it all together. Think cozy, colorful, seasonal, and satisfying!

What I love most about harvest bowls is how flexible they are. You can mix and match your favorite fall produce, add whatever protein you have on hand (or skip it altogether for a plant-based version), and drizzle on a creamy dressing to take things to another level. They’re a go-to in our house during the cooler months and I love how easy they are to throw together!

Harvest Bowl Recipe Ingredients

Here’s what you’ll need to get started:

• Brussels Sprouts – I love it when Brussels sprouts come into season! This is one of my favorite vegetables to add to fall dinners, especially when they’re roasted. I recommend cutting them into halves or even quarters!
• Carrots – Keep the baby carrots whole, or use sliced or chopped carrots instead.
• Sweet Potatoes – Freshly peeled (or unpeeled) and cubed sweet potatoes always taste best in roasted vegetable recipes. However, you can save time by buying pre-cut sweet potatoes at the store! Frozen sweet potatoes or even butternut squash can also work as well, but you will need to adjust the roasting time.
• Avocado Oil – The avocado oil in this recipe helps the vegetables roast to perfection. Butter is another great option for that warm, fall flavor!
• Seasoning – Dried basil, garlic, salt, and pepper.
• Cooked Wild Rice – I love using a wild rice blend for this recipe. These ready-to-go wild rice packets are also great for saving time!
• Chopped Spinach – Chopped spinach, kale, or arugula are all so good in these bowls.
• Pepitas – Top these harvest bowls off with pepitas (pumpkin seeds) for added texture! You can also add dried cranberries, apple slices, goat cheese, feta, or any other toppings that sound good.
• Cooked Chicken – Or any type of protein!
• Creamy Tahini Balsamic Dressing – The creamy dressing brings the flavors in these bowls together. It’s made from tahini, olive oil, balsamic vinegar, Dijon mustard, and water to adjust the consistency. Feel free to add salt and pepper to taste!

How to Make Fall Harvest Bowls

Making these bowls is so easy! It’s one of my favorite healthy fall dinners. Here’s how to make Wild Rice Harvest Bowls:

1. Place the vegetables on a baking sheet and drizzle with the avocado oil.
2. Sprinkle all the seasonings over the veggies and toss them to coat them in oil and spices.
3. Roast the vegetables for about 30 minutes, tossing halfway to ensure that they are evenly cooked.
4. While the vegetables are roasting, whisk the dressing ingredients together.
5. Add the cooked wild rice to 4 bowls along with chopped spinach.
6. Divide the roasted veggies between the bowls, then top with pepitas and dressing.
7. Serve and enjoy!

TIP: Make the wild rice ahead of time or make it in the Instant Pot to cook it while the veggies roast (recipe included below)!

How to Make Wild Rice in the Instant Pot

Wild rice takes a bit of time to cook, so one of my favorite time-saving hacks is to make it in the Instant Pot! Here’s how to cook wild rice in an Instant Pot:

1. Rinse 1 1/2 cups wild rice blend.
2. Add them to the Instant Pot with 1 1/2 cups of water.
3. Turn the valve to the “sealed” position, then cook on high pressure for 15 minutes.
4. Quick release to let the steam out and turn off Instant Pot.
5. Fluff with a fork and enjoy!

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Meal Prepping Instructions

These Harvest Bowls are perfect for meal prepping ahead of time! Here’s how to make them:

1. Prep the veggies in advance: Roast your Brussels sprouts, sweet potatoes, baby carrots, and onions ahead of time. Once they’re done, let them cool completely before dividing them into individual containers.
2. Cook the rice and protein: Cook your wild rice and chicken (if you’re using it) ahead of time and portion them out. You can also sub in other proteins like tofu or tempeh to switch things up during the week!
3. Store the dressing separately: Make your Creamy Tahini Balsamic Dressing and store it in a small container on the side. This way, everything stays fresh, and you can drizzle it on right before eating.
4. Assemble when you’re ready: When it’s time for lunch or dinner, just toss the rice, veggies, and spinach in a bowl, add your pepitas, and finish with that creamy dressing for a quick, delicious meal!

Tips for Making Fall Veggies & Rice Harvest Bowls

Short on time? Then these harvest bowls are perfect for you! Here are some of my favorite tips for making next-level bowls that are cozy and delicious:

• Use pre-cut veggies if you can! This is a major time saver.
• The chicken is optional, but feel free to add any type of protein you want. Cooked steak, roasted chickpeas, or baked salmon are all delicious options!
• Be sure to use organic, high-quality meat from Butcher Box! It’s truly the best for these bowls and everyday healthy dinners. And the best part is that it’s delivered straight to your doorstep!

RELATED: 70+ Easy Healthy Fall Dinners

Harvest Bowl Variations

Give these bowls different flavors and textures with these easy variations and swaps!

Sweetgreen Copycat Harvest Bowls – If you love Sweetgreen’s harvest bowls, you can easily recreate them at home! Swap the wild rice for farro, add roasted apples, goat cheese, and a sprinkle of toasted almonds for that signature Sweetgreen flavor. Top it with a drizzle of balsamic glaze to bring it all together!

Spicy Harvest Bowls – Add roasted red pepper flakes to your veggies or toss them in a little smoked paprika and cayenne. You could even throw in some roasted jalapeños for extra spice and swap the tahini balsamic dressing for a sriracha tahini sauce!

Vegan Harvest Bowls – Go plant-based by leaving out the chicken and adding crispy baked tofu or roasted chickpeas for protein. You can also swap the tahini dressing for a lemony cashew cream for a dairy-free twist!

Winter Root Veggie Bowls – Want a seasonal spin? Use root veggies like parsnips, rutabaga, and beets in place of the sweet potatoes and carrots. They roast up beautifully and bring an earthy, hearty flavor.

Mediterranean Harvest Bowls – Give these bowls a Mediterranean twist by swapping the balsamic dressing for a Creamy Lemon Tahini Dressing, adding roasted red peppers, and topping with feta cheese and kalamata olives. Instead of wild rice, try using couscous or quinoa for a lighter-grain option!

More Fall Recipes You’ll Love

• Healthy Chicken Broccoli Pasta Casserole
• Healthy Lasagna Recipe
• Roasted Pumpkin Salad
• The BEST Sweet Potato Soup Recipe
• Chickpea Fall Salad
• Creamy Pumpkin Pasta

Healthy Bowl Recipes

• Chickpea Sweet Potato Bowls
• French Onion Chicken Bowls
• Honey Glazed Salmon Bowl Recipe
• Harissa Veggie Bowls
• BBQ Chicken Rice Bowls